Chicken Pot Pie Soup combines the heartwarming flavors of a classic chicken pot pie with the ease and comfort of a creamy soup. Made without dairy, this healthy soup is perfect for those looking for a cozy, nutritious meal that feels indulgent yet light. Whether you choose to make it on the stove, in your Instant Pot, or slow-cooked in a Crockpot, this recipe offers versatility, flavor, and a nourishing boost, all while keeping prep time quick and easy. Packed with protein and full of wholesome ingredients like Yukon Gold potatoes and chicken, this soup is sure to become a family favorite.
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Why You’ll Love Chicken Pot Pie Soup
This Chicken Pot Pie Soup is everything you adore about the classic pot pie, without the heavy crust. It’s creamy, hearty, and rich with flavor, yet lighter and healthier, thanks to using potatoes for creaminess instead of heavy cream. With a high protein content, it’s a satisfying meal that won’t weigh you down. Plus, it’s easy to make and customizable, whether you prefer it in the Instant Pot, Crockpot, or on the stovetop. It’s a great option for meal prep and works well as a weeknight dinner or even a make-ahead dish for busy days.
Ingredients for Chicken Pot Pie Soup
To make Chicken Pot Pie Soup, you’ll need a few key ingredients that create the perfect balance of flavors and textures.
• Olive Oil: Used to sauté vegetables and provide a subtle, healthy fat base.
• Boneless, Skinless Chicken Breasts: The main protein source, offering a tender and juicy texture when shredded.
• Yukon Gold Potatoes: These potatoes are perfect for thickening the soup naturally, giving it a creamy, velvety texture.
• Carrots: Add sweetness and color, complementing the hearty chicken and potatoes.
• Celery: Provides a mild, fresh crunch and subtle flavor.
• Onion: Adds depth and sweetness to the soup base.
• Garlic: For that aromatic, savory kick.
• Chicken Broth: Enhances the soup’s flavor with richness, while being low in calories.
• Herbs (Rosemary, Parsley, Basil): A blend of fresh and dried herbs gives this soup a fragrant and savory aroma.
• Almond Milk: Used to keep the soup dairy-free while adding a creamy finish.
Alternative Ingredient Suggestions
If you’re looking to customize this soup, there are several alternatives you can try:
• Olive Oil: If you prefer, use avocado oil, coconut oil, or even butter for a richer flavor.
• Chicken Breasts: Swap them out for boneless, skinless chicken thighs or turkey for a different taste and texture. Leftover chicken or rotisserie chicken can also save time, reducing the cook time drastically.
• Yukon Gold Potatoes: While these potatoes work best for the creamy consistency, you can try Russet potatoes or even cauliflower as a lower-carb alternative.
• Almond Milk: For a creamier option, use regular milk or coconut milk if you prefer a dairy-free version with a hint of tropical flavor.
• Vegetables: Feel free to experiment with adding peas, corn, or even spinach for extra nutrients and color.
Step-by-Step Instructions for Chicken Pot Pie Soup
Whether you’re using the stovetop, Instant Pot, or Crockpot, this Chicken Pot Pie Soup is easy to make. Follow these steps to bring your comforting soup to life:
- Prepare the Ingredients: Start by chopping the onion, celery, carrots, and potatoes. Mince the garlic.
- Sauté the Vegetables: Heat olive oil in a pot (or use your Instant Pot’s sauté function). Add the onion, celery, carrots, and garlic. Sauté for about 2 minutes until the vegetables begin to soften.
- Add the Chicken: Add the chicken breasts to the pot, followed by the small pieces of Yukon Gold potatoes. Season with salt, pepper, and dried herbs (parsley, rosemary, basil).
- Pour in the Broth: Add the chicken broth, ensuring everything is submerged. In the Instant Pot, cook on high pressure for 9 minutes. On the stovetop or in the Crockpot, cook as directed (on stovetop for about 30 minutes, or on low in the Crockpot for 6 hours).
- Blend the Soup: Once cooked, remove the chicken and large potato pieces. Blend the large potato pieces with some broth until smooth, then return it to the soup. Shred the chicken and add it back to the pot. Stir everything together.
- Finish with Almond Milk: Pour in the almond milk (or your milk of choice) and stir to achieve a creamy texture. Taste and adjust seasoning as necessary.
- Serve: Garnish with fresh parsley and enjoy!
Tips & Tricks for Perfect Chicken Pot Pie Soup
• Use Pre-Cooked Chicken: To speed up the cooking process, use leftover chicken or rotisserie chicken. Simply add the cooked chicken and reduce the cook time.
• Watch the Potato Texture: Be careful not to overcook the potatoes. Once they’re tender, blend the larger pieces to thicken the soup and maintain a creamy texture.
• Customize the Vegetables: Don’t be afraid to add more vegetables! Extra carrots, peas, or even green beans are great additions. For a creamy soup, consider adding a handful of spinach at the end.
• Storage Tips: This soup lasts up to 4 days in the fridge. For freezing, allow it to cool completely, then store it in freezer-safe containers. It can be frozen for up to 4 months.
Pairing Ideas and Variations for Chicken Pot Pie Soup
This soup is hearty enough to be enjoyed on its own, but there are many ways to make it even more satisfying:
• Serve with Biscuits or Bread: A warm, flaky biscuit or crusty bread makes the perfect dipping companion for this creamy soup.
• Top with Fresh Herbs: Garnish with extra rosemary, thyme, or parsley to elevate the flavor.
• Add a Salad: A light, fresh salad such as a strawberry goat cheese salad complements the richness of the soup, adding a refreshing contrast.
• Spicy Variation: If you love a bit of heat, add a pinch of cayenne pepper or red pepper flakes to the soup for a kick.
Chicken Pot Pie Soup is not only a comfort food classic but also a nutritious, family-friendly meal that can easily be adjusted to suit your dietary preferences. Whether you’re using the Instant Pot, Crockpot, or stovetop, it’s a great choice for a cozy dinner that’s packed with flavor and nutrients.
Conclusion
Chicken Pot Pie Soup is a comforting and nourishing meal that combines the best of both worlds—comfort food and healthy eating. With its creamy texture, hearty chicken, and flavorful vegetables, this soup is perfect for any time of the year, offering a wholesome, lighter alternative to the classic pot pie. Whether you’re using a slow cooker, Instant Pot, or stovetop, it’s incredibly versatile and easy to make. Plus, it’s full of customizable options to suit different dietary needs. Make a batch today and enjoy the cozy, satisfying flavors of this healthy Chicken Pot Pie Soup with your family!
FAQ for Chicken Pot Pie Soup
1. Can I make Chicken Pot Pie Soup ahead of time?
Yes, Chicken Pot Pie Soup can be made ahead of time and stored in the refrigerator for up to 4 days. For optimal flavor, let it cool completely before storing. This makes it perfect for meal prep, and it can also be frozen for up to 4 months if stored properly.
2. Can I use frozen chicken for this recipe?
While it’s recommended to use fresh or cooked chicken for quicker cooking, you can use frozen chicken breasts as well. Just be sure to increase the cooking time slightly (about 10 more minutes in the Instant Pot or stovetop) to ensure the chicken is fully cooked.
3. What can I use instead of almond milk?
If you’re not a fan of almond milk, you can use any type of milk you prefer, such as coconut milk (for a dairy-free version), regular milk, or even heavy cream if you want a richer texture. Choose the milk that best suits your dietary preferences.
More Relevant Recipes
PrintChicken Pot Pie Soup
Chicken Pot Pie Soup is a comforting and healthy twist on the classic chicken pot pie. This creamy, dairy-free soup is made with chicken, vegetables, and Yukon Gold potatoes for a hearty yet light meal. Whether prepared in an Instant Pot, Crockpot, or on the stovetop, it’s an easy and versatile dish perfect for weeknight dinners or meal prep.
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts
- 1 cup celery, diced
- 1 cup carrots, cut into 1/4-inch thick circles
- 1 cup onion, finely chopped
- 1/2 tablespoon garlic, finely minced
- 2 cups Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup Yukon Gold potatoes, peeled and cut into quarters
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 3 cups chicken broth (low sodium)
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1 tablespoon fresh parsley (for garnish)
- 1/2 cup almond milk (or any milk of choice)
Instructions
- Heat olive oil in a pot (or Instant Pot sauté function). Sauté onion, celery, carrots, and garlic for 2 minutes until softened.
- Add the chicken breasts to the pot and season with salt, pepper, parsley, basil, and rosemary. Add small pieces of Yukon Gold potatoes.
- Pour in the chicken broth and bring to a boil (on stovetop), or cook on high pressure for 9 minutes (Instant Pot). If using Crockpot, cook on low for 6 hours.
- After cooking, remove the large potato pieces and chicken breasts. Blend the potato pieces with some broth until smooth, then return to the pot.
- Shred the chicken and add it back into the pot, stirring to combine.
- Pour in the almond milk and stir until the soup is creamy. Adjust seasoning as needed.
- Garnish with fresh parsley and serve hot.
Notes
- For a quicker version, use pre-cooked chicken or rotisserie chicken to reduce cook time.
- If you prefer a thicker soup, blend more of the potatoes.
- Feel free to add extra vegetables like peas, spinach, or green beans for added nutrition.
- If you’re looking to make the soup spicier, consider adding a pinch of cayenne pepper or red pepper flakes.
