Chicken pot pie soup made on the stove top, in the Instant Pot, or in the VitaClay slow cooker will be your new family favorite! It’s creamy dreamy with less work and no crust!
If you’re craving some serious warming comfort food, look no further than this incredible chicken pot pie soup! And it is a great whole food soup for the holidays.
Chicken pot pie can be quite time-consuming to make, plus it has gluten in the pie crust which many people can’t tolerate (unless you try my cheesy crustless chicken pot pie!).
With this soup, you get all the delightful flavors of chicken pot pie with less work and no crust.
Of course, if you want to serve it with old fashioned butter biscuits, I’m sure no one would mind. 😉
The Best Chicken Pot Pie Soup Recipe
This soup recipe is such a crowd-pleaser… kind of like Instant Pot Vegetable Beef Soup or Homemade Cream of Vegetable Soup!
I just made a big pot of it for a family at church and delivered it with confidence because honestly, who doesn’t love chicken soup? AND who doesn’t love chicken pot pie?
Those two loves, together in one pot? Simply heaven.
This soup is also really healthy. Instead of yucky canned cream of chicken soups, I use natural thickeners and cream to give it that decadent, creamy flavor.
There’s even a gluten-free and dairy-free option if you need it.
Whatever your preferred cooking method, I’ve got you covered, too. You’ll find instructions below for making this recipe on the stove top, in your Instant Pot, or in the Crock Pot.
Whichever way you choose, this great recipe is sure to be a family favorite!
How To Make Chicken Pot Pie Soup On The Stove Top
To make this soup on the stove top, first saute the onions, celery, and carrots with ghee in a large pot on medium heat until the onions soften.
Add garlic, spices, salt, and pepper, then sauté until fragrant.
Add flour (or gluten-free alternative) and stir to coat the veggies, cooking for 1 to 2 minutes.
Next, add the diced potatoes and chicken broth, stirring to combine. Add the chicken thighs or breasts.
Cover with a lid and reduce heat to medium-low until simmering. Allow soup to simmer for 15 to 20 minutes, until chicken pieces are fully cooked and potatoes are tender.
Remove chicken and shred. Stir in frozen peas, milk, and cream. Allow soup to simmer for several minutes until peas are heated through.
Adjust seasoning if necessary and garnish with fresh parsley and your choice of crackers or homemade bread for serving.
The process is basically the same for making this soup in the slow cooker or Instant Pot, with a few minor changes.
(If you haven’t used a VitaClay slow cooker before, here is my VitaClay Review & Buyer’s Guide and why you might choose one.)
How To Make Instant Pot Chicken Pot Pie Soup
Are you new to pressure cooking? How to use an Instant Pot 101 may be helpful.
If using an electric cooker such as the Instant Pot, press the Sauté function. If using a stove top cooker, place on burner over medium heat.
Melt ghee and add onions, celery, and carrots. Sauté until onions start to soften.
Then add the garlic, spices, salt, and pepper, and sauté until fragrant.
Turn off (if electric cooker) or remove from heat (if stove top cooker).
To the pot, add diced potatoes, chicken stock, and chicken thighs or breasts.
Cover the pot, checking the seal and components to make sure all is well.
If using an electric cooker, set to high pressure for 20 minutes. If using a stove top cooker, bring to high pressure and maintain for 20 minutes.
When cycle is complete, turn off (if electric cooker) or remove from heat (if stove top cooker). Quick release pressure.
Remove chicken and shred.
In a jar, make a slurry by combining milk, cream, and thickening agent, shaking vigorously.
Set to Sauté mode again (if electric cooker) or place on burner over medium heat (if stove top cooker). Pour slurry into soup and stir.
Add frozen peas and chicken and allow everything to heat together for about 10 minutes, stirring occasionally.
How To Make Slow Cooker Chicken Pot Pie Soup
For slow cooker method, simply add everything except frozen peas, flour, milk, and cream to the Crock Pot.
Cook on high for 3 hours, or low for 6 hours.
Remove chicken and shred.
Finally, make a slurry by adding the milk, cream, and thickening agent to a jar. Shake to combine and pour into the soup.
Add chicken and stir everything together, cooking on high for an additional 20 minutes.
Can I Make This Soup Dairy-Free?
Yes, you can, with a few tweaks.
Instead of dairy milk, use 1 cup unsweetened coconut milk blended with 1 cup of cashews. Just add both ingredients to a high-speed blender and blend until smooth before adding it to your soup.
Your soup won’t taste coconut-y, since the cashews help balance things and there are so many other flavors going on in the soup.
Tips For The Perfect Chicken Pot Pie Soup
- Get creative with seasonings! Try a poultry seasoning blend or any combination of sage, thyme, rosemary, etc. Fresh herbs are even better!
- If you want your soup thicker, use a little less broth. I like mine on the thinner side to make it stretch further.
- Add a bit of cream cheese at the end to make it even more dreamy and creamy!
- Top with shredded cheddar or Parmesan.
- You can use any cut of chicken you like. I find thighs the most economical + tasty, but feel free to use breasts, drumsticks, or even shredded rotisserie chicken!
- I didn’t include corn or green beans in this recipe, but they’re great additions too, if you like them.
Chicken Pot Pie Soup
Chicken pot pie soup made on the stove top, in the Instant Pot, or in the Crock Pot will be your new family favorite! It's creamy dreamy with less work and no crust!
Ingredients
- 2 tablespoons ghee or other high-heat oil
- 1 small onion any variety, diced
- 3 stalks celery chopped
- 3 carrots peeled and chopped
- 2 cloves garlic minced
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- sea salt to taste
- ground black pepper to taste
- 1/4 cup flour of choice use cornstarch or 1/8 cup arrowroot for gluten-free
- 3 medium potatoes any variety, diced
- 5 cups chicken broth
- 1/2 cup raw and/or whole milk for dairy-free: use 1 cup full fat coconut milk with 1 cup cashews blended together until smooth
- 1/2 cup heavy cream
- 3-4 chicken breasts or thighs
- 1 cup peas fresh or frozen
- fresh parsley to garnish (optional)
Instructions
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Melt ghee in a large pot on medium heat.
-
Sauté onions, celery, and carrots until the onions soften.
-
Add the garlic, spices, salt, and pepper. Sauté until fragrant.
-
Add flour and stir to coat the veggies, cooking for 1 to 2 minutes.
-
Next, add the diced potatoes and chicken broth, stirring to combine.
-
Add the chicken thighs or breasts.
-
Cover with a lid and reduce heat to medium-low until simmering. Allow soup to simmer for 15 to 20 minutes, until chicken pieces are fully cooked and potatoes are tender.
-
Remove chicken and shred.
-
Stir in frozen peas, milk, and cream. Allow soup to simmer for several minutes until peas are heated through.
-
Adjust seasoning if necessary. Garnish with fresh parsley and your choice of crackers or homemade bread for serving.
Recipe Notes
Instant Pot Method
If using an electric cooker such as the Instant Pot, press the Sauté function. If using a stove top cooker, place on burner over medium heat.
Melt ghee and add onions, celery, and carrots. Sauté until onions start to soften.
Then add the garlic, spices, salt, and pepper, and sauté until fragrant.
Turn off (if electric cooker) or remove from heat (if stove top cooker).
To the pot, add diced potatoes, chicken stock, and chicken thighs or breasts.
Cover the pot, checking the seal and components to make sure all is well.
If using an electric cooker, set to high pressure for 20 minutes. If using a stove top cooker, bring to high pressure and maintain for 20 minutes.
When cycle is complete, turn off (if electric cooker) or remove from heat (if stove top cooker). Quick release pressure.
Remove chicken and shred.
In a jar, make a slurry by combining milk, cream, and thickening agent, shaking vigorously.
Set to Sauté mode again (if electric cooker) or place on burner over medium heat (if stove top cooker). Pour slurry into soup and stir.
Add frozen peas and chicken and allow everything to heat together for about 10 minutes, stirring occasionally.
Crock Pot Method
For slow cooker method, simply add everything except frozen peas, flour, milk, and cream to the Crock Pot.
Cook on high for 3 hours, or low for 6 hours.
Remove chicken and shred.
Finally, make a slurry by adding the milk, cream, and thickening agent to a jar. Shake to combine and pour into the soup.
Add chicken and stir everything together, cooking on high for an additional 20 minutes.
What are your favorite weeknight meals?
This post was featured in 52 Instant Pot Game Day Recipes For A Crowd (Keto, Paleo, Whole30, & more!).
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I made this chicken pot pie soup last night for the first time and it turned out PERFECT! My family and I loved it. Thank you for posting such a lovely recipe!