Healthy Chicken Pot Pie Soup

Healthy Chicken Pot Pie Soup is such comfort food! Made easily in your Instant Pot, Crockpot or on the Stove Top. This delicious soup is Whole30, Paleo and Dairy Free. It’s incredibly creamy and perfectly cozy for those hearty cold weather meals you crave. 

Healthy Soup Recipes

I’m pretty sure comfort food can be summed up in two words, pie and soup. So this recipe hits all the marks! I’m a HUGE soup lover. So when I say this is good, I mean it’s GOOD because I have high standards as a soup connoisseur. It’s definitely in my top three favorite soups along with my Creamy Potato Leek Soup and Healthy Chicken and Potato Soup.

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Healthy Chicken Pot Pie Soup

This easy chicken pot pie soup gives you all the Chicken Pot Pie flavor in a comforting bowl of soup! It’s lighter on calories but equally as delicious as a classic pot pie. The base is essentially a chicken and potato soup that’s thickened and made creamy without dairy by using a combination of blended broth and potatoes and then finished off with coconut cream (no you can’t taste the coconut if you use this one – promise). And you could certainly make this chicken pot pie soup with biscuits although this soup is certainly satisfying on it’s own.  

Part of the versatility of this recipe is that you can choose to make it in the Instant Pot, Slow Cooker or on the Stove Top – the directions for each are listed below in the recipe card. 

What makes this soup healthy?

If you’re concerned about missing the pie crust, don’t be. While pie crust definitely has it’s place this soup is so much easier to make as a result and really packs in the flavor to keep you satisfied. 

This soup is gluten free, dairy free, paleo, Whole30 compliant and nut free (coconut isn’t actually a nut, it’s a fruit). 

The creaminess and thickness of this soup doesn’t come from a traditional roux. Instead of flour, oil and milk I use a combination of blended potatoes and coconut cream. It’s amazing and just as thick and creamy as using flour and heavy cream. 

Ingredients for making Whole30 Chicken Pot Pie Soup:

For this soup you’ll need avocado oil, onion, garlic, carrots, celery, potatoes, boneless skinless chicken breasts, bone broth or stock, coconut cream and herbs and spices. 

Tools needed to make this healthy soup:

Cooking Vessel – You can make this recipe in either an Instant Pot (or other pressure cooker), Slow Cooker or on the Stove Top for which I recommend using a Dutch Oven. 

Blender – You’ll also need either an immersion blender (one of my favorite kitchen tools!) or a standard blender. 

Can you make Chicken Pot Pie Soup in the Instant Pot?

You bet you can! This is actually my favorite method because it’s so fast and easy. Pressure Cooker Chicken Pot Pie Soup is the BEST healthy dinner. 

To start, you’ll saute the onion, garlic, carrots and celery in the pressure cooker then deglaze the pot with bone broth. Add in all the remaining ingredients with the exception of the coconut cream (and peas if you’re using them) and cook on high pressure.

Once the soup has finished cooking, remove the chicken breasts, shred and set aside while you blend the soup.

Blend a portion of the soup using either an immersion blender or regular blender. Mix everything back together and stir in the coconut cream (and peas if you are using them). 

Taste and add more salt if desired then serve and enjoy!

How to make Slow Cooker Chicken Pot Pie Soup

Making this soup in the Crockpot really couldn’t be easier. Simply add all the ingredients but the coconut cream to the slow cooker, cover and cook on low. Full instructions listed in the recipe card below.

Whether you are making this soup in the Instant Pot, Slow Cooker or on the stove the process is almost the same. 

Use cooked chicken to make this recipe even faster

Using either a precooked rotisserie-style chicken (check for compliance if you are on a Whole30) or my Instant Pot Shredded Chicken recipe will make this soup come together even faster. If you are preparing this soup in the Instant Pot, follow the directions but omit adding raw chicken before cooking and then the soup will cook on high pressure / manual for 5 minutes. Once the soup is done continue following the directions. 

If you are making this soup with pre-cooked chicken in the Crockpot, follow the directions and cook everything but the chicken for the same time and then add in the chicken at the end and finish the directions.

To make this soup on the Stove Top with pre-cooked chicken, follow the directions and cook everything together except the chicken in the dutch oven for 20 minutes. Check that your potatoes are cooked and add more cooking time if needed. Then finish following the directions. 

Substitutions and Additions for this recipe:

Avocado Oil – In place of avocado oil you can use any high heat oil you prefer such as refined coconut oil. 

Coconut Cream – You can substitute any unsweetened/unflavored nut milk for coconut cream however it won’t be as creamy. If you are unable to find coconut cream (I’ve linked it here) you can use coconut milk and measure out only the solid white cream portion of the milk.

Chicken – You can use leftover turkey in this recipe to create turkey pot pie soup! 

Vegetables – This recipe gives you the option to add in peas and green beans (if your not Paleo) but you could add corn, kale or just about anything else you wanted also. 

Vegetarian / Vegan – Skip the meat, swap the chicken broth for vegetable broth and double the vegetables in this recipe for a satisfying vegetarian pot pie soup! 

What is Coconut Cream?

Coconut cream is the white solid part of the can of coconut cream or coconut milk. For the creamiest soup you’ll want to measure out just the solid pure white coconut cream and leave the liquid coconut water in the can behind. 

Does coconut cream taste like coconut?

Some coconut creams and milks taste a lot more like coconut than others. For savory applications like used in this soup I highly recommend using this brand of coconut cream or coconut milk as it’s the thickest, creamiest and neutral tasting that I’ve found. I can not discern any coconut flavor when I use this brand in soups. 

Storing Chicken Pot Pie Soup

Meal Prep / Leftovers – This soup will keep in the fridge for up to 5 days. 

Freezer Friendly – I freeze this soup in quart sized wide mouth mason jars fitted with reusable lids. If you fill the mason jars when the soup is hot, cool completely in the fridge overnight before transferring the cooled jars to the freezer. They will keep frozen for 4-6 months. 

Turkey Pot Pie Soup

If you want to make Turkey Pot Pie Soup using leftover turkey instead of chicken you can! Simply omit the chicken and cook as directed. Once the soup is cooked and just before serving, stir in the cooked and shredded leftover turkey and allow it to heat through in the soup. This can be done in any of the cooking methods. Once heated serve and enjoy!

More Healthy Soup Recipes:

• Instant Pot Split Pea Soup
• Homemade Tomato Orange Soup
• Whole30 Zuppa Toscana Soup
• Lentil Soup with Smoked Sausage
• Instant Pot Tortilla-less Chicken Soup

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Healthy Chicken Pot Pie Soup

★★★★★ 5 from 5 reviews

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Category: Lunch & Dinner
• Method: Instant Pot
• Cuisine: American

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Description

Healthy Chicken Pot Pie Soup is such comfort food! Made easily in your Instant Pot, Crock Pot or on the Stove Top. This delicious soup is Whole30, Paleo and Dairy Free. It’s incredibly creamy and perfectly cozy for those hearty cold weather meals you crave. 

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Scale 1x2x3x

Ingredients

• 2 Tablespoons avocado oil
• 1 large yellow onion, diced
• 6–8 garlic cloves, minced
• 3 large carrots, peeled and chopped into 1/2 inch pieces
• 3 celery stalks, chopped into 1/2 inch pieces
• 3 cups low sodium chicken bone broth or chicken stock
• 4 1/2 cups yukon gold potatoes (yellow potatoes), washed, peeled and chopped into 1/2 inch pieces
• 1 pound boneless skinless chicken breasts (usually 2 large breasts) (*to use leftover turkey in place of chicken, see the notes section below)
• 2 teaspoons unrefined sea salt
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 dried bay leaf
• 1 cup coconut cream or full fat coconut milk (solid white cream only)

Optional add-ins:

• 1 cup fresh or frozen petite green peas (are Whole30 compliant but not Paleo)
• 1 cup fresh or frozen green beans, trimmed and cut into 1 inch pieces (are Whole30 compliant but not Paleo)

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Instructions

Instant Pot Instructions:

1. Turn the Instant Pot to sauté mode and add the avocado oil.
2. After a minute add the onion, garlic, carrots and celery and sauté for 3 minutes until the onions and garlic are fragrant and onions are translucent.
3. Deglaze the pot with the bone broth and scrap up any bits off the bottom of the pot with a wooden spoon or spatula. (Anything stuck to the bottom can activate the burn notice so be sure to scrap.)
4. Stir in the potatoes, (green beans if using), salt, thyme, pepper and garlic powder.
5. Place the chicken breasts on top of the veggies but nestled own into the broth. And lay the bay leaf into the broth.
6. Cover the pot and lock the lid, set the steamer valve to sealing and select high pressure / manual for 12 minutes.
7. After the cooking time finishes, quick release the pressure.
8. Open the Instant Pot after the steam finishes releasing and remove and discard the bay leaf using tongs.
9. Remove the chicken breasts and shred using two forks then set the shredded chicken aside.
10. Using an immersion blender in the Instant Pot, blend for a few seconds until part of the broth and veggies are blended and creamy while leaving most of the veggies unblended. (*Alternatively, if you don’t have an immersion blender, you can remove 1 cup of potatoes and 1/2 cup of broth and blend together in a standard blender or food processor. Then pour the blended soup back into the Instant Pot and stir through.)
11. After part of the soup is blended and creamy stir in the coconut cream, (peas if using) and shredded chicken.
12. Taste and add more salt if desired.
13. Serve with a garnish of fresh thyme leaves if desired and enjoy!

Crockpot Instructions:

1. In a large skillet, heat the avocado oil for one minutes and then add in the onions, garlic, carrots and celery. Sauté for 3 minutes or until the onions and garlic are fragrant and onions are translucent.
2. Pour the veggies from the skillet into the bottom of the crockpot and add the chicken, potatoes, (green beans if using), salt, thyme, pepper and garlic powder to the crockpot.
3. Pour over the bone broth. Cover + set to low for 6 hours.
4. Once cooked, remove the chicken breasts, shred using two forks and set aside.
5. Using an immersion blender in the crockpot, blend for a few seconds until part of the broth and veggies are blended and creamy while leaving most of the veggies unblended. (*Alternatively, if you don’t have an immersion blender, you can remove 1 cup of potatoes and 1/2 cup of broth and blend together in a standard blender or food processor. Then pour the blended soup back into the Crockpot and stir through.)
6. After part of the soup is blended and creamy stir in the coconut cream, (peas if using) and shredded chicken.
7. Taste and add more salt if desired.
8. Serve with a garnish of fresh thyme leaves if desired and enjoy!

Stove Top Instructions:

1. In a dutch oven or large stockpot, heat the avocado oil over medium heat for one minute and then add in the onions, garlic, carrots and celery. Sauté for 3 minutes or until the onions and garlic are fragrant and onions are translucent.
2. Add the chicken, potatoes, (green beans if using), salt, thyme, pepper and garlic powder to the dutch oven. Pour the broth overtop and bring the soup to a simmer over medium heat. Cook at a simmer for 30 minutes.
3. Once cooked, remove the chicken breasts, shred using two forks and set aside.
4. Using an immersion blender in your dutch oven, blend for a few seconds until part of the broth and veggies are blended and creamy while leaving most of the veggies unblended. (*Alternatively, if you don’t have an immersion blender, you can remove 1 cup of potatoes and 1/2 cup of broth and blend together in a standard blender or food processor. Then pour the blended soup back into the dutch oven and stir through.)
5. After part of the soup is blended and creamy stir in the coconut cream, (peas if using) and shredded chicken.
6. Taste and add more salt if desired.
7. Serve with a garnish of fresh thyme leaves if desired and enjoy!

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Notes

*If you want to make Turkey Pot Pie Soup using leftover turkey instead of chicken you can! Simply omit the chicken and cook as directed. Once the soup is cooked and just before serving, stir in the cooked and shredded leftover turkey and allow it to heat through in the soup. This can be done in any of the cooking methods. Once heated serve and enjoy!

Keywords: healthy chicken pot pie soup, slow cooker chicken pot pie soup, instant pot,

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