You’ll also need a blender to make this soup. A regular blender works fine or you can use an immersion blender.
Healthy Chicken Pot Pie Soup 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 base and cook on low.
When your soup is done cooking and potatoes are tender, take the large chunks of yukon gold potatoes out and blend them with chicken broth/milk.
Remove your chicken and shred.
Add your chicken + blended potato mixture into the pot and stir to combine.
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.
Storing and Serving Chicken Pot Pie Soup
This chicken pot pie 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 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.
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 frozen veggies, 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 chicken pot pie soup freezes well! It might separate a little bit when cooled but just stir it together.
