Healthy Chicken Pot Pie Soup

Name: Healthy Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 2 tablespoons olive oil; 1 lb. chicken breasts (about 2 larger breasts); 1 cup celery (1 inch pieces); 1 cup carrot (1 inch pieces); 1 cup onion (finely chopped); 1/2 tablespoon garlic (finely minced); 2 cups Yukon Gold Potatoes (cut into 1 inch pieces); 1 cup Yukon Gold Potatoes (cut into quarters so that you can remove them at the end); 1 teaspoon Pepper; 1/2 teaspoon Salt; 3 cups chicken broth (or bone broth); 3 tablespoons parsley (for garnish); 1/2 cup coconut cream (or milk/ other dairy free milk)

WW Freestyle Points 6*

Calories 386kcal

January 10, 2020 54 Comments

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Healthy Chicken Pot Pie Soup is total comfort food! Made in your instant pot, crockpot or on the stove – this yummy soup is paleo, whole30 and SO delicious! Easy to make and SO cozy – you’ll love how creamy and tasty this chicken pot pie soup is while being completely dairy free!

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This healthy chicken pot pie soup might just be my all time favorite recipe on the site. I know that’s a SUPER bold statement when I have things like my Healthy Chicken Pad Thai or Healthy Orange Chicken… but MAN this soup is delicious.

This soup is ALL the things you love about chicken pot pie.. except in a cleaned up, healthier version!

This soup is:

SO cozy
rich and creamy (with no dairy)
hearty and filling
ridiculously simple to make
super tasty

Don’t get me wrong, I love the real deal chicken pot pie (because, uhm, hello.. pie crust is great) but when you want a better-for-you version.. you have to try this Healthy Chicken Pot Pie Soup!

We kept this soup completely nut free, gluten free, dairy free, paleo and Whole30 friendly for you. There are lots of substitutions included below depending on what you need for your diet as well!

The soup gets it’s creaminess from potatoes – no milk or flour needed here! It’s totally rich and thick – you’d never know.

I also wanted you to be able to make this in your instant pot, slow cooker or on the stove – so you’ll find instructions for all of that here.

Let me show you how to make it!

Ingredients for Healthy Chicken Pot Pie Soup:

This crockpot chicken pot pie soup is made with pretty simple ingredients. My favorite chicken from ButcherBox, potatoes, carrots, celery, onions, broth, salt, pepper, olive oil and milk.

You’ll also need a blender to make this. A regular blender works fine or you can use an immersion blender. You can make this in the crockpot or instant pot so grab that if you’re using it!

How to make Slow Cooker Chicken Pot Pie Soup:

Making this soup in the crockpot is really easy. Put all your ingredients in the base and cook on low.

When your soup is done cooking, take the large chunks of potatoes out and blend them with broth/coconut cream.

Remove your chicken and shred.

Add your chicken + blended potato mixture into the pot and stir to combine.

Cutting the potatoes in large and small pieces makes it easier to take out the big pieces for blending. The soup may look a little funny when you first stir it together, but just keep stirring!

Separation is normal when you refrigerate or freeze this, just stir it up and you’ll be fine!

I like to shred the chicken roughly so it’s super hearty and there are big chunks of it like you’d get in regular pot pie!

Can you make Chicken Pot Pie Soup in the instant pot?

You sure can! I love making pressure cooker Chicken Pot Pie Soup! I’ve included all instant pot instructions below in the recipe card.

Making this soup in the instant pot is almost identical to making in the crockpot or the stove. It is quicker than making it in the slow cooker and about 10 minutes quicker in the instant pot than making this on the stove!

Cooking Tips for Chicken Pot Pie Soup:

What is the best way to thicken soup? No Need to thicken this soup! The potatoes make this soup rich and thick without the need for flours, heavy cream or other thickening agents 🙂
Use cooked chicken to speed up the soup. Grab a rotisserie chicken and shred or use my Easy Instant Pot Shredded Chicken to make this even quicker. If you’re doing this in your instant pot, follow all instructions below, except omit the chicken and only cook for 5 minutes. If you’re doing this in your stovetop, follow all instructions and cook for about 20 minutes or until potatoes are cooked. Stir in cooked chicken when you’re ready to eat.

Substitutions for Healthy Chicken Pot Pie Soup:

Herbs: I love adding 1/2 teaspoon of fresh chopped rosemary or thyme to this soup. It really elevates the flavor!
Coconut Milk: You can replace the coconut cream with almond milk to keep the recipe dairy free or substitute regular milk if you’re not dairy free. You really can’t taste the coconut cream in this recipe though! If you want to add heavy cream.. feel free to do so!
Peas/Corn: I kept the peas out of this soup to make it Whole30/paleo – but feel free to add 1 cup of frozen peas in once cooked! You can also add 1 cup of frozen corn.
Veggies: You can use any vegetables you have on hand in this recipe. More onion, carrots and celery are always a good idea! I’ve also stirred in chopped spinach after making this and it’s great!
Vegetarian: Skip the chicken and double up on all the veggies for a vegetarian pot pie!
Pot Pie -You can add this soup into a pie filling and bake it. It will work perfectly!
Stovetop/Instant Pot/Slow Cooker: You can make this soup however you’d like! All instructions are included in the recipe below!
Meat: You can use leftover turkey in this pot pie soup as well! Or this Leftover Turkey Soup is great too!
*Weight Watchers Note: The points for this soup were calculated using skim milk. Coconut cream is high in points, so make sure to substitute a low point milk. Points will always vary depending on exact ingredients used. Points used were as follows: Potatoes : 15 Olive Oil: 6: Skim Milk: 1 = 22/4 servings.

Serving & storing chicken pot pie soup:

This soup will last for 5 days in your refrigerator.

You can freeze this chicken pot pie soup. Store in airtight containers and allow it to cool completely before freezing. When ready to eat, defrost the night before in your refrigerator or just pop in a microwave/pan and heat! If stored properly it should stay good for 4-6 months.

This Chicken Pot Pie Soup is a pretty hearty soup, so it’s fine to enjoy on it’s own – but I also have served it with a salad and chicken tenders and it’s yummy! Crackers or a big loaf of bread will also be perfect for dipping/dunking!

Other healthy soup recipes:

Healthy Chicken Pot Pie Soup in a white bowl on a grey background. Gold spoons are off to the right side

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5 from 27 votes