When the weather turns crisp, there’s nothing quite like a bowl of comfort food to make dinner feel cozy again.
This Creamy High Protein Chicken Pot Pie Soup is the ultimate fall soup, packed with everything you love about classic chicken pot pie (tender chicken, hearty veggies, and a rich, velvety broth) without the fuss of rolling out a crust.
Instead, this soup gets its creaminess from a clever combo of fat-free evaporated milk and plain Greek yogurt, so you’re getting 38 grams of protein per serving without sacrificing an ounce of that comforting, spoon-coating texture.
Made with boneless skinless chicken breast, tender potatoes, and a mix of peas, corn, carrots, and celery, this soup is a complete meal in one pot.
It’s ready in under an hour, making it perfect for a cozy dinner on a busy weeknight, and it reheats beautifully for lunches all week long.
Whether you’re meal prepping for the week ahead or just craving something warm and satisfy
Why You’ll Love This Creamy High Protein Chicken Pot Pie Soup
High in Protein
Each serving has 38 grams of protein from chicken breast, evaporated milk, and Greek yogurt.
Classic Chicken Pot Pie Taste
Chicken, potatoes, carrots, peas, corn, thyme, rosemary, and poultry seasoning give the soup the familiar taste of chicken pot pie.
Creamy Without Heavy Cream
Fat-free evaporated milk and nonfat Greek yogurt make the broth creamy without using heavy cream.
Hearty Enough for Dinner
Chicken, potatoes, and vegetables make each bowl filling enough to serve as a main course.
Made in One Dutch Oven
Most of the recipe cooks in one Dutch oven, which keeps cleanup manageable.
Ingredient Substitutions
Chicken Breasts
Boneless skinless chicken thighs can replace the chicken breasts. The flavor will be slightly richer.
Yukon Gold Potato
Russet or red potatoes can be used in place of Yukon Gold potatoes. Cut them into similar-sized pieces so they cook evenly.
Frozen Peas and Corn
Frozen mixed vegetables can replace the separate peas and corn.
Reduced-Sodium Chicken Broth
Regular chicken broth can be used, but reduce the added salt if needed.
Fat-Free Evaporated Milk
Low-fat evaporated milk can be used in its place. The soup may have a slightly richer texture.
Greek Yogurt
Plain low-fat Greek yogurt can replace the nonfat Greek yogurt.
Fresh Parsley
Chopped fresh chives can replace the parsley for a mild onion flavor.
Dried Rosemary
If you don’t have rosemary, leave it out and add a small amount of extra thyme.
Poultry Seasoning
If poultry seasoning isn’t available, use a blend of dried sage and thyme.
All-Purpose Flour
A 1-to-1 gluten-free flour blend that is intended for thickening and cooking can be used in place of all-purpose flour.
Frozen Corn
Extra peas or chopped frozen green beans can replace the corn.
Frozen Peas
Frozen green beans can replace the peas.
Olive Oil
Avocado oil can be used in place of olive oil.
Yellow Onion
White onion can replace the yellow onion.
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Creamy High Protein Chicken Pot Pie Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon poultry seasoning
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups reduced-sodium chicken broth
- 1½ pounds boneless skinless chicken breasts
- 1 medium yukon gold potatoes peeled and diced
- 1½ cups fat-free evaporated milk
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup plain nonfat greek yogurt
- 2 tablespoon chopped fresh parsley
Instructions
- In a large Dutch oven, heat the olive oil over medium heat.
- Add the onion, carrots, and celery. Cook for 6 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, flour, thyme, rosemary, poultry seasoning, salt, and black pepper. Cook for 1 minute, stirring constantly.
- Slowly add the chicken broth while whisking until smooth. Add the chicken breasts and diced potato.
- Bring the soup to a gentle boil. Reduce the heat to medium-low. Partially cover the Dutch oven and simmer for 18 to 20 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
- Transfer the chicken to a cutting board. Using 2 forks, shred the chicken.
- Return the shredded chicken to the Dutch oven. Add the evaporated milk, frozen peas, and frozen corn.
- Simmer uncovered for 5 minutes, stirring occasionally, without letting the soup boil.
- In a small mixing bowl, add the Greek yogurt. Gradually whisk 1 cup of the hot soup into the Greek yogurt.
- Remove the Dutch oven from the heat.
- Stir the Greek yogurt mixture into the soup until smooth and creamy. Stir in the chopped parsley.
- Let the soup rest for 5 minutes before serving.
Notes
Tips and Tricks
Cut the vegetables evenly – Keep the potato, carrots, celery, and onion pieces close in size so they cook at a similar rate. Use an instant-read thermometer – Check the thickest part of the chicken breast to confirm it has reached 165°F before shredding. Add more broth when reheating – The soup can thicken as it sits. Stir in a small amount of chicken broth or milk if you want a thinner consistency. Taste before adding more salt – Chicken broth and poultry seasoning can contain sodium, so taste the finished soup before adding extra salt.Storing and Reheating
Store in the Refrigerator – Transfer cooled soup to an airtight container and refrigerate for up to 3 to 4 days. Store in Portions – Divide the soup into individual containers if you plan to use it for lunches or meal prep. Freezing – Creamy soups made with dairy and potatoes can change texture after freezing. The potatoes may become softer and the broth may separate, so refrigeration is the better storage option for this recipe. Reheat on Stovetop – Place the soup in a saucepan over low to medium-low heat. Stir occasionally until heated through. Add a small amount of chicken broth or milk if the soup has thickened. Reheat in Microwave – Place one serving in a microwave-safe bowl. Heat in short intervals, stirring between each interval, until heated through. Avoid overheating, which can cause the creamy broth to separate.Nutrition
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