High Protein Chicken Pot Pie Soup (Comfort in a Bowl!)

You know that feeling when you crave chicken pot pie but don’t want to deal with pie crust drama or feel like you need a nap after eating it? Yeah, me too. That’s exactly why I created this High Protein Chicken Pot Pie Soup.

It’s got all that creamy, veggie-packed goodness you love about pot pie, but in a bowl—and with way more protein. Plus, it takes like 35 minutes from start to finish, which means you can have this on the table faster than ordering takeout. Win-win.

Whether you’re meal prepping for the week or just need a cozy dinner that doesn’t require two hours in the kitchen, this soup’s got your back.

Why You’ll Love This Recipe

All the pot pie flavor, zero crust stress – You get that classic chicken pot pie taste without rolling out dough or worrying about soggy bottoms. Just pure comfort in a spoon.

Seriously high in protein – We’re talking 30+ grams per serving thanks to chicken breast and a little Greek yogurt magic. Your muscles will thank you.

Done in under 40 minutes – This isn’t one of those “simmer for three hours” soups. You’ll have dinner ready before you finish scrolling through your feed.

Creamy but not heavy – I swapped heavy cream for a combo of broth and Greek yogurt, so you get that velvety texture without feeling like you need to unbutton your pants afterward.

Perfect for meal prep – Make a big batch on Sunday and you’ve got lunches sorted for days. It actually tastes better the next day (don’t @ me).

Kid-approved comfort food – Even picky eaters dig this one. It’s familiar, cozy, and packed with veggies they won’t complain about.

Ingredients with Key Notes

What You’ll Need

For the Soup Base:

• 1.5 lbs boneless, skinless chicken breast (about 3 medium breasts)
• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and diced
• 3 celery stalks, diced
• 3 medium Yukon gold potatoes, cubed (about 1 lb)
• 4 cups low-sodium chicken broth
• 1 cup unsweetened almond milk (or regular milk)
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• 1 teaspoon sea salt (adjust to taste)
• 1 bay leaf

For the Creamy Finish:

• ⅔ cup plain Greek yogurt (full-fat works best)
• 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
• Fresh parsley for garnish

Ingredient Notes & Substitutions

Chicken breast – This is your protein MVP here. You can totally use rotisserie chicken to save time (just shred about 3 cups), but raw chicken breast keeps it leaner and bumps up that protein count.

Greek yogurt – This is the secret weapon that makes the soup creamy without all the heavy cream calories. Use full-fat for the best texture, but 2% works in a pinch. Don’t skip this!

Yukon gold potatoes – They’re creamy and hold their shape better than russets. If you want to go even healthier, swap half for cauliflower florets.

Almond milk – Keeps it lighter and dairy-free-ish (until the yogurt, lol). Regular milk or oat milk work great too.

Cornstarch slurry – This thickens everything up without flour. If you’re gluten-free, you’re already golden here. If you’re not worried about that, a tablespoon of flour works too.

Frozen peas – They’re sweet, they’re easy, and they don’t need any prep. Fresh peas work if you’re fancy, but honestly? Frozen is the move.

Step-by-Step Instructions

How to Make High Protein Chicken Pot Pie Soup

Step 1: Cook the chicken Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season your chicken breasts with salt and pepper, then sear them for about 5-6 minutes per side until golden and cooked through (internal temp should hit 165°F). Remove from the pot, let them rest for a few minutes, then shred or dice them up. Set aside.

Step 2: Sauté the aromatics In the same pot (don’t waste that flavor!), add the remaining tablespoon of oil. Toss in your diced onion and cook for about 3 minutes until it’s soft and translucent. Add the garlic and cook for another 30 seconds until fragrant. Your kitchen should smell amazing right about now.

Step 3: Add the veggies and broth Throw in your carrots, celery, and potatoes. Stir everything together for a minute, then pour in the chicken broth, almond milk, thyme, parsley, bay leaf, salt, and pepper. Crank the heat up to high and bring it to a boil.

Step 4: Simmer until tender Once it’s boiling, reduce the heat to medium-low and let it simmer for about 15-18 minutes. You want those potatoes to be fork-tender but not falling apart. Nobody wants mushy potato soup (well, unless that’s your thing).

Step 5: Add chicken and peas Stir in your shredded chicken and frozen peas. Let them hang out in the soup for about 3-4 minutes until the peas are heated through.

Step 6: Thicken it up Mix your cornstarch and water together in a small bowl to make a slurry. Slowly pour it into the soup while stirring. Let it simmer for another 2-3 minutes until the soup thickens up nicely.

Step 7: The creamy finish Remove the pot from heat (this is important—don’t skip this step or the yogurt might curdle). Scoop out about ½ cup of the hot broth and whisk it into your Greek yogurt in a separate bowl. This tempers the yogurt so it doesn’t freak out when you add it to the soup. Then, stir the yogurt mixture back into the pot. Taste and adjust seasoning if needed.

Step 8: Serve and enjoy Fish out that bay leaf (don’t eat it, FYI), ladle the soup into bowls, and garnish with fresh parsley. Grab a spoon and dive in—you’ve earned it.

Serving Suggestions

What to Serve With This Soup

This soup’s pretty hearty on its own, but if you want to make it a full meal situation, here are some solid sidekicks:

Crusty bread or dinner rolls – Perfect for dunking. I’m talking sourdough, French bread, or those fluffy Hawaiian rolls. Carbs + soup = happiness.

Simple side salad – A crisp green salad with a tangy vinaigrette cuts through the creaminess nicely. Keeps things balanced without overdoing it.

Garlic bread – Because why not? Make it extra garlicky and toast it until it’s golden. You’re welcome.

Roasted veggies – If you’re feeling fancy, roast some Brussels sprouts or green beans on the side. Adds a nice contrast.

Crackers – Sometimes you just want to crunch. Grab some whole grain crackers or even those fancy Ritz ones. No judgment here.

Storage Tips

How to Store & Reheat

Storing leftovers: Let the soup cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days. The flavors actually meld together even more overnight, so day-two soup might be even better than day-one soup.

Freezing: You can freeze this, but heads up—the potatoes and yogurt might change texture a bit when thawed. If you’re planning to freeze it, consider leaving out the Greek yogurt and adding it fresh when you reheat. Store in freezer-safe containers for up to 3 months.

Reheating: Warm it up on the stovetop over medium heat, stirring occasionally. Add a splash of broth or milk if it’s gotten too thick. Microwave works too—just heat in 1-minute intervals, stirring in between, until it’s hot throughout.

Pro tip: If you’re meal prepping, store the soup and any bread/crackers separately so nothing gets soggy. Future you will appreciate present you’s foresight.

The Final Spoonful

There’s something about a bowl of soup that just fixes everything, you know? Bad day at work? Soup. Cold and rainy outside? Soup. Need a hug but in food form? Definitely soup.

This High Protein Chicken Pot Pie Soup hits all those comfort food notes while actually making you feel good afterward. No food coma, no regrets—just a warm belly and the satisfaction of knowing you made something delicious in less time than it takes to watch an episode of your favorite show.

Make a big batch, share it with people you love (or keep it all to yourself—no judgment), and enjoy every creamy, protein-packed spoonful.

Happy cooking! – Kip