Chicken Pot Pie Soup Recipe

Introduction

Chicken Pot Pie Soup is a comforting and creamy dish that captures all the flavors of classic chicken pot pie in a hearty soup form. It’s easy to prepare and perfect for chilly days when you want something warm and satisfying.

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 removing later)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 3 cups chicken broth (or bone broth, low sodium)
• 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 will work)

Instructions

1. Step 1: Set your Instant Pot to the regular sauté function and add olive oil. Lightly sear the chicken breasts for about 2 minutes on each side and then remove them to a plate. They do not need to be fully cooked at this stage.
2. Step 2: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for about 2 minutes until slightly translucent. Stir in the small cut potatoes.
3. Step 3: Place the seared chicken breasts on top of the vegetable and potato mixture. Then lay the larger potato quarters on top of the chicken. Pour in the chicken broth.
4. Step 4: Seal the Instant Pot and set it to cook on High Pressure for 9 minutes. After cooking, let it natural release for 5 minutes, then manually release the remaining pressure.
5. Step 5: Remove the large potato pieces and chicken breasts from the pot.
6. Step 6: In a blender, puree the large potato quarters, milk, and about 1/2 cup of broth from the pot until smooth. Add the puree back into the pot.
7. Step 7: Shred the chicken on a cutting board and return it to the pot. Stir well until combined and smooth.
8. Step 8: Garnish with fresh parsley and serve hot.

Tips & Variations

• For extra flavor, sauté the vegetables before adding them to a slow cooker or stovetop pot.
• You can substitute Yukon Gold potatoes with Russet or red potatoes if needed.
• Use bone broth instead of chicken broth for a richer taste.
• Try adding peas or corn for extra veggies and texture.
• Any milk works for this recipe, including dairy-free options like almond or oat milk.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain a smooth texture. The soup may thicken when chilled; simply add a splash of broth or milk when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, you can layer the ingredients in the slow cooker and cook on low for about 6 hours. Sautéing the vegetables beforehand is optional but recommended for better flavor.

How can I make this soup dairy-free?

Simply use plant-based milk such as almond, oat, or soy milk to keep the creamy texture without dairy.

Chicken Pot Pie Soup Recipe

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★★★★★

4.5 from 60 reviews

This Chicken Pot Pie Soup is a comforting, creamy soup that captures all the delightful flavors of a classic chicken pot pie in a warm, hearty bowl. Featuring tender chicken breasts, fresh vegetables, Yukon gold potatoes, and a blend of herbs simmered to perfection, this soup offers a rich and velvety texture with a nourishing twist. Made easily in an Instant Pot, crockpot, or stovetop, this versatile recipe is perfect for cozy dinners and meal prepping.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 15 minutes (Instant Pot), 6 hours (Crockpot), 30 minutes (Stovetop)
• Total Time: 30 minutes (Instant Pot), 6 hours 15 minutes (Crockpot), 45 minutes (Stovetop)
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Halal

Ingredients

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Protein and Oils

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts (about 2 larger breasts)

Vegetables

• 1 cup celery (diced)
• 1 cup carrot (cut in 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 removing)

Herbs and 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

Liquids

• 3 cups chicken broth (or bone broth – low sodium!)
• 1/2 cup milk of choice (almond milk, whole milk, or any milk)

Garnish

• 1 tablespoon fresh parsley (for garnish)

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 until slightly browned but not fully cooked. Remove and set aside.
2. Sauté Vegetables and Seasonings: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot and sauté for about 2 minutes until the vegetables become slightly translucent. Stir in the small cut potatoes.
3. Layer Ingredients and Add Broth: Lay the seared chicken breasts on top of the vegetable and small potato mixture, then place the large potato quarters on top of the chicken. Pour in the chicken broth.
4. Pressure Cook: Seal the Instant Pot and set it to cook on High Pressure for 9 minutes. After cooking, allow a natural pressure release for 5 minutes, then manually release the remaining pressure.
5. Remove Large Potatoes and Chicken: Carefully take out the large potato quarters and chicken breasts from the pot and set aside.
6. Blend Potatoes for Creaminess: Place the large potato quarters, milk, and 1/2 cup of broth from the Instant Pot into a blender and blend until smooth. Return this mixture to the pot.
7. Shred Chicken: Shred the cooked chicken breasts on a cutting board and return the shredded meat back into the pot.
8. Combine and Serve: Stir the soup thoroughly until everything is well combined and smooth. Garnish with fresh parsley and serve warm.
9. Alternative Crockpot Method: Heat olive oil in a pan on the stove and sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary for 2 minutes until translucent. Layer raw chicken, cooked vegetables, and potatoes in the crockpot, add chicken broth, cover, and cook on low for 6 hours. Follow steps 13 to 16 to finish.
10. Alternative Stovetop Method: Heat olive oil in a large pot and sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary for 2 minutes. Add raw chicken, potatoes, and chicken broth. Cover and bring to a boil, then reduce heat to a medium simmer for 30 minutes, stirring occasionally. Follow steps 20 to 23 to finish.

Notes

• The large potato quarters are blended into the soup for a creamy texture, while the small cut potatoes stay in the soup for bite.
• You can use any type of milk for creaminess; dairy or plant-based milk both work well.
• For lower sodium, use low-sodium chicken broth or bone broth.
• Sautéing vegetables before pressure cooking adds extra depth of flavor but can be skipped if in a hurry.
• This recipe is versatile and adjustable for Instant Pot, crockpot, or stovetop cooking methods.
• To keep the soup thicker, blend more of the potatoes or adjust liquid quantities accordingly.
• Garnish with fresh parsley or other fresh herbs for brightness.

Keywords: chicken pot pie soup, creamy chicken soup, Instant Pot chicken soup, healthy chicken soup, chicken and vegetable soup, comfort food soup