As I whisked together the broth and spices, the aroma filled my kitchen with memories of family gatherings and cozy evenings. This Healthy Chicken Pot Pie Soup is my spin on a beloved classic, offering all the warming, comforting flavors of the original in a lighter, dairy-free form. Whether you’re reaching for your Instant Pot, Crockpot, or stovetop, this recipe adapts to your cooking style and is perfect for busy weeknights. With roughly 30 grams of protein packed into each bowl, it’s not just delicious, but also a nutritious choice that keeps you feeling satisfied. Ready to ladle up a big bowl of warmth and nostalgia? Let’s dive in!

Why is this Chicken Pot Pie Soup a must-try?

Comforting, hearty goodness: This Chicken Pot Pie Soup brings you all the warmth of a classic dish, minus the heaviness of cream.

Versatile cooking methods: Whether you prefer the Instant Pot, Crockpot, or stovetop, the recipe adapts beautifully to your busy schedule.

Nutritious and satisfying: Packed with 30 grams of protein per serving, it’s a guilt-free indulgence that fuels your day.

Dairy-free delight: Enjoy creamy texture without the dairy, making it a great option for those with dietary restrictions.

Serve it alongside a fresh green salad or some crusty bread for a perfect weeknight meal! 🥗 And for more comforting recipes, check out my Creamy Rotisserie Chicken Pasta and Lemon Chicken Soup.

Chicken Pot Pie Soup Ingredients

For the Soup Base
• Olive Oil – Adds healthy fat and flavor; substitute with melted butter or light oils like avocado if desired.
• Boneless Skinless Chicken Breasts – The main protein source; can be replaced with chicken thighs or leftover rotisserie chicken for quicker prep.
• Celery – Provides crunch and flavor; try using bell peppers or corn for a fun twist.
• Carrot – Adds sweetness and vibrant color; cut into ¼ inch circles for even cooking.
• Onion – Builds a robust flavor base; shallots can be a milder alternative if you prefer.
• Garlic – Enhances aroma and taste; finely minced for maximum impact.
• Yukon Gold Potatoes – Key for the creamy texture; avoid substitutions as they blend smoothly.

Seasoning & Broth
• Black Pepper & Salt – Essential for enhancing overall flavor; adjust according to your taste.
• Dried Parsley, Basil, Rosemary – Herbal notes that elevate the soup’s profile; feel free to use fresh herbs for a bolder flavor.
• Low-Sodium Chicken Broth – Provides the liquid foundation; consider using bone broth for extra nutrition.

Creaminess Factor
• Milk of Choice (Almond, Whole, or Dairy-Free) – Crucial for creaminess; coconut milk serves well in dairy-free options.

Whether you’re using your Instant Pot, Crockpot, or stovetop, this Chicken Pot Pie Soup is sure to delight your taste buds and warm your soul! 🍲

Step‑by‑Step Instructions for Chicken Pot Pie Soup

Step 1: Sauté Chicken
Begin by setting your Instant Pot to the sauté mode. Add a drizzle of olive oil, and once hot, sear the boneless skinless chicken breasts for about 2 minutes on each side until golden brown. This initial step adds flavor, so don’t rush! Once browned, remove the chicken from the pot and set it aside.

Step 2: Cook Vegetables
In the same pot, add chopped celery, sliced carrots, diced onions, and minced garlic. Sprinkle in salt and pepper, along with dried parsley, basil, and rosemary. Sauté the vegetables for roughly 2 minutes until they become slightly translucent and fragrant, allowing the flavors to meld and enrich your Chicken Pot Pie Soup.

Step 3: Combine Ingredients
Next, layer in your small-cut Yukon Gold potatoes, followed by the seared chicken. For added texture, place larger potato quarters on top. Carefully pour in low-sodium chicken broth, ensuring everything is submerged. Stir gently to combine, making sure the ingredients are well integrated for a hearty soup base.

Step 4: Pressure Cook
Seal the Instant Pot lid securely and set it to high pressure for 9 minutes. As the pot comes to pressure, the aroma of Chicken Pot Pie Soup will fill your kitchen. Once the cooking time is complete, allow a natural release for 5 minutes to maintain moisture, then carefully perform a manual release for any remaining pressure.

Step 5: Blend & Shred
Open the pot and remove the potato quarters and chicken. Use a blender or immersion blender to blend the larger potato pieces with your choice of milk until smooth and creamy. Return the blended mixture and shredded chicken back into the pot, stirring well to give your Chicken Pot Pie Soup that dreamy, velvety texture.

Step 6: Serve
Finally, give the soup a good stir to combine all the flavors and textures. Serve the Chicken Pot Pie Soup hot, garnishing with fresh parsley for a pop of color and flavor. This comforting dish is best enjoyed with crusty bread or a refreshing salad for a complete meal.

What to Serve with Chicken Pot Pie Soup

Cozy up your meal with delightful sides that bring out the heartwarming flavors of this creamy soup.

Crusty Bread: Perfect for dipping, a warm loaf of crusty bread adds texture and heartiness to your meal.
Garlic Knots: These buttery, garlic-infused knots provide a delightful twist that pairs beautifully with the rich soup.
Fresh Green Salad: A light salad with mixed greens and a tangy vinaigrette adds a bright contrast to the creamy goodness of the soup.
Cheesy Biscuits: Fluffy biscuits topped with cheese enhance the comfort factor and soak up every delicious drop.
Steamed Asparagus: Lightly steamed asparagus lends a fresh, vibrant crunch that balances the soup’s creaminess perfectly.
Herbed Rice: A side of herb-infused rice complements the soup, adding a delightful aroma and fullness to the meal.
Sparkling Water: Stay refreshed with sparkling water, providing a bubbly, palate-cleansing contrast to the rich flavors of the soup.
Chocolate Chip Cookies: End your meal on a sweet note with warm chocolate chip cookies that bring nostalgia to the table.

How to Store and Freeze Chicken Pot Pie Soup

Fridge: Keep uneaten Chicken Pot Pie Soup in an airtight container for up to 4 days. Reheat on the stovetop or microwave until warmed through.

Freezer: For longer storage, freeze the soup in portions. Use freezer-safe containers and enjoy within 2–3 months for best quality. Let cool thoroughly before freezing to maintain texture.

Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat gently on the stovetop. If the soup thickens too much, add a splash of broth or milk to reach your desired consistency.

Make Ahead Options

These Chicken Pot Pie Soup preparations are perfect for those busy weeknights! You can chop all your vegetables and store them in an airtight container in the refrigerator up to 3 days in advance, ensuring they stay fresh and ready to go. If using chicken breasts, they can be seasoned and stored raw for up to 24 hours before cooking, helping to infuse flavor. To save even more time, consider cooking the soup completely and refrigerating it for up to 4 days; just reheat gently, adding a splash of broth or milk if needed to regain creaminess. When you’re ready to serve, simply reheat on the stovetop and enhance with fresh parsley for a meal that’s just as delicious as on day one!

Expert Tips for Chicken Pot Pie Soup

Pre-Cooked Chicken: Use pre-cooked chicken to cut down on prep time. If using rotisserie chicken, adjust cooking time to just 5 minutes under pressure.
Vegetable Hacks: For even cooking, chop vegetables into consistent sizes. You can double the amount of celery or add bell peppers for an extra crunch.
Thickening Tricks: To make your Chicken Pot Pie Soup thicker, blend in an extra potato or add a few tablespoons of cornstarch while mixing.
Herb Boost: Fresh herbs provide a vibrant flavor; consider using them instead of dried ones, but adjust quantities, as they’re often more potent.
Broth Preparation: Microwaving chicken broth before adding helps speed up cooking, especially handy for slow cooker users who want a quicker meal.

Chicken Pot Pie Soup Variations

Feel free to make this Chicken Pot Pie Soup your own with delightful twists and substitutions!

Vegetarian: Swap out the chicken for chickpeas and load up on your favorite veggies. This creates a hearty yet light dish that’s packed with nutrition.
Gluten-Free: Ensure your broth and any added thickeners are certified gluten-free. It’s a great way to accommodate dietary needs without compromising flavor.
Creamy Mushroom: Toss in sautéed mushrooms with your veggies for an earthy flavor boost that complements the soup beautifully. They add both depth and texture!
Spicy Kick: Add a pinch of cayenne pepper or a diced jalapeño for a zing that ignites your taste buds. It’s a simple twist that can transform the soup into a flavor fiesta.
Extra Protein: Boost the protein by mixing in some cooked lentils or quinoa. Just be sure to cook them separately and add them in at the end for the perfect balance.
Sweet Addition: Toss in frozen peas or corn after cooking for a touch of sweetness and extra color. It makes every bowl more inviting and delightful!
Coconut Infusion: Use coconut milk instead of your regular milk for a tropical twist. This brings in a rich creaminess that harmonizes perfectly with the flavors of your soup.
Herb Variations: Customize your herb profile by trying different combinations like Italian seasoning or thyme. It’s all about discovering new flavors that excite your palate!

Consider serving your Chicken Pot Pie Soup with a side of crusty bread or alongside a fresh salad, adding an extra layer of satisfaction to your meal. And if you’re captivated by comforting recipes, check out my delightful Asian Chicken Cranberry Salad and Crockpot Thai Soup. Enjoy your culinary adventure!

Chicken Pot Pie Soup Recipe FAQs

What is the best way to select ripened ingredients for Chicken Pot Pie Soup?
Absolutely! For the freshest flavor, choose vibrant, firm vegetables. Look for Yukon Gold potatoes that are smooth and free of dark spots, and select chicken breasts that are plump and have no browning. Fresh garlic should be firm, while herbs should be bright green with no wilting; this ensures the best taste in your Chicken Pot Pie Soup.

How should I store Chicken Pot Pie Soup, and how long does it last in the fridge?
Very! Store the leftover soup in an airtight container in the refrigerator for up to 4 days. When ready to enjoy, simply reheat it on the stovetop or in the microwave until warmed through. For best flavor, try to consume it within this timeframe.

Can I freeze Chicken Pot Pie Soup, and what is the process?
Absolutely! To freeze Chicken Pot Pie Soup, let it cool completely first. Then pour it into freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space at the top for expansion, as the soup will solidify. It’s best to consume the frozen soup within 2–3 months for optimal quality. When you’re ready to eat it, thaw it overnight in the fridge and gently reheat on the stovetop, adding broth if it’s too thick.

What should I do if my Chicken Pot Pie Soup is too thick after reheating?
No worries! If your soup thickens, add a splash of chicken broth or your preferred milk until you reach the desired consistency. Stir it well, and let it simmer for a few minutes until heated through. This will help restore that creamy texture we all love in Chicken Pot Pie Soup.

Is this recipe safe for people with dietary restrictions, such as allergies?
Yes! This Chicken Pot Pie Soup is dairy-free and can be made gluten-free by ensuring the broth and seasonings you use are certified gluten-free. If you’re serving this soup to pets or individuals with specific allergies, always double-check ingredient labels, particularly for broth, as some brands may contain allergens. Enjoy customizing this recipe to suit your family’s needs!