Chicken Pot Pie Soup Recipe

Introduction

Chicken Pot Pie Soup offers all the cozy flavors of a classic pot pie in a creamy, comforting bowl. It’s quick to prepare and perfect for chilly days when you want something hearty yet easy. This recipe works wonderfully in an Instant Pot, crockpot, or on the stovetop to suit your cooking style.

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 removing at the end)
• 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

1. Step 1: Set the Instant Pot to sauté, add olive oil, and lightly sear chicken breasts about 2 minutes per side. Remove and set aside (chicken won’t be cooked through).
2. Step 2: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté 2 minutes until vegetables are slightly translucent, then add the small cut potatoes and stir.
3. Step 3: Lay chicken breasts on vegetable and potato mixture, then add large potato quarters on top. Pour in chicken broth.
4. Step 4: Seal 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 large potato pieces and chicken. Place large potato quarters, milk, and 1/2 cup broth from the pot into a blender and blend until smooth. Return mixture to the pot.
6. Step 6: Shred the chicken on a cutting board and return it to the pot. Stir until combined and smooth. Garnish with fresh parsley and serve warm.
7. Alternate Crockpot Instructions: Sauté vegetables with olive oil and seasonings, then layer raw chicken, cooked vegetables, potatoes in the crockpot. Add broth, cover, and cook on low for 6 hours. Follow steps 5 and 6 to finish.
8. Alternate Stovetop Instructions: Sauté vegetables in olive oil with seasonings. Add chicken, potatoes, and broth. Bring to boil, then reduce to simmer for 30 minutes. Follow steps 5 and 6 to finish.

Tips & Variations

• Sautéing vegetables before slow cooking enhances their flavor but can be skipped to save time.
• Use bone broth for extra depth and nutrition in your soup.
• Substitute sweet potatoes for Yukon Golds for a twist on flavor and color.
• For a thicker soup, blend more broth with the potatoes or add a tablespoon of flour while sautéing.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but cooking times may need to be slightly increased, especially if using the stovetop or crockpot methods. For Instant Pot, add a few extra minutes on high pressure and ensure chicken is cooked through before shredding.

Is this soup dairy-free?

It can be made dairy-free by using a plant-based milk like almond or oat milk instead of cow’s milk. Just be sure the milk is unsweetened and unflavored to keep the savory taste.

Chicken Pot Pie Soup Recipe

Print Recipe

★★★★★

4.8 from 111 reviews

This comforting Chicken Pot Pie Soup recipe delivers all the cozy flavors of a classic chicken pot pie in a creamy, hearty soup form. Featuring tender chicken breasts, diced vegetables, and Yukon gold potatoes simmered in a flavorful broth, this soup is finished with a blended potato-milk mixture to give it a velvety texture. Perfect for a satisfying weeknight meal, it can be prepared using an Instant Pot, crockpot, or stovetop with easy step-by-step instructions.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American

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 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 (small)
• 1 cup Yukon gold potatoes, peeled and cut into quarters (large)
• 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
• 1/2 cup milk of choice (almond milk, whole milk, or any milk)
• 1 tablespoon fresh parsley (for garnish)

Instructions

1. Prepare the Instant Pot: Set Instant Pot to regular sauté function and add olive oil. Lightly sear chicken breasts on each side for about 2 minutes. The chicken will not be cooked fully; remove and set aside.
2. Sauté Vegetables: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for approximately 2 minutes until vegetables are slightly translucent. Stir in the small cut potatoes.
3. Add Chicken and Broth: Lay the seared chicken breasts over 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 to High Pressure (Manual on older models) for 9 minutes. After cooking, allow natural pressure release for 5 minutes, then manually release the remaining pressure.
5. Remove Chicken and Potatoes: Carefully remove the large potato quarters and chicken breasts from the pot and set aside.
6. Blend Potatoes: Transfer the large potato quarters, milk, and about 1/2 cup of broth from the pot into a blender. Blend until smooth and pour the puree back into the pot.
7. Shred Chicken: Shred the cooked chicken breasts on a cutting board and return the shredded chicken to the soup pot.
8. Combine and Serve: Stir the soup thoroughly until smooth and combined. 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, parsley, basil, and rosemary for 2 minutes (optional but recommended). Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add chicken broth, cover and cook on low for 6 hours. Then remove chicken and large potatoes, blend large potatoes with milk and broth, shred chicken, return all to crockpot, stir, garnish, and serve.
10. Alternative Stovetop Method: Heat olive oil in a large pot and sauté celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes. Add raw chicken, potatoes, and chicken broth. Cover and bring to a boil, then reduce heat to simmer and cook for 30 minutes, stirring occasionally. Remove chicken and large potatoes, blend large potatoes with milk and broth, shred chicken, return all to pot, stir, garnish, and serve.

Notes

• The potatoes are divided into smaller pieces that cook through with the soup and larger pieces that are blended to add thickness and creaminess.
• Using low sodium broth helps manage salt levels, but seasoning can be adjusted to taste.
• Milk can be substituted with any plant-based milk for a dairy-free option without compromising creaminess.
• Sautéing the vegetables before pressure cooking or slow cooking enhances flavor but can be skipped if short on time.
• The recipe can be adapted to stovetop, Instant Pot, or crockpot depending on your preference and available equipment.
• Fresh parsley garnish adds a burst of color and freshness to the final dish.

Keywords: Chicken Pot Pie Soup, Chicken Soup, Comfort Food, Instant Pot Soup, Crockpot Soup, Stovetop Soup, Creamy Chicken Soup, Chicken and Potato Soup