Description

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

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

Crockpot

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

Stovetop

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

Notes

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.