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 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)
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!
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 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.
Cynthia Vaughn says
We love this soup! I’ve made it several times. It’s such an easy and innovative recipe. Thank you!
Deanna R. says
Delicious! Since I have taken dairy and gluten out of my diet, it’s been difficult to find something that comes close to the comfort foods I once enjoyed! This is over the top! Love it! Thank you for creating this!
Sharone R. says
I really liked this, it’s perfectly easy to make and freeze in one cup cubes for future use. The best part is the recipe can be played with and there’s no gluten! Thanks
Jodi W says
Since I discovered this recipe several months ago, I have been making it almost weekly! I usually double the recipe so that we can enjoy the leftovers –once is not enough! I make it on the stovetop and use almond milk to make it kosher and dairy free. Even my picky husband, who doesn’t love either chicken or soup, loves this yummy recipe!
Nicole S says
I have made this twice now- it’s delicious and filling! I love that I can use my instant pot. It tastes like I ordered it at a restaurant!
Ashley says
5 out of 5 stars, everyone make this recipe! I did the instant pot method and it was amazing! I didn’t have dried rosemary but I love using “everything but the leftovers” seasoning from Trader Joe’s in my chicken pot pies so I used that and I omitted the celery because I don’t like celery but other than that I fully followed the recipe and it came out perfectly! Potatoes were soft, carrots were soft but not mushy, chicken was juicy and easily shredded. Will be making again soon!
Debs says
Have made this a few times now and absolutely love it. My husband and I both are sick just now so I made a big pot to keep us going. Didn’t have any celery in the fridge so just added a bit more of the other ingredients to make up for it. It’s the perfect antidote.
Sandy Moffitt says
Super easy to follow and loved making and eating it. A friend made a few months ago for me and I decided to also and give to another friend! So so good and super quick.
A Harris says
Absolutely delicious! The kids loved it too with warm crusty bread for dipping. A couple changes based on what I had. I used already cooked chicken breast since I made that the night before. Very easy to just shred/cube and throw that in after blending the base. I threw in some frozen corn too for some texture. I also used 2 cans of canned diced potatoes instead of raw and then blended everything together in the Cuisinart (it took 2 rounds) and it was so rich, creamy and delicious while still being healthy. Yum!
Teresa Williams says
Made this today. It was delicious and easy to make. I doubled the recipe so I can freeze some for lunch this month.
Jessica says
I live in Europe. We do not have Yukon potatoes. What kind of potatoes can I use as a substitute?
The Clean Eating Couple says
Yukon gold potatoes are called yellow potatoes in europe.
Natalie says
Delicious on a cold rainy day! Very easy to make and substitution suggestions for boneless chicken thighs helped me clear out some freezer space! A must try!
Stacey says
Made it on the stovetop, it was so good!
Rachel says
Curious as to where the 11 grams of fat comes from? Most comes from olive oil and milk and that’s not much.
The Clean Eating Couple says
From the olive oil, milk, and chicken.
Gwen says
I made this recipe and my whole family loved it! O have a very picky eater in the family and he ate most of it!!
Putting this in our rotation!! It’s a must to make !!
De says
As always, the seasonings added are perfect and give a very delicious, flavorful broth to the soup. It really does taste like a delicious pot pie! We served it over homemade drop biscuits and it was YUM! Will definately make again!
Allison Bormann says
Delicious, easy to make soup! Made it in the crock pot and it turned out perfectly
Liz Lewis says
I made this chicken pot pie soup today and it was absolutely amazing so delicious and knowing that it’s healthy that’s wonderful! I used almond unsweetened vanilla milk. I would love to show a picture of how it turned out because it was so good. Thank you so much for these wonderful recipes. 💜☺️🙌
Linda Greeby says
I just found your website and made the chicken pot pie soup. Oh my word is it delicious!!! Thank you for the recipe and I look forward to making others.
M says
The chicken broth is low sodium?
It says chicken broth or bone broth-low sodium.
The Clean Eating Couple says
Yes, we use low or no sodium.
Mychael O’Brien says
A new family favorite! Perfect for a winter evening!
Pam McKenney says
Love it.. looks so easy
Adyn says
Great recipe! I added peas because it’s not chicken pot pie without peas. Garnished with a splash of Worcestershire sauce.
Jennifer Bartz says
The Chicken Pot Pie Soup is WONDERFUL!!! My husband even stated it is the best soup we have made at home!!! Delish…
Cathy Phipps says
Excellent.
With the leftover soup; I added frozen peas and thickened the broth with 2 chicken gravy packets and actually made hand pies = delicious!