Cozy Chicken Pot Pie Soup – Easy Healthy Crockpot Recipes Soups for Winter Nights

When the temperature drops and you’re craving something warm, creamy, and comforting — but don’t want to go down the heavy-carb rabbit hole — this Chicken Pot Pie Soup swoops in like a cozy hug in a bowl. It’s the ultimate Healthy Winter Comfort Food, loaded with protein, veggies, and all the cozy vibes of your favorite pot pie… minus the crust and dairy overload.

It’s easy, hearty, and ridiculously tasty — whether you’re making it in your crockpot, instant pot, or good ol’ stovetop. And trust me, even picky eaters will devour it like it’s straight off grandma’s Sunday table.

🥣 What Makes This Chicken Pot Pie Soup So Irresistible

First off, this recipe is creamy without cream — no heavy dairy, no floury roux, no nonsense. The secret? Yukon gold potatoes. They blend up beautifully to create a thick, velvety texture that feels indulgent while keeping things light and gluten-free. (Take that, heavy cream!)

Second, this isn’t one of those sad, watery soups that leaves you hungry an hour later. Nope. Each serving packs 30g of protein, making it a perfect fit for your Meal Prep Soup Healthy Recipes list.

Plus, this recipe is flexible as heck. You can swap in your favorite veggies, use leftover chicken (hello, rotisserie magic), or go fully veggie for a meat-free twist. Whether you’re a kitchen newbie or the reigning queen of comfort food, this soup is fail-proof and fabulous.

🥕 Ingredients You’ll Need (and Why They Matter)

Here’s what goes into this Clean Soups Recipes dream bowl — and a quick note on why each one matters:

• Olive Oil (2 tbsp): Adds richness and helps sauté those aromatics. Sub avocado oil, butter, or even coconut oil if you’re feeling fancy.
• Chicken Breasts (1 lb): Boneless, skinless, and protein-packed. Thighs work too if you want a deeper flavor.
• Celery, Carrots, and Onion (1 cup each): The holy trinity of any great soup — the base for flavor and aroma.
• Garlic (½ tbsp): Because garlic makes everything better.
• Yukon Gold Potatoes (2 cups): These beauties thicken the soup naturally for a creamy, dairy-free texture.
• Salt, Pepper, Basil, Rosemary, Dried Parsley: Simple seasonings that make the broth sing.
• Chicken Broth (3 cups): The heart of this recipe. Use low-sodium for a lighter touch. (Bonus: this is one of the best Recipes With Chicken Broth Healthy lovers swear by.)
• Milk of Choice (½ cup): Almond, coconut, or dairy — your call!
• Fresh Parsley (for garnish): Because we eat with our eyes first, right?

Optional add-ins: peas, corn, spinach, or green beans. Basically, anything hanging out in your fridge that needs a second chance at life.

🧡 The Story Behind This Soup

I first made this Chicken Pot Pie Soup after one of those why-is-it-so-cold nights when I wanted comfort food without the post-dinner food coma. I had leftover chicken, a couple sad carrots, and some potatoes begging to be used.

The result? A creamy, savory masterpiece that felt like pot pie’s lighter, fitter cousin. You know — the one who does yoga, meal preps, and somehow still eats dessert.

Since then, it’s become a winter staple in my kitchen. I make a huge batch on Sundays as part of my All Day Soup Recipes lineup, and it’s ready to go whenever hunger strikes midweek.

🍲 How To Make Chicken Pot Pie Soup (Without Losing Your Mind)

Step 1: Sauté the Base

Heat olive oil in your pot. Toss in the onion, celery, carrots, and garlic. Cook until the kitchen smells so good you start drooling.

Step 2: Add the Chicken & Potatoes

Add your chicken breasts, seasonings, and all those glorious Yukon gold potatoes. Pour in the chicken broth and give it a good stir.

Step 3: Cook It Up

• Crockpot: Set it and forget it. 6 hours on low = soup perfection.
• Instant Pot: Seal and cook for 10 minutes on high pressure. Release and continue.
• Stovetop: Simmer for 25 minutes until the chicken and potatoes are tender.

Step 4: Blend & Reunite

Scoop out the big potato chunks, toss them in a blender with a bit of broth and milk, and blend until silky. Add the mixture back in — this is your thickener.

Step 5: Shred & Stir

Shred the chicken, add it back to the pot, stir everything together, and boom. You just made the coziest soup in the universe.

🌿 Liz’s Pro Tips for the Best Chicken Pot Pie Soup

1. Use pre-cooked chicken to cut your cooking time in half. Rotisserie chicken = instant win.
2. Warm up your broth before adding it. It speeds up cooking and keeps everything consistent.
3. Blend just a portion of the potatoes. You want creaminess, not mashed potato soup.
4. Don’t skip the herbs. Rosemary and thyme add serious depth and make it taste like you cooked all day (even if you didn’t).
5. For an even richer flavor, stir in a splash of coconut cream or heavy cream at the end — totally optional but delish.

💡 Variations to Try

• Vegetarian: Skip the chicken and double up on veggies or toss in chickpeas.
• Creamy Corn Twist: Add a cup of sweet corn for a pop of texture.
• Herb Explosion: Add ½ tsp fresh thyme or rosemary for that next-level flavor.
• Protein Boost: Mix in extra shredded chicken or turkey — this one’s a champion among Crock Pot Recipes Low Calorie yet still hearty.
• No-Dairy Dream: Stick with almond or coconut milk for that silky, dairy-free finish.

🍞 The Best Way to Serve It

Serve it with warm crusty bread, biscuits, or even puff pastry rounds if you want to nod to classic pot pie vibes. A sprinkle of fresh parsley or cracked pepper on top makes it Insta-worthy.

Oh — and it pairs beautifully with a cozy blanket and Netflix, FYI.

🧊 Quick Tips for Storage & Leftovers

• Fridge: Lasts up to 4 days in an airtight container.
• Freezer: Technically you can freeze it, but IMO, potatoes can get a bit grainy after thawing. (Just being honest here.)
• Reheat: Stir it up well after refrigerating — separation is normal. Warm it in the microwave or stovetop until creamy again.

Want to get ahead of the game? Make a double batch. This soup is a superstar among Easy Healthy Crockpot Recipes Soups — and it only gets better after a day or two as the flavors meld.

❓FAQs

Q: Can I make this without tomatoes?
Absolutely — this is a Soup Without Tomatoes, which makes it gentle on the stomach and perfect for anyone avoiding acidity.

Q: Is it really gluten-free?
Yes! The Best Gluten Free Soup Recipes use natural thickeners like potatoes — no flour needed here.

Q: Can I make it ahead for meal prep?
You bet. It’s one of my top Meal Prep Soup Healthy Recipes. Just store it in containers for grab-and-go lunches or quick dinners.

Q: Can I use leftover turkey instead of chicken?
For sure. This soup loves leftovers — it’s forgiving, flexible, and fantastic.

🥄 Final Thoughts

So there you have it — your new favorite Healthy Winter Comfort Food that’s as easy as it is satisfying. Whether you’re craving a lighter take on a classic, need something hearty but healthy, or just want to impress your family with a dinner that looks fancy but isn’t, this Chicken Pot Pie Soup has your back.

It’s proof that wholesome and delicious can absolutely be best friends — especially when your recipe hits all the marks for Clean Soups Recipes, Crock Pot Recipes Low Calorie, and downright comfort-in-a-bowl satisfaction.

Now grab that ladle, pour yourself a generous serving, and get cozy — because tonight, soup’s on, and it’s really good.

Cozy Chicken Pot Pie Soup – Easy Healthy Crockpot Recipes Soups for Winter Nights

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This Chicken Pot Pie Soup takes all the flavors you love from the classic comfort dish and turns them into a creamy, soul-warming bowl of heaven. Whether you toss it in the slow cooker, simmer it on the stovetop, or pressure-cook it in your Instant Pot, you’ll end up with a wholesome, healthy meal that tastes like a cozy night in.

• Author: Irma
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 people 1x
• Category: Main Course

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts (about 2 large)
• 1 cup celery, diced
• 1 cup carrots, sliced into thin rounds
• 1 cup onion, finely chopped
• ½ tablespoon garlic, minced
• 2 cups Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 cup Yukon Gold potatoes, peeled and quartered (these get blended later!)
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ¼ teaspoon dried parsley
• ¼ teaspoon dried basil
• ¼ teaspoon dried rosemary
• 3 cups low-sodium chicken or bone broth
• ½ cup milk of your choice (almond, whole, or whatever you fancy)
• 1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

• ⚡ Instant Pot Method
  1. Sauté the Chicken: Turn your Instant Pot to Sauté mode. Drizzle in the olive oil and quickly sear the chicken breasts on both sides — about 2 minutes each. They won’t be fully cooked yet, and that’s totally fine. Set them aside.
  2. Build the Base: Toss in celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2–3 minutes until fragrant.
  3. Add Potatoes & Broth: Stir in the diced potatoes, then lay the chicken on top, followed by the larger potato chunks. Pour in the broth.
  4. Pressure Time: Seal the lid and cook on High Pressure for 9 minutes. Let it naturally release for 5 minutes, then quick-release the rest.
  5. Creamy Magic: Remove the chicken and large potato chunks. Blend those potatoes with milk and a few ladlefuls of the soup broth until smooth, then pour that liquid gold back into the pot.
  6. Shred & Stir: Shred the chicken, return it to the soup, and stir until creamy and dreamy. Garnish with fresh parsley and serve warm.
• 🕰️ Slow Cooker Method
  1. Optional but Worth It: In a skillet, heat olive oil and sauté celery, carrots, onion, and garlic with herbs, salt, and pepper for a couple of minutes. (This step makes everything taste more developed, but you can skip it if you’re lazy-tired.)
  2. Layer It Up: Add raw chicken, veggies, and potatoes to the slow cooker. Pour in broth. Cover and cook on Low for 6 hours.
  3. Blend & Finish: When done, remove the large potato pieces and chicken. Blend those potatoes with milk and some broth, then pour back into the crock.
  4. Shred Chicken & Serve: Shred chicken, stir it in, and garnish with parsley. Cozy mode: ON.
• 🔥 Stovetop Method
  1. Heat olive oil in a big soup pot. Sauté celery, carrots, onion, garlic, and herbs for about 2–3 minutes until they start to soften.
  2. Add the raw chicken, potatoes, and broth. Bring it to a boil, then reduce heat and simmer gently for 30 minutes, stirring now and then.
  3. Remove the chicken and large potato pieces. Blend those potatoes with milk and some broth until silky smooth. Add the mixture back to the pot.
  4. Shred the chicken, return it to the soup, and stir until perfectly thick and creamy. Garnish with parsley and bask in your culinary glory.

Notes

• Use Leftover Chicken: Got leftover rotisserie or pre-cooked chicken? Perfect. Skip the raw chicken and shorten the cook time — 5 minutes on High Pressure for Instant Pot, or about 20 minutes on the stovetop.
• Warm Your Broth: Warm your chicken broth in the microwave before adding it — it speeds things up and helps flavors blend faster.
• Make It Dairy-Free: Use almond milk or oat milk for a creamy, non-dairy version that’s just as cozy.

Nutrition

• Serving Size: 2 cups (estimated)
• Calories: 380 kcal
• Sugar: 6 g
• Sodium: 343 mg
• Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.01 g
• Carbohydrates: 40 g
• Fiber: 6 g
• Protein: 30 g
• Cholesterol: 76 mg