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.
My family loved this Chicken Pot Pie Soup. I love that there was no dairy used and the recipe was easy to follow. It was delicious! I found this recipe searching for crockpot recipes and love that you gave three methods of cooking. I used the stove top method and it came out perfect! Thank you
My family loved this Chicken Pot Pie Soup! It was so easy to follow and I love that you gave three methods to cook. I found this recipe searching Crockpot recipes, but decided to use the Stove Top instead and it came out perfect. Thank you
So delicious and easy to follow. I love that you included the different cooking methods. Was going for a crockpot recipe and found this Chicken Pot Pie soup and made it on the stove top instead. Thank you- I know my family will love it too!
Getting over covid and wanted a chicken soup recipe that was simple. This is delicious and easy to make and takes no time at all to make on top of the stove. Didnt have parsley but it wasnt missed. Still very flavorfull. I used Lactaid milk. Next time I will double the recipe.
Thank you
I only have mini gold potatoes- which are hard to peel. Is it ok if I leave the skin on?
I haven’t tried this, but I think it would work.
Loved it! So easy to make, fairly cheap and every one loved it.
Which is your favorite way of making this soup and gives the most flavor?
Love this recipe. So easy. Great comfort food without the guilt!
yummy made it for dinner and it was delicious and so easy!!!
Hi! Curious I saw the nutrition facts- what milk is that based on?
I used skim milk. If you’re strictly counting calories/macros make sure to weigh out your ingredients and track them in something like my fitness pal – these are just an estimate!
So very delicious and easy. This is the second recipe we’ve tried and you’re batting 1.000! Very flavorful and easy to make. I made the instant pot version and instead of fresh carrots, onions and celery i added two cans of veggie mix to heat through while I shredded the chicken. Will make this agiain!
I did not care for the flavor of the almond milk. Yes, it was unsweetened but the soup had a slight sweet taste. Overall, this was a good concept and the chicken was perfectly cooked. Next time, I will omit potatoes completely, use large chunks of cauliflower as my thickener, and add frozen peas at the end. Also, I will try with another form of milk, probably whole milk.
Hi Karen – Almond milk doesn’t have a sweet taste unless it is sweetened, so I think something could be off here. I’d double check the ingredients. You can use any milk in this, per the recipe
Just made this and it is very good. I used rotisserie chicken I had to get used up. I didn’t put the chicken in until the end and worked out great. Loved it.
Big fan!! Great flavor. I made it in the instant pot, turned out perfect according to directions. Only change I made (which was very good, but the original way I’m sure is just as delish) is used baby potatoes with skins on. I cubed some of them to leave as is… the whole ones I blended as directed. The skins gave it a nice rustic taste. Will be making this one again!
Made this many, many, many times this past winter. Definitely a keeper. Super simple. I did substitute basil for thyme, only because I personally like the flavor better. Will keep making.
Whole family absolutely loved it! All the feels of chicken pot pie without the guilt. We did serve the leftovers in a bread bowl the second night. Sooooo good and easy to make!
Very good. Not sure almond milk mixed too well with broth from soup.
This was a hit in my house! Seasoning perfect, very tasty. I opted for the stovetop version and used creamy oatmilk. My daughter who whines about chicken went back for a second bowl. This recipe is a winner!
This is my first time doing Whole30 and I could literally eat this soup every single day!! It tastes absolutely amazing. Will definitely be making this again even when I’m not doing whole30!
This is one of my favorite soups. I have made it many times.
Hi, this looks fantastic and I’m gathering the ingredients to make this weekend in anticipation of an upcoming snow squall. The comments are so helpful and now I might add parsnips, squash, toss in some leftover lentils, and make a jalapeño cornbread. I wonder, though, is it still paleo even with the potatoes? (I’m not paleo but a family member is.)
Hi Brooklyn – You’ll have to talk to your family member. Potatoes are one of the things that some paleo people eat and some don’t. It’s kindof a grey area. Lentils, however, are definitely not paleo so I wouldn’t add those!
Instead of salt and pepper could I substitute Mrs. Dash
I don’t know because I’ve never tried it, sorry! Not sure what the salt content is in Mrs. Dash so I wouldn’t be able to recommend how to substitute. Good luck if you try it!
Hi! I’m attempting this recipe today and wanted to ask if I use rotisserie chicken with the crockpot instructions, how long do I cook the chicken? It says 5 min for the instant pot instructions above. Thank you!!
Hi- I’m not sure I understand what you’re asking. If you’re using a rotisserie chicken the chicken is fully cooked. So you can follow the instructions in the post 🙂 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 in 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.
Excellent healthy soup. I added Kale and green beans to mine.
Yum! Great additions!
how long do I cook in the instant pot if I double or tripe the recipe?
I’ve never doubled or tripled this so I don’t know. I don’t know if it will even fit in your instant pot.