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.
Really delicious! I added green beans and was generous with onion and garlic. Also added poultry seasoning and a little Tony Chachere seasoning for kick.
So glad you liked it! We always add a little extra veggies too!
How many quarts does this recipe make?
This makes about 4 2 cup servings. Feel free to do the conversions!
Seriously so good and easy to make! I have made this the past couple of weeks as it has been so cold here in Michigan. Even my picky daughter thought it was delicious!! I did use bone broth (I think it gives it a good rich taste) and coconut milk. A definite must try!
Thanks, Julie! Agreed the bone broth makes it sooo much better!
Absolutely delicious and super easy to make! My whole family loved it! Will definitely be adding this into the dinner rotation!
So happy to hear this!
Since we have 15.5 inches of snow already and it’s still snowing, today is a perfect day for this chicken soup. I love this recipe because I prefer a creamy soup so having the potatoes to thicken it up is perfect. A lot of times when I want to make a creamy soup without using cream I put a can of white beans into the blender with some of the broth/stock and then add as much as I want back into the soup. It’s also adding another protein. I make a plantain soup with fresh corn and white beans and that’s how I came up with making it creamy without cream. Now I use the blender beans for any soup.
Great idea! thanks for sharing!
Loved this recipe! Was so flavorful and easy!
So happy you liked it!
So glad I found this recipe! Hubby and I gobbled it up and were thrilled to have leftovers the next day. Easy, hearty, and delicious! So grateful the recipe had the instructions for stovetop, crockpot and InstantPot. It was seriously amazing and I can’t wait to make it again and try more of your recipes!!
This soup is amazing!! I’m doing Whole30 right now and it was extra filling and delicious for this 20 degree night. I want to eat it once a week now!
So glad you liked it, Michaela! Thank you!
I love all your recipes and am excited to make this one! Question- do you think dairy-free cream cheese would work in place of a dairy-free milk? Looking at what ingredients I have on hand… I have some of the Kite Hill Cream Cheese- it’s made with Almond Milk! Thoughts? Or is it best to stick with almond milk? I thank you for sharing your recipe and for any guidance! 🙂
So glad you like the recipes. I’ve never tried that cream cheese and don’t know how it would work, especially with the heat. I’d be worried it would curdle. I would stick with the almond milk and just follow the recipe as is
Thank you for your reply- this was definitely worth the trip to the grocery store! Delicious!! 😁 After all, recipes are written as they are for a reason!
So glad you liked it!
This has been our go to recipe ever since I found it a year ago! My DH asks for it often! Great with his mother’s recipe of baking powder biscuits! I have tried it all 3 ways, and they turn out all great!
Thanks, Anita! I’m glad you liked it!
This soup was awesome!
Thank you so much, Susan!
This was really easy to make in the instant pot and the taste is great. CEC soups have been a life saver during our January Whole30!
So happy you like them, Carrie! Thanks & good luck on your Whole30
Another delicious recipe from The Cleaning Eating Couple! Came out creamy and delicious.
So glad you liked it, Karla!
Soup was easy to make, I did it on the cooker top and used cream. It was delicious, myself and my son really enjoyed it! Keep the recipes coming 😊 Thank you!
So happy you enjoyed it!
Sooo yummy! This was so simple and hearty. Even my kids liked it! Perfect snow day meal!
Thanks, Molly! Glad you liked it!
It was delicious, easy, and healthy! What more could you want!?
So glad you liked it, Emily! Thank you so much!
Can I use russet potatoes instead? Or would that change the flavor too much?
Russet potatoes will work, they’re just a little bit more mealy in texture. Gold potatoes are more creamy
Everyone loved it!!! Followed the stove top recipe. When my 11 year old asks for more, you know it’s good!
So glad you liked it!
Absolutely love this recipe, it has become a staple for me! I love it for breakfast, lunch, or dinner. It’s quick and easy to make in the instant pot and reheats very well. I followed another comment and add 1/2tsp each rosemary and thyme. I’m making it today actually 🙂 Thanks for the great recipe!
Thank you so much Allison! So glad you liked it!
This recipe was so easy and delicious! Lots of flavor and everyone in my family loved it!
So glad you liked it!
This soup is delicious! I will definitely be making it again very soon!
So happy you like it!
Why do I want to add potato chucks and throw they out ?
You don’t throw them out. Please read the recipe. They get blended up
We love this soup so much that’s it’s become a staple in our house! Love that it’s so easy to make, and that it tastes almost exactly the same as it would if you made the “unhealthy” version of it with all the extra cream and what not. Blending up the potatoes with milk in place of that makes it such a nice consistency!
Thank you so much!!
This is one of the best recipes out there! A true crowd pleaser! So tasty and so easy to make! Thank you for sharing!!
This soup is absolutely delicious! My husband even went back for seconds. I made chicken stock from scratch along with the almond milk and this recipe couldn’t have been more perfect. The potato, almond milk and chicken stock slurry adds just enough creaminess to give the soup a velvety texture. Another key aspect is this recipe only has you cook the carrots, celery and onion for a couple of
minutes or until translucent which gives the soup a bit of crunch. Highly recommend!
So happy you liked it, Jessica! Thank you so much!