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!
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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.
I have made this recipe many times. This has got to be one of the best soup recipes I have ever made. My family requests for me to make it, and I take it in to work with me and share with my favorite coworkers! I am so happy I found this!!!!
This soup is delicious! Quick and easy go to that the whole family loves!
Made it in my stove top turned out very good. I wish I would have doubled the recipe. Added frozen peas once it was cooked. Will definitely make it again
This looks like a fantastic soup..warm and cozy, with a big slice of homemade bread from my bakery would go together very nicely.
I feel the need to post here that i am a thyroid patient and Almond Milk will interfer with Thyroid meds and should not be used..it is posted on the Almond Milk website…
Quick, easy, and most important- DELICIOUS!!
Followed as written – just used an already cooked chicken ( I had it on hand – just added it in at the end of the cooking ) and added frozen peas at the end of cooking time too.
This recipe is a great lower-calorie dinner option! The taste is overall good, but next time I would personally increase the seasoning a bit. The prep takes some time but it’s not bad- I’m not an experienced chef and chopping veggies always takes me a bit but that’s my own issue. 🙂 Otherwise it’s a super easy recipe and I loved that I got it together in the morning and then it only took an additional 5 min or less to finish it up at night.
Excellent soup. Cooks at least two times a week. Very filling and tasty. So quick and easy to prepare.
Can I use coconut cream instead of milk?
I dont recommend it but you can! I prefer milk or almond milk
This recipe for chicken pot pie soup is delicious!!
I made this for dinner in the instant pot last night and everyone loved it. No leftovers. I did stir it about a 1/2 cup of heavy cream after it was done just because I needed to use it up. Thanks for another great recipe!
So good and filling!!
Simple to prep and make- hearty, flavorful… delicious! This is one of those soups that just makes you feel better after a bowl (or two.) 🙂 I can’t wait for my lunch tomorrow – the leftovers will be calling my name!
This is a fantastic recipe. I have made it a couple times now – perfect for my family who cannot tolerate dairy.
I made this numerous times. I couldn’t find my printed recipe so I came back to the website. It looks like the recipe has changed. The original recipe called for coconut milk but this one doesn’t even mention it as an option. Why the change? Also there was never any basil or parsley in the original recipe.
You can use milk, non dairy milk or coconut milk in this recipe, it says that I the substitutions 🙂 I added parsley and basil because I thought it needed more flavor. but feel free to omit it!
I made this and it was easy and delicious!!!!!
Let me tell you my husband and I loved this recipe SO much. He actually asked me to make it twice in one week! I used the crock pot method and it was fabulous. The only thing I did differently was I used regular whole milk because we aren’t dairy free and a regular organic chicken broth. I also didn’t peel the potatoes ( I used the thin skin gold potatoes) to get all the fiber from the skin and it came out just as creamy and smooth! I also threw in some corn at the end because I just love corn in creamy soups like this! It is so healthy and has everything a true meat and potatoes kind of guy needs which is why I think my husband loves it so much! I love it because it’s light and easy to make!
This recipe is delicious!!! Everything but the crust and honestly you don’t even miss it! Thank you
Can you freeze this soup?
All of our blog posts have a storage section. Pasting the info here – You can freeze this chicken pot pie soup. Store in airtight containers and allow it to cool completely before freezing.
When ready to eat, defrost the night before in your refrigerator or just pop in a microwave/pan and heat! If stored properly it should stay good for 4-6 months.
This recipe was easy and came out awesome in my instant pot! Really appreciate a hearty soup without any flour or dairy. My picky 11 year old liked it too. I’ll be making it again!
Easy and delicious! The only change I made was cutting the chicken breast into large chunks so it would be less tough after cooking on the stove.
Love this soup ❤️
Have not made it yet but will in the near future. I love the idea of clean eating. I also love that you gave multiple ways to cook it. Currently we are without an oven, microwave or hottub. They are all on the same circuit. Will update when I try it.
This soup is incredible! My husband and I wanted to double it, then realized that it wouldn’t all fit in our instant pot, so we made one batch in the instant pot and another on the stovetop simultaneously. Both finished within 10 minutes of each other, then we combined them. I highly recommend this recipe to anyone looking for a simple and delicious meal. We both had seconds. This is definitely going into our rotation of favorites.
Made this on a stormy afternoon and it was absolutely perfect. I honestly didn’t miss the pastry it was just that good. It was super easy to prepare and came together quickly in the instant pot. Adding this to the dinner rotation.
You mention substituting chicken for a different meat. But the recipe already calls for chicken, so what exactly is being substituted? I can see perhaps substituting turkey for the chicken, but would beef be appropriate?
We haven’t tried using other types of meat in this chicken pot pie soup recipe. Chicken breast, boneless skinless chicken thighs, or even chicken tenders can be used in this chicken pot pie soup recipe. You can use leftover chicken or turkey in this pot pie soup as well! We also have a Healthy Turkey Pot Pie Soup or this Leftover Turkey Soup is great too!