Gluten-Free Chicken Pot Pie Soup with Greek Yogurt

This creamy, healthy chicken pot pie soup is gluten-free, high-protein, and made without flour or heavy cream. Blended squash, onion, and garlic create a rich broth, while Greek yogurt adds creaminess, and pan-seared chicken adds flavor.

ByNicole Bonilla
Gluten-Free diet-friendly recipe
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A bowl of gluten-free healthy chicken pot pie soup with potatoes, carrots, pan-seared chicken and greek yogurt.

If you love the cozy, comforting flavors of chicken pot pie but want something lighter and easier to digest, you’re going to love this creamy healthy chicken pot pie soup. We’re skipping the flour and heavy cream and using blended vegetables, almond milk, and a touch of Greek yogurt to make it rich and satisfying without feeling heavy. This version is gluten-free, high-protein, and packed with colorful veggies. What really sets it apart? We sear the chicken first to lock in flavor, then blend the squash, onion, and garlic into the broth for a silky texture that’s perfect for picky eaters and gentle on digestion.

My family goes crazy for this one, especially on busy weeknights when we need something warm and comforting but still nourishing. I love knowing we’re getting a few extra servings of vegetables in every bowl, and the soft texture makes it easy on the stomach. It’s everything you crave in a chicken pot pie, just lightened up and simplified into one cozy pot.

Why You’ll Love This Creamy Chicken Pot Pie Soup

  • Comforting and creamy without cream: Blended squash, onion, and garlic create a rich, silky base.
  • High in protein: Each bowl is packed with chicken and Greek yogurt for a satisfying meal.
  • Gluten-free and flourless: You won’t miss the flour—this soup is naturally thickened.
  • Kid and picky-eater friendly: Blending veggies makes them practically invisible while adding flavor.
All the ingredients you need to make gluten-free healthy chicken pot pie soup with potatoes, carrots, pan-seared chicken and greek yogurt.

Ingredients & Substitutions

Here is everything you need to make creamy chicken pot pie soup:

  • Butter: Adds richness and helps soften the veggies. You can swap with olive oil or vegan butter.
  • Yellow Squash: Adds body and subtle sweetness when blended. Zucchini or cauliflower work too.
  • Yellow Onion: Brings depth and flavor to the broth. Swap with shallots or white onion.
  • Garlic: Essential for flavor. Fresh is best, but garlic powder can be used in a pinch.
  • Chicken Stock: Forms the soup base. Use low-sodium if you’re watching salt.
  • Almond Milk: Adds creaminess without dairy. Any unsweetened milk will work, including cashew, oat, or dairy.
  • Boneless Skinless Chicken Breasts: Lean and high in protein. Thighs will work too for richer flavor.
  • Garlic Powder: Layers in more savory depth. Optional if you’re already using fresh garlic.
  • Carrots: Classic pot pie flavor and color. Swap with sweet potato or parsnips.
  • Celery: Adds aromatic flavor. Fennel or extra carrots can fill in.
  • Golden Potatoes: Help thicken the soup and make it hearty. Yukon golds are perfect but russets also work.
  • Thyme: Use dried or fresh. Italian seasoning can sub.
  • Rosemary: Can skip or replace with more thyme.
  • Bay Leaves: Infuse the broth while it simmers. Remove before serving.
  • Peas: Sweet, tender, and colorful. You can use canned, fresh or frozen.
  • Corn: Adds a subtle sweetness and texture. Canned, fresh, or frozen all work great!
  • Greek Yogurt: Finishes the soup with creaminess and a protein boost. Blended cottage cheese is a great sub.

Easily Adapt This Recipe for Any Diet

  • Gluten-Free: This soup is naturally gluten-free with no flour required.
  • Dairy-Free: Swap butter for olive oil and use a dairy-free yogurt alternative like coconut yogurt.
  • Vegan: Replace chicken with white beans or chickpeas and use vegetable broth instead of chicken stock.

💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!

Close-up of a bowl of gluten-free healthy chicken pot pie soup with potatoes, carrots, pan-seared chicken and greek yogurt.

How to Make My Healthy Chicken Pot Pie Soup Recipe

Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.

Step 1: Prep the Vegetables and Chicken

Prep and dice all the vegetables. Pound the chicken breasts slightly and season with salt, garlic powder, and pepper.

Dicing all the vegetables before beginning to make the soup.

Step 2: Blend the Vegetable Broth Base

In a large, sturdy-bottom pot over medium-high heat, melt 1/4 cup butter. Add 1/2 yellow onion and 1 yellow squash. Cook for about 4 minutes, until softened. Add 5 cloves minced garlic and cook 1 minute more.

Transfer the veggies to a blender. Add 4 cups chicken broth and 1 cup almond milk. Blend until completely smooth and creamy.

Dicing all the vegetables before beginning to make the soup.

Step 3: Sear the Chicken

In the same pot, add 2 tablespoons olive oil over medium-high heat. Sear the chicken breasts on both sides until golden brown. This step adds so much flavor.

Seasoning the chicken breasts with salt, garlic powder and pepper.

Step 4: Build the Soup

Pour a bit of the blended broth into the pot to deglaze and scrape up the flavorful bits. Add in the remaining broth mixture. Stir in 2 teaspoons garlic powder, 1 tablespoon thyme, 1 teaspoon rosemary, 1 teaspoon salt, and 6 bay leaves.

Add 2 diced carrots, 2 diced celery stalks, and 2 peeled and cubed golden potatoes. Bring everything to a gentle boil and cook for 15 minutes until the veggies are soft.

Adding the seasonings to the soup.
Adding carrots, celery and potatoes to the soup.

Step 5: Finish the Soup

Remove the chicken and shred it with two forks. Add it back to the pot. Stir in 1 cup peas and 1 cup corn. Simmer for 5 minutes more.

Turn off the heat and remove the bay leaves. Stir in 2/3 cup plain Greek yogurt until smooth.

Shredding the chicken with two forks.
Adding peas and corn to the soup.
A pot and bowl of gluten-free healthy chicken pot pie soup with potatoes, carrots, pan-seared chicken and greek yogurt.

My Expert Recipe Tips

  • Blend the base for hidden veggies: Blending the squash, onions, and garlic makes the soup creamy and kid-friendly.
  • Deglaze after searing: Don’t skip this step because those browned bits add a ton of flavor.
  • Adjust broth for consistency: Use 3 cups broth for thicker soup, 4 cups for something lighter.
  • Don’t boil the yogurt: Stir in the Greek yogurt off heat to avoid curdling.
  • Warm your frozen veggies: If using frozen peas or corn, microwave them first so they heat quickly in the soup.

Delicious Serving Suggestions

Frequently Asked Questions

For best results, let the soup cool completely, then transfer it to an airtight container and store in the fridge for up to 4‑5 days. If you plan to freeze it, portion it into freezer‑safe containers and freeze for up to 3 months—just note that the texture of the potatoes may soften a bit after thawing. When reheating, warm gently on the stove over medium heat and stir occasionally so the flavors stay vibrant and the texture remains smooth.

Yes, you can freeze the soup. Make sure it’s fully cooled, then pop it into freezer‑safe bags or containers, label the date, and freeze for up to three months. Keep in mind that the potatoes can become a bit grainy and the peas/corn slightly softer after thawing. To refresh the texture, thaw in the fridge overnight, then reheat on the stovetop and stir in a splash of milk or broth if it seems too thick.

Reheat gently on the stovetop over medium heat, stirring often so the blended veggie base and yogurt stay smooth. If you’re using a microwave, heat in 1‑minute bursts, stirring between them. If the soup has thickened more than you like, stir in a little extra almond milk or chicken stock so it returns to that creamy, comforting texture you know and love.

Absolutely! One of my favorite things about this recipe is that it ticks all the meal‑prep boxes—pan‑searing the chicken early, blending veggies for a rich base, and cooking everything in one pot. It makes 6+ servings, so you can enjoy dinner tonight and have leftovers for lunches or another dinner. Store in individual containers and you’ve got a go‑to weeknight meal ready to warm up in minutes.

This recipe is naturally gluten‑free since there’s no flour added, so you’re already ahead. To make it dairy‑free, swap the butter for olive oil or vegan butter and use a dairy‑free yogurt at the end. The rest of the recipe—blended veggies, almond milk (or other plant milk), seared chicken, veggies—remains the same and gives you all that cozy pot‑pie flavor without the traditional heavy dairy or crust.

If your soup feels thin, the two likely culprits are: too much broth compared to the blended veggie base, or not enough time simmering for the veggies to meld. To fix it, reduce the broth by about 1 cup next time, for a thicker result. You can also simmer uncovered for a few extra minutes so the liquid evaporates and the flavor concentrates.

Do you love comforting soups? Check out more of my easy and nutritious soup recipes:

More Dinner Recipes

A bowl of gluten-free healthy chicken pot pie soup with potatoes, carrots, pan-seared chicken and greek yogurt.

Gluten-Free Chicken Pot Pie Soup with Greek Yogurt

Gluten-Free diet-friendly recipe
This creamy, healthy chicken pot pie soup is gluten-free, high-protein, and made without flour or heavy cream. Blended squash, onion, and garlic create a rich broth, while Greek yogurt adds creaminess, and pan-seared chicken adds flavor.
5 from 2 votes
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Servings 6
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients
  

  • 1/4 cup butter
  • 1 yellow squash
  • 1/2 yellow onion
  • 5 cloves garlic
  • 4 cups chicken stock
  • 1 cup almond milk (or any milk)
  • 2 boneless skinless chicken breasts
  • 2 teaspoons garlic powder
  • 2 carrots
  • 2 stalks celery
  • 2 golden potatoes
  • 1 tablespoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon salt
  • 6 bay leaves
  • 1 cup peas
  • 1 cup corn
  • 2/3 cup greek yogurt (or blended cottage cheese)

Instructions
 

  • Prep and dice all the vegetables. Pound the chicken breasts slightly and season with salt, garlic powder, and pepper.
  • In a large, sturdy-bottom pot over medium-high heat, melt 1/4 cup butter. Add 1/2 yellow onion and 1 yellow squash. Cook for about 4 minutes, until softened. Add 5 cloves minced garlic and cook 1 minute more.
  • Transfer the veggies to a blender. Add 4 cups chicken broth and 1 cup almond milk. Blend until completely smooth and creamy.
  • In the same pot, add 2 tablespoons olive oil over medium-high heat. Sear the chicken breasts on both sides until golden brown. This step adds so much flavor.
  • Pour a bit of the blended broth into the pot to deglaze and scrape up the flavorful bits. Add in the remaining broth mixture. Stir in 2 teaspoons garlic powder, 1 tablespoon thyme, 1 teaspoon rosemary, 1 teaspoon salt, and 6 bay leaves.
  • Add 2 diced carrots, 2 diced celery stalks, and 2 peeled and cubed golden potatoes. Bring everything to a gentle boil and cook for 15 minutes until the veggies are soft.
  • Remove the chicken and shred it with two forks. Add it back to the pot. Stir in 1 cup peas and 1 cup corn. Simmer for 5 minutes more.
  • Turn off the heat and remove the bay leaves. Stir in 2/3 cup plain Greek yogurt until smooth.

Video

Notes

Blend the base for hidden veggies: Blending the squash, onions, and garlic makes the soup creamy and kid-friendly.
Deglaze after searing: Don’t skip this step because those browned bits add a ton of flavor.
Adjust broth for consistency: Use 3 cups broth for thicker soup, 4 cups for something lighter.
Don’t boil the yogurt: Stir in the Greek yogurt off heat to avoid curdling.
Warm your frozen veggies: If using frozen peas or corn, microwave them first so they heat quickly in the soup.

Nutrition

Calories: 302kcalCarbohydrates: 31gProtein: 19gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 50mgSodium: 805mgPotassium: 892mgFiber: 5gSugar: 8gVitamin A: 4038IUVitamin C: 33mgCalcium: 123mgIron: 2mg
Keyword chicken pot pie, homemade soup, protein dinner, protein soup
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Dietitian Reviewed and Endorsed logo

This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.

3 Comments

  1. I made this for dinner tonight, definitely a winner! Totally hits the pot pie craving without the carbs. I added a bit more salt and pepper at the end and used blended cottage cheese instead of Greek yogurt. Added bonus, the house smells luscious! Will absolutely be making this again.

    Reply

  2. This soup is so delicious and comforting! I hope you enjoy making it 🙂 Please let me know how it turns out in the comments below.

    Reply
5 from 2 votes

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