Chicken Pot Pie Soup Recipe

Introduction

Chicken pot pie soup is a comforting and hearty dish that combines all the flavors of classic chicken pot pie in a creamy, easy-to-make soup. Perfect for cozy evenings, this recipe can be prepared using an Instant Pot, crockpot, or stovetop for flexible cooking options.

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 blending)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 3 cups chicken broth (or bone broth, low sodium preferred)
• 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: Heat olive oil and lightly sear chicken breasts on each side for about 2 minutes. Remove and set aside (chicken will not be fully cooked).
2. Step 2: Sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary for 2 minutes until vegetables are slightly translucent. Add the small cut potatoes and stir.
3. Step 3: Place chicken breasts on top of the vegetable and potato mixture, then add the large quartered potatoes on top. Pour in chicken broth.
4. Step 4: For Instant Pot: Seal and cook on high pressure for 9 minutes, then natural release for 5 minutes before manually releasing remaining pressure.
5. Step 5: Remove large potato pieces and chicken from the pot.
6. Step 6: Blend large potato quarters, milk, and 1/2 cup of broth from the pot until smooth, then add mixture back into the pot.
7. Step 7: Shred the chicken on a cutting board and return it to the pot.
8. Step 8: Stir everything together until smooth and combined. Garnish with fresh parsley and serve.
9. Step 9: For crockpot: Optionally sauté vegetables and spices, then layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add broth and cook on low for 6 hours before following steps 5-8.
10. Step 10: For stovetop: Sauté vegetables and spices, add raw chicken, potatoes, and broth. Bring to a boil, then simmer covered for 30 minutes. Follow steps 5-8 to finish.

Tips & Variations

• Sautéing the vegetables before slow cooking enhances their flavor, but you can skip this step for convenience.
• Use bone broth for a richer taste and added nutrients.
• Substitute potatoes with cauliflower for a lower-carb version.
• Add frozen peas or corn for extra color and sweetness.
• For a thicker soup, blend more potatoes or reduce the amount of broth slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed through, stirring occasionally. The soup may thicken when chilled; add a splash of milk or broth when reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw?

Yes, you can add cooked, shredded chicken after the vegetables and potatoes have cooked. Just reduce the cooking time accordingly to avoid overcooking the vegetables.

Can this soup be frozen?

Yes, chicken pot pie soup freezes well. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Chicken Pot Pie Soup Recipe

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★★★★★

5 from 71 reviews

• Author: Victor
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Chicken Pot Pie Soup is a comforting and creamy dish that combines tender chicken, hearty vegetables, and a rich broth, all blended to a smooth, pot pie-inspired soup. This recipe offers versatile cooking methods including Instant Pot, crockpot, or stovetop, making it easy to enjoy a homestyle favorite anytime.

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Ingredients

Scale 1x2x3x

Main 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
• 3 cups chicken broth or bone broth, low sodium

Seasonings

• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary

Finishing

• 1 tablespoon fresh parsley, for garnish
• 1/2 cup milk of choice (almond milk, whole milk, or any milk)

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Instructions

1. Prepare the Instant Pot: 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 get a slight crust. Remove and set aside; they don’t need to be fully cooked yet.
2. Sauté Vegetables: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for 2 minutes or until the onions turn slightly translucent. Then stir in the small-cut potatoes.
3. Add Chicken and Potatoes: Lay the partially cooked chicken breasts on top of the vegetables and potatoes, then layer the large potato quarters on top. Pour the chicken broth over everything.
4. Pressure Cook: Seal the Instant Pot and set it to high pressure for 9 minutes. After cooking, allow a natural release for 5 minutes, then manually release remaining pressure.
5. Remove Large Pieces: Take out the large potato quarters and chicken breasts carefully and set aside.
6. Blend for Creaminess: Place the large potato quarters, milk, and 1/2 cup of broth from the pot into a blender. Blend until smooth and creamy, then add this 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 everything together until smooth and well combined. Garnish with fresh parsley before serving.
9. Alternative Crockpot Method: Optional but recommended—sauté celery, carrot, onion, garlic, salt, pepper, dried herbs in olive oil on the stove for 2 minutes. Then layer raw chicken, cooked vegetables, potatoes, and broth into the crockpot. Cook on low for 6 hours and follow steps 5 through 8 as described above.
10. Alternative Stovetop Method: Sauté vegetables and seasonings in olive oil in a large pot. Add raw chicken, potatoes, and broth. Bring to boil, then simmer covered for 30 minutes, stirring occasionally. Proceed with steps 5 through 8 afterward.

Notes

• You can substitute the chicken broth with bone broth for extra flavor and nutrition.
• Any type of milk will work in the blending step, including almond milk or whole milk.
• If using the crockpot or stovetop methods, sautéing the vegetables first is recommended but not required.
• Removing the large potato quarters before blending helps achieve a creamy texture without over-mashing the smaller potato pieces.
• For extra herbs flavor, feel free to add fresh herbs along with dried ones.
• This soup freezes well; reheat gently on the stove or microwave.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Keywords: Chicken pot pie soup, creamy chicken soup, instant pot chicken soup, comfort food, easy dinner recipe