Chicken Pot Pie Soup Recipe

Introduction

Chicken Pot Pie Soup is a comforting, creamy soup that captures all the flavors of a classic chicken pot pie in a bowl. It’s perfect for cozy nights and comes together easily using your Instant Pot, slow cooker, or stovetop. Rich, hearty, and satisfying, this soup will soon become a family favorite.

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
• 1 cup Yukon Gold potatoes, peeled and cut into quarters (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, whole, or any milk)

Instructions

1. Step 1: For Instant Pot: Set to sauté and heat olive oil. Lightly sear chicken breasts about 2 minutes per side; they will not be fully cooked. Remove and set aside.
2. Step 2: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary. Sauté for 2 minutes until slightly translucent. Stir in the small cut potatoes.
3. Step 3: Place chicken breasts on veggies and potatoes mixture. Top with large potato quarters. Pour in the chicken broth.
4. Step 4: Seal the Instant Pot and cook on High Pressure for 9 minutes. Let it naturally release pressure for 5 minutes, then do a manual release.
5. Step 5: Remove large potato pieces and chicken from the pot.
6. Step 6: Blend the large potato quarters, milk, and 1/2 cup of soup broth until smooth. Return the mixture to the pot.
7. Step 7: Shred the chicken and add it back to the pot. Stir until well combined and creamy.
8. Step 8: Garnish with fresh parsley and serve warm.
9. For Crockpot: Heat olive oil in a pan and sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary for 2 minutes (optional but recommended). Layer raw chicken, sautéed vegetables, small potatoes, large potatoes, and broth in the crockpot. Cook on low for 6 hours. Proceed with steps 5-8.
10. For Stovetop: Heat olive oil in a large pot. Sauté vegetables and seasonings for 2 minutes. Add raw chicken, potatoes, and broth. Cover, bring to a boil, then simmer for 30 minutes. Follow steps 5-8 to finish.

Tips & Variations

• Use bone broth for extra depth of flavor and added nutrients.
• For a richer soup, substitute half the milk with cream or coconut milk.
• Add frozen peas or corn in the last 5 minutes of cooking for extra veggies.
• Leftover turkey works great in place of chicken for a twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. For longer storage, freeze in portions for up to 3 months—thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used for a juicier, more flavorful soup. Adjust cooking times slightly if needed, especially in stovetop or crockpot methods.

Can I make this soup dairy-free?

Absolutely. Use almond milk or another plant-based milk in place of dairy milk. Make sure to choose an unsweetened variety to keep flavors balanced.

Chicken Pot Pie Soup Recipe

Print Recipe

★★★★★

4.6 from 79 reviews

This comforting Chicken Pot Pie Soup captures all the flavors of a classic pot pie in a creamy, hearty soup form. Featuring tender chicken, vegetables, and Yukon gold potatoes, this recipe can be easily prepared using an Instant Pot, crockpot, or stovetop. It’s a perfect, warming dish ideal for chilly days and delivers a savory, satisfying meal with minimal fuss.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes (Instant Pot) / 6 hours (Crockpot) / 30 minutes (Stovetop)
• Total Time: 25 minutes (Instant Pot) / 6 hours 10 minutes (Crockpot) / 40 minutes (Stovetop)
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Proteins

• 1 lb boneless, skinless chicken breasts (about 2 larger breasts)

Vegetables

• 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 removing later)

Liquids and Oils

• 2 tablespoons olive oil
• 3 cups chicken broth (or bone broth, low sodium)
• 1/2 cup milk of choice (almond milk, whole milk, or any milk)

Herbs and 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

1. Prepare the Instant Pot: Set your Instant Pot to the regular sauté function. Add olive oil and lightly sear the chicken breasts on each side for about 2 minutes. Remove the chicken and set aside; it won’t be fully cooked yet.
2. Sauté Vegetables: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for about 2 minutes until vegetables become slightly translucent. Stir in the small-cut potatoes.
3. Layer Ingredients: Place the seared chicken breasts on top of the vegetable and potato mixture. Then, add the large potato quarters on top. Pour in the chicken broth.
4. Pressure Cook: Seal the Instant Pot and set to high pressure (manual on older models) for 9 minutes. After cooking, allow a natural pressure release for 5 minutes, then manually release the remaining pressure.
5. Remove Large Potatoes and Chicken: Carefully take out the large potato quarters and chicken breasts from the pot.
6. Blend Potatoes: In a blender, combine large potato quarters, milk, and 1/2 cup of broth from the pot until smooth. Pour this creamy mixture back into the Instant Pot.
7. Shred Chicken: Shred the cooked chicken breasts on a cutting board, then add the shredded chicken back into the pot.
8. Combine and Serve: Stir everything together thoroughly until smooth and creamy. Garnish with fresh parsley and serve hot.
9. Alternative Crockpot Method: Heat olive oil in a pan and sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, and basil for 2 minutes until translucent (optional but recommended). Layer raw chicken, sautéed vegetables, potatoes, and chicken broth in the crockpot. Cook on low for 6 hours. Follow blending, shredding, and combining steps as above before serving.
10. Alternative Stovetop Method: Heat olive oil in a large pot and sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary for 2 minutes until translucent. Add raw chicken, potatoes, and chicken broth. Cover and bring to a boil, then simmer on medium heat for 30 minutes, stirring occasionally. Proceed with blending, shredding, and combining steps before serving.

Notes

• You can use any type of milk in this recipe, including almond, whole, or skim based on preference.
• Searing chicken before cooking adds flavor but is optional if short on time.
• Large potato quarters are used for thickening the soup and removed before blending; small potatoes remain in the soup.
• Seasoning amounts can be adjusted for taste; start with the given measurements and add more if desired.
• The recipe can be prepared using an Instant Pot, slow cooker, or stovetop depending on your available equipment.
• Use low sodium broth to control salt content.
• Blend the thickened potato mixture carefully to avoid splattering, and ensure the blender lid is secure.

Keywords: Chicken pot pie soup, creamy chicken soup, instant pot chicken soup, comfort food soup, easy chicken recipes