Chicken Pot Pie Soup
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Chicken Pot Pie Soup is total comfort food! Made in your instant pot, crockpot or on the stove – this yummy soup is easy to make & healthy!
This chicken pot pie soup is ALL the things you love about chicken pot pie.. except in a lighter, healthier version. Perfect for a healthy, easy weeknight meal that’s cozy, rich, and creamy (with no dairy)!
It’s ridiculously simple to make while being hearty and filling with 30g of protein per serving!
liz’s top tips for Chicken Pot Pie Soup
- Use cooked chicken to speed up the chicken pot pie soup. Use leftover chicken or grab a rotisserie chicken and shred or use my Crockpot Whole Chicken or Easy Instant Pot Shredded Chicken to make this soup even quicker. If you’re doing this in your instant pot, follow all instructions below. Sub raw chicken for 2-3 cups cooked chicken and only cook on high pressure for 5 minutes.
- If you’re doing this on your stovetop, follow all instructions. Sub raw chicken for 2-3 cups cooked chicken and cook for about 20 minutes or until potatoes are cooked.
- Cutting the yukon gold potatoes into large and small pieces makes it easier to take out the big pieces for blending.
- Microwave your chicken broth: Microwaving your chicken broth and warming it up before adding it to the crockpot, instant pot, or on the stove can help speed up cooking time.
Ingredients:
You’ll also need a blender to make this soup. A regular blender works fine or you can use an immersion blender.
Substitutions
Olive Oil: You can substitute melted butter or any oil for olive oil. Avocado or coconut oil would work best. You can also spray your pan with olive oil instead of pouring it in the pot.
Chicken Breasts: You can substitute boneless skinless chicken thighs, or even chicken tenders in place of chicken breasts. You can use leftover cooked chicken or turkey in this pot pie soup as well cut the cook time in half! A rotisserie chicken makes it super easy (next, try our rotisserie chicken soup).
Potatoes: We do not recommend making this chicken pot pie soup without the yukon gold potatoes. The potatoes are used to thicken the soup and make it creamy. While other soups use heavy cream or milk to thicken it and make this soup creamy, the blended potatoes give the soup a rich texture and taste while keeping it low calorie, gluten free and dairy free.
Herbs: I love adding 1/2 teaspoon of fresh chopped rosemary or thyme to this soup. It really elevates the flavor!
Almond Milk: You can replace the almond milk with coconut milk to keep the chicken pot pie soup recipe dairy free or substitute regular milk if you’re not dairy free. (1:1) You really can’t taste the almond milk in this recipe though! If you want to add heavy cream.. feel free to do so!
Peas/Corn: Feel free to add 1 cup of frozen peas or corn in once cooked!
Veggies: You can use any vegetables you have on hand in this chicken pot pie soup recipe. More onion, celery, and carrots are always a good idea! I’ve also stirred in chopped spinach or green beans after making this and it’s great! We also love this Chicken Vegetable Soup Recipe.
Vegetarian: Skip the chicken and double up on all the veggies or add in chickpeas for a vegetarian pot pie!
Stovetop/Instant Pot/Slow Cooker: You can make this chicken pot pie soup however you’d like! All instructions are included in the recipe below!
Pot Pie: I have not tried baking this in a pot pie shell. I don’t think it would work. Instead try our Healthy Chicken Pot Pie
Is this healthy chicken pot pie soup dairy free? This chicken pot pie soup is completely dairy free if you use dairy free milk. We like coconut cream or almond milk.
How to Make this soup in the slow cooker
- Put all your ingredients in the crockpot. Cook on low for 6 hours.
- When the soup is done cooking and the potatoes are tender, take the large chunks of yukon gold potatoes out and put them in a blender with broth and milk.
- Blend until smooth.
- Remove your chicken and shred. I like to shred the chicken roughly so it’s super hearty and there are big chunks of it like you’d get in a regular chicken pot pie!
- Add your chicken + blended potato mixture back to the crockpot.
- Stir to combine and enjoy!
If you love your crockpot, this Crockpot Chicken Stew is our favorite! For another cozy soup, try Chicken Corn Chowder.
How to Make This Soup in the Instant Pot
Can you make this 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 chicken pot pie soup in the instant pot is almost identical to making it in the crockpot or on 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!
Serving Chicken Pot Pie Soup
This Chicken Pot Pie Soup is a pretty hearty soup, so it’s fine to enjoy on its own – but I also have served it with a bowl of frozen veggies or a strawberry goat cheese salad for extra veggies!
Crackers, biscuits, or a big loaf of bread will also be perfect for dipping/dunking! Check out our tips on freezing chicken soup.
Storage
Storage: This chicken pot pie soup will last for 4 days in your refrigerator.
Freezing: You can freeze this chicken pot pie soup, but it’s not my favorite soup to freeze. I find that potatoes can get a little grainy when frozen. We have other healthy freezer meals that might be a better fit or a freezer ebook with 22 freezer friendly recipes
If you are going to freeze the soup, allow the soup to cool completely before freezing. I love these containers for freezing soup.
Separation is normal when you refrigerate or freeze this chicken pot pie soup; just stir it up and you’ll be fine!
When ready to eat, defrost the night before in your refrigerator or just pop it in a microwave/pan and heat! If stored properly, it should stay good for 4-6 months.
Other healthy soup recipes:
We love soup SO much that we actually have a free healthy soup ebook! We also have a post filled with Healthy Soup Recipes!
Order our cookbook!
Complete with 60 delicious healthy dinner recipes your whole family will love!
Chicken Pot Pie Soup
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts about 2 larger breasts
- 1 cup celery diced
- 1 cup carrot cut in 1/4 inch thick small circles
- 1 cup onion finely chopped
- 1/2 tablespoon garlic finely minced
- 2 cups yukon gold potatoes peeled+ cut into 1 inch pieces
- 1 cup yukon gold potatoes peeled+ cut into quarters so that you can remove them at the end
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 3 cups chicken broth or bone broth- low sodium!
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1 tablespoon fresh parsley for garnish
- 1/2 cup milk of choice almond milk, whole milk, any milk will work
Instructions
Instant Pot Instructions
- Set Instant Pot to regular sauté function. Add olive oil to the pot. Lightly sear the chicken breasts on each side about 2 minutes. Remove the breasts to a plate and set aside. The chicken will not be cooked through, but this is ok.
- Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes + stir.
- Lay the chicken breasts on top of the vegetable/small potato mixture. Add large potato quarters on top of chicken. Pour in chicken broth.
- Turn the Instant Pot to High Pressure (manual on older models), sealing and cook for 9 minutes. Once the soup cooks, allow it to natural release for 5 minutes. Manually release the rest of the pressure after 5 minutes.
- Remove the large potato pieces + chicken.
- Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot,
- Place chicken on a cutting board and shred. Put the chicken back into the pot.
- Stir together until combined and smooth. Garnish with parsley and serve.
Crockpot Instructions
- Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and parsley. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
- Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add chicken broth. Cover + set to low for 6 hours.
- Once cooked, remove the large potato pieces + chicken breasts.
- Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
- Place chicken on a cutting board and shred. Put the chicken back into the pot.
- Stir everything together until combined and smooth. Garnish with parsley and serve.
Stovetop Instructions
- Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent.
- Add raw chicken, potatoes and chicken broth in the pot. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes, stirring occasionally.
- Once cooked, remove the large potato pieces + chicken breasts.
- Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
- Place chicken on a cutting board and shred. Put the chicken back into the pot.
- Stir everything together until combined and smooth. Garnish with parsley and serve.
This was FANTASTIC! Followed the recipe exactly but added more carrots, celery, onion and garlic because I like those and went heaping on the spices. I used coconut milk which my husband isn’t a fan of to make it DF but he didn’t even notice! He loved it! We both almost ate the entire thing that night. Thank you!!!
I found this recipe quick and easy to follow. I was able to supplement chicken leg meat and mashed potatoes for two of the ingredients. Other than that, I followed the recipe verbatim and my family loved it and I’m making it again tonight.
Excellent comfort soup!
I made this a few days in advance and reheated it. It was delicious. Easy to make with ingredients I already had on hand. Definitely will be a go to recipe for me. Yummo!
Followed recipe to the tee, absolutely delicious! We dipped Grands biscuits in it. I may blend more potatoes next time; I really like the thick texture. Will definitely be in our weekly rotation.
So good and easy to make!
This was a hit for all! Thank you!
Pretty much the only veggies I strongly dislike are celery and onion which generally makes soups tricky for me. Instead of those I added corn, bell pepper and spinach and this was SO GOOD. Interestingly I added an extra cup of chicken broth for the sake of using a whole box (reduced my almond milk to 1/4 cup) and I had no issues with soup thickness, it was perfect. For sure getting added to my soup lineup.
Very good and will make again! I would add more quartered potatoes to thicken the broth up more. But other than that, so good
My husband and I love this soup. It is amazing! Outstanding taste and texture. This will be a regular menu item in our home!!!
I made this soup last night for my family. We ALL loved it. I will definitely make it again. Plus I gave this recipe to my sister and a friend of mine for their family. I sent them a picture I took of my soup & they said it looked delicious & wanted the recipe!
Very delicious and easy to adapt based on ingredients on hand. I used a rotisserie chicken for convenience and I used cubed hash browns. The recipe still came out great.
My kiddo ate it up! I had to use coconut milk because I didn’t have anything else. It’s very mild, but I don’t mind that. I think I’d prefer it a little thicker, so I may roughly mash all of the potatoes next time. Added some frozen peas at the end.
This soup was absolutely delicious! I used dried basil and Herbs de Provence as my herbs and coconut milk for the milk. EVERYONE, all 8 people- kids and grandkids- loved it.
Let me preface this by saying it was not bad. The soup itself was fine but I definitely needed to tweak it a bit. I followed every instructional detail and made it in the crock pot, that’s where I think I went wrong. Reading it over I assumed it would be a thicker consistency, especially with the blending of the larger potatoes but when it was finished it still had a very thin broth and a bland one at that. Day 2 provided the necessary changes and ultimately the resulting recipe that had my family requesting it in our Fall soup rotation.
1 – Stove top method, this allows you to taste as you go and add the necessary spices to bring out additional flavors.
2 – DOUBLE the spice recommendations and the mince garlic amount to the veggies when sautéing them.
3 – With stovetop instructions, the chicken should be prepared in advance. I’d recommend using the meat from a rotisserie or grilled while well seasoned. When adding it to the soup, also allow the juice from the chicken to be added as well.
4 – When removing the large potatoes to blend, scoop out more than recommended of the broth, I’d say 5-7 ladles. After adding the milk, add in 2-3 tablespoons of flour and blend until smooth, then add it back to the soup. Keep it simmering for an additional 15-20 minutes to allow it to thicken up.
On day two I heated it on the stovetop and added extra seasoning and flour to thicken it and my husband ended up having three servings, my son ate 2.
Bake biscuits with it and there wont be left overs next time!
Sorry you felt that way!
Easy and delicious. Weekly rotation in the winter.
Really enjoyed this soup, no modifications made on the recipe ingredients. I cooked mine on the stove top and it was delicious. So glad to have a new interesting soup recipe!
I used leftover pork instead of chicken. Delicious!
Warm comforting easy! Perfect fall/winter meal
Made this over the weekend and it was a hit! Had enough for a couple of lunches this week too.
I made it stove top with rotisserie chicken. It was delicious. I added some frozen peas.
I made this last night and the family loved it! I did too! They are already asking for it again. I used the instant pot method and it turned out beautifully! This recipe is definitely going on rotation!
Easy to make and delicious! Sent the recipe to a friend and she loved it, too. Definitely will make this on repeat.