Chicken Pot Pie Soup

Chicken Pot Pie Soup is everything we love about classic chicken pot pie transformed into a cozy, creamy, spoonable meal. It delivers the same comforting flavors of tender chicken, hearty vegetables, and savory herbs, but without the fuss of rolling dough or baking a pie. This version is especially appealing because it can be made in the Instant Pot, crockpot, or on the stovetop, making it adaptable to any schedule or kitchen setup. Whether you are craving comfort food on a cold evening, preparing a nourishing family dinner, or looking for a make-ahead meal that reheats beautifully, this soup fits the bill perfectly.

The inspiration behind Chicken Pot Pie Soup comes from the timeless appeal of traditional chicken pot pie, a dish deeply rooted in American home cooking. Pot pie has long symbolized warmth, care, and home, but it can be time-consuming to prepare. This soup captures those nostalgic flavors while simplifying the process and lightening the overall feel. By using potatoes to create natural creaminess instead of heavy flour-based thickeners, the soup remains hearty yet balanced, making it a healthier take on a beloved classic.

This recipe stands out because of its thoughtful technique. Instead of adding cream or flour to thicken the soup, a portion of the potatoes is blended with milk and broth, creating a silky texture that feels indulgent without being heavy. The use of herbs like basil, rosemary, and parsley builds depth and warmth, while the carrots, celery, and onion provide the classic aromatic base found in traditional pot pie filling. The result is a soup that tastes familiar, comforting, and deeply satisfying.

Chicken Pot Pie Soup is ideal for weeknight dinners, meal prep for busy weeks, family gatherings, or even casual entertaining. It feels special enough to serve to guests yet simple enough to prepare on a regular basis. Because it can be made using multiple cooking methods, it adapts easily to different lifestyles, whether you prefer hands-off slow cooking or quick pressure cooking.

Why You’ll Love This Recipe

This recipe delivers classic chicken pot pie flavor in an easy, comforting soup form. It can be made in the Instant Pot, crockpot, or on the stovetop with equally delicious results. The soup is naturally creamy without relying on heavy cream or flour. It is packed with protein, vegetables, and comforting herbs. It reheats well and works beautifully for meal prep. It is family-friendly, nourishing, and satisfying without being overly rich.

Ingredients Breakdown

This recipe serves four people and uses carefully balanced ingredients to ensure consistent flavor and texture.

Main Ingredients

2 tablespoons olive oil
1 lb boneless, skinless chicken breasts (about 2 large breasts)
3 cups chicken broth or bone broth, low sodium

Vegetables

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

Seasonings and Herbs

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 Ingredients

1/2 cup milk of choice (almond milk, whole milk, or any milk)
1 tablespoon fresh parsley, for garnish

Each ingredient has a clear role. Olive oil helps build flavor at the start. Chicken breasts provide lean protein. Celery, carrot, onion, and garlic create the classic aromatic base. Yukon gold potatoes add body and natural creaminess. Herbs give warmth and depth. Milk softens the texture and brings everything together at the end.

Tools and Equipment Needed

Instant Pot, crockpot, or large soup pot
Cutting board
Sharp knife
Measuring cups and spoons
Wooden spoon or spatula
Blender
Ladle

No specialty equipment is required beyond a blender, and even that step is simple and quick.

Step-by-Step Instructions

Instant Pot Instructions

Step 1: Sear the Chicken
Set the Instant Pot to the sauté function and add olive oil. Lightly sear the chicken breasts for about 2 minutes per side. Remove the chicken and set aside. The chicken will not be fully cooked, which is expected.

Step 2: Sauté the Vegetables
Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for about 2 minutes until the vegetables begin to soften. Stir in the small-cut potatoes.

Step 3: Build the Soup
Place the chicken breasts on top of the vegetable mixture. Add the large potato quarters on top of the chicken. Pour in the chicken broth.

Step 4: Pressure Cook
Seal the Instant Pot and cook on high pressure for 9 minutes. Allow a natural release for 5 minutes, then manually release the remaining pressure.

Step 5: Blend and Finish
Remove the chicken and large potato pieces. Blend the potato quarters with the milk and about 1/2 cup of broth from the pot until smooth. Pour the mixture back into the soup.

Step 6: Shred the Chicken
Shred the chicken and return it to the pot. Stir until smooth and combined. Garnish with fresh parsley and serve.

Crockpot Instructions

Step 1: Sauté the Vegetables
Heat olive oil in a pan on the stove. Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary. Sauté for about 2 minutes until slightly translucent.

Step 2: Assemble the Crockpot
Layer raw chicken, sautéed vegetables, and potatoes in the crockpot. Add chicken broth.

Step 3: Slow Cook
Cover and cook on low for 6 hours.

Step 4: Blend and Finish
Remove chicken and large potato pieces. Blend potato quarters with milk and 1/2 cup of broth from the crockpot until smooth, then return to the pot.

Step 5: Shred Chicken
Shred chicken and add back to the soup. Stir until fully combined. Garnish with fresh parsley and serve.

Stovetop Instructions

Step 1: Sauté the Base
Heat olive oil in a large pot. Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary. Sauté for 2 minutes.

Step 2: Simmer
Add raw chicken, potatoes, and chicken broth. Bring to a boil, then reduce to a simmer and cook for 30 minutes, stirring occasionally.

Step 3: Blend and Finish
Remove chicken and large potato pieces. Blend potato quarters with milk and 1/2 cup of broth until smooth and return to the pot.

Step 4: Shred Chicken
Shred the chicken and add it back to the soup. Stir well, garnish with parsley, and serve.

Tips and Variations

For a dairy-free option, use unsweetened almond milk as suggested. For a thicker soup, blend slightly more broth with the potatoes. If you prefer chunkier texture, blend only half of the potato quarters. To speed things up, cooked chicken can be substituted following the note instructions exactly. Seasonal vegetables such as peas can be added at the end if desired, though the base recipe is complete as written.

Flavor Profile

This soup is creamy, savory, and gently herbaceous. The potatoes create a smooth, velvety base, while the carrots and celery add sweetness and texture. The chicken remains tender and hearty, and the herbs provide warmth reminiscent of classic pot pie filling. The result is comforting, familiar, and deeply satisfying.

Nutritional Overview

Chicken Pot Pie Soup is balanced and nourishing. Each serving provides protein, fiber, and essential vitamins while keeping fat and sodium moderate. The soup is filling without being heavy, making it suitable for regular meals.

Per serving, this soup contains approximately 380 calories, 30 grams of protein, 40 grams of carbohydrates, and 11 grams of fat. It is rich in potassium, vitamin A, and vitamin C, thanks to the vegetables and potatoes.

Make-Ahead and Meal Prep Tips

This soup is excellent for meal prep. It can be made in advance and stored in the refrigerator for up to four days. The flavors deepen over time, making leftovers even more enjoyable. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess.

Frequently Asked Questions

Can I use cooked chicken instead of raw?
Yes. Use 2–3 cups cooked chicken and follow the note instructions for adjusted cooking times.

Can this soup be frozen?
Yes, it freezes well. Cool completely before freezing in airtight containers.

Is this soup gluten-free?
Yes, the recipe is naturally gluten-free as written.

Can I use a different type of potato?
Yukon gold potatoes are recommended for their creaminess, but similar waxy potatoes may work.

Can I make this soup thicker?
Blending a bit more broth with the potatoes will create a thicker texture.

Cooking Timeline at a Glance

Stage	Time
Prep Time	20 minutes
Cook Time	30 minutes
Total Time	50 minutes

Serving Suggestions

Serve Chicken Pot Pie Soup hot, garnished with fresh parsley. It pairs well with simple sides like a green salad or crusty bread, though it is hearty enough to stand alone as a complete meal.

Recipe Variations Using the Same Ingredients

A thicker stew-style version can be made by reducing the broth slightly. A blended-style soup can be created by blending more of the vegetables. A lighter version can be achieved by using almond milk and bone broth. A rustic version can be made by leaving all potatoes unblended for a chunkier texture.

Ingredient Spotlight

Yukon gold potatoes are essential to this recipe. Their naturally buttery texture and moderate starch content make them ideal for blending into soups. They create creaminess without the need for flour or heavy cream. Store them in a cool, dark place to maintain freshness.

Chicken breasts provide lean protein and shred beautifully after cooking. Allowing them to cook gently ensures they remain tender and juicy.

Pro Cooking Tips

Lightly searing the chicken builds flavor without overcooking. Blending potatoes with hot broth creates a smoother texture. Always taste and adjust seasoning at the end. Let the soup rest for a few minutes before serving to allow flavors to settle.

Storage and Freezing Guide

Store leftover soup in an airtight container in the refrigerator for up to four days. Freeze in individual portions for up to three months. Thaw overnight in the refrigerator and reheat gently.

Nutrition Estimate Table Per Serving

Calories: 380 kcal
Protein: 30 g
Carbohydrates: 40 g
Fat: 11 g
Fiber: 6 g
Dietary Notes: Gluten-free, balanced, family-friendly

Nutrition information is automatically calculated and should be used as an approximation.

Expanded Conclusion

Chicken Pot Pie Soup delivers everything comforting and nostalgic about classic pot pie in a simpler, more flexible form. With its creamy texture, tender chicken, hearty vegetables, and warming herbs, it is a recipe that brings comfort to the table again and again. Easy to prepare, adaptable to multiple cooking methods, and perfect for leftovers, this soup is a dependable favorite for busy families and home cooks alike. Once you try it, it is sure to become a staple in your kitchen rotation.

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