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.
I haven’t made this soup yet, but it looks so good!! I’ll make it soon!!
Hope you love it!
Pretty good! I added some additional salt, pepper, garlic powder, and nutritional yeast. It’s good and easy and makes a lot! Great for the winter!
So glad you liked it!
I have made this several times and it is amazing! I do add more spices than it calls for and more veggies. That’s just a personal choice!
Glad you’re able to customize it to your liking!
I was not a fan of this recipe. It was very bland, needs more spices.
Sorry you felt that way. What would you have added?
It was good! My 1 year old loved it. I added peas and corn. I think I could have doubled the spices. It just needed a little more flavor.
Sorry you felt that way!
Easy to make and it tastes great!
So glad you liked it, Gayle! Thank you so much!
Stupid question I’m sure but on the stovetop version, should a lid be used for the 30 minutes while cooking the soup?
That’s not a stupid question, I should’ve been more clear. I just updated the recipe instructions – hope this helps! Sorry about that!
Hi! All I have is petite golden potatoes, do you think I can still make this? Should I peel them? Looks delicious!
I think it would work, but yes I would peel them!
So easy to make with roasted chicken! I used canned veggies that contained those in the ingredient list. Made chips out of frozen pie crust. Delish!!!
Great idea with the chips!! thanks, Marsha!
Made this tonight using my Ninja foodi on the pressure setting. It was so quick and easy. I added peas at the end as well as extra salt and garlic for personal preference. We loved it, and we will definitely be having this again!
Glad you liked it!
Definitely a keeper! Hubby is a soup-a-bolic! I was lucky to get a bowl!,
So glad you both enjoyed it!
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!
So glad you both enjoyed it!
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.
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.
My households favorite soup!
Delish recipe. I followed the recipe for the stovetop. Would not change a thing next time except to double it and enjoy some leftovers.
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.
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.
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.
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!
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
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!
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!
Absolutely delish . . . . so much flavor!! A keeper for sure👍😋
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
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!
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!!!
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!
Can I use any kind of potatoes
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!