Healthy Chicken Pot Pie Soup with Vegetables

Name: Healthy Chicken Pot Pie Soup with Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American Comfort Food
Ingredients: 2 tablespoons olive oil; 1 lb boneless, skinless chicken breasts (about 2 large breasts); 1 cup diced celery; 1 cup sliced carrots (¼ inch thick); 1 cup finely chopped onion; ½ tablespoon finely minced garlic; 2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces; 1 cup Yukon gold potatoes, peeled and cut into quarters; ¼ teaspoon black pepper; ¼ teaspoon salt; ¼ teaspoon dried parsley; ¼ teaspoon dried basil; ¼ teaspoon dried rosemary; 3 cups low-sodium chicken broth or bone broth; ½ cup milk of choice (almond, whole, coconut, etc.); 1 tablespoon fresh parsley for garnish

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There’s something about chilly evenings that call for a bowl of creamy Chicken Pot Pie Soup. It’s like wrapping yourself in a warm blanket after a long day hearty, familiar, and full of homey goodness. With tender chicken, soft potatoes, and fragrant herbs, this one-pot meal brings all the cozy flavors of pot pie without the crust or the fuss.

Why You’ll Love This Healthy Chicken Pot Pie Soup

Comforting flavors inspired by traditional pot pie

This soup captures the same savory depth as a classic chicken pot pie. The chicken, potatoes, and vegetables simmer together in broth and herbs until they taste like slow-cooked comfort in a bowl.

Naturally creamy texture from blended potatoes

Instead of heavy cream, this recipe uses blended Yukon gold potatoes to create its rich, velvety base. The result is a naturally thick and wholesome soup that feels indulgent but stays light.

Flexible cooking methods for Instant Pot, stovetop, or crockpot

Whether you’re rushing dinner or letting it simmer low and slow, this Healthy Chicken Pot Pie Soup adapts. You can pressure cook it in under 10 minutes, simmer it gently on the stove, or leave it to cook all day in your slow cooker.

Easy prep with simple, wholesome ingredients

Every ingredient is real and recognizable — chicken, broth, potatoes, and everyday herbs. No fancy ingredients, just honest food that tastes like it took hours (even when it didn’t).

Creamy chicken pot pie soup with tender chicken, potatoes, and carrots in a white bowl — A cozy bowl of creamy chicken pot pie soup with shredded chicken and vegetables

What You’ll Need (Ingredients Overview)

Chicken, vegetables, and potatoes

Boneless chicken breasts form the protein base, while celery, carrots, onion, and garlic bring classic pot pie flavor. Yukon gold potatoes serve two purposes: bite-size pieces for texture and larger chunks for blending into creaminess.

Seasonings and broth

A mix of parsley, basil, rosemary, salt, and pepper enhances the soup’s comforting aroma. Low-sodium chicken broth keeps things flavorful but not salty.

Milk options and garnishes

Any milk works — whole, almond, or coconut — so the soup fits your preferences. A sprinkle of fresh parsley at the end adds a bright, herby finish.

Tools needed (Instant Pot, pot, blender or immersion blender)

Use whatever setup fits your kitchen. You’ll need a pot (or Instant Pot), a blender or immersion blender, and a ladle.

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

Step 1: Sear or sauté the chicken and aromatics

Heat olive oil, sear the chicken for a few minutes until golden, then remove it. Add celery, carrot, onion, garlic, and your dried herbs. Sauté until fragrant and soft.

Step 2: Add vegetables, potatoes, broth, and herbs

Stir in the diced potatoes first, then layer the chicken and larger potato chunks on top. Pour in your warm broth.

Step 3: Cooking times for Instant Pot, stovetop, and crockpot

Instant Pot: Cook on high pressure for 9 minutes, naturally release for 5, then quick release.
Crockpot: Cook on low for 6 hours.
Stovetop: Simmer covered for 30 minutes until chicken and potatoes are tender.

Step 4: Blend the larger potato pieces to thicken

Remove large potato pieces and about ½ cup of broth. Blend them with milk until smooth, then stir back into the soup. It instantly turns creamy.

Creamy chicken pot pie soup in a white bowl with silver spoon and dark blue napkin — Close-up of creamy chicken pot pie soup with tender chicken and vegetables

Step 5: Shred the chicken and finish the soup

Shred the chicken, return it to the pot, and stir well. Garnish with parsley before serving.

Instant Pot Method

Sautéing process and seasoning

Use the sauté function to brown chicken and soften vegetables. Season everything generously with salt, pepper, and herbs.

Layering ingredients for best texture

Place diced potatoes first, then chicken, followed by the larger potato pieces. Pour in broth last for even cooking.

Pressure cook times and release

Cook for 9 minutes on high, let pressure release naturally for 5 minutes, then vent manually.

Thickening with blended potato mixture

After pressure cooking, remove chicken and large potatoes, blend them with milk, and stir back in for that creamy finish.

Creamy chicken pot pie soup in white bowls with silver spoons and dark blue napkin — Two bowls of creamy chicken pot pie soup with tender chicken, potatoes, and carrots

Stovetop Method

Browning chicken and softening vegetables

Sear the chicken in a large pot, remove it, then cook the vegetables in the same oil for depth of flavor.

Simmering times for even cooking

Add potatoes, herbs, and broth, then simmer covered for 30 minutes until everything is tender.

Blending and final seasoning adjustments

Blend large potato pieces with milk, return to the pot, and season to taste.

Slow Cooker Method

Layering raw ingredients for best results

Layer celery, carrots, onions, and garlic first, followed by potatoes and chicken. Sprinkle with herbs, then pour in broth.

Low-and-slow cook time

Cook on low for 6 hours or high for 3–4 hours until the chicken is tender.

Blending potatoes and incorporating shredded chicken

Blend part of the potatoes with milk, shred the chicken, and stir both back in before serving.

Tips for the Best Texture and Flavor

Why potato blending creates creaminess

Blending cooked Yukon gold potatoes mimics heavy cream while adding nutrition and natural body.

How to warm broth for faster cooking

Warm broth shortens cook time and helps all ingredients start simmering evenly.

Adjusting seasoning and consistency

If your soup feels too thick, add more broth or milk. For extra flavor, taste and adjust with herbs or a touch of salt.

Variations and Substitutions

Using cooked or rotisserie chicken

Use leftover chicken or rotisserie meat to cut the cook time in half pressure cook for only 5 minutes or simmer for 20.

Dairy-free and milk alternatives

Coconut milk adds subtle sweetness; almond milk keeps it light.

Vegetable add-ins like peas, corn, or spinach

Add frozen peas or corn at the end for color and texture, or stir in spinach for extra greens.

Vegetarian version with chickpeas or extra veggies

Skip the chicken, double the vegetables, or toss in chickpeas for plant-based protein.

Serving Suggestions

Bread, crackers, and salad pairings

This soup shines alongside crusty bread, flaky biscuits, or a simple green salad.

How to present and garnish the soup

Serve in wide bowls, sprinkle with parsley, and maybe crack a little black pepper on top.

Storage and Freezing

Refrigeration timeline and reheating tips

Refrigerate leftovers up to 4 days. Reheat gently on the stove, stirring often.

How freezing affects potato-based soups

You can freeze for up to 6 months, but thaw slowly to prevent textural changes.

Stirring to fix natural separation

If it separates after thawing, just stir well while reheating — it comes back together easily.

Nutrition Snapshot

Each 2-cup serving offers about 380 calories with 30 grams of protein, 40 grams of carbs, and 11 grams of fat. You’ll also get potassium, fiber, vitamin A, and calcium everything you need for a balanced, satisfying meal.

Frequently Asked Questions

Can I use rotisserie chicken?

Yes! Just add it at the end and shorten the cooking time. It’s a great shortcut.

How can I make it thicker or thinner?

Blend more potatoes for a thicker soup, or add extra broth to thin it out.

Can this be made dairy-free?

Definitely. Use almond, oat, or coconut milk instead of regular milk.

Does it freeze well?

Yes, but thaw it slowly and stir well before serving to restore texture.

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Conclusion

This Healthy Chicken Pot Pie Soup brings everything you love about the classic dish into one creamy, cozy bowl no crust required. It’s simple, adaptable, and made from ingredients you likely have on hand. So grab your pot, stir up some warmth, and share a bowl with someone you love. And if you’d like more kitchen inspiration, find me on Pinterest or join our food-loving community on Facebook.

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