Chicken Pot Pie Soup

Chicken Pot Pie Soup is the perfect blend of creamy, hearty, and nourishing. This cozy comfort food transforms the classic pot pie into a warm, spoonable bowl of goodness. With tender chicken, fresh vegetables, and rich broth, it’s easy to make on the stovetop, in the Crockpot, or using your Instant Pot. Whether you need a quick weeknight meal or a comforting dish on a cold day, this soup checks all the boxes for flavor and simplicity

Ingredients

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts (about 2 large breasts)
• 1 cup diced celery
• 1 cup sliced carrots (1/4-inch thick)
• 1 cup finely chopped onion
• 1/2 tablespoon minced garlic
• 2 cups Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 cup Yukon Gold potatoes, peeled and quartered (for blending)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 3 cups low-sodium chicken broth or 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, etc.)

Instructions

1. Set the Instant Pot to sauté mode and add olive oil.
2. Lightly sear chicken breasts for 2 minutes per side. Remove and set aside.
3. Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes until vegetables are slightly translucent.
4. Stir in diced (small) potatoes.
5. Lay the chicken breasts on top of the vegetable mixture. Place large potato quarters on top.
6. Pour in chicken broth.
7. Seal the lid and set to High Pressure for 9 minutes.
8. Allow the pressure to naturally release for 5 minutes, then manually release the remaining pressure.
9. Remove the large potato pieces and chicken.
10. Blend the large potatoes with milk and 1/2 cup broth until smooth. Return mixture to the pot.
11. Shred chicken and add it back into the pot.
12. Stir until smooth and well combined. Garnish with fresh parsley and serve.

Crockpot

1. Heat olive oil in a skillet.
2. Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes. (Optional but adds flavor.)
3. In a Crockpot, layer raw chicken, sautéed vegetables, and both types of potatoes.
4. Pour in chicken broth.
5. Cover and cook on low for 6 hours.
6. Remove the large potato quarters and chicken.
7. Blend the large potatoes with milk and 1/2 cup broth until smooth. Return mixture to the pot.
8. Shred chicken and stir back into the soup.
9. Mix until creamy and serve garnished with fresh parsley.

Stovetop

1. Heat olive oil in a large pot over medium heat.
2. Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes.
3. Add chicken, diced potatoes, large potato quarters, and broth.
4. Bring to a boil, then reduce to a simmer and cover. Cook for 30 minutes, stirring occasionally.
5. Remove chicken and large potato quarters.
6. Blend the large potatoes with milk and 1/2 cup broth until smooth. Return mixture to the pot.
7. Shred chicken and stir back into the soup.
8. Stir everything together, garnish with parsley, and serve.

Serving and Storage Tips

Serving Tips

• Serve Chicken Pot Pie Soup hot, garnished with fresh chopped parsley for a pop of color and added freshness.
• Pair with warm, flaky biscuits, crusty artisan bread, or buttery puff pastry for a pot pie-inspired meal.
• Add a sprinkle of shredded cheese on top for extra richness, if desired.
• For a complete meal, serve with a side salad like Caesar or mixed greens with a light vinaigrette.

Storage Tips

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Cool the soup completely, then transfer to freezer-safe containers or heavy-duty zip-top bags. Label and freeze for up to 3 months.
• Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of milk or broth to restore creaminess if the soup thickens after refrigeration or freezing.
• Portioning Tip: Freeze in single-serving portions for easy grab-and-go lunches or quick dinners.

Variations

1. Dairy-Free Chicken Pot Pie Soup
Replace the milk with unsweetened almond milk, oat milk, or coconut milk. These alternatives keep the soup creamy without using dairy. Choose a neutral-tasting milk to avoid overpowering the savory flavors. Great for those with lactose intolerance or following a dairy-free diet.

2. Extra Veggie Version
Add 1 cup of frozen peas, green beans, or corn to the soup during the last 10 minutes of cooking (or just before pressure cooking in the Instant Pot). This boosts the nutritional value and mimics the classic filling of a traditional pot pie.

3. Rotisserie Chicken Shortcut
Use about 2 cups of shredded rotisserie chicken instead of raw chicken breasts. Add it to the pot after blending the potatoes. This saves time and still delivers that tender chicken flavor. Ideal for busy weeknights or using up leftovers.

4. Creamier Texture
To make the soup richer, stir in 1/4 cup of heavy cream or half-and-half along with the blended potato mixture. It gives a luxurious mouthfeel, similar to a classic creamy pot pie filling.

5. Herb Boosted Version
Add 1/2 teaspoon each of thyme and sage for an herbal twist. These spices mimic the classic pot pie seasoning profile and add depth to the broth.

6. Gluten-Free Option
This soup is naturally gluten-free, but always double-check your broth and any store-bought ingredients. You can thicken the soup with blended potatoes or use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) if you prefer a more gravy-like texture.

7. Vegetarian Version
Skip the chicken and replace it with canned chickpeas, white beans, or cubed tofu. Use vegetable broth instead of chicken broth. This variation is hearty, protein-rich, and perfect for meatless meals.

8. Potato-Free Version
If you’re avoiding potatoes, substitute with cauliflower florets. Cook them in the soup as you would the large potato chunks and blend them with milk and broth for the creamy base. It’s lower in carbs but still velvety.

9. Spicy Chicken Pot Pie Soup
Add 1/4 teaspoon crushed red pepper flakes or a diced jalapeño along with the vegetables for a little kick. This gives a cozy dish a bold twist, ideal for spice lovers.

10. Mushroom Lover’s Twist
Add 1 cup of sliced mushrooms during the sauté stage. Their earthy flavor deepens the soup and complements the creamy, savory base beautifully. Try baby bella or white button mushrooms for the best result.

FAQs

1. Can I use frozen chicken breasts for this recipe?
   Yes, you can use frozen chicken breasts. Increase the cooking time slightly, especially when using the Instant Pot or stovetop method, to ensure the chicken is fully cooked.
2. Is it necessary to blend some of the potatoes?
   Blending the large potato pieces creates a creamy, thick base for the soup without needing heavy cream or flour, giving it that classic pot pie texture.
3. Can I make this soup in advance?
   Absolutely. The flavors develop even more after sitting overnight in the fridge. Reheat gently before serving.
4. How do I prevent the soup from becoming watery?
   Make sure to blend the potatoes with some broth and milk to thicken the soup. Avoid adding too much broth, and adjust seasoning after blending.
5. What type of potatoes works best?
   Yukon Gold potatoes are ideal because they become creamy when blended and hold their shape well when diced.
6. Can I substitute the herbs with fresh ones?
   Yes, fresh herbs can be used. Use about 1 tablespoon of fresh parsley, basil, and rosemary instead of dried to keep the flavors balanced.
7. Is this recipe suitable for meal prepping?
   Yes, it stores well in the fridge and freezer, making it perfect for meal prep. Just reheat with a little extra liquid to restore creaminess.
8. Can I use chicken thighs instead of breasts?
   Definitely. Chicken thighs are flavorful and stay tender, but they may require slightly longer cooking times.
9. How do I make this soup creamier without milk?
   You can increase the amount of blended potatoes or add a splash of cream cheese or coconut cream for richness.
10. What are good side dishes to serve with Chicken Pot Pie Soup?
    Crusty bread, garlic knots, warm biscuits, or a fresh green salad complement this soup well for a complete meal.

Chicken Pot Pie Soup brings all the flavors of a classic pot pie into a rich, creamy soup that’s easy to make and endlessly comforting. Whether you prepare it on the stove, in the Crockpot, or the Instant Pot, this simple recipe is sure to become a staple in your kitchen. Warm, hearty, and satisfying—this is one soup you’ll return to again and again.

Print