This comforting Chicken Pot Pie Soup is the perfect dish for chilly evenings. Packed with tender chicken, hearty vegetables, and creamy potatoes, it delivers all the classic flavors of a chicken pot pie in a cozy, soupy form. Whether you make it in the Instant Pot, Crockpot, or on the stovetop, this soup is easy to prepare and perfect for a filling meal.
Why You’ll Love This Recipe
Chicken Pot Pie Soup is a warm, hearty, and satisfying meal that’s perfect for cold weather. The creamy texture, tender chicken, and flavorful vegetables all come together to create a comforting bowl of goodness. By blending potatoes into the soup, you achieve a thick, velvety base without the need for heavy cream, making it a lighter alternative to traditional chicken pot pie. The best part? It’s versatile, easy to make, and can be prepared in different ways to fit your schedule.
Ingredients
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2 tbsp olive oil
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1 lb boneless, skinless chicken breasts (about 2 large breasts)
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1 cup celery (diced)
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1 cup carrots (cut into 1/4-inch thick small circles)
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1 cup onion (finely chopped)
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1/2 tbsp garlic (finely minced)
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2 cups Yukon Gold potatoes (peeled and cut into 1-inch pieces)
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1 cup Yukon Gold potatoes (peeled and cut into quarters for blending)
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1/4 tsp black pepper
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1/4 tsp salt
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1/4 tsp dried parsley
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3 cups chicken broth (or bone broth, low-sodium)
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1/4 tsp dried basil
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1/4 tsp dried rosemary
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1 tbsp fresh parsley (for garnish)
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1/2 cup milk (of choice, e.g., almond, whole milk)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Instant Pot Instructions:
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Sauté chicken: Set the Instant Pot to sauté mode. Add olive oil and lightly sear the chicken breasts on each side for about 2 minutes. Remove the chicken and set it aside (it won’t be fully cooked yet).
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Sauté vegetables: Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary to the Instant Pot. Sauté for 2 minutes, or until the vegetables are slightly translucent. Add the small-cut potatoes and stir.
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Add chicken and broth: Lay the chicken breasts on top of the vegetable and small potato mixture. Add the large potato quarters on top of the chicken. Pour in the chicken broth.
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Cook under pressure: Set the Instant Pot to High Pressure for 9 minutes. After cooking, let it naturally release for 5 minutes, then manually release the remaining pressure.
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Blend potatoes: Remove the large potato quarters and chicken. Place the large potatoes, milk, and 1/2 cup of broth into a blender and blend until smooth. Add the puree back into the pot.
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Shred chicken: Shred the chicken on a cutting board and return it to the pot. Stir everything together until smooth. Garnish with fresh parsley and serve!
Crockpot Instructions:
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Sauté vegetables (optional): Heat olive oil in a pan, sauté the celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes, until slightly translucent.
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Layer in the Crockpot: Layer the raw chicken, sautéed vegetables, and potatoes in the crockpot. Add the chicken broth, cover, and set on low for 6 hours.
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Blend and shred: After cooking, remove the large potato pieces and chicken breasts. Blend the large potatoes, milk, and 1/2 cup of broth until smooth, then add back to the pot.
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Shred chicken: Shred the chicken and add it back to the pot. Stir everything together, garnish with parsley, and serve!
Stovetop Instructions:
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Sauté vegetables: Heat olive oil in a large pot on the stove. Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes.
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Cook chicken and potatoes: Add raw chicken, potatoes, and chicken broth to the pot. Cover and bring to a boil, then lower the heat to a simmer. Cook for 30 minutes, stirring occasionally.
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Blend and shred: Once cooked, remove the large potato pieces and chicken. Blend the large potatoes, milk, and 1/2 cup of broth until smooth. Add the puree back into the pot.
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Shred chicken: Shred the chicken and add it back into the pot. Stir everything together, garnish with parsley, and serve!
Servings and Timing
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Servings: 4
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Prep Time: 20 minutes
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Cook Time: 30 minutes
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Total Time: 50 minutes
Variations
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For a thicker soup: Blend more potatoes and add them back into the soup for an even creamier texture.
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Vegetarian option: Replace the chicken with extra vegetables, like mushrooms and peas, and vegetable broth to make it vegetarian-friendly.
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Dairy-free version: Use dairy-free milk, such as almond milk or coconut milk, to make the soup dairy-free.
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Spicy option: Add a pinch of cayenne pepper or diced jalapeños for some heat.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Reheating: Reheat on the stovetop over low heat, adding more broth or milk if needed to achieve your desired consistency. You can also reheat in the microwave.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs will work wonderfully in this soup and will give it an extra rich flavor. Just ensure the thighs are boneless and skinless, and adjust the cooking time as needed.
How do I know when the soup is done?
The soup is ready when the chicken is fully cooked and tender, and the potatoes are soft enough to blend into a smooth, creamy texture.
Can I freeze Chicken Pot Pie Soup?
Yes, this soup freezes well. Let it cool completely before storing it in an airtight container in the freezer for up to 3 months. Reheat gently on the stovetop when ready to enjoy.
Can I use frozen vegetables?
Yes, you can use frozen carrots and celery if you prefer, but fresh vegetables provide a better texture. If using frozen, be sure to thaw them first to avoid excess moisture in the soup.
How do I make the soup spicier?
You can add cayenne pepper, hot sauce, or extra jalapeños to taste to make the soup spicier.
Conclusion
Chicken Pot Pie Soup is a comforting and creamy dish that delivers all the classic flavors of chicken pot pie in a warm, soupy form. Whether made in the Instant Pot, Crockpot, or on the stovetop, it’s an easy recipe that’s sure to please. The rich, creamy texture paired with tender chicken and vegetables makes it a perfect meal for cold days or when you’re craving a comforting dish. Add a sprinkle of fresh parsley and enjoy a hearty bowl of deliciousness!
Print
Chicken Pot Pie Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: undefined
- Method: undefined
- Cuisine: Comfort Food
Description
A creamy, comforting chicken pot pie soup with tender chicken, vegetables, and potatoes, blended into a rich and velvety base. This hearty soup is perfect for a cozy meal.
Ingredients
- For the Soup:
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts (about 2 large breasts)
- 1 cup celery (diced)
- 1 cup carrots (cut into 1/4 inch thick small circles)
- 1 cup onion (finely chopped)
- 1/2 tbsp 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 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp dried parsley
- 3 cups chicken broth (or bone broth, low-sodium)
- 1/4 tsp dried basil
- 1/4 tsp dried rosemary
- 1 tbsp fresh parsley (for garnish)
- 1/2 cup milk (of choice, e.g., almond, whole milk)
Instructions
- Instant Pot Instructions:
- Sauté Chicken: Set the Instant Pot to sauté mode. Add olive oil and lightly sear the chicken breasts on each side for about 2 minutes. Remove the chicken and set it aside (it won’t be fully cooked yet).
- Sauté Vegetables: Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary to the Instant Pot. Sauté for 2 minutes, or until the vegetables are slightly translucent. Add the small-cut potatoes and stir.
- Add Chicken and Broth: Lay the chicken breasts on top of the vegetable and small potato mixture. Add the large potato quarters on top of the chicken. Pour in the chicken broth.
- Cook Under Pressure: Set the Instant Pot to High Pressure for 9 minutes. After cooking, let it naturally release for 5 minutes, then manually release the remaining pressure.
- Blend Potatoes: Remove the large potato quarters and chicken. Place the large potatoes, milk, and 1/2 cup of broth into a blender and blend until smooth. Add the puree back into the pot.
- Shred Chicken: Shred the chicken on a cutting board and return it to the pot. Stir everything together until smooth. Garnish with fresh parsley and serve!
- Crockpot Instructions:
- Sauté Vegetables (Optional): Heat olive oil in a pan, sauté the celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes, until slightly translucent.
- Layer in the Crockpot: Layer the raw chicken, sautéed vegetables, and potatoes in the crockpot. Add the chicken broth, cover, and set on low for 6 hours.
- Blend and Shred: After cooking, remove the large potato pieces and chicken breasts. Blend the large potatoes, milk, and 1/2 cup of broth until smooth, then add back to the pot.
- Shred Chicken: Shred the chicken and add it back to the pot. Stir everything together, garnish with parsley, and serve!
- Stovetop Instructions:
- Sauté Vegetables: Heat olive oil in a large pot on the stove. Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes.
- Cook Chicken and Potatoes: Add raw chicken, potatoes, and chicken broth to the pot. Cover and bring to a boil, then lower the heat to a simmer. Cook for 30 minutes, stirring occasionally.
- Blend and Shred: Once cooked, remove the large potato pieces and chicken. Blend the large potatoes, milk, and 1/2 cup of broth until smooth. Add the puree back into the pot.
- Shred Chicken: Shred the chicken and add it back into the pot. Stir everything together, garnish with parsley, and serve!
Notes
- For a Thicker Soup: Blend more potatoes and add them back into the soup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
