Last updated: 10/16/2024
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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!
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This healthy chicken pot pie soup might just be my all time favorite recipe on the site. I know that’s a SUPER bold statement when I have things like my Healthy Chicken Pad Thai or Healthy Orange Chicken… but MAN this chicken pot pie soup is absolutely delicious.
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!
Why you’ll love this soup
There is a lot to love about this chicken pot pie soup!
- SO cozy
- rich and creamy (with no dairy)
- hearty and filling
- ridiculously simple to make
- super tasty
Don’t get me wrong, I love the real deal chicken pot pie (because, hello.. pie crust is great) but when you want a better-for-you version.. you have to try this Healthy Chicken Pot Pie Soup!
The best part about this chicken pot pie soup is that it can be made completely nut free, gluten free, and dairy free! There are lots of substitutions included below in the green box depending on what you need for your diet as well!
The chicken pot pie soup gets its creaminess from potatoes – no flour needed here! It’s totally rich and thick – you’d never know.
(If you’re looking for another creamy, delicious soup – you have to try this Healthy Broccoli Soup, Pasta Fagioli Soup or our Healthy Potato Soup
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Let me show you how to make this soup!
Ingredients:
This crockpot chicken pot pie soup is made with pretty simple ingredients.
- My favorite chicken – it’s so tender and delicious
- yukon gold potatoes – don’t use russet potatoes, they’re no where near as creamy and it really makes a difference!
- carrots, celery, onions
- chicken broth – use homemade or low/no salt
- salt and pepper
- olive oil
- milk – you can use almond milk to keep it dairy free or regular whole milk!
You’ll also need a blender to make this soup. A regular blender works fine or you can use an immersion blender.
Substitutions
This chicken pot pie soup is SO versatile. Here are some of the ways you can customize it:
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.
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.
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!
Can the chicken be substituted for a different type of meat? 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 Turkey Pot Pie Soup or this Leftover Turkey Soup is great too!
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
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
Making this chicken pot pie soup in the crockpot is really easy.
- 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.
- Add your chicken + blended potato mixture back to the crockpot.
- Stir to combine and enjoy!
Cutting the yukon gold potatoes in large and small pieces makes it easier to take out the big pieces for blending. The chicken pot pie soup may look a little funny when you first stir it together, but just keep stirring!
Separation is normal when you refrigerate or freeze this chicken pot pie soup, just stir it up and you’ll be fine!
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!
If you love your crockpot, this Crockpot Chicken Stew is our favorite!
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 in the crockpot or 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!
Easy Chicken Pot Pie Soup Tips:
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 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.
Microwave your chicken broth: Microwaving your chicken broth and warming it up before adding to the crockpot, instant pot, or on the stove can help speed up cooking time.
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 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.
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.
Love chicken? Check out our favorite healthy chicken breast recipes!
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!
- Leftover Turkey Soup
- Asian Chicken Soup
- Rotisserie Chicken Soup
- Healthy Butternut Squash Soup
- Slow Cooker Chicken Noodle Soup
- Sweet Potato Soup
- Lemon Chicken Soup
- Easy Minestrone Soup
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Chicken Pot Pie Soup
Recipe by: Liz Marino
4.90 from 679 votes
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!
Prep Time : 20minutes minutes
Cook Time : 30minutes minutes
Total Time : 50minutes minutes
Serves : 4 people
(hover over # to adjust)
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 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.
Video
Notes
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.
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.
Nutrition Facts
Serving: 2cups (estimated) | Calories: 380kcal | Carbohydrates: 40g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 343mg | Potassium: 1443mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5547IU | Vitamin C: 42mg | Calcium: 96mg | Iron: 2mg
