Slow Cooker Chicken Pot Pie Soup

Looking for a healthy, low-calorie version of a classic comfort food? This Slow Cooker Chicken Pot Pie Soup gives you the rich, creamy flavors of chicken pot pie but without the heavy calories. Made with lean chicken, fresh vegetables, and Yukon Gold potatoes, it’s a satisfying soup that’s hearty enough to be a meal on its own. Plus, it’s super easy to make with minimal effort!

Why You’ll Love This Recipe
This healthy Chicken Pot Pie Soup is a crowd-pleaser that’s as comforting as it is nutritious. By using the slow cooker, the flavors meld together beautifully with minimal effort. The soup features tender chicken, creamy almond milk, and a combination of vegetables that adds a fresh, hearty texture. It’s a lighter version of the traditional pot pie, making it the perfect meal to enjoy year-round without the guilt. Plus, the addition of almond milk keeps it dairy-free without sacrificing creaminess. It’s comfort food at its best, with fewer calories!

Ingredients

• 2 tablespoons olive oil

• 1 lb. chicken breasts (about 2 larger breasts)

• 1 cup celery, cut into 1-inch pieces

• 1 cup carrot, cut into 1-inch pieces

• 1 cup onion, finely chopped

• 1/2 tablespoon garlic, finely minced

• 2 cups Yukon Gold potatoes, peeled and cut into 1-inch pieces

• 1 cup Yukon Gold potatoes, peeled and cut into quarters (to be removed at the end)

• 1 teaspoon black pepper

• 1/2 teaspoon salt

• 3 cups low-sodium chicken broth or bone broth

• 1 tablespoon fresh parsley, for garnish

• 1/2 cup almond milk (or other dairy-free milk of choice)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Vegetables:
   Heat the olive oil in a pan on the stove over medium heat. Add in the celery, carrot, onion, garlic, salt, and pepper. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended for added flavor.)

2. Assemble in the Slow Cooker:
   Layer the raw chicken breasts, sautéed vegetables, and potatoes in the slow cooker. Add the chicken broth, cover, and set to cook on low for 6 hours.

3. Blend the Potatoes:
   Once the soup is cooked, remove the large potato pieces and chicken breasts from the pot. Place the large potato quarters into a blender with almond milk and about 1/2 cup of the broth from the pot. Blend until smooth, then add the mixture back into the pot.

4. Shred the Chicken:
   Place the cooked chicken breasts on a cutting board and shred them. Return the shredded chicken to the pot and stir everything together until well combined and smooth.

5. Garnish and Serve:
   Garnish with fresh parsley and serve immediately. Enjoy your healthy and creamy chicken pot pie soup!

Servings and Timing

• Servings: 4 (about 2 cups per serving)

• Prep Time: 10 minutes

• Cook Time: 6 hours

• Total Time: 6 hours 10 minutes

Variations

• Dairy-Free Option: Already included with almond milk, but feel free to use any non-dairy milk you prefer.

• Vegetable Boost: Add peas, corn, or green beans for extra veggies and color.

• Spicy Version: Add a pinch of cayenne pepper or red pepper flakes for a little heat.

• Low-Carb Option: Skip the potatoes or substitute with cauliflower for a lower-carb version.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.

• Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or water if necessary to reach the desired consistency.

FAQs

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken. Just be sure to add extra cooking time, and check the internal temperature to ensure it reaches 165°F (74°C).

2. Can I use regular milk instead of almond milk?

Yes, you can substitute almond milk with regular milk if you prefer, but almond milk keeps it dairy-free.

3. Can I make this soup in a pressure cooker or Instant Pot?

Yes, you can make this in an Instant Pot. Cook on high pressure for about 15-20 minutes and follow the same steps for blending the potatoes and shredding the chicken.

4. Can I use bone-in chicken instead of boneless?

Yes, bone-in chicken can be used. Just remove the bones after cooking, then shred the meat and continue with the recipe as instructed.

5. Can I freeze the soup?

Yes, you can freeze the soup. Let it cool completely before storing in an airtight container or freezer bag. It will keep for up to 3 months. Reheat thoroughly when ready to serve.

6. Can I add other vegetables to this soup?

Absolutely! You can add peas, corn, or green beans to the soup for more variety and nutrition.

7. Is this soup spicy?

No, this soup isn’t spicy, but you can add a pinch of cayenne pepper or red pepper flakes to spice it up to your liking.

8. What kind of potatoes should I use?

Yukon Gold potatoes work best for this recipe, as they have a creamy texture that blends well when pureed.

9. Can I make this soup on the stovetop?

Yes, you can make it on the stovetop by simmering all the ingredients for about 1 hour or until the potatoes are tender, then proceed with blending the potatoes and shredding the chicken.

10. Can I use a rotisserie chicken?

Yes, using rotisserie chicken is a great shortcut for this recipe. Just shred the chicken and add it at the end of the cooking process.

Conclusion
This Slow Cooker Chicken Pot Pie Soup is the perfect comfort food for busy days. With its creamy, flavorful broth, tender chicken, and hearty vegetables, it’s an easy and healthy meal that feels indulgent without the extra calories. Perfect for meal prep or a cozy dinner, this soup will quickly become a family favorite!

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