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 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 chicken pot pie soup is absolutely delicious.
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!
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!
The best part about this chicken pot pie soup is that it can be made completely nut free, gluten free, and dairy free! There are lots of substitutions included below in the green box depending on what you need for your diet as well!
The chicken pot pie soup gets its creaminess from potatoes – no flour needed here! It’s totally rich and thick – you’d never know.
(If you’re looking for another creamy, delicious soup – you have to try this Healthy Broccoli Soup, Pasta Fagioli Soup or our Healthy Potato Soup)
Let me show you how to make this soup!
What you’ll need for Chicken Pot Pie Soup
This crockpot chicken pot pie soup is made with pretty simple ingredients.
- My favorite chicken from ButcherBox – it’s so tender and delicious
- yukon gold potatoes – don’t use russet potatoes, they’re no where near as creamy and it really makes a difference!
- carrots, celery, onions
- chicken broth – use homemade or low/no salt
- salt and pepper
- olive oil
- milk – you can use almond milk to keep it dairy free or regular whole milk!
You’ll also need a blender to make this soup. A regular blender works fine or you can use an immersion blender.
Healthy Chicken Pot Pie Soup Substitutions
This chicken pot pie soup is SO versatile. Here are some of the ways you can customize it:
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.
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.
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!
Can the chicken be substituted for a different type of meat? We haven’t tried using other types of meat in this chicken pot pie soup recipe. Chicken breast, boneless skinless chicken thighs, or even chicken tenders can be used in this chicken pot pie soup recipe. You can use leftover chicken or turkey in this pot pie soup as well! We also have a Turkey Pot Pie Soup or this Leftover Turkey Soup is great too!
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
Making this chicken pot pie soup in the crockpot is really easy.
- Put all your ingredients in the base and cook on low.
- When your soup is done cooking and potatoes are tender, take the large chunks of yukon gold potatoes out and blend them with chicken broth/milk.
- Remove your chicken and shred.
- Add your chicken + blended potato mixture into the pot and stir to combine.
Cutting the yukon gold potatoes in large and small pieces makes it easier to take out the big pieces for blending. The chicken pot pie 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 chicken pot pie soup, 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 a regular chicken pot pie!
If you love your crockpot, this Crockpot Chicken Stew is our favorite!
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 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!
Easy Chicken Pot Pie Soup Tips:
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 in 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.
Microwave your chicken broth: Microwaving your chicken broth and warming it up before adding to the crockpot, instant pot, or on the stove can help speed up cooking time.
Storing and Serving Chicken Pot Pie Soup
This chicken pot pie soup will last for 5 days in your refrigerator.
Freezing: You can freeze this chicken pot pie soup. Store in airtight containers and allow it to cool completely before freezing. I love these containers for freezing soup.
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 its own – but I also have served it with frozen veggies, a salad, and chicken tenders and it’s yummy! Crackers or a big loaf of bread will also be perfect for dipping/dunking!
Check out our tips on freezing chicken soup.
Does Healthy Chicken Pot Pie Soup freeze well? Yes! This chicken pot pie soup freezes well! It might separate a little bit when cooled but just stir it together.
Love chicken? Check out our favorite healthy chicken breast recipes!
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!
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 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. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes
- 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.
JoHanna Coleman says
Absolutely delicious! Followed the stovetop recipe & it turned out amazing. This was my first time making soup & it will not be the last now. Thank you for this recipe, it was enjoyed and savored by both myself & partner. YUM!
Liz Marino says
So glad you both enjoyed it!
D.W King says
Great recipe except I highly recommend pumping up the seasonings if you want a more flavorful dish. I’m not a big follower of measurements when it comes to spices, especially salt and pepper. Too many recipes come out pretty bland because they get meek with seasoning. So I went heavier on all seasonings and garlic and this soup came out fantastic and flavorful.
Bettye Pedigo says
It’s a ten in my house. Love it and didn’t have any problems finding the recipe. Glad you had one for crock pot, hot pot and stove top. Thank you so much.
Katie says
My households favorite soup!
Audrey Mann says
Delish recipe. I followed the recipe for the stovetop. Would not change a thing next time except to double it and enjoy some leftovers.
Liz W says
I made this and everyone liked it, so it’s a keeper! I’m confused about one thing though. You mentioned substituting chicken for a different meat, but the recipe already calls for chicken. So that wouldn’t be a substitution. Did you mean using a different meat instead of chicken? I’ll bet it would be good with any poultry like turkey.
Elizabeth Marino says
Glad you enjoyed it! I’m not sure where the confusion is! You can substitute chicken breasts with chicken thighs if you’d like, or you can use other meat like cooked turkey or even ground beef.
LaRae says
Tastes great but it didn’t get thick like your pictures did. Is it because I didn’t use Yukon spuds? I will have to add something to it to get it a little thicker.
Liz Marino says
Yukon potatoes to get thicker/creamier. Did you add extra broth? This could also impact it. You could make a cornstarch or tapioca starch slurry to thicken!
LaRae says
When I took the quartered potatoes out and added the milk and broth it wasn’t thick at all. I am going to remove all but the liquid and thicken it with something
Bonnie says
I’ve made this twice and absolutely love it! I love how easy it is to thicken with the larger potatoes! I will make it again!
Chelsea C says
This soup is so, so yummy. I skipped the celery and opted for adding peas at the end, and it tastes just like chicken pot pie but not overly rich. We made biscuits to add to the soup as well. My 9 year old devoured two bowls and asked to have this again soon!
Lori Cordrey says
Absolutely delish . . . . so much flavor!! A keeper for sure👍😋
Karen Ashline says
Hello, both my husband and I are struggling with a bad cold. Chicken soup was in store, we made this recipe tonight. We did cook veggies 4 mins longer, as we like them soft. Dinner was wonderful, exactly what the doctor ordered, with left overs for another day this week. Also super clear on instructions. We will make this again, Thank you
LeeAnn says
We made this last night. It was so delicious and creamy- even without dairy! We are gluten free and dairy free here. We didn’t have chicken on hand, so we opted for the vegetarian option with chickpeas. So very good! Looking forward to making again and again- very adaptable! Thanks for a great cozy soup recipe!
Christine says
This looks so yummy I’m definitely saving this to try. Might try it with dumplings on top. My mom used to make something similar when I was little and she always made dumplings and it was so good!!!
Haylie says
Highly recommend! Love that you can make this dairy-free! I made it in the instant pot and my family thought it was delicious. Very easy to follow and delicious results!
Felicia Coker says
Can I use any kind of potatoes
The Clean Eating Couple says
Yukon gold potatoes are recommended because they make the soup creamy. you can read more about it in the blog post and see other substitutions!