Your New Favorite Bowl of Cozy is Here!

Hey friends, Beau here! Let’s talk about one of the great culinary hugs of all time: chicken pot pie. That flaky, golden crust cradling a creamy, savory filling packed with tender chicken and vibrant veggies… is there anything more comforting? But let’s be real, sometimes that buttery pastry can feel a little heavy, and let’s not even talk about the clock it takes to make one from scratch. I don’t know about you, but on a busy weeknight, my spatula and I are looking for something a little faster, a little lighter, but with just as much soul.

That’s exactly why I created this High-Protein Chicken Pot Pie Soup. This, my friends, is the answer to your cozy cravings. We’re taking every single thing you adore about the classic—the savory broth, the soft vegetables, the hearty chunks of chicken—and delivering it straight to your favorite soup bowl, no pastry crimping required. The best part? We’re achieving that dreamy, creamy texture not with cups of heavy cream, but with a clever, protein-packed swirl of Greek yogurt. The result is a soup that’s incredibly satisfying, packed with nearly 30 grams of protein per serving, and ready in about 30 minutes from pot to spoon.

So, if you’re ready for a recipe that feels like a warm hug but fuels your body like a champion, you’ve come to the right place. Grab your favorite soup pot, and let’s make some magic happen.

Why This Soup is My Go-To Comfort Food

This recipe always takes me back to my college days. I was living in a tiny apartment with an even tinier kitchen, and my culinary skills were, let’s say, a work in progress. My mom, the queen of comfort food, would mail me care packages. Once, she sent a frozen homemade chicken pot pie, packed in a ridiculous amount of dry ice. By the time it arrived, the “pie” was more of a “chicken pot soup with a soggy lid.” Desperate, I heated it in a pot, and honestly? It was a glorious, soupy, delicious mess. It was that happy accident that made me realize the soul of a pot pie isn’t just in the crust—it’s in that incredible, creamy filling. This soup is my polished, protein-packed homage to that haphazard dorm-room dinner. It proves that sometimes the best recipes come from a little bit of love and a happy little kitchen mishap.

Gathering Your Ingredients for Success

This soup is all about simple, wholesome ingredients that work together to create something truly special. Here’s your grocery list and a few of my chef-y insights to help you build the best flavor.

• 1 tablespoon olive oil or butter: Our cooking fat! Olive oil brings a light, fruity note, while butter adds that classic, rich comfort flavor. You truly can’t go wrong.
• 1 medium onion, diced: The aromatic foundation. Dicing it evenly ensures it melts perfectly into the soup base without any harsh bites.
• 2 carrots, peeled and chopped: A pop of color and a touch of natural sweetness. Don’t skip the peeling—it makes for a much nicer texture.
• 2 celery stalks, chopped: The unsung hero of flavor! Celery adds a subtle, savory depth that makes the broth taste complex and wonderful.
• 3 cloves garlic, minced: Flavor booster #1! Fresh is best here. It infuses the oil and creates an incredible aroma that will make your whole kitchen smell amazing.
• 4 cups low-sodium chicken broth: The liquid gold of our soup. Using low-sodium gives you total control over the final seasoning. If you have homemade stock, now’s the time to use it!
• 2 cups cooked chicken breast, shredded or chopped: Our protein star! This is a fantastic way to use up leftover rotisserie chicken or last night’s grilled chicken breasts. It’s a huge time-saver!
• 1½ cups frozen peas: We stir these in at the end so they stay bright green and perfectly sweet. No need to thaw!
• ½ teaspoon dried thyme & ½ teaspoon dried parsley: Our herbal dream team. Thyme is earthy and classic, while parsley adds a fresh, clean finish.
• Salt and pepper, to taste: Essential! I always season at the end, after adding the yogurt, to get the balance just right.
• 1 cup plain Greek yogurt (2% or full-fat for creaminess): The secret weapon! Full-fat yogurt gives the creamiest, richest result, but 2% works great too. It adds tang, protein, and incredible body without heaviness. Pro Tip: Always temper it off the heat to prevent curdling!
• Optional: ½ cup frozen corn or diced potatoes: Want to bulk it up even more? Corn adds a sweet pop, and diced potatoes make it even heartier. If using potatoes, add them with the broth so they have time to cook through.

Let’s Get Cooking: Your Step-by-Step Guide

Ready to see how quickly this cozy masterpiece comes together? Follow these steps, and you’ll have a restaurant-quality soup on your table in no time.

1. The Aromatic Sauté: Grab your largest, heaviest-bottomed pot or Dutch oven and place it over medium heat. Add your olive oil or butter. Once it’s shimmering (for oil) or melted and foamy (for butter), toss in your holy trinity of onion, carrots, and celery. We’re going to sauté this for 6-8 minutes, stirring occasionally. You’re not looking for color here, just softness. You’ll know it’s ready when the onions turn translucent and the carrots have brightened in color. This step builds the flavor foundation, so don’t rush it!
2. Wake Up the Herbs: Now, add the minced garlic, dried thyme, and dried parsley. Stir constantly for just one minute. You’ll be hit with this incredible, fragrant smell—that’s how you know the garlic and herbs have released their oils and are ready to work their magic. Be careful not to burn the garlic!
3. Build the Broth: Time for the liquid! Carefully pour in your 4 cups of low-sodium chicken broth. Scrape the bottom of the pot with your spoon to get all those delicious browned bits up—that’s pure flavor! Bring the whole thing to a lively simmer.
4. Bring in the Bulk: Once your broth is happily simmering, it’s time for the main players. Add your cooked chicken, the frozen peas, and any optional add-ins like corn or (pre-cooked) diced potatoes. Give it a good stir and let it simmer for 10-12 minutes. This is just enough time for the vegetables to become perfectly tender and for the flavors to get to know each other.
5. The Creamy Finale (The Most Important Step!): Here’s the chef’s secret to a smooth, non-curdled soup. Turn off the heat. Take your pot completely off the burner if you have an electric stove. Now, scoop out a half-cup or so of the hot broth and whisk it vigorously into the cup of Greek yogurt in a separate bowl. This “tempers” the yogurt, slowly bringing its temperature up so it blends seamlessly into the soup. Now, you can safely stir this yogurt-broth mixture back into the big pot. Voilà! Instantly creamy, dreamy soup.
6. Season to Perfection: Now, and only now, do you do your final taste test. Season with salt and freshly ground black pepper until it sings. The flavors will have melded together, and the salt level will be just right.

How to Serve This Soul-Warming Soup

This soup is a star all on its own, but a few thoughtful touches can turn a simple bowl into a memorable meal. My absolute favorite way to serve it is in a big, wide, shallow bowl—it just feels more substantial that way. For a true “pot pie” experience, don’t skip the flaky, buttery accompaniment! I love serving it with a warm, whole-wheat buttermilk biscuit or a piece of crusty, toasted artisan bread for dipping. The way that bread soaks up the creamy broth is pure heaven.

For a low-carb option, a side of cheesy garlic roasted broccoli or a simple arugula salad with a lemony vinaigrette is fantastic. The bright, peppery salad cuts through the richness of the soup beautifully. And if you’re feeling extra fancy, a final sprinkle of fresh chopped parsley or a crack of black pepper on top makes it look like it came straight from a bistro kitchen.

Make It Your Own: Delicious Recipe Twists

One of the best things about this soup is its versatility. Feel free to play around and make it suit your taste buds or what you have in the fridge!

• “Everything but the Kitchen Sink” Version: Clean out that veggie drawer! Diced bell peppers, chopped mushrooms, or even some fresh green beans (trimmed and cut into 1-inch pieces) would be wonderful additions. Just add harder veggies like green beans with the carrots at the start.
• Herbaceous & Bright: Swap the dried thyme and parsley for a tablespoon of fresh chopped dill or tarragon stirred in at the very end. It gives the soup a wonderfully fresh, elegant flavor profile.
• Turkey Leftover Magic: This is the perfect post-Thanksgiving solution! Simply swap the chicken for an equal amount of shredded cooked turkey. It’s a fantastic way to breathe new life into holiday leftovers.
• Ultra-Creamy Dreamy: If you’re not concerned about the extra calories and want an even richer soup, stir in ¼ cup of light cream or half-and-half along with the Greek yogurt. It’s decadent and divine.
• Dairy-Free Delight: You can still make a creamy version! Instead of Greek yogurt, blend ½ cup of raw cashews with ½ cup of the broth until completely smooth, then stir it in at the end. It adds a wonderful richness and body.

A Few Chef’s Notes From My Kitchen to Yours

This recipe has been a staple in my kitchen for years, and it’s evolved with me. The first time I made it, I made the cardinal sin of stirring the yogurt directly into the boiling soup. Let’s just say I ended up with a delicious, but slightly grainy, chicken pot pie curd soup. Lesson learned the hard way! The tempering step is non-negotiable for silky perfection.

I also love that this soup is a fantastic “template” recipe. Once you master the base, you can riff on it forever. It’s a forgiving, friendly recipe that wants you to succeed. Don’t be afraid to make it your own—that’s where the real joy of cooking lives!

Your Soup Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years. Here are the most common ones to help you out.

Q: My soup curdled after adding the yogurt! What did I do wrong and can I fix it?
A: Don’t worry, it happens to the best of us! This almost always means the yogurt was added to soup that was too hot, too quickly. To fix it, you can try taking an immersion blender to the soup and giving it a quick blitz—this can sometimes bring it back together. If it’s really stubborn, it will still taste delicious, even if the texture isn’t perfectly smooth. Remember the tempering trick for next time!

Q: Can I make this soup in a slow cooker or Instant Pot?
A: Absolutely! For the Slow Cooker: Sauté the veggies in a skillet first, then transfer them to the slow cooker. Add the broth, chicken, and herbs. Cook on LOW for 6-7 hours or HIGH for 3-4. Stir in the peas and tempered yogurt at the very end. For the Instant Pot: Use the Sauté function for the veggies. Add broth and chicken, then pressure cook on HIGH for 5 minutes. Quick release, stir in peas, then off-heat, stir in the tempered yogurt.

Q: How long will leftovers last in the fridge?
A> Stored in an airtight container, this soup will keep beautifully for 3-4 days. Reheat it gently over low heat on the stove, stirring frequently. Avoid bringing it to a rolling boil again to keep the yogurt stable.

Q: Can I freeze this Chicken Pot Pie Soup?
A> I don’t recommend freezing this particular version. Dairy-based soups with yogurt can separate and become grainy when thawed. It’s so quick to make, it’s truly best enjoyed fresh!

High-Protein Chicken Pot Pie Soup : Creamy, Hearty & Crust-Free

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• Author: BeauCollier

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Description

High-Protein Chicken Pot Pie Soup

A cozy, creamy, and protein-packed take on classic chicken pot pie—no crust required! Uses Greek yogurt for creaminess instead of heavy cream.

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Ingredients

Scale 1x2x3x

Soup Base:

• 1 tbsp olive oil or butter

• 1 medium onion, diced

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 4 cups low-sodium chicken broth

• 2 cups cooked chicken breast, shredded or chopped

• 1½ cups frozen peas

• ½ tsp dried thyme

• ½ tsp dried parsley

• Salt and black pepper, to taste

Creamy Finish:

• 1 cup plain Greek yogurt (2% or full-fat)

Optional:

• ½ cup frozen corn or diced pre-cooked potatoes

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Instructions

1. Sauté Vegetables

• Heat olive oil or butter in a large pot over medium heat.

• Add onion, carrots, and celery; cook 6–8 minutes until softened.

• Stir in garlic, thyme, and parsley for 1 minute until fragrant.

2. Add Broth and Chicken

• Pour in chicken broth; scrape up any browned bits from the bottom.

• Bring to a simmer.

• Add cooked chicken, peas, and optional corn/potatoes. Simmer 10–12 minutes until veggies are tender.

3. Temper Greek Yogurt

• Remove pot from heat.

• Scoop ½ cup of hot broth and whisk into the Greek yogurt in a separate bowl.

• Slowly stir the yogurt mixture back into the soup until smooth.

4. Season and Serve

• Taste and adjust with salt and black pepper.

• Serve hot with bread, biscuits, or a simple salad.

Notes

• Slow Cooker: Sauté veggies first, then cook on LOW 6–7 hours or HIGH 3–4 hours. Add peas and yogurt at the end.

• Instant Pot: Sauté veggies, add broth and chicken, pressure cook 5 minutes. Quick release, stir in peas and tempered yogurt.

• Extra Veggies: Add mushrooms, bell peppers, or green beans.

• Dairy-Free: Replace yogurt with blended cashews and broth.

Nutritional Breakdown (Because Knowledge is Power!)

I’m all about food that makes you feel as good as it tastes, and this soup delivers on both fronts. Here’s a look at the estimated nutritional profile per serving (based on 4 servings). Remember, these are estimates and can vary based on your specific ingredients.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

Estimated Per Serving:
Calories: ~260 | Protein: ~28g | Carbohydrates: ~12g | Fat: ~10g | Fiber: ~3g

This soup is a fantastic choice for a balanced meal. The high protein content from the chicken and Greek yogurt will keep you feeling full and satisfied for hours, while the veggies provide fiber, vitamins, and minerals. By skipping the traditional pie crust and using yogurt instead of heavy cream, we’ve significantly cut down on saturated fat and refined carbohydrates, making this a comfort food you can feel great about enjoying any day of the week.

Final Thoughts From My Kitchen

Well, there you have it, my friends—my ultimate hug in a bowl. This High-Protein Chicken Pot Pie Soup is proof that you don’t have to give up your favorite flavors to eat well. It’s quick, uncomplicated, and delivers that deep, soul-satisfying comfort we all crave, especially after a long day.

I hope this recipe finds its way into your regular rotation and becomes a new favorite for you and your family. The best part of cooking is sharing it, so if you make this soup, I’d be absolutely thrilled if you tagged me @Feastical on social media or left a comment on the blog. Seeing your creations truly makes my day.

Now, go forth and get your cozy on! Until next time, happy cooking.

– Beau