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A white bowl containing chicken pot pie soup is placed on a white surface with carrots in the background.
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5 from 7 votes

Chicken Pot Pie Soup

If you're looking for a guilt free comfort dish that's full of flavor, look no further than this recipe for Chicken Pot Pie Soup! It has everything you love about a pot pie in a delicious, easy to make soup with some hidden veggie power. The ingredients are simple, healthy, and so tasty. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 344kcal
Author: Nancylynn

Ingredients

  • 4 teaspoons butter divided (can use 2 tsp for WW)
  • 1 lb chicken tenderloins or chicken breast
  • 1 cup chopped celery
  • 2 cups chopped carrots
  • 1 cup onion diced (about 1 small onion)
  • 2-3 cloves garlic minced
  • 3 cups low sodium chicken stock or broth
  • 3-4 yukon gold potatoes or russet potatoes peeled (or not) and diced (can omit or sub for radishes or turnips for low carb)
  • 1 small head cauliflower washed and bottom leaves trimmed but still intact
  • ½ teaspoon salt
  • black pepper to taste
  • Fresh parsley and/or thyme for garnish
  • 1/2 cup unsweetened almond milk coconut milk, or 1% milk

Instructions

Instant Pot:

  • Set Instant Pot to saute.  When hot, add 1 tsp butter to the instant pot, then add in onions, celery, carrots and saute for 1-2 minutes or until fragrant and slightly translucent. Add in garlic and saute for an additional minute. 
  • Add in potatoes and chicken and sprinkle with salt and pepper.  
  • Pour stock or broth over the veggies and meat, then place the head of cauliflower on top.  
  • Lock lid and set IP for 15 minutes on manual. (Set for 20 minutes if using a large block of frozen chicken)
  • After cook time, let the pot naturally release for 5 minutes, then quick release the rest of the pressure. 
  • Remove cauliflower from the Instant Pot and place in a blender with milk and a few tablespoons of broth. Blend until creamy and smooth.  
  • Remove chicken, shred, then return to the pot. 
  • Add cauliflower puree back into the pot and stir in remaining butter. Taste and adjust seasonings, if necessary.  Garnish with fresh herbs, if desired.

Stove Top:

  • In a large dutch oven or pot, add 1 tsp butter, onions, celery, carrots and saute for 1-2 minutes or until fragrant and slightly translucent. Add in garlic and saute for an additional minute. 
  • Add in stock or broth, potatoes and chicken and sprinkle with salt and pepper.  Then, place the head of cauliflower on top.
  • Bring soup to a boil and then reduce heat to a simmer, about 30 minutes, until chicken is easily shredded and the veggies are tender.
  • Remove cauliflower from the pot and place in a blender with milk and a few tablespoons of broth. Blend until creamy and smooth.  
  • Remove chicken, shred, then return to the pot. 
  • Add cauliflower puree back into the pot and stir in remaining butter. Taste and adjust seasonings, if necessary.  Garnish with fresh herbs, if desired.

Crock Pot:

  • In a large saucepan, add 1 tsp butter, onions, celery, carrots and saute for 1-2 minutes or until fragrant and slightly translucent. Add in garlic and saute for an additional minute.  Transfer to your slow cooker. 
  • To slow cooker, add stock or broth, potatoes and chicken and sprinkle with salt and pepper.  Then, place the head of cauliflower on top. Set to low for 6-8 hours. 
  • Once cauliflower is soft, remove whole head from the slow cooker and place in a blender with milk and a few tablespoons of broth. Blend until creamy and smooth.  
  • Remove chicken, shred, then return to slow cooker.
  • Add cauliflower puree back into slow cooker and stir in remaining butter. Taste and adjust seasonings, if necessary.  Garnish with fresh herbs, if desired.

Notes

21 Day Fix: 2 GREEN, 1 YELLOW,  1 RED, 1 TSP (per serving)
WW: 4 points (per serving) [Calculated using 2 tsp butter]

Nutrition

Serving: 2cups | Calories: 344kcal | Carbohydrates: 36g | Protein: 32g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 331mg | Potassium: 1445mg | Fiber: 6g | Sugar: 6g | Vitamin A: 10968IU | Vitamin C: 35mg | Calcium: 110mg | Iron: 2mg