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.
Tried this and my fsmily loved this. I pinned it on my Pinterest board and many of my friends and family with sensitivities tried it and loved it as well. I made my own chicken broth out of the cooked chicken. I like to make my own broth as it saves money and is healthier. I have made this several times now and it comes out perfect every time. The cool thing about this recipe is the photos on this site are real and when you make this delicious recipe it looks just as yummy as the ones here.
So happy you liked it, Jessica! Thank you so much!
Hello, when you say 1 inch pieces do you mean width? Should vegetables be thinner or thicker?
Thank you, Karrie
Hi Karrie – please refer to the images above if you need help with cutting the veggies! We include a shot of the veggies all cut so you can see.
I just made this soup and my family and I are loving it. I have almond milk, but used 2% milk instead. So quick and easy for a very cold winter’s day.
Thank you so much, Sandra! Glad you liked it!
This recipe was so delicious!! I love how creamy it was! And to think there is no dairy!
I also love that there is three cooking’ techniques provided!!
I did it in the Instant Pot and it came out perfectly!!
I helped myself to two servings and my husband did as well!!!
This will be added into our winter dinner rotation!
I highly recommend!
So happy you enjoyed it, Laura! Thanks!!
Sooooo delicious and comforting! Added some peas as well, just perfect!
Thanks, Lisa! Peas are the perfect addition!
Another wonderful Clean Eating Couple recipe!! This soup is so creamy and delicious. I will be making it all winter 🥰
Thanks, Katie! This makes me so happy to hear!
We love this recipe! we use real milk (whole) but other than that, exactly as you write it! My kids ASK for this meal, so you know it’s good!! Pair with some buttery biscuits…nom nom
Yum!! So happy everyone enjoys it, Nicole!
Great recipe! Made the stove top version. I opted to cook the chicken separately and added at the end. Also added in some extra seasoning. Thyme is excellent in this and very in keeping with the flavors of a pot pie. Very cozy & hearty and my whole family enjoyed it. Excited to try more recipes from your site! 🙂
Thanks, Laura! So happy you liked it!
This is a staple soup for me to have made, especially since it’s colder out. I grew up in PA, and every winter we’d make tons of chicken pot pie (in a big stew pot with homemade square noodles & all). BUT I can’t have the noodles & such now, so I am grateful for this alternative. I add extra garlic & spices, and I started adding fresh grated ginger as well. I also use more chicken & extra potatoes (to put in the blender), and use coconut cream (from a can). SO GOOD!! It freezes great too & reheats well. ! I let it cool, then put it in ziploc bags and let them freeze flat so I can stack them). I’m going to attempt to cook it tonight in my crock pot on high for 3 hours instead of the normal 6 hours on low–i’m a little scared about that, but I don’t want to be up until midnight.
So glad you liked it, Kristi!! I think 3 hours on high might work (you might need 4, it depends on your crockpot!)
Could you make it without the potatoes and still get a creamy soup?
You might be able to substitute cauliflower but I haven’t tried it. The potatoes are what make it thick and creamy so I wouldn’t recommend removing them.
Really liked this as a whole30 cold weather soup option. It’s a little bland but I think that’s my taste buds adjusting to good for me food :). I added a little extra salt and pepper and herbs.
Hi Kristin – glad you liked it! Feel free to add more salt/pepper/herbs. We keep our recipes low salt because depending on the broth/other ingredients people use the salt content will vary which alters the taste. It definitely shouldn’t taste bland 🙂
So good! Took out the onion ad garlic due to dietary restrictions and still tasted great. New favorite and very easy.
So happy you liked it, Jenna! Thank you so much!
This was GREAT! I made it in the instant pot with homemade chicken bone broth and the chicken I cooked for the broth. Didn’t add the chicken in unlit the very end since it was already cook. I also added herbs of Providence for extra flavor. The only things I would do different is add another potato for blending to make it thicker and mushrooms. I will make this again soon. Also, I cooked biscuits to dunk in for more of a chicken and dumpling vibe.
That sounds great, Sam! So glad you liked it! You could definitely make those changes if you’d like. We don’t like mushrooms in soup because they can get a funky texture but feel free to add them!
Delicious soup! Thank you.
Thank you so much, Deanna! So glad you liked it!
LOVED how easy this soup was to throw together. It tasted delicious and was just the right amount of creaminess without any dairy. Hubby thought it was great and I also shared the recipe with a friend who tried it and really enjoyed it, too! Will definitely be making this again!
Love hearing this, Ali! Thank you so much!!
Would like to make this but need larger portion. Have you ever doubled recipe and if so do you change anything like cooking time? Thank you!
Hi Amy – I haven’t tried doubling this but I think it would work. The only thing I would be worried about is if it will fit in your pot/crockpot/instant pot. The cooking time shouldn’t change too much but without trying it I can’t be sure!
This soup is SO creamy, delicious, fast healthy all my 3 boys LOVED it! My bff asked for the recipe! Just make it already!
I’m so glad you liked it, Amberlyn! Thank you!
Can you use coconut milk ? Will that alter the taste too much ?
This is noted in the substitutions section: You can replace the almond milk with coconut milk to keep the recipe dairy free or substitute regular milk if you’re not dairy free. (1:1) You really can’t taste the milk in this recipe though! If you want to add heavy cream.. feel free to do so!
Super simple! Super yummy! And made with ingredients I typically have on hand!! Can’t wait to try some more recipes!!
So happy to hear you enjoyed it, Christine! Thank you!
This soup is amazing! I love how creamy it is without extra fat or dairy! So much flavor! I let mine cook in the crockpot. I will definitely make this again!
I’m so happy you like it, Nicole! Thank you!
This soup was so easy to make, especially with leftover turkey from Thanksgiving. I will for sure make it again. It was so great to have a “creamy” soup without any dairy!
Thanks, Becca! so glad you liked it!
Have made this many times – it is a staple!
So happy you liked it, Patricia! Thank you!!
Love this recipe! The soup had a great flavor and I can’t wait to make it again!
So glad you liked it, Lyndsey! Thank you so much!!
Made this recipe tonight using the almond milk option. Fantastic! Funny how a preassure cooker brings out so much flavor. I did sear, and cook my chicken a bit in a pan on the stove added 3 cups of water to make my own broth. Thank you for the wonderful recipe.
Glad you liked it, Jessica! So happy you enjoyed it!
Sounds great! My son is allergic to coconut. Can I substitute with milk instead? How much should I use? Thank you!
Hi Jennifer – this is all noted in the substitutions: You can replace the coconut milk with almond milk to keep the recipe dairy free or substitute regular milk if you’re not dairy free. (1:1)