Chicken Pot Pie Soup
This post contains affiliate links. Read our disclosure policy.
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.
This looks amazing. I am going to make it for dinner this week! So simple but going to be so yummy and filling which is just what I need during these colder days and nights!
This was so very good thank you for the recipe. ❤️
Thanks, Lori! I’m so glad you liked it!
I’ve made this recipe several times and love it — or at least a different version of it. I couldn’t find the original recipe so I came back to your website. but the recipe has changed. It no longer calls for coconut milk (or was it coconut cream?) This is the second recipe I’ve looked up in the last two weeks where the current recipe is different than the one I had previously printed (Lemon Chicken Soup). Why do you change your recipes?
Hi Patricia – You can use any milk in this recipe. feel free to use coconut milk if you like it. We are always testing our recipes to make them even better, and we found that coconut milk was hard for some people to find – so we wanted to make it clear that they could use ANY milk in the recipe! As for the lemon chicken soup, we simply changed the spices a bit to make it a little bit lower in salt and double checked/updated the cooking times. None of these are major changes. If you want to make the version you have printed out that’s good too. Hope this helps!
This is incredibly delicious and comforting!! I did the IP version. It was quick, easy, and so healthy. Can’t wait for my hubby to try!
So happy you liked it, Irina! Thank you!
Such a great soup recipe! So simple & healthy while still filling and delicious! Love that it’s gluten free & dairy free!
So glad you liked it!
After the first bite, my husband said, “Oh my gosh!! This is delicious!! You have to make this again!”
I made it in my Instant pot and did accidentally let it fully release pressure, but it still turned out great! I also used meat from cooking a whole chicken (also recommend that recipe) and just stirred it in per the recommendation in the blog post. Thanks for such a delicious recipe! Will definitely be making more this fall and winter!
Also, I added a good amount of freshly cracked pepper on top of each bowl and it was phenomenal!
So happy you liked this! Thank you so much!
One of my all time favorites! I use almond milk and the stove top method and it is just the right amount of creamy . So good!
So happy you liked it, Liz!
Amazing recipe and gives you that chicken pot pie feel without the guilt!!!
Thanks so much, Katie!
We made this on a busy weeknight and it was a hit with all three of my kids, my husband, and my father-in-law and brother-in-law. I love the suggested variations and we will be adding this into our menu rotation for fall and winter.
So happy to hear that you all enjoyed it! Thanks Ashley!
Just made this for my family for dinner, everyone gobbled it up, even my picky eaters! It has been requested again. Thank you for the delicious and comforting meal!
So happy everyone enjoyed it, Jenna!
Loved this recipe and found it just in time! I had been planning on making chicken pot pie in the crockpot this week but was going to go the standard canned condensed chicken soup route and then stumbled into this recipe and was so excited to have a cleaner/healthier alternative. I tried the crockpot version and it was easy to follow and delicious. It even got two very enthusiastic thumbs up from my 6 year old.
So happy you enjoyed it, Patty! Thank you so much!
I popped on to Instagram this morning looking for soup recipes and this was the first one I saw! I had all the ingredients, so it was a cinch to whip up! I cooked on the stovetop in my Dutch oven which was perfect. Soup was delicious, and hearty. My family loved this warm lunch too which is always helpful! So thankful for a nice dairy free soup option. Next time I will try using my crock pot!
So happy you all enjoyed it, Sarah! Thank you!
What is the serving size? I track macros and would love to know.
2 cups. It says it in the nutrition facts.
So delicious!! 10/10!!
Thank you so much, Jenna!
2 tsp pepper is too much…otherwise good
The recipe calls for a 1/2 teaspoon of pepper so I’m not sure where you got that from. Glad you liked it
I made this last night and it is amazing! I used coconut milk and that tasted delicious. Will definitely be making again. Thank you!
So glad to hear this, Alana!
My husband and I loved this soup! Perfect for a rainy day. It was so easy and so tasty. I used rotisserie chicken to make my life easy – highly recommend!
So happy you liked it, Kaylee! Thank you!!
Thank you for such a versatile, easy and delicious recipe
Thanks, Alison!
I have tried healthy chicken soups before and they always just taste like water. I loved this!!!!!! Easy to make and I love that you give the crockpot recipe and the stovetop recipe. This was my first recipe from you that I tried and I can’t wait to try more. Thank you!!!! Clean eating – healthy – easy to make recipes that are delicious. I’m in!!
So glad you liked it, Karen! Thank you!
I’ve made this twice now and it’s sooo yummy, creamy and delicious! Hubby wanted to know why I didn’t double the recipe! Hahaha! Definitely a win for the whole family!
Yay!! Next time double it and freeze some!
My husband and I try to eat Whole30 for the majority of our diet and this is my go to spot when I need new ideas! This soup is one of our favorite recipes even when we aren’t doing Whole30- it’s so creamy you absolutely can’t tell it doesn’t have dairy in it. 10/10 recommend!
So happy you liked it, Chelsea!
I’ve made this recipe multiple times and it’s consistently good! I love to make pie crust sticks/crackers on the side to get the same flavor but without the annoying prep.
That is such a great idea, Kelly!! Totally trying that next time!
Made this for dinner in the instant pot – super easy and everyone enjoyed it. I love the creamy texture without using dairy. Lunch leftovers were even better!
Thank you so much, Donna! So glad you liked it!
Easy recipe and tastes even better than a traditional chicken pot pie! – Connie
So happy to hear this, Connie! Thank you so much!
Love!
So happy you liked it, Ana! Thank you!