This High Protein Chicken Pot Pie Soup turns the cozy flavors of a classic pot pie into a spoonable, protein-rich meal. It smells of warm thyme and sautéed onions. The broth is creamy and silky from almond milk and a whole wheat roux. Tender shredded chicken and bright peas add texture. Top with a biscuit or pastry for a crunchy finish, or skip the topping for a lighter bowl. It’s simple, comforting, and great for busy weeknights.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes (plus 12–15 minutes if baking topping)
- Total Time: 40 minutes (55–60 minutes with baked topping)
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (without optional pastry topping):
- Calories per serving: 360 kcal
- Protein: 38 g
- Carbohydrates: 17 g
- Fat: 9 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 700 mg
(Values are estimates based on the listed ingredients and a 4-serving yield. Using regular broth or adding pastry will raise calories and sodium. To lower sodium, use low-sodium chicken broth and reduce added salt.)
Why Make This High Protein Chicken Pot Pie Soup
This soup gives you the cozy pot pie taste without the heavy crust. It uses shredded chicken breast for a big protein boost. The almond milk and whole wheat flour create a creamy, slightly nutty base with fewer calories than heavy cream. Frozen peas add sweetness and color. It’s fast, filling, and great for meal prep. The aroma of thyme and sautéed vegetables makes the house feel warm and homey.
How to Make High Protein Chicken Pot Pie Soup
You’ll sauté aromatics, build a light roux with whole wheat flour, add chicken broth and almond milk, then finish with shredded chicken and peas. The soup thickens on the stove in minutes. If you like, top it with biscuit or pastry dough and bake until golden for a more classic pot pie feel.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups unsweetened almond milk
- 1/4 cup whole wheat flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup pastry dough or biscuit dough (optional for topping)
Directions:
Step 1: Preparation
Heat 1 tablespoon olive oil in a large pot over medium heat. Chop onion, dice carrots and celery, mince garlic, and shred the cooked chicken. Have broth and almond milk measured and ready.
Step 2: Sautéing the Vegetables
Add chopped onion, celery, and carrots to the pot. Sauté until softened and fragrant, about 5–7 minutes. Stir occasionally. The vegetables should smell sweet and look glossy.
Step 3: Making the Roux and Mixing Liquids
Add minced garlic and cook for 1 minute more. Sprinkle in 1/4 cup whole wheat flour and stir for another minute to form a light roux. Gradually whisk in 4 cups chicken broth and 2 cups almond milk until smooth and lump-free.
Step 4: Simmering and Finishing
Stir in shredded chicken, 1 cup frozen peas, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer and cook 10–15 minutes until the soup thickens and flavors meld. Taste and adjust seasoning. If using pastry or biscuit topping, spoon the dough on top and bake according to package instructions until golden brown (or transfer to an oven-safe dish and bake at package-recommended temperature for 12–15 minutes). Serve hot.
How to Serve High Protein Chicken Pot Pie Soup
Ladle the soup into warm bowls. Garnish with fresh parsley or a sprinkle of cracked black pepper for color. Serve with a simple green salad for a light meal, or add crusty bread for dipping. If you used a baked topping, serve it straight from the oven so the pastry stays flaky.
How to Store High Protein Chicken Pot Pie Soup
- Refrigerator: Cool to room temperature, cover, and store up to 3–4 days.
- Freezer: Freeze in airtight containers for 2–3 months. Leave some headspace for expansion.
- Reheat: Thaw overnight in fridge if frozen. Reheat gently on stove over low-medium heat, stirring often. Add a splash of almond milk or broth if the soup thickened too much in storage.
- Topping storage: Store baked topping separately to keep it crisp. Reheat topping in a 350°F (175°C) oven for 8–10 minutes.
Expert Tips for Perfect High Protein Chicken Pot Pie Soup
- Use pre-cooked or rotisserie chicken to save time. Shred warm chicken with two forks for tender pieces.
- For a silky texture, whisk liquids into the roux slowly to avoid lumps.
- Don’t boil the almond milk. Keep the simmer gentle to prevent separation.
- If the soup ends up too thin, simmer a few minutes longer, or mix 1 teaspoon cornstarch with cold water and stir in to thicken quickly.
- For extra flavor, brown the chicken pieces briefly before shredding, or roast raw breasts at 400°F until cooked through, then shred.
- To cut sodium, use low-sodium chicken broth and reduce the added salt; taste before final seasoning.
- If you want a richer soup, replace 1/2 cup almond milk with light cream or evaporated milk (not dairy-free).
- If making ahead, undercook the carrots slightly in the first cooking; they will finish cooking when reheated.
Delicious Variations
- Dairy-free/creamier: Use full-fat canned coconut milk instead of almond milk for a richer, dairy-free base.
- Gluten-free: Replace whole wheat flour with 2 tablespoons cornstarch (mixed with cold water) or a gluten-free flour blend.
- Lower-carb: Skip the flour and simmer longer to reduce liquid, or use xanthan gum (small pinch) to thicken.
- Veggie-forward: Add diced potatoes, mushrooms, or swap chicken for white beans for a vegetarian protein option.
- Spiced-up: Add a pinch of smoked paprika or a dash of cayenne for warmth.
- Crunchy top: Use pre-made puff pastry or biscuit dough for a flaky or fluffy topping. Or crumble whole-grain crackers on top when serving for texture without baking.
Frequently Asked Questions
-
Can I use frozen chicken?
Yes. Thaw frozen cooked chicken before shredding, or add frozen raw chicken to the pot and simmer until cooked through, then shred and return to the soup. Adjust simmer time as needed. -
Can I make this in a slow cooker?
Yes. Sauté the onion, celery, and carrots first. Transfer to slow cooker with other ingredients (hold off on peas and almond milk until the last 30 minutes). Cook on low for 4–6 hours. Stir in peas and almond milk near the end and simmer to thicken. -
How do I prevent the almond milk from curdling?
Keep heat gentle. Add the almond milk after you have reduced the heat and whisk it in slowly. Avoid boiling after adding the milk. -
Can I freeze this soup?
Yes. Freeze in airtight containers for 2–3 months. Note: texture of almond milk can change slightly after freezing; thaw in fridge and reheat slowly, stirring well. Add a splash of fresh almond milk or broth if it looks separated. -
How can I make it thicker without flour?
Simmer longer to reduce liquid, or use a cornstarch slurry (1–2 teaspoons cornstarch mixed with equal cold water) and stir into simmering soup until thickened. Small pinch of xanthan gum can also thicken without changing flavor. -
Is this soup kid-friendly?
Very much so. The mild, savory flavor and soft textures appeal to kids. Omit extra salt and spices for younger palates and add small biscuit pieces for dipping. -
What can I serve with this soup for a complete meal?
A crisp green salad, simple roasted vegetables, or a slice of whole-grain bread pairs well. Top with a biscuit for a classic pot pie feel.
Conclusion
This High Protein Chicken Pot Pie Soup is warm, filling, and easy to make. It balances comfort with good protein and lighter dairy-free creaminess from almond milk. Try swapping toppings or using rotisserie chicken for extra speed. For another great dairy-free pot pie soup idea, see this recipe: Healthy Chicken Pot Pie Soup (dairy free!) | Ambitious Kitchen. Give this recipe a try—serve it on a cool night and enjoy the cozy, savory flavors with the people you love.
Print
High Protein Chicken Pot Pie Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A cozy and protein-rich soup that captures the flavors of classic pot pie, featuring shredded chicken, creamy broth, and bright peas.
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups unsweetened almond milk
- 1/4 cup whole wheat flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup pastry dough or biscuit dough (optional for topping)
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Chop onion, dice carrots and celery, mince garlic, and shred the cooked chicken. Have broth and almond milk measured and ready.
- Add chopped onion, celery, and carrots to the pot. Sauté until softened and fragrant, about 5–7 minutes.
- Add minced garlic and cook for 1 minute more. Sprinkle in 1/4 cup whole wheat flour and stir for another minute to form a light roux. Gradually whisk in chicken broth and almond milk until smooth.
- Stir in shredded chicken, frozen peas, thyme, salt, and pepper. Bring to a gentle simmer and cook for 10–15 minutes until thickened. If using pastry topping, spoon dough on top and bake until golden brown according to package instructions.
Notes
For a richer soup, replace some almond milk with light cream. This soup stores well in the refrigerator for up to 4 days and can be frozen for 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 70mg
