Low-Calorie Crockpot Chicken Pot Pie Soup

When the weather starts getting chilly, I find myself craving comfort food that warms me up from the inside out. There’s something special about coming home to the smell of dinner already cooking – especially when it’s a bowl of chicken pot pie soup simmering away in the crockpot.

I discovered this recipe during one of those busy weeks when I needed something easy but still wanted that homemade taste. It has all the cozy flavors of traditional chicken pot pie, but without the fuss of making a crust. Just toss everything in the slow cooker in the morning, and by dinnertime, you’ve got a creamy, satisfying soup that tastes like it took hours of standing over the stove.

The best part? My whole family loves it, and I get to skip the usual “what’s for dinner” scramble. Plus, it makes enough for leftovers, which somehow taste even better the next day. If you’re looking for an easier way to enjoy chicken pot pie, this soup version might just become your new go-to.

What Kind of Potatoes Should I Use?

While this recipe calls for Yukon Gold potatoes, you’ve got some flexibility here. Yukon Golds are ideal because they have a naturally buttery flavor and hold their shape well during slow cooking, but you can swap in other waxy potatoes like red potatoes or white potatoes if that’s what you have on hand. Just try to avoid starchy russet potatoes – they tend to fall apart during long cooking times and can make your soup too thick and cloudy. When prepping your potatoes, make sure to cut them into even-sized pieces so they cook at the same rate, and don’t skip the peeling step since the skins can separate during cooking and change the texture of your soup.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here are some easy swaps you can try:

• Chicken breasts: You can easily use chicken thighs instead – they actually stay a bit more tender in the slow cooker. Already have rotisserie chicken? Add it during the last 30 minutes of cooking instead of at the beginning.
• Yukon Gold potatoes: Red potatoes or russets will work just fine here. If using russets, keep the pieces a bit larger since they tend to break down more quickly.
• Fresh/dried herbs: No dried herbs? Use fresh ones, but triple the amount. Or if you’re missing one herb, just increase the others slightly – the soup will still taste great.
• Milk: Any milk works here – dairy or non-dairy. Just keep in mind that creamier milk (like whole milk or full-fat coconut milk) will give you a richer soup than using something like almond milk.
• Chicken broth: Vegetable broth works too, though it will change the flavor slightly. If using regular broth instead of low-sodium, just reduce the added salt in the recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot chicken pot pie soup is overcooking the vegetables, which can turn them into an unappetizing mush – add harder vegetables like carrots and potatoes at the beginning, but save softer ones for the last hour of cooking. A common error is lifting the lid too frequently to check on the soup, as each peek can add 15-20 minutes to your cooking time and release precious heat and moisture. To achieve the perfect creamy consistency, don’t add the milk until the final 30 minutes of cooking, as dairy products can separate and curdle if cooked too long in the crockpot. For the best flavor development, make sure to brown your chicken before adding it to the slow cooker – this extra step creates a deeper, richer taste that makes all the difference in the final dish.

What to Serve With Chicken Pot Pie Soup?

This cozy soup already has all the classic pot pie ingredients, but it’s crying out for something bready to round out the meal! Try serving it with warm, flaky biscuits that you can use to soak up all that creamy goodness – store-bought works just fine, but homemade ones are extra special if you have the time. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup. For something really fun, you could even serve the soup in bread bowls, which always makes dinner feel a bit more special and saves on dishes too!

Storage Instructions

Keep Fresh: This cozy soup keeps really well in the fridge! Just pop it in an airtight container and it’ll stay good for 3-4 days. The flavors actually get even better after a day or two as everything mingles together.

Freeze: If you want to make a big batch, this soup freezes like a charm. Let it cool completely, then transfer to freezer-safe containers or bags, leaving some room for expansion. It’ll keep well for up to 3 months in the freezer. Just skip adding the milk before freezing – you can stir it in when reheating.

Reheat: To warm up your soup, simply heat it on the stovetop over medium-low heat, stirring occasionally. Or pop it in the microwave in 1-minute intervals, giving it a good stir between each. If it seems a bit thick after storage, just add a splash of broth or milk to thin it out to your liking.

Preparation Time	15-20 minutes
Cooking Time	360-390 minutes
Total Time	375-410 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 70-80 g
• Fat: 30-40 g
• Carbohydrates: 80-90 g

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breasts, boneless and skinless (approximately 2 large pieces)
• 1 cup celery, diced
• 1 cup carrots, sliced into small 1/4-inch rounds
• 1 cup onions, finely chopped
• 1/2 tablespoon garlic, finely minced
• 2 cups yukon gold potatoes, peeled and diced into 1-inch cubes
• 1 cup yukon gold potatoes, peeled and quartered for removal later
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 3 cups low sodium chicken or bone broth
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1 tablespoon fresh parsley, for garnishing
• 1/2 cup milk of choice (such as almond, whole milk, or any preferred type)

Step 1: Sear the Chicken and Sauté Vegetables

Set the Instant Pot to the regular sauté function and add olive oil to the pot.

Lightly sear the chicken breasts on each side for about 2 minutes, then remove them to a plate and set aside.

The chicken will not be cooked through at this point, and that’s okay.

Add the celery, carrot, onion, garlic, salt and pepper, parsley, basil, and rosemary into the pot.

Sauté for 2 minutes or until slightly translucent.

Stir in the small cut potatoes.

Step 2: Pressure Cook or Simmer the Ingredients

Lay the chicken breasts on top of the vegetable and small potato mixture in the Instant Pot or a large pot.

Place large potato quarters on top of the chicken and pour in the chicken broth.

For the Instant Pot, seal it and set to High Pressure (manual on older models) for 9 minutes.

Allow it to naturally release for 5 minutes, then manually release the remaining pressure.

In a large pot on the stove, bring to a boil, then reduce to a simmer and cook for 30 minutes, stirring occasionally.

Step 3: Blend Potatoes to Thicken

Once cooked, carefully remove the large potato pieces and chicken from the pot.

Place the large potato quarters in a blender along with the milk and 1/2 cup of broth from the pot.

Blend until smooth.

Pour the blended mixture back into the pot to help thicken the broth.

Step 4: Shred the Chicken and Combine

Place the chicken breasts on a cutting board and shred them with two forks.

Return the shredded chicken to the pot, stirring everything together until the mixture is thoroughly combined and smooth.

Step 5: Final Garnish and Serve

Garnish the soup with fresh parsley before serving.

For an optional extra flavor step, you can heat olive oil in a pan on the stove, sauté additional celery, carrot, onion, garlic, salt and pepper, parsley, and basil for 2 minutes, then add to the crockpot with raw chicken, cooked vegetables, and potatoes, and set to cook on low for 6 hours.