Chicken Pot Pie Soup Recipe
If you are craving the comfort of a classic chicken pot pie but want something quicker and easier to enjoy, this Chicken Pot Pie Soup is an absolute dream come true. It captures all the creamy, savory goodness of the traditional dish with tender chicken, hearty vegetables, and rich broth, all swirled together into a cozy bowl of pure comfort. Trust me, once you try this Chicken Pot Pie Soup, it will become your go-to weeknight winner, perfect for chilly evenings or when you just need that warm hug in a bowl.
Ingredients You’ll Need
The magic of this Chicken Pot Pie Soup lies in its simple, wholesome ingredients. Each one plays a pivotal role—adding flavor, texture, and that beautifully comforting character you love from classic pot pie. From the tender chicken breasts to the colorful medley of fresh veggies, every component ensures a balanced and delicious soup.
- Olive oil: For perfectly sautéing the veggies and adding a subtle fruity undertone.
- Boneless, skinless chicken breasts: The tender protein that’s easy to shred and warms the soup with savory depth.
- Celery: Adds a lovely crunch and mild earthiness for balance.
- Carrot: Brings natural sweetness and vibrant color to the soup.
- Onion: Finely chopped for that essential savory base flavor.
- Garlic: Minced for a warm, aromatic kick that elevates the broth.
- Yukon gold potatoes: Two sizes: small cubes for texture and larger chunks for blending into creamy richness.
- Black pepper and salt: To season perfectly and enhance all the flavors.
- Dried parsley, basil, and rosemary: A beautiful herbal trio adding complexity and fragrance.
- Chicken or bone broth (low sodium): The hearty liquid that ties everything together with comforting savory notes.
- Milk of choice: Creams the soup smoothly, whether you prefer almond milk, whole milk, or anything in between.
- Fresh parsley for garnish: For a pop of green freshness right before serving.
How to Make Chicken Pot Pie Soup
Step 1: Sauté the Vegetables and Chicken
Start by warming olive oil in your chosen pot—whether it’s an Instant Pot, crockpot, or stove pot. Lightly sear the chicken breasts just until both sides get a slight golden tint; this locks in flavor without fully cooking them. Then sauté the aromatic vegetables—celery, carrot, onion, and garlic—with the dried herbs, salt, and pepper. This base builds layers of flavor that make each spoonful so comforting.
Step 2: Cook the Soup Together
Next, layer the lightly cooked vegetables and smaller potato pieces, place the chicken breasts on top, and add the large potato quarters to the mix. Pour in your low-sodium chicken broth. Depending on your cooking method, seal your Instant Pot and cook under high pressure for 9 minutes with a 5-minute natural release; or set your crockpot to low and cook all day; or simmer the broth gently on the stove for 30 minutes. This step melds all the flavors and tenderizes the chicken to perfection.
Step 3: Blend and Combine for Creaminess
Once cooked, remove the large potato quarters and chicken breasts. Blend those potatoes with milk and some broth straight from the pot until silky smooth—this creates that luscious, creamy texture that sets Chicken Pot Pie Soup apart without any heavy cream. Meanwhile, shred your chicken and return all the components to the pot for one final stir. Everything comes together beautifully here, creating a velvety, hearty soup that tastes just like home.
How to Serve Chicken Pot Pie Soup
Garnishes
A sprinkle of fresh parsley on top brightens the bowl and adds a touch of color and fresh herbaceous flavor. For an extra indulgent touch, consider a dash of cracked black pepper or even a few flaky sea salt crystals to tantalize your taste buds as you dig in.
Side Dishes
Pair your Chicken Pot Pie Soup with a crisp green salad to add a refreshing contrast. Crusty bread or flaky biscuits work wonders for dipping and soaking up every dreamy drop of soup, turning a simple meal into a satisfying feast.
Creative Ways to Present
Serve your Chicken Pot Pie Soup in charming rustic bowls or even mini bread bowls for a fun twist at gatherings. You can also create individual portions in ramekins topped with puff pastry squares, lightly broiled until golden, offering an inventive nod to the traditional pot pie.
Make Ahead and Storage
Storing Leftovers
Chicken Pot Pie Soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve all those wonderful flavors and textures. Before serving, give it a gentle stir to recombine everything.
Freezing
For longer storage, freeze the soup in portions. Use freezer-safe containers or heavy-duty freezer bags to prevent freezer burn. When you’re ready, thaw overnight in the refrigerator for the best texture and flavor maintenance.
Reheating
Reheat gently on the stove over medium heat or in the microwave at medium power. Stir often to keep the soup creamy and smooth, adding a splash of milk or broth if it thickens too much. The soup reheats wonderfully, making it a perfect make-ahead meal for busy days.
FAQs
Can I use cooked chicken instead of raw?
Absolutely! Using cooked chicken is a fantastic shortcut. Simply add shredded cooked chicken in the last 5 minutes of cooking to warm it through without overcooking.
Can I make this soup dairy-free?
Yes, you can easily use almond milk or any other plant-based milk to keep this Chicken Pot Pie Soup dairy-free without sacrificing creaminess.
Is this soup suitable for slow cookers?
Definitely! The crockpot method allows you to layer the ingredients, set it on low, and come back to cozy comfort. Just don’t forget to sauté your veggies first for the best flavor.
What can I substitute for Yukon gold potatoes?
Russets or red potatoes can work great too. They’ll give you that creamy, starchy texture you want. Just adjust cooking times slightly as needed.
Can I add other vegetables?
Certainly! Peas, green beans, or corn can make delightful additions, providing extra color and bursts of sweetness to your Chicken Pot Pie Soup.
Final Thoughts
There’s something truly special about Chicken Pot Pie Soup—it’s the perfect blend of comforting, creamy, and hearty that feels like a warm hug from your favorite comfort food. Whether you’re new to making soup or a seasoned cook, this recipe is straightforward, flexible, and delicious. Give it a try and watch it quickly become a cherished classic in your kitchen. Your soul (and taste buds) will thank you.
PrintChicken Pot Pie Soup Recipe
Chicken Pot Pie Soup is a comforting, creamy soup that captures all the flavors of a classic chicken pot pie in a hearty bowl. This recipe uses tender chicken breasts, diced vegetables, and Yukon gold potatoes blended into a smooth, savory broth seasoned with garlic, herbs, and parsley. It’s an easy one-pot meal perfect for any cooking method including Instant Pot, stovetop, or crockpot. The finished soup is garnished with fresh parsley for a flavorful and warming dish ideal for family dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot, Stovetop, Crockpot
- Cuisine: American
- Diet: Low Fat
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
Vegetables
- 1 cup celery, diced
- 1 cup carrot, cut into 1/4 inch thick small circles
- 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)
Liquids
- 3 cups low sodium chicken broth or bone broth
- 1/2 cup milk of choice (almond milk, whole milk, any milk will work)
Oils & Fats
- 2 tablespoons olive oil
Herbs & Spices
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1 tablespoon fresh parsley for garnish
Instructions
- Prepare the Chicken: Set the Instant Pot to the regular sauté function and add olive oil. Lightly sear the chicken breasts on each side for about 2 minutes to brown them. Remove the chicken to a plate; it does not need to be fully cooked at this point.
- Sauté the Vegetables: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for 2 minutes until the vegetables are slightly translucent, then stir in the small cut potatoes.
- Add Chicken and Broth: Lay the seared chicken breasts over the vegetable and small potato mixture. Place the large potato quarters on top of the chicken and pour in the chicken broth.
- Pressure Cook: Seal the Instant Pot and set to High Pressure (manual on older models) for 9 minutes. Once cooking is complete, allow a 5-minute natural pressure release, then manually release any remaining pressure.
- Blend Potatoes: Remove the large potato pieces and chicken breasts from the pot. In a blender, combine the large potato quarters, milk, and 1/2 cup of broth taken from the pot. Blend until smooth and return the mixture to the Instant Pot.
- Shred the Chicken: Shred the cooked chicken breasts on a cutting board and add the shredded chicken back into the pot.
- Combine and Serve: Stir the soup until smooth and well combined. Garnish with fresh parsley and serve hot.
- Alternative Methods: For Crockpot and Stovetop methods, sauté vegetables first (optional but recommended), layer raw chicken, vegetables, potatoes, and broth, then cook on low for 6 hours in the crockpot or simmer for 30 minutes on the stovetop. Follow the same blending and shredding steps before serving.
Notes
- Use cooked or leftover chicken, such as rotisserie chicken or pre-shredded chicken, to speed up preparation time.
- When using cooked chicken, reduce pressure cooking time to 5 minutes in the Instant Pot and simmer for about 20 minutes on stovetop until potatoes are tender.
- Warming the chicken broth before adding it to your cooking pot can help speed up the overall cooking process.
- The large potato quarters are blended into the soup for creaminess and removed initially to keep texture and then incorporated back in.
- You can substitute milk with any variety including almond milk to make the soup dairy-free.
Nutrition
- Serving Size: 1 cup (approx. 240 ml)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
Keywords: chicken pot pie soup, creamy chicken soup, instant pot chicken pot pie, crockpot chicken soup, comfort food soup, easy chicken soup
