Healthy Chicken Pot Pie Soup (Dairy-Free & Easy!)

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes Servings: 6 | Difficulty: Easy

Imagine all the cozy comfort of classic chicken pot pie transformed into a lighter, healthier soup that’s creamy, satisfying, and surprisingly dairy-free! This healthy chicken pot pie soup delivers every delicious element you crave—tender chicken, hearty vegetables, and a rich, velvety broth—without the heavy cream, pastry crust, or guilt. The secret? Blended Yukon gold potatoes create that signature creamy texture naturally, keeping this soup wholesome while packing an impressive 30 grams of protein per serving. Whether you make it in your Instant Pot for a quick weeknight dinner, slow cooker for hands-off convenience, or on the stovetop for traditional cooking, this one-pot wonder comes together with simple ingredients and delivers restaurant-quality comfort food. Perfect for meal prep, freezer-friendly (with a small caveat), and completely customizable with your favorite vegetables, this soup proves that healthy eating doesn’t mean sacrificing flavor or satisfaction. Using rotisserie chicken makes it even faster, while the vegetable-packed broth ensures you’re getting nutrition in every spoonful.

Why You’ll Love This Healthy Chicken Pot Pie Soup Recipe

This dairy-free chicken pot pie soup uses blended potatoes instead of heavy cream to create creamy texture, keeping it light yet indulgent. With multiple cooking methods—Instant Pot, slow cooker, or stovetop—you can make it however suits your schedule best. Each serving delivers 30 grams of protein, making it incredibly satisfying and perfect for healthy eating goals. The recipe comes together with simple, wholesome ingredients you likely already have in your kitchen. Using rotisserie chicken or pre-cooked chicken cuts prep time dramatically for busy weeknights. It’s naturally gluten-free and can easily be made vegetarian by swapping chicken for chickpeas. Leftovers taste even better the next day as flavors continue to meld together.

What You Need for Healthy Chicken Pot Pie Soup

Essential Soup Base Ingredients

• 2 tablespoons olive oil – or avocado oil for sautéing vegetables
• 1 pound boneless, skinless chicken breasts – about 2 large breasts, or use rotisserie chicken
• 1 cup celery – diced into small pieces for classic pot pie flavor
• 1 cup carrots – cut into 1/4-inch thick circles
• 1 cup yellow onion – finely chopped for sweet aromatic base
• 1/2 tablespoon fresh garlic – finely minced, about 2-3 cloves

For the Creamy Potato Base

• 2 cups Yukon gold potatoes – peeled and cut into 1-inch pieces for soup body
• 1 cup Yukon gold potatoes – peeled and cut into quarters for blending (creates creaminess)
• 3 cups chicken broth – low-sodium recommended, or bone broth for extra nutrition
• 1/2 cup milk of choice – almond milk, coconut milk, or regular milk

Seasonings and Garnish

• 1/4 teaspoon black pepper – freshly ground for best flavor
• 1/4 teaspoon salt – adjust to taste
• 1/4 teaspoon dried parsley – classic pot pie herb
• 1/4 teaspoon dried basil – adds aromatic depth
• 1/4 teaspoon dried rosemary – brings earthy notes
• 1 tablespoon fresh parsley – chopped for garnish

Healthy Chicken Pot Pie Soup

Creamy, comforting chicken pot pie soup made dairy-free with blended potatoes. 30g protein per serving! Make it in Instant Pot, slow cooker, or stovetop.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course, Soup

Cuisine American

Servings 6 servings

Calories 280 kcal

Equipment

• Instant Pot, slow cooker, or large pot
• Blender or immersion blender
• Cutting board and knife
• Wooden spoon or spatula
• Ladle

Ingredients

  

For the Soup Base

• 2 tablespoons olive oil or avocado oil for sautéing
• 1 pound boneless, skinless chicken breasts about 2 large breasts, or use rotisserie chicken
• 1 cup celery diced into small pieces
• 1 cup carrots cut into 1/4-inch circles
• 1 cup yellow onion finely chopped
• 1/2 tablespoon fresh garlic finely minced – about 2-3 cloves

For the Creamy Potato Base

• 2 cups Yukon gold potatoes peeled and cut into 1-inch pieces
• 1 cup Yukon gold potatoes peeled and cut into quarters for blending
• 3 cups chicken broth low-sodium or bone broth
• 1/2 cup milk of choice almond milk, coconut milk, or regular milk

Seasonings and Garnish

• 1/4 teaspoon black pepper freshly ground
• 1/4 teaspoon salt adjust to taste
• 1/4 teaspoon dried parsley classic pot pie herb
• 1/4 teaspoon dried basil aromatic depth
• 1/4 teaspoon dried rosemary earthy notes
• 1 tablespoon fresh parsley chopped for garnish

Instructions

 

• INSTANT POT METHOD: Set Instant Pot to sauté. Add olive oil and lightly sear chicken breasts on each side for 2 minutes total. Remove to plate. Add celery, carrots, onion, garlic, and all seasonings. Sauté 2 minutes until slightly translucent. Stir in small-cut potatoes.
• Place seared chicken on top of vegetables. Add large potato quarters on top of chicken. Pour chicken broth over everything. Set to High Pressure for 9 minutes. Natural release 5 minutes, then manually release remaining pressure.
• Remove large potato quarters and chicken. Place potato quarters, milk, and 1/2 cup broth from pot in blender. Blend until completely smooth. Shred chicken on cutting board.
• Pour blended potato mixture back into pot. Add shredded chicken and stir until combined and creamy. Garnish with fresh parsley.
• SLOW COOKER METHOD: (Optional but recommended) Heat olive oil in pan and sauté celery, carrots, onion, garlic, and seasonings for 2 minutes. Layer raw chicken, vegetables, and all potatoes in slow cooker. Pour chicken broth over everything. Cover and cook on low 6 hours.
• Remove large potato quarters and chicken. Blend potatoes with milk and 1/2 cup broth until smooth. Shred chicken. Return everything to slow cooker and stir to combine.
• STOVETOP METHOD: Heat olive oil in large pot over medium heat. Add celery, carrots, onion, garlic, and seasonings. Sauté 3 minutes until slightly translucent.
• Add raw chicken, all potatoes, and chicken broth. Cover and bring to boil. Reduce to simmer and cook 30 minutes, stirring occasionally, until chicken and potatoes are tender.
• Remove large potato quarters and chicken. Blend potatoes with milk and broth until smooth. Shred chicken. Return everything to pot and stir until creamy. Garnish with fresh parsley.

Notes

Time-Saving: Use rotisserie chicken—add 2-3 cups shredded cooked chicken and reduce cooking time by half (IP: 5 min, Stovetop: 20 min).

Thicker Soup: Add more large potato quarters for blending.

Extra Veggies: Stir in frozen peas, corn, spinach, or green beans at end.

Fresh Herbs: Add 1/2 tsp fresh rosemary or thyme for enhanced flavor.

Storage: Refrigerate up to 4 days. Separation is normal—just stir.

Freezing: Can freeze 4-6 months but potatoes may become slightly grainy.

Dairy-Free: Use almond or coconut milk to keep completely dairy-free.

Vegetarian: Omit chicken, double vegetables, add chickpeas.

Keyword chicken pot pie, dairy free soup, gluten free soup, healthy chicken pot pie soup, high protein soup, instant pot soup, slow cooker soup

How to Make Healthy Chicken Pot Pie Soup (Step-by-Step)

Instant Pot Method (Recommended for Speed)

1. Sear the chicken (4 minutes): Set Instant Pot to sauté function. Add olive oil and lightly sear chicken breasts on each side for about 2 minutes total. Remove to plate—chicken won’t be cooked through yet.
2. Sauté vegetables (2 minutes): Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary to pot. Sauté until slightly translucent. Stir in small-cut potatoes.
3. Layer ingredients (2 minutes): Place seared chicken breasts on top of vegetable mixture. Add large potato quarters on top of chicken. Pour chicken broth over everything.
4. Pressure cook (9 minutes): Set to High Pressure (Manual on older models). Seal and cook for 9 minutes. Allow natural release for 5 minutes, then manually release remaining pressure.
5. Blend for creaminess (3 minutes): Remove large potato quarters and chicken. Place potato quarters, milk, and 1/2 cup broth from pot into blender. Blend until completely smooth.
6. Shred and combine (3 minutes): Shred chicken on cutting board. Pour blended potato mixture back into pot, add shredded chicken, and stir until combined and creamy.

Slow Cooker Method (Hands-Off Cooking)

7. Sauté vegetables (2 minutes, optional but recommended): Heat olive oil in pan on stove. Sauté celery, carrots, onion, garlic, and seasonings for 2 minutes until fragrant.
8. Layer in slow cooker (3 minutes): Place raw chicken breasts, sautéed vegetables (or raw if skipping step 1), and all potatoes in slow cooker. Pour chicken broth over everything.
9. Cook low and slow (6 hours): Cover and set to low for 6 hours until chicken and potatoes are tender.
10. Blend and finish (5 minutes): Remove large potato quarters and chicken. Blend potatoes with milk and broth until smooth. Shred chicken, return everything to slow cooker, and stir to combine.

Stovetop Method (Traditional Cooking)

11. Sauté aromatics (3 minutes): Heat olive oil in large pot over medium heat. Add celery, carrots, onion, garlic, and all seasonings. Sauté until slightly translucent.
12. Simmer soup (30 minutes): Add raw chicken, all potatoes, and chicken broth. Cover and bring to boil. Reduce to simmer and cook on medium heat for 30 minutes, stirring occasionally.
13. Create creamy base (5 minutes): Remove large potato quarters and chicken. Blend potatoes with milk and broth until velvety smooth. Shred chicken and return everything to pot, stirring to combine.

Expert Tips for the Best Chicken Pot Pie Soup

Use rotisserie chicken to save significant time—simply add 2-3 cups shredded cooked chicken and reduce cooking time by half. Microwave chicken broth before adding to speed up overall cooking time in any method. Cut Yukon gold potatoes into varying sizes—the large quarters blend into creamy base while small pieces add texture to soup. Fresh herbs make a noticeable difference, so add 1/2 teaspoon fresh chopped rosemary or thyme if available. For thicker soup, add more large potato quarters to blend. For thinner consistency, add extra chicken broth. Stir in 1 cup frozen peas or corn at the end for classic pot pie vegetables. Check out our Rotisserie Chicken Soup for another easy recipe using pre-cooked chicken.

How to Store and Serve Chicken Pot Pie Soup

Store cooled soup in airtight containers in refrigerator for up to 4 days—separation is normal, just stir before reheating. While you can freeze this soup for 4-6 months, note that potatoes may become slightly grainy when frozen and thawed. If freezing, cool completely first and use freezer-safe containers. Reheat gently on stovetop or in microwave, stirring occasionally. This hearty soup is satisfying on its own but pairs beautifully with biscuits, crusty bread, or crackers for dipping. Serve with simple green salad or roasted vegetables for complete meal. Garnish each bowl with fresh parsley and cracked black pepper for restaurant-quality presentation.

Chicken Pot Pie Soup Recipe Variations You’ll Love

Create vegetarian pot pie soup by omitting chicken and doubling vegetables or adding chickpeas for protein. Make extra veggie version by stirring in chopped spinach, green beans, or additional celery and carrots. Add peas and corn by stirring in 1 cup each of frozen peas and corn during final minutes of cooking. Try creamy version by using coconut cream instead of almond milk for richer texture. Make herbed version by adding 1 teaspoon fresh thyme and rosemary instead of dried. Create keto-friendly soup by reducing potatoes and adding cauliflower florets instead. For more healthy soup ideas, try our Chicken Vegetable Soup and White Chicken Chili.

Frequently Asked Questions About Healthy Chicken Pot Pie Soup

Final Thoughts on This Healthy Chicken Pot Pie Soup Recipe

This healthy chicken pot pie soup proves that comfort food can be nutritious, wholesome, and incredibly delicious all at once. By using blended potatoes instead of heavy cream, you get that signature creamy texture while keeping the soup light, dairy-free, and packed with 30 grams of protein per serving. The flexibility to make it in an Instant Pot, slow cooker, or on the stovetop means it fits into any cooking style or schedule. Whether you’re meal prepping for the week, feeding hungry family members on a busy Tuesday, or simply craving cozy comfort food, this soup delivers on every level. The simple ingredient list, straightforward instructions, and amazing results make it a recipe you’ll return to again and again. Love this recipe? Save it to your Pinterest boards and follow us on Pinterest at for more healthy comfort food recipes that nourish your body and soul!