Your New Favorite Comfort Food is Here (And It’s a Soup!)

Hello, my friend! Come on in, pull up a stool, and let’s get something simmering on the stove. Is there anything quite like the feeling of a cozy kitchen, the windows slightly steamy, and the air filled with the kind of aroma that feels like a warm hug? That’s the magic we’re making today.

If you love the classic, heartwarming comfort of a chicken pot pie but don’t always have the time (or the energy) to fuss with a pastry crust, I have the most glorious solution for you. Get ready to fall head-over-heels for my High-Protein Chicken Pot Pie Soup.

This isn’t just any soup. It’s creamy, deeply satisfying, and packed with tender chicken and hearty veggies. It brings all the nostalgic flavor of the classic dish but in a lighter, spoonable form. And here’s the best part: it’s completely dairy-free, yet unbelievably rich and velvety. We’re using a simple, sneaky chef’s trick to get that luxurious texture without a drop of cream.

Whether you’re meal-prepping for the week, feeding a hungry family on a busy weeknight, or just craving a bowl of something that truly nourishes the soul, this recipe is your new go-to. It’s flexible, forgiving, and comes together in one pot. Let’s make a big batch of comfort, together!

A Tale of Two Pot Pies: How This Soup Was Born

This recipe has a special place in my heart because it was born from a happy little kitchen accident. Picture this: it was a classic, blustery autumn Sunday a few years ago. The kind of day that just screams for a chicken pot pie. I had my apron on, my favorite wooden spoon in hand, and I was fully committed to the mission.

Well, as fate would have it, I got a little distracted chatting with my neighbor at the door and completely overfilled my pie dish. The filling, that beautiful, creamy, veggie-and-chicken-studded filling, started bubbling over the sides like a delicious volcano. I managed to salvage the pie, but I was left with a whole extra bowl of that incredible filling. I took a spoonful, and my eyes just went wide. It was the soup! It was the most comforting, flavorful, and complete soup I’d ever tasted, just waiting to be discovered.

From that day on, I started perfecting that “filling” as a standalone soup. I tweaked the broth, perfected the dairy-free creaminess, and made sure every spoonful was a perfect bite. It’s a reminder that some of the best recipes aren’t planned—they’re stumbled upon with a bit of chaos and a whole lot of love.

Gathering Your Cozy Ingredients

This is where the magic starts! One of the things I love most about this soup is how simple and flexible the ingredient list is. Let’s walk through what you’ll need and why each one is a star player.

• 2 tbsp Olive Oil or Avocado Oil: Our cooking fat! I love the fruity note of a good olive oil, but avocado oil is fantastic for its neutral flavor and high smoke point if you’re searing your chicken right in the pot first.
• 1 large Yellow Onion, diced: The sweet, savory foundation of our flavor base. Don’t rush the sauté—we want these guys soft and translucent.
• 3 Garlic Cloves, minced: Because what’s a cozy soup without the warm, aromatic punch of garlic? Fresh is best here!
• 2 cups Carrots, sliced: For that classic sweetness and a beautiful pop of color. I like to cut them into hearty coins so they hold their texture.
• 2 cups Celery, chopped: It’s not just for crunch! Celery adds a subtle, herby flavor that forms the “holy trinity” with onion and carrot.
• 3 cups Gold Potatoes, cubed small: These are my go-to for soup. They break down a bit to naturally thicken the broth and become incredibly creamy. Chef’s Insight: For a low-carb version, swap for an equal amount of cauliflower florets! They’ll give you a similar heartiness.
• 2 lbs Cooked Chicken Breast or Thighs, shredded or cubed: The protein powerhouse! Using pre-cooked chicken is the ultimate time-saver. I often use a rotisserie chicken or the leftovers from a batch of Instant Pot shredded chicken. Thighs will give you a richer, more flavorful result, while breasts are leaner.
• 5 cups Chicken Broth (low sodium): The liquid gold that brings it all together. I always recommend low-sodium so you can control the final seasoning.
• 1 1/2 cups Unsweetened Almond Milk: Our dairy-free secret to creaminess! The unsweetened, unflavored variety is key. It adds body without overpowering the other flavors.
• 1 cup Frozen Peas: We stir these in at the very end. They provide a burst of sweet, fresh flavor and vibrant green color that just makes the soup feel complete.
• 1 tsp Dried Thyme & 1/2 tsp Dried Sage: The dynamic duo of cozy herbs. They smell like a comforting holiday and taste like home. If you have fresh, use about three times the amount.
• Salt and Black Pepper to taste: Essential for making all the flavors pop! Season in layers as you cook.

Optional Twists for the Adventurous:

• 1 tsp Smoked Paprika: A pinch adds a beautiful, smoky depth and a gorgeous color.
• 1/4 cup Nutritional Yeast: Don’t be scared! This is my go-to for a “cheesy,” savory, umami richness without any dairy. It’s a game-changer.
• 1/2 Lemon, juiced: A quick squeeze right before serving brightens the entire soup and cuts through the richness perfectly.

Let’s Make Some Magic: Step-by-Step Soup Making

Alright, apron on, let’s do this! This process is as simple and comforting as the soup itself. We’re building layers of flavor, one step at a time.

Step 1: Sauté Your Aromatics

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add your diced onion and minced garlic. Now, take a deep breath—that sizzle and smell is the official start of something wonderful. Cook, stirring occasionally, for about 3-4 minutes, until the onion is fragrant and turning translucent. Chef’s Hack: Don’t let the garlic burn! If it starts to brown too quickly, just lower the heat a touch.

Step 2: Build Your Veggie Base

Time to add the heartiness! Stir in your sliced carrots, chopped celery, and cubed potatoes. Sprinkle the dried thyme, sage, a good pinch of salt, and a few cracks of black pepper over everything. Give it all a good stir to coat the veggies in the oil and herbs. Cook this for about 5 minutes, letting the veggies sweat and start to soften. You’re waking up the flavors in those dried herbs, and it makes a world of difference.

Step 3: Simmer to Perfection

Pour in all 5 cups of your chicken broth. Scrape the bottom of the pot with your spoon to get any of those tasty browned bits up—that’s pure flavor! Bring the pot to a lively boil, then immediately reduce the heat to a gentle simmer. Let it bubble away, uncovered, for 15-20 minutes. You’ll know it’s ready when you can easily pierce a potato cube with a fork.

Step 4: The Secret to Creaminess (No Cream Needed!)

This is my favorite part—the magic trick! Carefully ladle about 1 to 2 cups of the soup into your blender. Make sure you get a good mix of the soft potatoes and broth. Very important: Leave the blender lid’s center piece off and cover the opening with a folded kitchen towel. This allows the steam to escape safely. Blend until it’s completely smooth and creamy. Pour this beautiful, naturally-thickened mixture back into the pot and stir it in. Watch how it transforms the entire soup into something luxuriously creamy and rich. See? No dairy required!

Step 5: Bring It All Together

Now, stir in your cooked, shredded chicken, the unsweetened almond milk, and the cup of frozen peas. Let the soup come back to a gentle simmer for just about 5 more minutes—this is just to heat the chicken and peas through. This is your final chance to taste and adjust the seasoning. Need more salt? More pepper? A squeeze of that optional lemon? Make it yours!

How to Serve Your Masterpiece

Ladle this glorious, steaming soup into deep, warm bowls. I love to finish it with a fresh crack of black pepper and a sprinkle of chopped parsley for a little color. If you’re feeling fancy, a drizzle of truffle oil or a sprinkle of red chili flakes for a kick is absolutely divine. And for the ultimate pot pie experience? Don’t you dare forget a side of warm, flaky biscuits or a thick slice of crusty, buttered sourdough bread for dipping. It’s a non-negotiable part of the cozy experience!

Make It Your Own: Delicious Recipe Variations

One of the joys of soup is its flexibility! Here are a few ways to mix it up:

• Turkey Twist: This is the perfect way to use up leftover Thanksgiving turkey! Just swap the chicken for shredded turkey.
• Biscuit Topper: Pour the finished soup into an oven-safe dish, top with store-bought or homemade biscuit dough, and bake at 375°F until the biscuits are golden. Deconstructed pot pie!
• Curry Version: Add 1-2 tablespoons of yellow curry powder when you sauté the veggies for a warmly spiced, global twist.
• Vegan/Vegetarian Delight: Use vegetable broth, swap the chicken for two cans of drained and rinsed white beans or chickpeas, and use a vegan “chicken” substitute if you like.

Olivia’s Chef Notes & Kitchen Stories

This recipe has truly evolved in my kitchen. The first time I made it intentionally as a soup, I was so worried it wouldn’t live up to the “accidental” version. I must have tasted it ten times, adjusting the herbs each time. My husband walked in and thought I was conducting a very serious science experiment!

Over time, I’ve learned that the type of potato really matters. Gold potatoes (like Yukon Golds) are my absolute favorite because they create the creamiest texture when blended. Russets will work, but they can make the soup a bit more “gluey” and starchy.

And a funny story: I once, in a pre-coffee haze, grabbed the sweetened vanilla almond milk. Let me tell you, a sweet and savory chicken soup is… an experience. But not one I’d recommend! It’s a good reminder to always double-check your labels. We live and we learn, right?

Your Soup Questions, Answered!

Q: My soup turned out a bit thin. How can I thicken it up?

A: No problem! The most common reason is that the potatoes didn’t break down enough when blended. My go-to fix is to create a quick slurry. Mix 1 tablespoon of cornstarch or arrowroot powder with 2 tablespoons of cold water (or some of the soup broth) until smooth. Stir this into the simmering soup and let it cook for another 2-3 minutes until thickened. Alternatively, you can just blend another cup of the soup and add it back in!

Q: Can I make this in my Instant Pot or slow cooker?

A: Absolutely! For the Instant Pot, use the Sauté function for Steps 1 & 2. Add the broth, seal the lid, and cook on High Pressure for 8 minutes. Quick release, then proceed with Step 4 (blending) and 5. For the Slow Cooker, sauté the aromatics and veggies on the stove first (highly recommended for flavor), then add them to the crock with the broth and cook on LOW for 6-7 hours or HIGH for 3-4. Add the almond milk, peas, and chicken in the last 30 minutes.

Q: How long does this soup last in the fridge, and can I freeze it?

A: It keeps beautifully! Store it in an airtight container in the refrigerator for up to 4 days. It will thicken as it sits, so just add a splash of broth or almond milk when you reheat it. For freezing, I recommend freezing without the almond milk, as it can sometimes separate. Freeze the base soup for up to 3 months, and add the almond milk when you thaw and reheat it.

Q: The flavor is a little bland. What can I do?

A: Soups often need a final flavor boost at the end! My three-step rescue plan is: 1) Salt: Add more, in small increments. Salt makes all the other flavors pop. 2) Acid: A squeeze of fresh lemon juice is a miracle worker. 3) Umami: A dash of soy sauce, a sprinkle of nutritional yeast, or even a bit more smoked paprika can add that deep, savory note it might be missing.

Print

Nutritional Information*

Servings: 10 | Prep Time: 15 minutes | Cook Time: 25 minutes

Calories: ~320 | Protein: ~35g | Carbs: ~20g | Fat: ~12g

*Please note: Nutritional information is an estimate and can vary based on the specific ingredients you use and any substitutions you make.

 

Final Thoughts: A Bowl Full of Comfort Awaits

And there you have it, my friend. From a happy kitchen mishap to your new favorite one-pot wonder, this High-Protein Chicken Pot Pie Soup is more than just a recipe—it’s a bowlful of comfort that proves you don’t need hours or complicated ingredients to create something truly soul-satisfying.

It’s the soup that hugs you from the inside, a cozy solution for a busy weeknight, and a brilliant way to bring the timeless flavors of a classic right to your spoon. It’s forgiving, flexible, and proof that the best meals often come from a little bit of love and a willingness to embrace a happy accident.

So, the next time the wind is howling, or you’re simply craving that warm, nourishing feeling, I hope you’ll remember this soup. I hope your kitchen gets a little steamy, and your home fills with its incredible aroma.

Now, I’d love to hear from you! Did you add a squeeze of lemon? Try the curry twist? Tag me on social media or leave a comment below—sharing your kitchen stories is my favorite part.

Warmest wishes and happy cooking,