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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
Remove Large Potatoes and Chicken: Carefully take out the large potato pieces and chicken breasts from the pot.
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.
Shred Chicken: Place the chicken on a cutting board and shred it finely. Return the shredded chicken to the pot.
Combine and Serve: Stir everything together until well combined and smooth. Garnish with fresh parsley and serve hot.
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.
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