Chicken Pot Pie Soup Recipe

Introduction

Chicken Pot Pie Soup is a comforting and creamy dish that captures all the flavors of a classic pot pie in a warm, cozy soup. Packed with tender chicken, vegetables, and a creamy potato base, it’s perfect for chilly days or anytime you crave a hearty meal.

Ingredients

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
• 1 cup celery (diced)
• 1 cup carrot (cut in 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 for removal)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 3 cups chicken broth (or bone broth, low sodium)
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1 tablespoon fresh parsley (for garnish)
• 1/2 cup milk of choice (almond milk, whole milk, or any milk)

Instructions

1. Instant Pot Method: Set the Instant Pot to sauté and add olive oil. Lightly sear chicken breasts about 2 minutes per side, then remove and set aside. Add celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary; sauté for 2 minutes until slightly translucent. Stir in the small cut potatoes.
2. Place the seared chicken breasts on top of the vegetables and potatoes, then add the large potato quarters on top. Pour in chicken broth.
3. Seal the Instant Pot lid and cook on High Pressure for 9 minutes. Allow a natural release for 5 minutes before manually releasing the rest of the pressure.
4. Remove the large potato pieces and chicken breasts. In a blender, combine the large potato quarters, milk, and 1/2 cup of broth from the pot, blending until smooth. Return this mixture to the pot.
5. Shred the chicken on a cutting board and add it back into the pot. Stir everything together until smooth and combined. Garnish with fresh parsley and serve.
6. Crockpot Method: Heat olive oil in a pan over medium heat. Add celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary; sauté for 2 minutes until slightly translucent.
7. Layer raw chicken, sautéed vegetables, and potatoes in the crockpot. Pour in chicken broth. Cover and cook on low for 6 hours.
8. Remove the large potato quarters and chicken breasts. Blend the large potatoes, milk, and 1/2 cup broth from the crockpot until smooth, then return to the pot.
9. Shred the chicken and add it back, stirring everything together until smooth. Garnish with fresh parsley and serve.
10. Stovetop Method: Heat olive oil in a large pot over medium heat. Add celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary; sauté for 2 minutes until vegetables are slightly translucent.
11. Add raw chicken, all potatoes, and chicken broth. Cover and bring to a boil, then reduce to a simmer. Cook for 30 minutes, stirring occasionally.
12. Remove the large potato pieces and chicken breasts. Blend the large potatoes, milk, and 1/2 cup of broth until smooth; return to the pot.
13. Shred the chicken and return it to the soup. Stir until smooth and combined. Garnish with fresh parsley and serve.

Tips & Variations

• For a thicker soup, blend more of the potatoes or reduce the amount of broth slightly.
• You can swap chicken breasts for thighs if you prefer darker meat and richer flavor.
• Use fresh herbs if available, adding them near the end of cooking for a brighter flavor.
• For a dairy-free version, use almond or oat milk as the creamy base.
• Adding a splash of white wine during the sauté step adds a lovely depth of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain a smooth consistency. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but adjust cooking times accordingly. For the Instant Pot or stovetop, increase the cooking time to ensure the chicken is fully cooked. It’s best to thaw the chicken beforehand for even cooking and texture.

What can I substitute for Yukon Gold potatoes?

You can use russet or red potatoes, but Yukon Golds are preferred for their creamy texture and flavor. Avoid waxy potatoes, as they may not blend as smoothly.

Chicken Pot Pie Soup Recipe

Print Recipe

★★★★★

4.5 from 54 reviews

This comforting Chicken Pot Pie Soup combines tender chicken, hearty vegetables, and creamy potatoes in a flavorful broth, offering a delightful twist on the classic pot pie. Perfect for a cozy meal, this soup can be prepared using an Instant Pot, Crockpot, or stovetop for versatile cooking options.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 30 minutes (Instant Pot active time excluding natural release), 6 hours (Crockpot low), 35 minutes (Stovetop)
• Total Time: 45 minutes (Instant Pot), 6 hours 15 minutes (Crockpot), 50 minutes (Stovetop)
• Yield: 4 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
• 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 (small potatoes)
• 1 cup Yukon Gold potatoes, peeled and cut into quarters (large potatoes for blending)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 3 cups chicken broth or bone broth (low sodium)
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1 tablespoon fresh parsley (for garnish)
• 1/2 cup milk of choice (almond milk, whole milk, or any milk)

Instructions

1. Prepare the Instant Pot. Set your Instant Pot to the regular sauté function and add olive oil. Lightly sear the chicken breasts on each side for about 2 minutes. Remove the breasts to a plate and set aside; they won’t be fully cooked yet.
2. Sauté vegetables. Add celery, carrot, onion, garlic, salt, pepper, dried parsley, dried basil, and dried rosemary to the pot. Sauté for about 2 minutes until vegetables become slightly translucent. Stir in the small cut potatoes.
3. Add chicken and broth. Lay the seared chicken breasts on top of the vegetable and potato mixture. Place the large potato quarters on top of the chicken. Pour in the chicken broth.
4. Pressure cook. Seal the Instant Pot and set it to High Pressure (or Manual mode on older models). Cook for 9 minutes. Allow natural pressure release for 5 minutes, then manually release the remaining pressure.
5. Remove large pieces. Open the pot and remove the large potato quarters and chicken breasts carefully.
6. Blend for creaminess. Place the large potato quarters, milk, and about 1/2 cup of broth from the pot into a blender. Blend until smooth, then return this mixture to the pot.
7. Shred chicken. Place chicken breasts on a cutting board and shred into bite-size pieces. Add the shredded chicken back into the pot.
8. Combine and serve. Stir everything until combined and smooth. Garnish with fresh parsley and serve hot.
9. Alternate Crockpot method. Heat olive oil in a pan and sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, dried basil, and rosemary for 2 minutes until translucent (optional). Layer raw chicken, cooked vegetables, and potatoes in the Crockpot. Pour chicken broth over and cook covered on low for 6 hours. Follow steps 5 through 8 as above to blend potatoes and shred chicken before serving.
10. Alternate stovetop method. Heat olive oil in a large pot and sauté vegetables and seasonings for 2 minutes. Add raw chicken, potatoes, and chicken broth. Cover and bring to a boil, then reduce to simmer and cook for 30 minutes, stirring occasionally. Proceed with steps 5 through 8 to blend potatoes and shred chicken before serving.

Notes

• You can use any milk of your choice to make the soup creamy, including dairy-free options like almond milk.
• Blending the large potato pieces with milk and broth creates a creamy, velvety texture without needing heavy cream.
• If you prefer a thicker soup, you can reduce the amount of broth slightly or let it simmer uncovered to concentrate flavors.
• Fresh herbs can be substituted or adjusted according to preference.
• This recipe is adaptable to multiple cooking methods, allowing you to choose based on your available equipment and time.
• For a low sodium soup, use low sodium or homemade chicken broth.

Keywords: chicken pot pie soup, creamy chicken soup, instant pot chicken soup, comforting soup recipe, easy chicken pot pie, healthy chicken soup, crockpot chicken soup