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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Remove Large Pieces: Take out the large potato quarters and chicken breasts carefully and set aside.
- 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.
- Shred Chicken: Shred the cooked chicken breasts on a cutting board and return the shredded chicken to the soup pot.
- Combine and Serve: Stir everything together until smooth and well combined. Garnish with fresh parsley before serving.
- 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.
- 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
