Introduction

Chicken Pot Pie Soup is a creamy, comforting dish that captures the classic flavors of a pot pie in an easy-to-make soup form. Perfect for chilly days, it combines tender chicken, hearty vegetables, and rich broth into a satisfying meal.

Chicken Pot Pie Soup Recipe - Recipe Image

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)
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

Step 1: For the Instant Pot method, set the Instant Pot to the regular sauté function and add olive oil. Lightly sear the chicken breasts for about 2 minutes per side, then remove and set aside. They will not be fully cooked yet.
Step 2: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for 2 minutes until vegetables are slightly translucent. Stir in the small-cut potatoes.
Step 3: Place the chicken breasts on top of the vegetable and potato mixture. Add the large potato quarters on top of the chicken. Pour in the chicken broth.
Step 4: Seal the Instant Pot and cook on high pressure for 9 minutes. Allow a natural pressure release for 5 minutes, then manually release any remaining pressure.
Step 5: Remove the large potato quarters and chicken breasts from the pot. Reserve 1/2 cup of broth.
Step 6: Blend the large potato quarters, reserved broth, and milk until smooth. Return this mixture to the pot.
Step 7: Shred the chicken breasts on a cutting board and add the shredded chicken back into the pot. Stir until combined and smooth.
Step 8: Garnish with fresh parsley and serve hot.
Step 9: For the Crockpot method, optionally sauté the vegetables with olive oil, garlic, salt, pepper, and herbs for 2 minutes on the stove. Layer the raw chicken, sautéed vegetables, and potatoes in the crockpot, then add chicken broth. Cook on low for 6 hours.
Step 10: Remove large potato pieces and chicken breasts from the crockpot. Blend the potatoes with milk and some broth until smooth, then return to the crockpot.
Step 11: Shred the chicken and stir it back in. Garnish and serve.
Step 12: For stovetop, heat olive oil in a large pot and sauté vegetables and herbs for 2 minutes. Add raw chicken, potatoes, and chicken broth. Cover, bring to boil, then simmer for 30 minutes, stirring occasionally.
Step 13: Remove large potato pieces and chicken breasts. Blend potatoes with milk and broth, return to pot. Shred chicken and mix thoroughly. Garnish and serve.

Tips & Variations

Substitute the Yukon gold potatoes with russet potatoes for a creamier texture.
Use bone broth instead of chicken broth for deeper flavor.
Add frozen peas in the last 5 minutes for extra color and sweetness.
Try swapping fresh herbs for dried if that’s what you have on hand; just use about half the amount.
For a dairy-free option, use almond or oat milk as suggested.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth. For longer storage, freeze in portions for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but if using frozen chicken in the Instant Pot, increase the cooking time slightly and ensure the chicken reaches a safe internal temperature. For stovetop or crockpot methods, thaw the chicken beforehand for best results.

Why are there two types of potatoes in this recipe?

The smaller cut potatoes stay in the soup to give texture, while the larger potato quarters are blended with milk and broth to create a creamy base, mimicking the comforting filling of a pot pie.

Chicken Pot Pie Soup Recipe

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★★★★★

5 from 99 reviews

This Chicken Pot Pie Soup offers all the comforting flavors of classic chicken pot pie in a creamy, hearty soup form. Featuring tender chicken, sautéed vegetables, and smooth Yukon gold potatoes, this recipe can be prepared using an Instant Pot, slow cooker, or stovetop, making it versatile and easy for any kitchen setup. Garnished with fresh parsley, it delivers a satisfying, cozy meal perfect for any season.

Author: Stella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Soup
Method: Instant Pot
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Soup Base

2 tablespoons olive oil
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

Chicken & Potatoes

1 lb boneless, skinless chicken breasts (about 2 larger breasts)
2 cups Yukon gold potatoes, peeled and cut into 1 inch pieces (small potatoes)
1 cup Yukon gold potatoes, peeled and cut into quarters (large potatoes for blending)

Seasonings & Liquids

1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
3 cups chicken broth (or low sodium bone broth)
1/2 cup milk of choice (almond milk, whole milk, or any preferred milk)

Garnish

1 tablespoon fresh parsley, chopped

Instructions

Prepare the Instant Pot: Set the Instant Pot to the regular sauté function and add the olive oil. Lightly sear the chicken breasts on each side for about 2 minutes to get a slight golden color without cooking through. Remove and set aside.
Sauté Vegetables: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for 2 minutes until the vegetables become slightly translucent. Stir in the smaller diced potatoes.
Layer Ingredients for Cooking: Place the partially seared chicken breasts on top of the vegetable and small potato mix. Arrange the large potato quarters on top of the chicken. Pour in the chicken broth over all ingredients.
Pressure Cook: Close and seal the Instant Pot lid. Select the High Pressure setting and cook for 9 minutes. After cooking, allow natural pressure release for 5 minutes, then manually release any remaining pressure.
Prepare Soup Mixture: Remove the large potato quarters and chicken breasts from the pot. Add the large potatoes, milk, and 1/2 cup of broth from the pot into a blender. Blend until smooth and creamy, then return this mixture back into the pot.
Shred Chicken: Place the chicken breasts on a cutting board and shred into bite-size pieces. Add the shredded chicken back to the soup and stir thoroughly until combined.
Garnish and Serve: Sprinkle fresh chopped parsley on top for garnish. Serve the soup warm for a comforting meal.
Crockpot Variation – Optional Sauté: Heat olive oil in a pan and sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary for 2 minutes until translucent. This step is recommended but optional.
Crockpot Cooking: Layer the raw chicken, cooked vegetables, and potatoes in the crockpot. Pour chicken broth over everything. Cover and cook on low for 6 hours.
Blend and Finish (Crockpot): Remove the large potato pieces and chicken breasts. Blend the large potatoes, milk, and 1/2 cup broth until smooth. Add the blended mixture back into the crockpot.
Shred and Combine (Crockpot): Shred the chicken and stir all ingredients together until smooth. Garnish with parsley and serve.
Stovetop Sauté: Heat olive oil in a large pot and sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary for 2 minutes until translucent.
Simmer Soup (Stovetop): Add raw chicken, all potatoes, and chicken broth to the pot. Cover and bring to a boil, then reduce to a simmer and cook for 30 minutes, stirring occasionally.
Blend and Finish (Stovetop): Remove large potatoes and chicken, blend the potatoes, milk, and 1/2 cup broth until smooth. Return this to the pot.
Shred and Combine (Stovetop): Shred chicken, return it to the pot, stir well, garnish with parsley, and serve hot.

Notes

You can use any type of milk for creaminess, including almond milk for a dairy-free option.
For lower sodium, use low sodium or homemade chicken broth.
Sautéing the vegetables before slow cooking enhances their flavor but can be skipped to save time.
Make sure not to overcook the chicken during the initial sear in the Instant Pot as it will cook fully under pressure.
The large Yukon gold potato pieces are used to thicken the soup and give it a creamy texture when blended.
This soup freezes well; store in an airtight container for up to 3 months.
Adjust seasoning after blending, as the flavor can mellow during cooking.

Keywords: chicken pot pie soup, creamy chicken soup, Instant Pot chicken soup, comforting soup, easy chicken pot pie recipe