Chicken Pot Pie Soup Recipe

Introduction

Chicken Pot Pie Soup is a comforting, creamy dish that combines all the flavors of a classic pot pie in a warm bowl. It’s packed with tender chicken, hearty vegetables, and a smooth, flavorful broth. Perfect for cozy nights or when you crave a satisfying homemade meal.

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 will work)

Instructions

1. Step 1: For Instant Pot, set to sauté and add olive oil. Lightly sear chicken breasts for about 2 minutes per side. Remove and set aside.
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 cut potatoes.
3. Step 3: Lay the chicken breasts on top of the vegetables and potatoes. Place the large potato quarters on top of the chicken. Pour in chicken broth.
4. Step 4: Seal the Instant Pot and cook on High Pressure for 9 minutes. Allow a natural release for 5 minutes, then manually release any remaining pressure.
5. Step 5: Remove the large potato pieces and chicken breasts from the pot.
6. Step 6: Blend the large potatoes, milk, and about 1/2 cup of broth from the pot until smooth. Return this mixture to the pot.
7. Step 7: Shred the chicken on a cutting board and add it back to the pot. Stir everything until well combined and smooth.
8. Step 8: Garnish with fresh parsley and serve warm.

Alternative Cooking Methods:

1. Crockpot: Sauté the vegetables and seasonings in olive oil for 2 minutes (optional). Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add chicken broth and cook on low for 6 hours. Remove chicken and large potatoes, blend potatoes with milk and broth, shred chicken, and combine as above.
2. Stovetop: Sauté vegetables and seasonings in olive oil for 2 minutes. Add raw chicken, potatoes, and broth. Cover and bring to a boil, then simmer for 30 minutes, stirring occasionally. Remove chicken and large potatoes, blend potatoes with milk and broth, shred chicken, and combine as above.

Tips & Variations

• For a richer flavor, use bone broth instead of regular chicken broth.
• Feel free to add peas or corn for extra veggies and sweetness.
• Use Greek yogurt instead of milk for a tangy twist and creamier texture.
• If you prefer a thicker soup, blend a few more potatoes or add a tablespoon of flour before cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the texture smooth. This soup generally does not freeze well due to the milk and texture.

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 work well and may add extra flavor and tenderness to the soup.

How can I make this recipe dairy-free?

Simply use any plant-based milk such as almond, oat, or coconut milk to keep the soup creamy without dairy.

Chicken Pot Pie Soup Recipe

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★★★★★

4.9 from 116 reviews

• Author: Rafael
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Chicken Pot Pie Soup is a comforting, creamy soup inspired by classic chicken pot pie flavors. This recipe features tender chicken breast, diced vegetables, and Yukon gold potatoes in a seasoned chicken broth base, finished with a creamy blended potato mixture for a thick, hearty texture. It can be made using an Instant Pot, slow cooker, or stovetop, making it versatile for any kitchen setup.

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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
• 1 cup Yukon gold potatoes, peeled and quartered (for blending and removal)
• 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 milk, whole milk, or any milk)

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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 to develop a slight crust; they won’t be fully cooked yet. Remove the chicken 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 vegetables become slightly translucent, then stir in the smaller cut potatoes.
3. Add Chicken and Potatoes: Lay the partially seared chicken breasts on top of the vegetable and potato mixture. Place the larger potato quarters over 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) for 9 minutes. After cooking, let the pressure naturally release for 5 minutes, then manually release any remaining pressure.
5. Remove Large Potatoes and Chicken: Carefully take out the large potato pieces and chicken breasts from the pot.
6. Blend Potatoes: Place the large potato quarters, milk, and 1/2 cup of broth from the pot into a blender. Blend until smooth and creamy, then return this mixture back into the pot.
7. Shred Chicken: Place the chicken on a cutting board and shred it finely. Return the shredded chicken to the pot.
8. Combine and Serve: Stir everything together until well combined and smooth. Garnish with fresh parsley and serve hot.
9. Crockpot Method (Optional): Heat olive oil in a pan on the stove and sauté the celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes until slightly translucent (recommended but optional). Layer raw chicken, sautéed vegetables, and potatoes in the crockpot. Add chicken broth, cover, and cook on low for 6 hours. Follow steps 5-8 to finish.
10. Stovetop Method (Optional): Heat olive oil in a large pot. Sauté the celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes until slightly translucent. Add raw chicken, potatoes, and chicken broth. Cover and bring to a boil, then reduce to a simmer and cook for 30 minutes, stirring occasionally. Follow steps 5-8 to finish.

Notes

• If you prefer a thicker soup, blend more of the potatoes or add a bit more milk.
• You can substitute milk with any dairy or plant-based milk for creaminess.
• Make sure to remove the large potato quarters before blending, as they add extra creaminess without being chunky.
• Natural pressure release in the Instant Pot helps prevent splattering and maintains soup texture.
• Sautéing the vegetables before slow cooking or stovetop adds extra depth of flavor but can be skipped for a quicker version.
• Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Keywords: Chicken pot pie soup, creamy chicken soup, Instant Pot soup, comfort food soup, chicken and vegetable soup