High Protein Creamy Chicken Pot Pie Soup – Cozy, Filling, and Easy

This is the kind of soup that makes a cold evening feel like a warm hug. You get all the flavors of classic chicken pot pie—tender chicken, soft vegetables, and a creamy, savory broth—without the fuss of a crust. It’s rich, comforting, and surprisingly light thanks to smart ingredient swaps.

Plus, it’s high in protein, so it keeps you full and satisfied. One pot, simple steps, and leftovers that taste even better the next day.

What Makes This Recipe So Good

• High protein and filling: Greek yogurt and chicken breast add extra protein without heavy cream.
• Classic pot pie flavor: Herbs, veggies, and a creamy base deliver that nostalgic taste.
• Weeknight friendly: Simple ingredients and one pot mean less cleanup.
• Flexible: Use rotisserie chicken, frozen veggies, or dairy-free swaps if needed.
• Meal prep winner: Stores and reheats well for quick lunches.

Ingredients

• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups diced potatoes (Yukon Gold or red), 1/2-inch cubes
• 1 cup frozen peas
• 1 cup frozen corn (optional)
• 1 1/2 pounds cooked chicken breast, shredded or cubed (rotisserie works great)
• 4 cups low-sodium chicken broth
• 1 cup milk (2% or whole)
• 3/4 cup plain Greek yogurt (2% or 5%)
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley (or 1 tablespoon fresh)
• 1 bay leaf
• Salt and black pepper, to taste
• Optional: 1/2 teaspoon poultry seasoning or a pinch of nutmeg

Step-by-Step Instructions

1. Sauté the aromatics: Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery.Cook 5–6 minutes until softened. Stir in garlic and cook 30 seconds.
2. Add potatoes and seasonings: Stir in thyme, parsley, bay leaf, salt, pepper, and poultry seasoning if using. Cook 1 minute to bloom the spices.
3. Pour in broth and simmer: Add chicken broth and bring to a gentle boil.Reduce heat and simmer 10–12 minutes until potatoes are fork-tender.
4. Thicken the base: In a small bowl, whisk flour with milk until smooth. Slowly pour into the pot, stirring constantly. Simmer 3–4 minutes until slightly thickened.
5. Add chicken and veggies: Stir in shredded chicken, peas, and corn.Reduce heat to low and cook 3–5 minutes until everything is hot.
6. Make it creamy and high protein: Turn off the heat. Whisk Greek yogurt in a bowl to loosen, then stir it into the soup. Taste and adjust salt and pepper.
7. Finish and serve: Remove the bay leaf.Ladle into bowls and garnish with fresh parsley or cracked pepper. Serve with a slice of toasted bread or crackers if you like.

How to Store

• Refrigerator: Store in an airtight container for 3–4 days. The flavor deepens overnight.
• Freezer: Freeze up to 2 months.For best texture, add the Greek yogurt after reheating rather than before freezing.
• Reheat: Warm on the stove over low heat, stirring often. If it thickens too much, add a splash of broth or milk.

Why This is Good for You

• Protein-packed: Chicken and Greek yogurt boost satiety and support muscle recovery.
• Balanced comfort: Veggies add fiber and micronutrients without piling on calories.
• Lighter creaminess: You get a rich texture without heavy cream, keeping it heart-friendlier.

What Not to Do

• Don’t boil after adding Greek yogurt: High heat can cause curdling. Stir it in off the heat.
• Don’t skip seasoning: Taste as you go.Potatoes and dairy mute flavors, so adjust salt and pepper.
• Don’t overcook the potatoes: Mushy potatoes make the soup pasty. Aim for just tender.
• Don’t add flour directly to the pot: Always whisk it with milk first to avoid lumps.

Recipe Variations

• Dairy-free: Use unsweetened almond or oat milk and stir in plain dairy-free yogurt or cashew cream at the end.
• Gluten-free: Swap flour for cornstarch (1 tablespoon mixed with 2 tablespoons cold milk or water).
• Extra veggies: Add mushrooms, green beans, or spinach in the last few minutes.
• Herby twist: Finish with fresh thyme, dill, or chives for brightness.
• Pot pie topping: Serve with buttery croutons or puff pastry squares baked separately for that pie feel.
• Slow cooker: Add everything except milk, flour, peas, corn, and yogurt. Cook on Low 6–7 hours.Stir in milk-flour slurry, then peas, corn, and yogurt in the last 30 minutes.

FAQ

Can I use raw chicken instead of cooked?

Yes. Dice 1 1/2 pounds raw chicken breast and add it after the broth. Simmer until cooked through before thickening the soup.

Then proceed with the milk mixture and yogurt.

How can I make it even higher in protein?

Use 5% Greek yogurt, add 1/2 cup canned white beans, or stir in 1–2 scoops unflavored collagen peptides. You can also increase chicken to 2 pounds.

Will it curdle with Greek yogurt?

Not if you stir it in off the heat and avoid boiling. Whisking the yogurt first helps create a smooth finish.

Can I make this ahead?

Absolutely.

Cook the soup without the yogurt, cool, and refrigerate. Reheat gently and stir in the yogurt right before serving for the best texture.

What can I use instead of potatoes?

Try cauliflower florets for fewer carbs or diced sweet potatoes for a slightly sweet, hearty twist.

Final Thoughts

This High Protein Creamy Chicken Pot Pie Soup brings cozy flavor with a lighter, smarter approach. It’s satisfying, easy to customize, and perfect for busy nights or meal prep.

Keep a batch in the fridge, and you’ve got comfort food ready whenever you need it. Simple steps, wholesome ingredients, and that classic pot pie taste—no crust required.