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.
Such an amazing and perfect soup to take to a friend who was recovering from surgery. It made a very large pot of soup to share and also serve to my husband and myself.
I’ve made this several times now. It’s a good recipe, to be great it just needs extra oomph with a lot more garlic and spices. Good basic recipe though
Would it be a big deal if I left the rosemary out? My husband does NOT like it haha and I’m not a huge fan.
If you don’t like the flavor of rosemary, you can omit.
Hi. I made this tonight and the flavors were absolutely delicious. I was expecting it to be a little thicker. I added a corn starch slurry to try to sticking it up. I am wondering if maybe I didn’t use enough of the large potatoes in the blender with the whole milk. Please let me know your thoughts.
Blending the potatoes helps to thicken the soup, so if you didn’t use many, that could definitely be the reason! A cornstarch slurry though is a good idea if it’s still not thick enough for your liking.
Can you freeze this?
All of our blog posts have a storage section. Pasting the info her e- 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.
Absolutely Delish, My entire family is trying to eat healthier and this will become a staple at my house. Thank you for sharing!!
Could you use chicken thighs in place of the breast? If so, how long would you cook?
All of our blog posts have a green substitutions box where we cover different subs you can make. This is covered there. Same cook time!
This soup is absolutely delicious! It will definitely become part of my regular rotation. I used almond milk and could not tell at all that it was dairy free.
Came out delicious! Thanks!
I make this all the time, it’s my fav and everyone loves it. The only thing I add is a table spoon of better than bouillon just for a touch extra flavour.
I made this in the Instant pot and while it was easy, it reinforced my opinion that any kind of stew with potatoes and meat just does not work well in the pressure cooker. What I love about the instant pot is the way meat gets so tender. This did not happen in this recipe with the short cooking time, my chicken was tough (cooked from raw) while my potatoes fell apart. Maybe this would have been good with rotisserie chicken and a slightly shorter cook time. Or maybe this would be better on the stove, cooking the chicken first and then adding the vegetables, and finally the potato. Otherwise this was pretty tasty, although I needed to add quite a lot of salt (I used low-sodium broth.)
Please, how can I print out the recipe in a compact form? My printer wants to print out 19 sheets!!
You need to click the print recipe button in the recipe box, not print from your internet browser
Loved this! Used mini yellow potatoes that I didn’t have to peel. But some up and left some whole for blending. Also added red pepper flakes. It was a family hit!
This is soooo good, made it with both Instant Pot and Slow Cooker and both turned out fantastic! Very flavorful and has that good old fashioned home made soup taste like my grandmother used to make. The whole family loves it and gobbles it up, will have to start making double batches!
Delicious and easy! Made in the crockpot. Perfect flavor combination. Made small changes. Added 4 cups chicken broth and heaping tsp of Better than Boullion, chicken flavor. I like the depth of flavor of the extra bouillon. Added a few more veggies since increasing the broth by one cup. Cut all the potatoes in one-inch pieces. Before serving, removed the chicken and used a stick blender to pulverize a little bit of soup. Yum!!!! Thank you!
I made this soup earlier in the week and it was fantastic and so easy to make!! It will be on the rotation…added bonus is that it is macro friendly!!
Excellent recipe with low FODMAP ingredients! I used oat milk and a Costco rotisserie chicken. The one thing that was difficult with the recipe was the potato measurements ( how many potatoes is one cup quartered because obviously it is not going to measure well in a measuring cup), but it was easy to figure out looking at the pictures. Thanks!
Great comfort food
I made this tonight and it was delicious! My husband loves lots of meat so I used two huge chicken breasts that were probably 2+ lbs total (total pack of 4 breasts was 4 lbs). I did heaping cup fulls of the veggies and 1/2 tsp of the spices/seasonings instead of 1/4. 3 1/2 cups of low sodium chicken broth (just about a whole carton) and it turned out so great!!!
So so delicious yet healthy! Have made this recipe multiple times and never fails. My only suggestion would be to add the smaller cubed potatoes in about 5 minutes after the rest of the ingredients to avoid them falling apart, but so good either way. Going to try with corn next time! Yum
This soup was delicious. Everyone loved. Will definitely be making it again soon!!👍
Loved it. Thanks
Super easy and turned out just as expected! Only thing I will change for next time is adding more spices and more salt/pepper especially, as it is a little bland but definitely comforting and delicious nonetheless. Adding into my regular rotation and writing up a nice recipe card for this one!
This soup was great. I really loved using the potatoes to thicken the soup. Worked out perfectly. Thanks for the recipe.
I tried this recipe for my family. They loved it. It was delicious. Easy to make definitely healthy light meal. Very tasty.