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
Pasta: If you want a chicken pot pie with noodles, try this Chicken Pot Pie Pasta.
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 the perfect soup for when the temperature was dropping and the snow was moving in. My husband liked it so much that I made a second batch 2 days later!
Glad you liked it Katie! It’s even better the next day 🙂
This was easy and so good! Highly recommend this one. My husband liked it to and ate two bowls.
So glad you both liked it, Candy! Thank you so much!
Absolutely LOVED this recipe! Super easy in the Instant Pot after a busy work day. Adding the potato purée at the end made it super creamy without a roux or flour (so much appreciated from someone who has a wheat allergy!!). Hubby devoured it and asked if I could make it again! I added some thyme and sage because I didn’t have parsley…. tasted just like Chicken Pot Pie!!
So glad you liked it, Kristen! Love the thyme/sage addition – that sounds delicious!
My husband and I both loved this recipe! Must I add, he’s quite a picky eater too! Lol. But this was just delicious! Way to go on this creation, Liz! Will def be making again! I don’t have a blender at the moment so I hand-mashed the potatoes with a regular ol’ potato masher, wondered if it would still turn out as good, & little did I know, It was finely mashed, & i couldn’t had told a difference! 🙂 worked out great! Cooked it on the stovetop, & I’m going to freeze the leftovers for an easy planned ahead dinner. Just wondering, how long would you say the freezed leftovers will stay good for? Also thank you for all these amazing food recipes! Love your work!
I’m so glad you and your husband enjoyed this, Annmarie! That makes me so happy to hear! Glad it worked with the potato masher. If stored properly it should stay good for 4-6 months in the freezer. You’re so welcome!!
Yum! I made as directed, but added a half a package of mini gnocci after I took out the chicken. (I’m not following any specific diets so I’m not sure what this does for whole30 or any others). Delish!!
This recipe received a thumbs up from each of my 3 picky kids. I love when I can find an easy and tasty recipe, that is compliant for me, and approved by the rest of my family. Added bonus – all ingredients on hand! No extra trips to the store.
So glad you and your kids loved it, Audrey! 🙂 Makes me so happy to hear!
This recipe was easy to make, instructions were easy to follow. Delicious and hearty, very fulfilling, we will be making this again.
Thank you so much, Terra! So glad you enjoyed it!
This was sooo delicious. Even my 2 and 4 year olds gobbled it up, and my 4 year old is a notoriously picky eater. I made it in the crock pot and I added one can of creamed corn which I think added a nice flavor. Will definitely be making this again ASAP!
So glad you and your family liked it, Meghan!! Love that addition – that sounds so good with the corn!
I love this recipe! Thank you for giving us many different cooking options! I used the stovetop method and doubled the recipe so that I could have it for lunch all week long. I used unsweetened vanilla cashew coconut milk since that is what I had on hand and it was so good! You can’t taste the vanilla. You guys are awesome! Keep up the good work!
Thank you so much, LaChelle!! Love that you were able to sub that in 🙂
Loved this soup! Husband approved too!
Will definitely make again! So easy and quick! Can easily be customized by adding more veges!
So glad you liked the recipe, Donna! The more veggies the better!
The recipe was so easy to make. I did it stovetop. Adding about a half tsp each of dries rosemary and dried thyme made it perfect. Delicious!
Thank you so much, Lisa! Love that addition of the rosemary + thyme – YUM!
My husband and I both LOVED this soup! I am a big fan of creamy soups and since I can’t tolerate dairy, most creamy soups are off limits to me. I was SO happy to see this one was dairy free. Even better, it was just as creamy, if not creamier, than your regular dairy filled soup.We love it and will love it every night we eat it!
I am so glad you enjoyed it, Rosalie!! Thank you so much. If you’re looking for another creamy dairy free soup check out this – it’s equally as delish!!
this was the easiest recipe ever!! took about 10 minutes to get everything into the crockpot!! i love every soup recipe!!
Thank you so much, Genevieve! It’s super easy to make in your crockpot! Glad you liked it!
How long in the crockpot?
Please scroll up and read the ‘Crockpot Instructions’ for cook times
how long would it take if you cooked on high?
I’ve never tried cooking this on high and wouldn’t recommend it. Because I’ve never tried it, I can’t be sure.Maybe 4-6 hours? Hope this helps!
This recipe was so easy to follow, so delicious, pure comfort. Thank you so much.
Thank you so much, Terra! It is total comfort food 🙂
Delicious and so easy to make!
Thanks, Victoria! Glad you liked it!
This was THE best whole30 soup I’ve ever made!!
I will eat this always! I’ve haven’t loved a recipe this
Much in a long time! Thank You!
That makes me so happy to hear, Kim!! Thank you so much!
Used my slow cooker and results were awesome!!!
So glad you liked it, Michelle!
My son is very picky about food. It’s difficult to feed him. I was glad he ate without saying a word and then asked for another bowl. No need to say, but he loved the soup.
Super tasty!!
You are a wonderful mom who feeds so many out there.
God bless you!!
Seriously SO delicious! And easy? Yep! I have a “picky with healthy foods” husband and he really enjoyed it as well! Total winner and it will be in my dinner rotation!
So happy to hear this! Even the pickiest of eaters will love this soup – it’s sooo good! Glad you enjoyed it 🙂
Loved the recipe, even my skeptical husband who insists that any chicken soup must have noodles was a fan! Blending part of the potatoes with the cooking broth worked great as a creamy base! Thank you!
Delicious recipe! I don’t have an instant pot so I baked chicken breast and used a dutch oven to make the soup, worked out great! I used almond milk and no one would miss the dairy!
Thank you so much, Julie!! You can easily make this in the crockpot or on the stovetop 🙂 Glad you enjoyed it!
Really good and really simple—what could be better! 🙂 I made the stove top version and added some leftover butternut squash for the win! Always good for added texture and flavor to any soup. Thank you, Liz, for another great recipe!!
Love the addition of butternut squash – that is genius!! Totally trying that 🙂 Glad you enjoyed it!
If using shredded rotisserie chicken, do you put it in before pressure cooking for the reduced 5 min? And still natural release for 5?
Yes, I would pressure cook it for only 5 minutes if using cooked chicken.
This recipe is delicious and so easy! Everyone should make this soup……
Yay! Thank you so much, Jill! Glad you liked it!
Wow good yummy yummy 😋
I appreciate how easy, straightforward and healthy this soup is. Using the potatoes to thicken the soup and make it extra creamy is awesome. It was a bit bland though.
Creamy, filling and healthy. I made this in the pressure cooker. I’m not dairy free so I used cow milk and followed the recipe step by step. The soup is delicious!
I’m so glad you liked it, Paula!!
Just made this in my Instant Pot!! So delicious, and so very quick& Easy!! Definitely putting this one on repeat! Can’t wait to try more of your recipes!!
So glad you liked it Lori 🙂 Enjoy!! This is another favorite around here!
Made this soup for dinner last night and my very picky eaters loved it. Definitely keeping in my soup recipe folder.
Yay!! This makes me so happy to hear, Breighan!
Delicious!! I added some turnip and parsnips to up the veggies (and they needed to be used). It was so warm and comforting. I Will definitely be making this one again!!
Love that addition, Melissa! Perfect way to use up veggies 🙂
Absolutely amazing! Not only was it simple in the instant pot but it was extremely tasting good! Definitely making this again!
So glad you liked it, Traci! It’s so easy to do in the instant pot!
When and where is the milk added…maybe I missed it but I’m not seeing that step!
Step 4 – please reread the recipe 🙂
Actually step 6
Delicious recipe!
I think your comment got cut off. I’m not sure what the question was but I’m glad you enjoyed it!
Step 4 for stovetop
Actually step 6 for the insta pot recipe
(1st msg didn’t finish this comment )
In the crock pot version, it is Step#4
Loved this recipe! It was super easy and delicious! My husband even liked it!
So glad you liked it, Katie!