Chicken Pot Pie Soup Recipe

Introduction

This Chicken Pot Pie Soup combines all the cozy flavors of a classic pot pie, but in a warm and comforting soup form. It’s creamy, hearty, and perfect for chilly days when you want something satisfying without too much fuss.

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 (to remove later)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 3 cups chicken broth (or low sodium bone broth)
• 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. Remove and set aside (chicken won’t be fully cooked).
2. Step 2: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for 2 minutes until slightly translucent. Stir in the small diced potatoes.
3. Step 3: Place chicken breasts on top of the vegetable mixture. Add the larger potato quarters on top. Pour in chicken broth.
4. Step 4: Seal the Instant Pot and cook on high pressure for 9 minutes. Let natural release for 5 minutes, then manually release remaining pressure.
5. Step 5: Remove the large potato pieces and chicken. Blend the large potatoes, milk, and 1/2 cup broth from the pot until smooth. Stir this back into the soup.
6. Step 6: Shred the chicken and add it back into the soup. Mix well, garnish with fresh parsley, and serve.
7. Step 7: For Crockpot: Sauté vegetables with olive oil and seasonings in a pan for 2 minutes (optional). Layer raw chicken, vegetables, and potatoes in the crockpot. Add broth and cook on low for 6 hours.
8. Step 8: Remove large potatoes and chicken. Blend the large potatoes with milk and broth until smooth, return to crockpot.
9. Step 9: Shred chicken and stir into soup. Garnish and serve.
10. Step 10: For Stovetop: Heat olive oil in a large pot. Sauté vegetables and seasonings for 2 minutes until translucent.
11. Step 11: Add raw chicken, potatoes, and broth. Bring to a boil, then simmer for 30 minutes, stirring occasionally.
12. Step 12: Remove larger potatoes and chicken. Blend large potatoes with milk and broth until smooth, return to pot.
13. Step 13: Shred chicken and combine well. Garnish with fresh parsley and serve warm.

Tips & Variations

• For a richer soup, use whole milk or cream instead of almond milk.
• Swap chicken broth for vegetable broth for a lighter flavor.
• Add frozen peas or corn in the last few minutes of cooking for extra veggies.
• If you prefer thicker soup, reduce the broth by a cup or simmer longer.
• Fresh herbs can brighten the flavor; try adding thyme or sage.

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. If the soup thickens too much when cold, add a splash of broth or milk to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts?

Yes, but cooking time may need to be adjusted. For Instant Pot, add a few extra minutes of pressure cooking. For stovetop or crockpot, ensure chicken is fully cooked before shredding.

Is this soup gluten-free?

Yes, this recipe contains no gluten ingredients, making it safe for those avoiding gluten. Just double-check your broth and seasonings to be sure they are gluten-free.

Chicken Pot Pie Soup Recipe

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★★★★★

4.7 from 66 reviews

• Author: Julian
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This comforting Chicken Pot Pie Soup combines tender chicken, hearty vegetables, and creamy potatoes in a flavorful broth. Inspired by the classic pot pie, this soup uses simple ingredients and versatile cooking methods including Instant Pot, stovetop, and crockpot to create a rich, satisfying meal perfect for any season.

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Ingredients

Scale 1x2x3x

Main 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, to be removed later)

Seasonings

• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary

Liquids and Garnish

• 3 cups chicken broth or bone broth (low sodium preferred)
• 1/2 cup milk of choice (almond milk, whole milk, or any preferred milk)
• 1 tablespoon fresh parsley for garnish

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Instructions

1. Instant Pot Preparation: 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; the chicken should not be fully cooked yet. Remove and set aside.
2. Sauté Vegetables: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for about 2 minutes until the vegetables are slightly translucent. Stir in the small cut potatoes.
3. Add Chicken and Broth: Lay the chicken breasts on top of the vegetable and small 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 for 9 minutes. After cooking, allow the pressure to naturally release for 5 minutes, then manually release the remaining pressure.
5. Remove Larger Pieces: Take out the large potato quarters and chicken breasts from the pot and place aside.
6. Make Creamy Potato Blend: Place the large potato quarters, milk, and 1/2 cup of broth from the pot into a blender. Blend until smooth, then add this mixture back into the Instant Pot.
7. Shred Chicken: Shred the cooked chicken breasts on a cutting board, then return the shredded chicken to the pot.
8. Combine and Serve: Stir everything together until well combined and creamy. Garnish with fresh parsley and serve hot.
9. Crockpot Option – Sauté Vegetables: Heat olive oil in a pan over the stove. Sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary for about 2 minutes until vegetables soften (optional but recommended).
10. Crockpot Assembly: Layer raw chicken, sautéed vegetables, and potatoes in the crockpot. Pour in chicken broth, cover, and cook on low for 6 hours.
11. Crockpot Finish: After cooking, remove the large potato quarters and chicken breasts. Blend large potatoes with milk and some broth until smooth, then return to crockpot. Shred chicken and add back in, stir, garnish, and serve.
12. Stovetop Instructions: In a large pot, heat olive oil and sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary for 2 minutes until translucent. Add raw chicken, potatoes, and broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes, stirring occasionally.
13. Stovetop Finishing: Remove large potatoes and chicken breasts. Blend large potatoes with milk and broth; return to pot. Shred chicken and add back. Stir to combine, garnish with parsley, and serve.

Notes

• You can use any type of milk (dairy or plant-based) to adjust creaminess and dietary preferences.
• The large potato quarters are removed before blending to create a smooth base for the soup.
• Precooking the vegetables by sautéing enhances flavor but is optional for crockpot and stovetop methods.
• Adjust seasoning to taste before serving, especially salt and pepper.
• This recipe adapts well to substitutions such as bone broth for richer flavor or additional vegetables for variety.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Keywords: Chicken pot pie soup, comfort soup, creamy chicken soup, Instant Pot soup, easy chicken soup recipe