Introduction

Chicken Pot Pie Soup is a comforting and hearty dish that combines all the warm flavors of a classic pot pie in a creamy, satisfying soup. Perfect for chilly days, this recipe is easy to prepare using an Instant Pot, crockpot, or stovetop method. You’ll enjoy tender chicken, diced vegetables, and a smooth, velvety broth with every spoonful.

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 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 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

Step 1: 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. Remove the chicken to a plate (it 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 the vegetables are slightly translucent, then stir in the small cut potatoes.
Step 3: Lay the seared chicken breasts on top of the vegetable and small potato mixture. Add the large potato quarters over the chicken and pour in the chicken broth.
Step 4: Seal the Instant Pot and set to cook on high pressure for 9 minutes. After cooking, allow a natural pressure release for 5 minutes, then manually release the remaining pressure.
Step 5: Remove the large potato pieces and chicken breasts from the pot.
Step 6: In a blender, combine the large potato quarters, milk, and about 1/2 cup of broth from the pot. Blend until smooth, then stir this mixture back into the soup pot.
Step 7: Shred the chicken on a cutting board and return it to the pot. Stir together until combined and smooth.
Step 8: Garnish with fresh parsley and serve warm.

Tips & Variations

For a richer flavor, sauté the vegetables in butter instead of olive oil.
Use bone broth instead of chicken broth for added depth.
Swap Yukon gold potatoes for sweet potatoes for a twist.
Add a splash of heavy cream instead of milk for extra creaminess.
Feel free to mix in frozen peas or corn during the last few minutes of cooking for added texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an Instant Pot?

Yes, this recipe includes instructions for both crockpot and stovetop methods to accommodate whatever kitchen equipment you have.

Is it possible to use frozen chicken breasts?

Frozen chicken breasts can be used, but cooking times may need to be extended slightly. For the Instant Pot, add a few extra minutes of pressure cooking and allow for natural pressure release to ensure it cooks through.

Chicken Pot Pie Soup Recipe

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4.4 from 133 reviews

Enjoy a creamy and comforting Chicken Pot Pie Soup made with tender chicken breasts, fresh vegetables, Yukon gold potatoes, and flavorful herbs. This delicious soup incorporates a smooth blend of potatoes and milk, perfect for a cozy meal. It can be made using an Instant Pot, crockpot, or stovetop, offering flexibility for any kitchen.

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

Ingredients

Scale

Proteins & Dairy

1 lb boneless, skinless chicken breasts (about 2 larger breasts)
1/2 cup milk of choice (almond milk, whole milk, or any milk)

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 later)
1/2 tablespoon garlic, finely minced

Herbs & 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
1 tablespoon fresh parsley (for garnish)

Liquids

2 tablespoons olive oil
3 cups chicken broth or bone broth (low sodium)

Instructions

Prepare the Instant Pot: Set your Instant Pot to the regular sauté function. Add the olive oil to the pot and lightly sear the chicken breasts on each side for about 2 minutes. The chicken is not fully cooked at this stage; remove it to a plate and set aside.
Sauté Vegetables and Seasoning: To the same pot, add diced celery, carrot, onion, garlic, salt, pepper, dried parsley, dried basil, and dried rosemary. Sauté for about 2 minutes until the vegetables are slightly translucent. Add the smaller cut potatoes and stir to combine.
Layer Ingredients for Pressure Cooking: Lay the partially seared chicken breasts on top of the sautéed vegetable and small potato mixture. Place the large potato quarters on top of the chicken. Pour in the chicken broth covering all ingredients.
Pressure Cook: Seal the Instant Pot and set it to high pressure (manual on older models) for 9 minutes. After cooking, allow natural pressure release for 5 minutes, then manually release any remaining pressure.
Remove Chicken and Potatoes: Open the pot and carefully remove the large potato quarters and chicken breasts, setting them aside.
Blend Potato Mixture: In a blender, combine the large potato quarters with the milk and 1/2 cup broth taken from the pot. Blend until smooth and creamy, then add this mixture back into the pot.
Shred Chicken: Place the cooked chicken breasts on a cutting board and shred them into bite-sized pieces. Return shredded chicken back into the pot with the soup.
Combine and Serve: Stir everything together until combined and smooth. Garnish with fresh parsley and serve hot.
Alternative Crockpot Method: Heat olive oil in a pan on the stovetop, add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary. Sauté for 2 minutes until translucent (optional but recommended). In the crockpot, layer raw chicken breasts, cooked vegetables, and potatoes. Add chicken broth, cover, and cook on low for 6 hours. Proceed with removing potatoes and chicken, blending the large potatoes with milk and broth, shredding chicken, stirring together, garnishing, and serving as above.
Alternative Stovetop Method: Heat olive oil in a large pot over the stove. Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary. Sauté for 2 minutes until translucent. Add raw chicken, potatoes, and chicken broth. Cover, bring to a boil, then reduce heat to a medium simmer and cook for 30 minutes, stirring occasionally. Remove large potato quarters and chicken breasts. Blend potatoes with milk and broth and return to pot. Shred chicken, add back into the pot, stir, garnish, and serve.

Notes

You can use any type of milk, from whole milk to almond milk, based on your preference or dietary needs.
Using bone broth adds extra depth of flavor and nutrients, especially if low sodium.
Sautéing the vegetables before pressure cooking or crockpot layering enhances the flavor but can be skipped if short on time.
Be sure to carefully remove the large potato quarters before blending to keep texture smooth but still retain some vegetable chunks from smaller potatoes.
Garnish with fresh parsley for a bright, fresh finish.
This recipe can be tailored to various cooking appliances, including Instant Pot, crockpot, or stovetop according to convenience and time availability.

Keywords: Chicken Pot Pie Soup, Instant Pot Soup, Comfort Food, Chicken Soup, Creamy Soup, Cozy Dinner, Easy Soup Recipe