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!
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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.
Hands down this was easily a 10/10. This is definitely going down as a regular on my menu. I cooked mine in the crock pot.
So so tasty, my whole family liked it ! Definitely saving to my Pinterest !
Easy instructions and nutritional.
The flavor of the soup doesn’t quite make up for the lack of tradition pot pie with the crust. It was just ok. I had higher expectations.
Question … I know potatoes were used to add a thickening agent but keeping it healthy and gluten-free, buuuuuuut … I hate potatoes. I have texture issues with them — cannot stand the fine grainy texture of potatoes or beans. Is that noticeable in this recipe? I love the idea of a healthier pot pie, but dubious of the potato aspect 🙁
I’m sorry but they’re such an important part of the recipe that I’ve never tried making it without them. I really have no clue how it would taste! I would use yukon gold potatoes per the recommendations in the post because they’re less grainy/much more creamy!
I simply use the instant potato mixes which now have all sorts of herbs and seasonings!
Just don’t use too much. Add only a little at a time. The mix will thicken once it feels the heat!
I wouldn’t recommend this, try at your own risk!
This is delicious and super easy to make!! It’s a like a warm hug after a hard day’s work!
I can spot a really good recipe and this one was todays!! Made a double batch for us (vegan family) and subbed soy curls for chicken. Used homemade almond milk and followed the rest. Absolutely delish! Oh I did do half the potatoes and a bit extra broth for a lighter warm weather version. Absolutely delicious!!!! Thanks for this one!!
This was absolutely amazing! I made a double batch for my family and it was gone all at once, they absolutely devoured it. Most definitely will be making this again and again!!
I have made this recipe 3 times since I discovered it and will make it many more I’m sure! I use the stove top version but cook my potatoes and chicken separately and ahead of time. It works well and easier for me. It makes so much and I usually share with others.
On the oxalate lists that I have consulted, potatoes are as bad for me as beets, spinach, rhubarb. Cauliflower is a preferred substitue. I am disappointed that you use potatoes in several of your soup recipes. Could you please list the oxalate level for your recipes along with the nutritional amounts?
Unfortunately that’s not something I can do. That’s a highly specific diet that I don’t know anything about! You’ll need to take your health into your own hands and calculate that if it’s something you’re concerned with. I provide countless substitutions for recipes, and in almost all of them except this one you can simply omit the potatoes. We have over 550 recipes on our website that have no potatoes in them, so there’s nothing to be disappointed about- there are lots of yummy recipes you can make! 🙂
Chicken Pot Pie soup is SO DELICIOUS!!
I’m a big soup person. I made it twice in the same week for different occasions! Simple to make, other than the typical chopping all homemade soups require. Served it w/crescent rolls! 😋
Delicious. I have also used sweet potato, rutageba, and sweet corn cut right off the cob. The fresh corn right off the cob gave it a little crunch. If you do use rutabega I would suggest cutting it in smaller pieces since it does take a little longer to soften than the other veggies. My family is not a fan of rutabega (I love it) but they never even realized I put some in there. If you’ve never tried rutabega this is a good way to try it. Every time I make it I do it a little differently. Sometimes I do the potato milk broth step and sometimes I don’t. Sometimes I just add a lot more broth. Nice thing is, it never comes out bad. Great every time. I prefer the stove top method. Great recipe!
Soup was very good! I added some celery and used fresh herbs instead of dried and added a fresh squeeze of lemon and fresh parsley when served. Yummy!
Just FYI the rosemary isn’t mentioned in the cooking instructions.
very tasty but too much pepper.
This was a decent recipe, but it was lacking in flavor. Needed to add a bunch of salt at the end. We followed the crockpot instructions and everything cooked well.
We made the stove top version and it is absolutely amazing!!! Thank you for the wonderful recipe.
Have made this a few times now and it is a hit and very yummy. I even made it for a work event as it is very quick and easy to make and is a big hit. People love comfort food. So glad i stumbled across it.
Oh Yummy! I made this last night for my husband and me! It was delicious! Next time, I might add a bit of dried thyme and some frozen green peas just to add a bit more flavor. Can’t wait to eat it again for lunch today after all the flavors have blended together more overnight. I will definitely make this again! So good! And healthy!!
This is so yummy and filling! I had everything on hand to make it except the celery, but I decided to proceed without it. My new favorite comfort soup! I can’t wait to make it again, this time with the celery.
I haven’t made this yet, but looking forward to it!
Absolutely delicious! Easy to make and very satisfying!
Scrumptious! I used lite coconut milk for the milk alternative and it was delicious. I also added a bit of poultry seasoning because that’s my secret recipe for pot pie. Hearty, comforting, yummy meal!
Such a satisfying soup—delicious, comforting and a crowd pleaser! It doesn’t disappoint.
Perfect! But I used all fresh herbs! Sooo good! Ty for sharing! Just passed onto fam!
Excellent – it’s delicious! I made it as per your recipe, no variation.