Slow Cooker Chicken Pot Pie Soup

2.72 from 25 votes

Enjoy this delicious and cozy chicken pot pie soup made using your slow cooker and simple ingredients. This wholesome meal is low in calories and high in taste. It's naturally gluten-free, grain-free, paleo, and Whole30 compliant.

Prep Time20

Cook Time4 20

Total Time4 40

Course: Appetizer, Dinner, Soup, Soups and Stews

Cuisine: American

Keyword: chicken pot pie soup, chicken soup, slow cooker soup

Servings: people

Calories: 420kcal

Author: Jenny Levine Finke

Equipment

1 Slow Cooker see notes for InstantPot and Dutch oven recommendations
1 High speed blender or immersion blender

Ingredients

2 tbsp avocado oil or olive oil
1 cup carrot cut into small circles or diced
1 cup celery diced
1 cup yellow onion finely chopped
4 garlic cloves minced
1/2 tsp thyme dried or fresh
1/4 tsp dried parsley
1/2 tsp kosher salt more to taste, if needed
1/4 tsp fresh cracked pepper
1 lb chicken breast (boneless skinless) approximately 2 large breasts
2 Yukon gold potatoes peeled and diced into bite-sized pieces
3 Yukon gold potatoes peeled and cut into quarters or large chunks
4 cups gluten-free chicken broth
1/2 cup dairy-free milk almond milk, cashew milk, coconut milk (cow's milk okay)

Instructions

In a large pan over medium-high heat, add two tablespoons of avocado oil. Add the diced celery, carrots, and onions and saute until softened about 5-6 minutes. Add the garlic, thyme, parsley, salt, pepper, and cook for another minute until fragrant. Set aside.
Add the raw chicken to your slow cooker, then layer it with the celery and carrot mixture, and the diced and quartered potatoes. Add the chicken broth, then cover the slow cooker and set it to cook for four hours on high.
After four hours, remove the chicken and set it aside to cool to shred later. Also, remove the large quartered potato pieces.
Place the chunks of potoates in a blender along with a few ladles of the broth (from the slow cooker) and 1/2 cup of dairy-free milk. Blend the potato mixture until smooth, adding more broth or milk, if needed, until you have a smooth and creamy mixture.
You could alternatively add the potatoes, broth and milk to a bowl and use an immersion blender to blend them. Add the pureed mixture into the slow cooker and stir to incorporate it into the soup.
Shred the slightly cooled chicken using two forks, then add the chicken back into the slow cooker. Cover and set to warm until you're ready to serve it.
Top individual portions of the soup with fresh parsley garnish, optional. Serve with gluten-free crackers, gluten-free naan, or gluten-free buttermilk biscuits, optional, or enjoy as is for a paleo, grain-free, and healthy chicken pot pie soup.
Store leftover soup in an airtight container in your fridge. The soup will taste good for up to seven days when stored properly in the fridge.

Notes

Alternative Cooking Methods: While I think the slow cooker is the best method for this soup, you can use a pressure cooker or stovetop method instead.

Using a pressure cooker (Instant Pot), use the sautee function to lightly sear the chicken. Remove it, then sautee the celery, carrots, onions, garlic, and seasonings in the oil. Add the chicken, potatoes, and broth to the pressure cooker.

Cook it for nine minutes under high pressure, then allow it to release for five minutes naturally, then manually release it for five minutes. Follow the remaining instructions by removing the chicken and potatoes, etc.

You can also use your stove top and cook the soup in a Dutch oven or heavy-bottomed pot. Sear the chicken, sautee the vegetables, then add the broth. Bring the broth to a boil, then lower the heat to simmer, cover, and cook for about one hour. You'll then follow the remaining instructions by removing the chicken, potatoes, etc.

Alternative Milk: You could, of course, use whole or skim milk, but I prefer to keep the entire soup dairy-free. I used cashew milk because I think it blends well and is creamy, but you could also use almond milk, coconut milk, soy milk, or another "milk" of choice.

Thicken the Soup: If you want the soup thicker, you could add some heavy cream or cashew cream, but beware, it will change the calorie count and may not be as "healthy." You could also make a gluten-free slurry using 1 teaspoon of gluten-free flour or cornstarch + 2 tablespoons of cold water. Mix the flour and water, then add it to simmering soup and stir until thickened.

Shortcut Method: One way to make this soup shine is to use pre-cooked chicken instead of raw chicken breasts. I recommend either rotisserie chicken or leftover Thanksgiving turkey.

To make the soup using rotisserie chicken or leftover turkey, cook the vegetables in the broth in a Dutch oven over medium-high heat until the vegetables are softened. Remove the potatoes to blend with the milk, then add shredded rotisserie chicken or leftover turkey at the end.

This chicken pot pie soup includes only the pie filling, not the pie crust. See my gluten-free chicken pot pie recipe if you're looking for a pot pie recipe with a pie crust or puff pastry topping.

Chicken Broth: Chicken broth is also known as chicken stock and can be used interchangeably. Look for gluten-free labeled chicken broths or stocks. I used Kirkland brand chicken stock from Costco. Alternatively, you could use homemade bone broth to add more nutrients and intense flavors to the soup.

Meal Prep: This soup works well for gluten-free meal prep. Portion it into individual glass storage containers (look for airtight containers) and store it in your fridge. When ready to eat, heat it in the microwave until warm.

Nutrition