Chicken Pot Pie Soup

This Chicken Pot Pie Soup is everything I love about the classic comfort dish—creamy, cozy, and hearty—but made healthier and lighter. It’s got all the rich flavors of a traditional pot pie, just without the crust and heavy cream. With tender chunks of chicken, creamy Yukon gold potatoes, and plenty of vegetables in a flavorful broth, this soup warms me up from the inside out.

Why You’ll Love This Recipe

I love this soup because it’s easy, adaptable, and nourishing. I can make it on the stovetop, in a slow cooker, or with my Instant Pot, depending on how much time I have. It’s dairy-free and gluten-free, but still incredibly creamy thanks to blended potatoes instead of cream. With 30g of protein per serving, it’s both satisfying and healthy—a rare combo. It also works great as a meal prep option for busy weeks.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• olive oil (or avocado oil, coconut oil, or butter)
• boneless skinless chicken breasts (or thighs, tenders, cooked chicken, or rotisserie chicken)
• Yukon gold potatoes, chopped
• carrots, diced
• celery, diced
• onion, diced
• garlic, minced
• chicken broth
• unsweetened almond milk (or coconut milk, or regular milk if not dairy-free)
• fresh rosemary or thyme (optional)
• salt and pepper to taste
• optional add-ins: frozen peas, corn, chopped spinach, green beans

directions

Stovetop Method:
I start by heating olive oil in a large pot over medium heat. I sauté onions, garlic, carrots, and celery for 5–7 minutes until they start to soften.

Next, I add in the raw chicken, potatoes, herbs (if using), salt, and pepper. Then I pour in the warmed chicken broth and bring the soup to a boil.

Once boiling, I reduce the heat to a simmer and cook for about 20–25 minutes, or until the chicken is cooked through and the potatoes are tender.

I remove the chicken, shred it, and set it aside. Then I blend a few cups of the soup (including some of the potatoes) using an immersion blender or regular blender to create a creamy texture. I return the shredded chicken to the pot, stir in the almond milk, and add any optional peas or greens. I let everything simmer together for another 5 minutes before serving.

Instant Pot Method:
I sauté the vegetables in olive oil using the sauté function. Then I add chicken, potatoes, broth, herbs, salt, and pepper.

I seal the lid and cook on high pressure for 10 minutes if using raw chicken (or 5 minutes if using pre-cooked). After releasing pressure, I remove the chicken, shred it, and blend a portion of the soup for creaminess before stirring the chicken and almond milk back in.

Slow Cooker Method:
I add all the ingredients except the almond milk and optional greens to the slow cooker. I cook on low for 6–8 hours or high for 3–4 hours. Then I shred the chicken, blend a portion of the soup, stir everything back in, and finish with almond milk and add-ins.

Servings and timing

This recipe makes about 6 hearty servings.
Prep time: 10–15 minutes
Cook time: 20–25 minutes (stovetop) or 3–8 hours (slow cooker) or 10 minutes (Instant Pot + pressurizing time)
Total time: About 30 minutes (stovetop) to 8 hours (slow cooker)

Variations

I sometimes swap the almond milk with coconut milk or regular milk depending on who I’m cooking for. For a vegetarian version, I skip the chicken and double the veggies or stir in chickpeas for protein. If I want to stretch the recipe further, I add frozen peas, corn, or green beans. It’s also easy to customize with whatever vegetables I have on hand—chopped spinach, extra carrots, or even mushrooms all work well.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove or microwave until hot, stirring occasionally. The soup also freezes well—I let it cool completely, portion it into freezer-safe containers, and freeze for up to 3 months. To reheat, I thaw overnight in the fridge and warm on the stovetop.

FAQs

Can I use pre-cooked chicken in this recipe?

Yes, I often use leftover shredded chicken or rotisserie chicken to speed things up. I just add it in after blending the soup and let it warm through.

How do I make this soup creamy without dairy?

The trick is blending part of the soup, especially the Yukon gold potatoes. It gives the soup a thick, creamy texture without any cream or milk.

Is this soup gluten-free?

Yes, it’s naturally gluten-free since it doesn’t use any flour or thickeners—just potatoes to create creaminess.

Can I make this soup in the Instant Pot?

Definitely. I sauté the veggies, add everything in, and cook on high pressure for 10 minutes. It’s fast, easy, and super flavorful.

What if I don’t have Yukon gold potatoes?

While I prefer Yukon golds for their creaminess, I’ve also used russet or red potatoes with good results. I avoid waxy potatoes like fingerlings, which don’t blend as smoothly.

Conclusion

This Chicken Pot Pie Soup has become a staple in my kitchen for good reason—it’s easy, filling, and incredibly comforting without being heavy. Whether I’m using up leftovers or starting from scratch, it comes together beautifully every time. I hope it becomes one of your favorites, too.

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