If you’re on the hunt for a comforting, cozy meal that tastes like a warm hug, look no further than this Chicken Pot Pie Soup. It combines all the rich, savory flavors of a classic chicken pot pie but in a perfectly slurpable, belly-warming form. Creamy, hearty, and loaded with tender chicken, vibrant vegetables, and velvety potatoes, this Chicken Pot Pie Soup is one of those dishes you’ll want to make again and again to soothe chilly evenings or impress friends with your homemade goodness.

Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

This Chicken Pot Pie Soup recipe brings together simple, wholesome ingredients that each play a key role in building layers of flavor and that delightful creamy texture. They’re all pantry-friendly and easy to find, making this soup a breeze to prepare.

Olive oil: Used to sauté veggies and build the base flavor; a good quality oil makes a difference.
Boneless, skinless chicken breasts: Tender protein that becomes juicy and shred-ready after cooking.
Celery: Adds a nice crunch and aromatic freshness to the soup.
Carrot: Sweetness and vibrant color brighten the overall dish beautifully.
Onion: Provides a savory depth and slight sweetness once softened.
Garlic: Just a hint to add savory warmth and mouthwatering aroma.
Yukon Gold potatoes: Two cuts serve different purposes—small cubes for texture, large quarters for blending creamy soup.
Black pepper and salt: Essential seasoning to enhance and balance all the flavors.
Dried parsley, basil, and rosemary: Classic herbs that elevate this dish with subtle garden-fresh notes.
Chicken broth: The flavorful liquid foundation that brings everything together.
Milk (any kind): Adds creaminess without heaviness, making the soup silky and smooth.
Fresh parsley for garnish: A final pop of color and freshness that brightens every spoonful.

How to Make Chicken Pot Pie Soup

Step 1: Prepare Your Base

Start by heating olive oil either in your Instant Pot, stovetop pot, or skillet for the crockpot method. Lightly sear the chicken breasts until golden on each side without fully cooking them. Then, toss in celery, carrot, onion, garlic, and your dried herbs with salt and pepper. Sauté just until the vegetables soften and become fragrant, which releases amazing scents that hint at the flavors to come.

Step 2: Build Your Soup

Once your veggies are nicely sautéed, add the smaller diced Yukon Gold potatoes and stir to coat them in this savory base. Lay the chicken breasts gently on top, placing the larger potato quarters over the chicken to make removal easier later. Pour in the chicken broth to cover everything, setting the stage for a full-bodied broth that will soak up all those wonderful tastes.

Step 3: Cook to Perfection

Depending on your kitchen setup, cook the soup accordingly. For Instant Pot users, seal the pot and cook at high pressure for 9 minutes, then let it naturally release pressure for 5 minutes before finishing with a manual release. On the stovetop, bring it to a boil, then reduce to a simmer for 30 minutes. Crockpot fans can set everything on low for 6 hours. This slow cooking breaks down the chicken and vegetables while marrying all the flavors beautifully.

Step 4: Create the Creamy Texture

Remove the chicken and the large potato quarters from the pot. Blend the potatoes, along with some of the broth and milk, until silky smooth. This blend is what gives the soup a luscious, creamy feel that mimics the buttery crust of the original pot pie, just without the fuss of crust-making.

Step 5: Finish and Serve

Shred the cooked chicken and stir it back into the blended soup along with the broth and vegetables. Give everything a good mix until the soup turns thick, creamy, and inviting. Don’t forget to sprinkle fresh parsley on top for a burst of color and fresh herbaceous flavor. And there you have it—a bowlful of pure comfort that’s irresistibly delicious.

How to Serve Chicken Pot Pie Soup

Garnishes

Fresh parsley is the classic finish that adds brightness and a lovely green contrast to the soup’s creamy texture. For an extra touch, try crispy bacon bits, a sprinkle of shredded cheddar, or even a dollop of sour cream to amp up richness and flavor complexity.

Side Dishes

This soup stands strong on its own but pairs beautifully with warm crusty bread, buttery dinner rolls, or a simple light salad for a well-rounded meal. For a cozy night in, garlic bread or cheesy crostini can also elevate your dining experience effortlessly.

Creative Ways to Present

Serve your Chicken Pot Pie Soup in rustic bowls or charming mason jars for casual gatherings or meal prepping. You can also fill small bread bowls with the soup for an edible presentation that doubles as a delicious side. A sprinkle of fresh herbs and a drizzle of olive oil on top can make each serving look as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Chicken Pot Pie Soup stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making leftovers even tastier. Just give it a good stir before reheating as some ingredients may settle.

Freezing

You can freeze this soup successfully, although the potatoes may lose some texture after thawing. Freeze in portion-sized containers or heavy freezer bags for up to 3 months. It’s a fantastic option for quick weeknight meals or lunch on the go.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid high heat to prevent the milk from curdling and the soup from sticking or scorching. Adding a splash of milk or broth while reheating helps refresh the texture and taste.

FAQs

Can I use frozen chicken for this Chicken Pot Pie Soup?

Absolutely! Just add a few extra minutes to your cooking time if you’re using the stovetop or slow cooker methods to ensure the chicken cooks through completely.

Is it possible to make this soup gluten-free?

Yes. This recipe is naturally gluten-free as it contains no flour or crust. Just be sure to use gluten-free broth and check your dried herbs for cross-contamination if you’re very sensitive.

Can I substitute the milk with a non-dairy option?

Definitely. Almond milk, oat milk, or any other milk alternative will work just fine and help keep the soup creamy and smooth without altering the flavor drastically.

What’s the best way to shred the chicken?

Once cooked and cooled slightly, use two forks to pull the chicken apart. You can also use a stand mixer with a paddle attachment on low speed if you want very quick shredding.

Can I add other vegetables to this Chicken Pot Pie Soup?

Sure! Green peas, corn, or even mushrooms would be wonderful additions. Just add them depending on their cooking times so they stay tender but not mushy.

Final Thoughts

There’s just something magical about Chicken Pot Pie Soup that hits the spot like no other. It’s an easy-to-make, foolproof way to get all the flavors of a homemade pot pie in one spoonful. Whether for a busy weeknight, a cozy weekend meal, or to impress guests with minimal fuss, this recipe will quickly become a trusted favorite in your kitchen. Give it a try, and watch how it warms hearts and bellies alike!

Chicken Pot Pie Soup Recipe

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★★★★★

5.1 from 22 reviews

Chicken Pot Pie Soup is a comforting and creamy soup that captures the classic flavors of chicken pot pie in a warm, hearty bowl. This recipe uses tender chicken breasts, fresh vegetables, and Yukon gold potatoes blended to a smooth texture with milk, creating a rich and satisfying soup perfect for any season. Easy to make in an Instant Pot, crockpot, or stovetop, it’s a versatile and family-friendly meal.

Author: Naya
Prep Time: 15 minutes
Cook Time: 30 minutes (Instant Pot), 6 hours (Crockpot), 30 minutes (Stovetop)
Total Time: 45 minutes (Instant Pot), 6 hours 15 minutes (Crockpot), 45 minutes (Stovetop)
Yield: 4 servings 1x
Category: Soup
Method: Instant Pot, Crockpot, Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Protein

1 lb boneless, skinless chicken breasts (about 2 larger breasts)

Vegetables

1 cup celery, diced
1 cup carrot, cut into 1/4 inch thick small circles
1 cup onion, finely chopped
2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces
1 cup Yukon gold potatoes, peeled and cut into quarters (for blending)

Seasonings and Herbs

1/2 tablespoon garlic, finely minced
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 tablespoon fresh parsley, for garnish

Liquids

2 tablespoons olive oil
3 cups chicken broth or low sodium bone broth
1/2 cup milk of choice (almond milk, whole milk, or any milk)

Instructions

Prepare the Instant Pot: Set the Instant Pot to the regular sauté function. Add olive oil and lightly sear the chicken breasts on each side for about 2 minutes until they develop a slight crust but are not fully cooked. Remove the chicken and set aside.
Sauté Vegetables: Add diced celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for 2 minutes until vegetables become slightly translucent. Stir in the small cut potatoes.
Layer Ingredients: Place the seared chicken breasts on top of the vegetable and small potato mixture. Add the large potato quarters on top of the chicken. Pour in the chicken broth.
Pressure Cook: Seal the Instant Pot and set to High Pressure (manual for older models) for 9 minutes. After cooking, let it naturally release for 5 minutes, then manually release remaining pressure.
Remove and Blend: Take out the large potato pieces and chicken breasts from the pot. Place the large potato quarters, 1/2 cup of the broth from the pot, and milk into a blender and blend until smooth. Return the puree to the pot.
Shred Chicken: Shred the cooked chicken breasts on a cutting board and return the shredded chicken to the pot. Stir together until the soup is smooth and combined.
Garnish and Serve: Garnish with fresh parsley and serve the soup hot.
Crockpot Method: Heat olive oil in a pan, sauté celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes. Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add broth, cover, and cook on low for 6 hours. Remove large potatoes and chicken, blend potatoes with milk and broth, shred chicken, return all, and stir before serving garnished with parsley.
Stovetop Method: Heat olive oil in a large pot, sauté celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes. Add raw chicken, potatoes, and broth. Cover, bring to a boil, reduce to simmer, and cook for 30 minutes, stirring occasionally. Remove large potatoes and chicken, blend potatoes with milk and broth, shred chicken, return all, and stir before garnishing and serving.

Notes

You can use any type of milk for creaminess; dairy or plant-based milk both work well.
Removing the large potato pieces before blending helps create a smooth texture while keeping some potato flavor intact.
The sauté step in the crockpot method is optional but adds depth of flavor.
Use low sodium chicken broth to control salt levels.
For extra creaminess, you can add a splash of heavy cream or half-and-half instead of milk.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The recipe can be doubled easily for larger batches.
Fresh herbs can be substituted with dried and vice versa, adjusting quantities to taste.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 4g
Sodium: 420mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 23g
Cholesterol: 50mg

Keywords: chicken pot pie soup, comfort food, creamy chicken soup, Instant Pot soup, crockpot chicken soup, easy chicken recipes