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Stove Top, Crockpot, or Instant Pot Chicken Pot Pie Soup

Stove Top, Crockpot, or Instant Pot Chicken Pot Pie Soup

This creamy, comforting Chicken Pot Pie Soup can be made on the stove, in a Crockpot, or in an Instant Pot. It’s hearty, wholesome, and adaptable for keto or dairy-free lifestyles — the perfect homemade comfort food without the fuss of a crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 2 tbsp olive oil or butter for sautéing
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 stalks celery diced
Veggies & Protein
  • 2 cups cooked chicken shredded
  • 1 cup carrots sliced or diced
  • 1 cup peas frozen or fresh
Liquid & Seasoning
  • 4 cups chicken broth low sodium preferred
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp parsley chopped, plus more for garnish
  • salt and black pepper to taste
Thickener & Creamy Base
  • 2 tbsp flour or almond flour for thickening
  • 1 cup milk or non-dairy milk almond, coconut, or oat

Equipment

  • Stove or Crockpot or Instant Pot
  • Large Pot or Pressure Cooker
  • Wooden Spoon

Method
 

  1. Heat olive oil in a pot. Sauté onion, garlic, and celery until fragrant.
  2. Add carrots, peas, and shredded chicken. Stir well.
  3. Pour in chicken broth and stir in herbs (thyme, rosemary, parsley). Let simmer until vegetables are tender (20–25 minutes on stovetop, or follow appliance instructions for Crockpot or Instant Pot).
  4. In a small bowl, mix flour with milk to make a slurry. Stir into soup and cook until thickened.
  5. Season with salt and pepper to taste. Garnish with parsley and serve hot.

Notes

This soup is easy to modify for keto, low-carb, or dairy-free diets. Store leftovers in the fridge for up to 4 days or freeze for 2 months. Reheat with a splash of broth or milk to restore creaminess.