Chicken Pot Pie Soup
Servings:
Healthy Chicken Pot Pie Soup is total comfort food! Made in your instant pot, crockpot or on the stove – this yummy soup is paleo, whole30 and SO delicious! Easy to make and SO cozy – you’ll love how creamy and tasty this chicken pot pie soup is while being completely dairy free!
healthy crockpot soup recipe
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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 soup is delicious.
This soup is ALL the things you love about chicken pot pie.. except in a cleaned up, healthier version!
why we love chicken pot pie 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, uhm, hello.. pie crust is great) but when you want a better-for-you version.. you have to try this Healthy Chicken Pot Pie Soup!
We kept this soup completely nut free, gluten free, dairy free, paleo and Whole30 friendly for you. There are lots of substitutions included below depending on what you need for your diet as well!
The soup gets it’s creaminess from potatoes – no milk or 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 or our Healthy Potato Soup)
Let me show you how to make it!
ingredients for chicken pot pie soup crock pot, instant pot, or stove top methods:
This crockpot chicken pot pie soup is made with pretty simple ingredients.
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
You’ll also need a blender to make this. A regular blender works fine or you can use an immersion blender. You can make this in the crockpot or instant pot so grab that if you’re using it!
how to make chicken pot pie soup recipe:
Making this soup in the crockpot is really easy.
- Put all your ingredients in the base and cook on low.
- When your soup is done cooking, take the large chunks of potatoes out and blend them with broth/almond milk.
- Remove your chicken and shred.
- Add your chicken + blended potato mixture into the pot and stir to combine.
Cutting the potatoes in large and small pieces makes it easier to take out the big pieces for blending. The 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, 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 regular pot pie!
If you love your crockpot check out these 45 Healthy Crockpot Chicken Dinners
instant pot chicken pot pie soup
Can you make this 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 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!
substitutions for healthy chicken pot pie soup:
This soup is SO versatile. Here are some of the ways you can customize it:
Potatoes: We do not recommend making this soup without the 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 it 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 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 recipe. More onion, carrots and celery are always a good idea! I’ve also stirred in chopped spinach or green beans after making this and it’s great!
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 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 recipe. Chicken breasts, boneless skinless chicken thighs or even chicken tenders can be used in this recipe. You can use leftover 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!
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
Weight Watchers Note: The points for this soup were calculated using almond milk. Points will always vary depending on exact ingredients used. Points used were as follows: Potatoes : 15 Olive Oil: 6: Almond Milk: 1 = 22/4 servings.
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.
can i substitute the chicken?
We don’t recommend substituting the chicken in this recipe. You could try making this with ground turkey or ground beef but I don’t think it would taste as good.
what is the difference between chicken pie and chicken pot pie?
Chicken pie and chicken pot pie are the same things! They’re two different names for the same recipe. If you’re looking for a real chicken pot pie recipe checkout our Healthy Chicken Pot Pie Recipe
cooking tips for healthy crockpot soup recipe:
Use cooked chicken to speed up the soup. Grab a rotisserie chicken and shred or use my Crockpot Whole Chicken or Easy Instant Pot Shredded Chicken to make this 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 you broth: Microwaving your broth and warming it up before adding to the crockpot, instant pot, or on the stove can help speed up cooking time.
chicken pot pie soup faq
What is the best way to thicken soup?
The best way to thicken soup is by adding flour or corn starch. You can make a slurry and stir it in while cooking he soup over low heat. There’s no need to thicken this soup recipe! The potatoes make this soup rich and thick without the need for flours, heavy cream, or other thickening agents!
Can Chicken Pot Pie Soup be made ahead?
Yes, you can make this chicken pot pie soup ahead. You can add all ingredients to your crockpot and cook the next day, or cool completely and reheat when ready to enjoy.
serving and storing chicken pot pie soup recipe:
This soup will last for 5 days in your refrigerator.
Freezing: You can freeze this chicken pot pie soup. Store in airtight containers and allow it to cool completely before freezing. I love Souper Cubes for freezing soup. Code CLEANEATINGCOUPLE works to save $$!
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 Chicken Pot Pie Soup is a pretty hearty soup, so it’s fine to enjoy on it’s own – but I also have served it with a salad and chicken tenders and it’s yummy! Crackers or a big loaf of bread will also be perfect for dipping/dunking!
Check out our tips on freezing chicken soup.
Does Healthy Chicken Pot Pie Soup freeze well? Yes! This soup freezes well! It might separate a little bit when cooled but just stir it together.
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 25 Healthy Soup Recipes!
Instructions
Ingredients
- 2 tablespoons olive oil
- 1 lb. chicken breasts about 2 larger breasts
- 1 cup celery 1 inch pieces
- 1 cup carrot 1 inch pieces
- 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
- 1/2 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
- 3 tablespoons parsley for garnish
- 1/2 cup milk of choice almond milk, whole milk, any milk will work
Instructions
Instant Pot Instructions
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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.
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Add in the celery, carrot, onion, garlic, salt, pepper, parsley and basil. Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes + stir.
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Lay the chicken breasts on top of the vegetable/small potato mixture. Add large potato quarters on top of chicken. Pour in broth.
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Turn the Instant Pot to High Pressure (manual on older models), sealing and cook for 9 minutes. Allow it to natural release for 5 minutes. Manually release the rest of the pressure after 5 minutes.
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Remove the large potato pieces + chicken breasts.
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Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot
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Place chicken breasts on a cutting board and shred. Put the chicken back into the pot.
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Stir together until combined and smooth. Garnish with parsley and serve.
Crockpot Instructions
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Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt, pepper, parsley and basil. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
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Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add broth. Cover + set to low for 6 hours.
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Once cooked, remove the large potato pieces + chicken breasts.
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Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
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Place chicken breasts on a cutting board and shred. Put the chicken back into the pot.
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Stir everything together until combined and smooth. Garnish with parsley and serve.
Stovetop Instructions
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Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt, pepper, parsley and basil. Sauté for 2 minutes or until slightly translucent.
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Add raw chicken, potatoes and broth in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes
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Once cooked, remove the large potato pieces + chicken breasts.
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Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
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Place chicken breasts on a cutting board and shred. Put the chicken back into the pot.
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Stir everything together until combined and smooth. Garnish with parsley and serve.
Nutrition Facts
