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!
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.
Great take on a regular chicken pot pie, love that it’s dairy free so my partner can take it for lunches without a worry. Great recipe, very tasty, added garlic bread on the side to dip and was delicious.
So glad you enjoyed it Morgan!
My husband loves this soup! Said it was the best soup I have ever made! I must agree, this is a very tasty soup, and it has been put in my soup go to’s! So delicious!
So glad you and your husband enjoy it, Anita! Thank you so much!
My husband and I love this soup! We’ve been getting a lot of rain and all I craved for was a comforting, warm bowl of soup, that was also healthy of course! This really hit the spot! I love that it’s paleo/whole30 and dairy free. My husband isn’t into coconut flavors – but he couldn’t tell the “cream” was coconut based. I’ll definitely be making this one again and again! Thank you so much Clean Eating Couple 🙂
So glad you liked the soup, Irene! Thank you so much!!
This is such a great soup even my picky son like it
Thanks, Lacey! Glad you liked it!
I made this soup exactly as is and it is simply delicious! Very easy simply ingredients.
One of my biggest beefs with online recipes is that when you make it it looks nothing like the pictures on the website. This looked exactly like your pictures. Thank you for not faking it!!
Thank you so much, Bridget! We don’t ever do anything to our photos/food to make them look different from what they look like in real life so I’m glad you liked them 🙂
What a great idea! I love chicken pot pie but the normal version is not very healthy. Blending and using potatoes as the base is genius. It was so creamy. You don’t miss the heavy cream or crust.
Loved this recipe!! I used less chicken broth, 2% milk, and more veggies. My boyfriend and I both thought this was delicious!
So glad you both liked it, Katie!
Made this soup in the crockpot with so many extra potatoes I had, with a few substitutions based on what I had in the fridge. It came out delish!! Honestly tasted exactly like what you think chicken pot pie soup would taste like, so my husband and I were very impressed! I think I used too much broth because it ended up being a little watery after I blended in the potatoes, but I cooked it down a bit more the next day to eliminate some liquid and it was PERFECT. Thank you Liz!!!
Yay!! So glad you both enjoyed it 🙂
I’m obsessed! I’m lactose sensitive and found this recipe when looking for a dairy-free version of chicken pot pie. Never would have thought to put coconut milk and blend potatoes to make it creamy, but I love that this is so delicious and healthy! I cooked up a big batch for local health professionals working tirelessly to care for patients, and I’m so excited to have enough for my husband and I to enjoy for a few meals too. I posted about this on my social media and so many friends have asked me for the recipe! I can’t wait to make it again.
Thank you so much Judy! That was so sweet of you to bring to our health care workers – I’m sure they appreciated this. Thanks for sharing!
My husband and I made this in the instant pot last night and it was delicious! We added a sprig of fresh rosemary, a tsp. turmeric, anaheim peppers, and subbed coconut milk for the coconut cream. We’ll definitely make this again
So glad you liked it, Megan! those additions sound awesome!
What is the conversion in the slow cooker to expedite the cooking time? High for 4hrs? Or high for 2hrs? Would it cook just as well and faster on high temperature?
Hi Michelle – without testing I’m not sure, although I can confidently say that 2 hours is not enough. It might work for 4-6 hours on high. The main thing is to make sure that the chicken is cooked and potatoes are tender. Good luck! Sorry I couldn’t be more help.
My new favorite soup! I’ll be making this once a week for sure !!
Thank you so much Michelle! Glad you like it!
Amazing!!!! The best dairy free, gluten free chicken pot pie I’ve ever had! I’m always game for healthy comfort food, I’m glad this recipe was so simple! Thank you again!
So glad you liked it, Amy! Thank you so much!!
So stinking good! Pot pie is my favorite and soup form is just as good. Thank you!
So glad you like it, Charity!!
Do you have any suggestions for swapping out the potatoes? I’m trying to stay away from them, but I know they probably help with thickening the soup (and making it taste so good 🙂
Hi Cristy – I’m sorry but I don’t. The potatoes help make the soup thick/creamy. Cauliflower might work but I haven’t tried it so I can’t guide you on timing, taste, or result. Good luck!
I LOVE this recipe – it’s my 4th time making it in 2 weeks. One day I ate it for breakfast, lunch and dinner! I add green beans and peas, also use the suggested rosemary and thyme. Otherwise I follow exactly. Today I am going to add some cannellini beans to the potato mixture for added thickening. Fingers crossed!
You can try turnips instead. Way lest carbs.
Great idea!
So yummy and quick to make in an Instapot!! It has been saved on my Keeper board!
So glad you enjoyed it, Jeanne! Thanks for sharing!
LOVED this soup! Since I’m lactose intolerant, I’m always looking for the perfect, dairy-free creamy soup. The recipe was easy to follow (made on stovetop) and it was delicious! Can’t wait to make it again! 🙂
So glad you liked it, Carly!! You have to try my Healthy Potato Soup next – totally dairy free, super creamy and delicious!
I’m excited to try this! Have you tried it with sweet potatoes in addition to or instead of the Yukon gold?
Hi Martha- I haven’t tried it with sweet potatoes! They’re not a little more starchy/not as creamy as a yukon gold potato, so I’m not sure how they would hold up!
Made this chicken pot pie soup. It was delish & so easy to make.
So glad you liked it, Jim!
Really easy to make and entire family loved it!
Thank you so much, Sara! Glad your family enjoyed it 🙂
This recipe was simple and came together quickly! It tasted delicious and we will definitely add it to the meal rotation. We used almond milk and it worked great. We also added peas and corn and enjoyed the extra veggies.
Thank you so much, Sara! I totally need to try it with the added peas/corn – that sounds delicious 🙂
Made this and will definitely make again! Easy, delicious and healthy.
Easy to follow instructions which I love!
So glad you liked it Patricia!
This was absolutely incredible!! So nice to have something healthy and guilt free! All the ingredients were affordable! This is my new go to!!
This makes me SO happy to hear!! Thanks Gabrielle! Glad you enjoyed it 🙂
Very tasty and pretty simple too. I made a few changes only to use up what I already had and it still came out wonderfully! Since I didn’t have fresh carrots or celery, I substituted those with a blend of frozen veggies (broccoli, carrots, cauliflower, peas). Used almond milk and vegetable broth. Still came out thick and creamy though, and very flavorful too! I look forward to making this again.
So glad you liked it, Vicky! I’m happy all those substitutions worked for you!
What a great recipe! Did mine in the Instant Pot and so easy! I used 1% milk and a couple Russett and red skinned potatoes because I didn’t have Yukon golds – very tasty!!! Wish I wouldve blended a little bit more potato for extra thickness but I’m not complaining! Tasty, delicious, easy – adding to my dinner arsenal !
So glad to hear you enjoyed it, Kelly! It’s one of our favorite soups. You can always add more potatoes next time if you want it to be thicker!
Can you use frozen chicken breasts in the instant pot and Cooke the whole meal? How much additional time would I need?
I never cook frozen chicken in the instant pot or crockpot. It’s a food safety issue because your chicken might not cook and you could get sick so I can’t recommend anything for this. Sorry!
This recipe was so easy and just delicious!!! That’s even after I accidentally doubled the garlic and added a bit too much pepper!! Lol
So very good- I look forward to making this again!
Thank you for sharing 🥰
Glad you liked it, Katina! You can never have too much garlic, LOL!
Hi!
I’m making this for the first time — do you think there is a noticeable difference between using unsweetened vanilla almond milk vs coconut milk? also, do you think frozen broccoli would be a good addition or would it change the taste too much? is chopped spinach a better alternative instead? or both, lol!! trying to up the veggies without affecting the taste of the broth too much.
Hi Courtney – I would not use vanilla almond milk. Unsweetened non-dairy milk or regular dairy milk would be fine, but the vanilla might make it taste funny. Chopped veggies would be great! If you’re using frozen broccoli I would thaw it, squeeze out the water and add it at the very end so it doesn’t tun to much. Same goes for the spinach. Would stir it in at the very end!
This reply is VERY late, but I made this with coconut milk and frozen broccoli last night. I thawed the frozen broccoli and gave it a rough chop before I stirred it in at the end. Made it in the instant pot. It was quite good!
Thank you so much! I’m so glad you liked it!