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.
This is the best soup in the whole world! I keep making it over and over again. I make a big batch and freeze it, so I have a delicious dinner for the whole week. I’m in Australia, it’s 30 degrees, and I’m eating this soup tonight 🤣
This was good, but as others have mentioned, I added more salt. I understand the intent, but I found it to be too watery and so I made a little roux with one tablespoon of butter and flour to thicken it up.
I made this with a Sam’s club rotisserie chicken and it was delicious!!
Made this last week and it was great!
So glad you liked it!
This is a good base recipe. After my first attempt, this is what I recommend: I would reduce the amount of potato in both the thickener and what is diced in the soup, possibly by 1.5-2 potatoes total; as other people noted, the soup needs more seasoning, particularly after you add the thickening liquid; chop your shredded chicken in bite-size pieces (you do not want long pieces); possibly add a little broth if the soup feels too thick before serving.
Sorry you weren’t a fan! I would not recommend omitting the potato as it will make the soup thinner. Adding more broth will also make the soup thinner and would make it less flavorful as it would be further dispersing the ratios of the seasonings to broth.
This is yummy comfort food! Next time I will add in a bit more of the spices.
I love your site. Everything looks appetizing and you offer such valuable information with every recipe! Thank you!
great recipe, my daughter LOVES IT and asks to take some for lunch at school.
Love hearing that!!
I personally needed a little more salt and pepper but otherwise followed instructions for the stove top and loved the soup! So good on a cold day and perfect for meal prepping in the winter!
So glad you liked it, Carly! Thank you!!
I doubled the recipe and cooked in my instant pot. I didn’t have rosemary so I used time. Délicieux! It was even a hit with my daughter who doesn’t love chicken.
So happy you enjoyed it!
I want to try this soup but need to know if it freezes okay. Thanks.
All of our blog posts have a beige storage section where we covered this. Pasting the info here: 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.
Great soup that was easy to make. Loved the flavor and easy to make in Instapot.
This recipe tastes exactly like a decadent chicken pot pie. I used a rotisserie chicken to speed things up and added riced cauliflower and kale. Also kid approved!
Love those additions!
My husband made this tonight and I told him he hit it out of the park! So hearty and very satisfying! Thank you for sharing! We will definitely make it again! Happy New Year!
Makes me so happy to hear, thanks Debi!
We love this recipe and have made it several times. It’s very warm and welcoming and is yum!
So glad you like it, Joanne! Thank you!
I’ve made this numerous times and it never disappoints!
So happy to hear that you enjoyed it!
Another delicious recipe!
It’s cold, snowy and dreary here so I wanted to make a comfort meal. The fact that it’s healthy is a bonus. I used my instant pot to make the recipe which I would recommend. We were eating dinner within approx 45 minutes. I used 2 raw chicken breasts because that’s what I had. I would do that again instead of buying a rotisserie chicken. The recipe came together quickly. Total cook time is around 30 minutes which is great for a weekday dinner. This is definitely in our rotation now!
This is outstanding!! Definitely 5 star worthy!
So happy you enjoyed it, Lucy!
I just made this recipe. It was delicious 😋. The only change I made is that I used organic ground chicken breast. It made it easier to make. I made it on the stove. Thank you for sharing!!
So glad you liked it, Sheri!
I made this on the stovetop with homemade almond milk. I followed directions exactly as written and it turned out delicious! It’s great to be able to enjoy a thick and creamy soup that’s free of wheat and dairy free. I did NOT add any more spices (as I am one of those people that finds rosemary to easily take over a whole dish) but I DID add just a bit more salt at the end. I also enjoyed some leftovers with a bit of rice. This is not my first recipe from your site, and it won’t be my last! Thanks for all that you do.
So glad you liked it, KayCee! Thanks
Based on the reviews, I added just a tad more parsley, basil, and rosemary. I also added garlic powder, onion powder, and seasoning salt to the vegetables while sauteeing them and to the raw chicken. It was by far the best soup I have ever made. I made it in the crockpot.
That makes me so happy to hear, Dallas! Thank you so much!!
Great tasting soup, especially on a cold, chilly day!
So glad you liked the soup Emily! That makes me so happy to hear!
I found this recipe last year and my family loves it! No lie, my son begs me to make this weekly as soon as the weather turns cool. I use almond milk and I may add a bit more potatoes to make it extra thick and creamy. Delicious recipe!
So glad your whole family enjoys it, Jodi! Thank you!
Made this tonight as written. Used skim milk with a little splash of half and half. Absolutely delicious and satisfying!
So glad you liked it! Thanks for giving it a try!
I love pot pie, but I don’t like the crust. This recipe is amazing. I did add some rutabaga, peas and corn. I can’t eat wheat so it was the perfect dinner tonight and my husband had two large bowls. He said it really does taste just like chicken pot pie. Tomorrow I’ll test it on the 12 month old grand baby.
I hope your grand baby loves it too! Thanks Sue!
I used the instant pot option and used pre shredded rotisserie chicken. This soup was easy to make and came out great, but needed more seasoning and salt for my taste. It was easy to adjust, I added extra rosemary, basil, parsley, salt and pepper and used heavy whipping cream. I also added fresh green beans. It’s delicious and I will make it again.
So glad you liked it, Rochelle!