Chicken Pot Pie Soup
This post contains affiliate links. Read our disclosure policy.
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.
You mjention that yukon potatos keep the soup dairy free yet you add milk?
the recipe says to use milk of choice. you can use regular or non dairy.
I cannot wait to try this. It looks amazing. I was just wondering is the coconut milk used from a can or from a carton that is refrigerated? Thank you for your help. 😃
Either pne will work! Just make sure it’s not sweetened. almond or regular milk will also work.
This soup is amazing!! I made it exactly as instructed and the soup turned out great!! So easy to make! I made mine in my pressure cooker. Chicken was juicy and the veggies were just right. I used my hand mixer to shred the chicken. It was way faster than using my fork.
I tried this recipe because I love soup and the ingredients used too. I couldn’t believe how quick and easy this was to make. I loved that I was given 3 options of cooking methods. I do so like to tweak recipes for my own tastes which I did, but not by much. I find that recipes never have enough seasoning for my tastes so I usually double the amount. This chicken recipe allows for using a store bought rotisserie chicken which certainly helps with time management. I used less potato and more cauliflower that I oven roasted before adding it. I needed more celery,carrots,onion,as I didn’t have enough on hand. I used four cups of chicken broth and one half to one cup heavy cream. I like my soups a bit brothy. I don’t have an immersion blender so I used a regular blender and puréed about 4 cups of soup to add back in for thickening. I absolutely love this recipe and will be making it again. Hope you try it, I wasn’t disappointed.
Excellent! Followed the recipe using rotisserie chicken. I will make this one again.
If you cook both potatoes together. Won’t the small ones be smashed by the time the big ones are done?
I haven’t had that problem!
First time making this recipe tonight (stove top) – AMAZING! Super easy. I couldn’t find Yukon potatoes so I used 2c small yellow potatoes and 1 russet potato. I’m not sure how this can be cooked in 30min, took a bit over an hour at med-lo for the carrots and celery to soften and chicken to be thoroughly cooked and not rubbery. But it was worth the extra time, it’ll definitely go into my regular soup lineup!
This was really, really wonderful! We added a little garlic salt after tasting it, but as with all things, that is personal preference. This soup will be a staple in our home now! 🙂
I made this soup on stovetop, it came out perfect and took no time at all. I used whole milk. I don’t regret doubling the recipe as it becomes even tastier each day.
Looking very tasty!
Great recipe! I made it almost exactly as recipe called for…stove top.
Great soup! I followed the recipe as stated excerpt I didn’t have any rosemary, and I added 1/4 tsp sage. I also threw in some cabbage and kolrahbi I wanted to use up. I would make this again!
I would like to try this soup.
Delish! I used the top stove method. Love that I didn’t have to cook the chicken first!
Added in some more seasoning and vegetables but followed the instructions for stovetop and it came out amazing! Only thing was my cook time. It finished in about 20 minutes compared to 30.
Just made it delicious feel like Jamie Oliver thankyou very much xmwahx
I’ve never had a chicken pot pie in my life that didn’t have peas, so I wouldn’t consider that to be an optional ingredient for a soup with that particular name. That should be part of the foundation. If you don’t like peas, then you don’t like chicken pot pie.
Relax… if you want to add peas feel free.. no one said you can’t!
Looks amazing!
I made this yesterday, it was so easy to make and SO DELISH!! It will definitely be in our food rotation!
My daughter is very excited to try this recipe as she loves Pot Pie. We are
going to do it together. We went to the sore today and bought most of the stuff
but forgot the carrotts and celery. I am going to use one can of carrotts instead
of cutting the carrotts it is a fairly simple recipe on the stove and i am excited
to see what happens.
I needed something to make tonight to use up fridge veggies before vacation. This is perfect. Thank you.
This soup is superb!! I’m Hispanic and love my food well seasoned. The season in this soup is on point. I will keep this recipe to make once a week!
One of the best soups we have ever made. This has now become a staple in our rotation.
East and delicious! I made mine on the stove top with leftover rotisserie chicken , skim milk and potato flakes (leftover from another recipe as well) for the quartered potato. With the potato flakes the consistency was perfect, ready a bit sooner with fewer dishes. WIN,WIN,WIN……THANK YOU
Absolutely delicious. Tastiest soup I’ve ever made.