Chicken Pot Pie Soup

Chicken Pot Pie Soup is the kind of hearty meal you crave when the weather turns chilly. It takes that homey chicken pot pie flavor and transforms it into a cozy bowl of soup, with tender chunks of chicken and plenty of vegetables. Whether you are making it in the Instant Pot, the crockpot, or right on the stove, this recipe has become my reliable answer for nourishing comfort in under an hour.

I first whipped up this soup on a rainy fall evening when my family was craving something nostalgic but easy to pull together. Since then, my kids ask for it over and over again and I love how leftovers taste even better the next day.

Gather Your Ingredients

• Boneless skinless chicken breasts: These give the soup lean protein and shred beautifully after cooking. Choose fresh, plump chicken and trim any fat
• Olive oil: The foundation for sautéing aromatics. Pick a quality extra virgin oil for better flavor
• Celery, Carrot, Onion: The flavorful trio that creates the classic base for pot pie soup. Freshness is key, so choose firm and bright vegetables
• Garlic: Freshly minced garlic adds savory depth; always go for plump cloves
• Yukon gold potatoes: Use for both creamy thickness and hearty potato bites. Their texture is buttery and they thicken the soup perfectly
• Black pepper, Salt: Essential seasonings that bring everything together. Grind fresh pepper for sharper taste
• Dried parsley, basil, and rosemary: These dried herbs echo pot pie’s signature flavor. Use dried herbs from a fresh jar for best potency
• Chicken broth or bone broth: This adds richness and structure to the soup. Low sodium allows you to control seasoning
• Milk of choice: Any kind of milk works here. Almond milk for dairy free or whole milk for extra creaminess
• Fresh parsley: Sprinkled at the end for color and freshness. Reach for bright green leaves

How to Make It

Sear and Prepare Chicken:

Set the Instant Pot to regular sauté function and pour in olive oil. When hot, lightly sear the chicken breasts about two minutes on each side until they get a bit of color. The chicken does not have to be cooked through here. Remove and set aside on a plate.

Build the Aromatic Base:

Add celery, carrot, onion, and garlic into the pot along with salt, pepper, parsley, basil, and rosemary. Sauté for two minutes until the onions are softening and vegetables look glossy. Stir frequently to avoid sticking.

Add Potatoes and Assemble Layers:

Stir in the small diced Yukon gold potatoes. Mix well so they catch the flavor, lay the seared chicken breasts back on top, then add the larger potato quarters on top of the chicken. Pour in all the chicken broth to barely cover the layers.

Pressure Cook or Simmer:

Seal the Instant Pot and set to high pressure for nine minutes. Once cooking is done, let it naturally release for five minutes, then manually release the pressure. If using the crockpot, cook on low for six hours; on the stove, simmer for thirty minutes.

Create a Creamy Base:

Remove the large potato pieces and the chicken from the pot. Place those potatoes into a blender, add milk and half a cup of cooking broth from the pot, then blend until perfectly smooth. This step transforms the whole soup into a creamy, comforting texture.

Shred the Chicken and Finish the Soup:

Shred the chicken on a board with two forks. Return it to the pot. Pour in the creamy potato blend, then stir everything together until evenly combined and velvety. Garnish with fresh parsley and serve hot.

One thing I really look forward to in this recipe is blending the potatoes with a splash of milk for that creamy texture. It is the element that tricks you into thinking there is cream, but it is secretly healthy. A favorite moment for my family is always that first spoonful when the house smells incredible and everyone gathers in the kitchen, eager to eat.

Flavor Boosters

Try adding extra dried herbs for a more pronounced pot pie taste or include a bay leaf when simmering. Boost umami flavor with a splash of soy sauce or a touch of nutritional yeast for a dairy free enhancement. Sauté mushrooms with the aromatics or finish with a squeeze of lemon juice for brightness.

Serving Suggestions

Pair your soup with crusty bread or flakey biscuits for true comfort food. Garnish with extra parsley, fresh black pepper, or even a sprinkle of shredded cheddar. Try serving alongside a crisp green salad for a lighter meal or pack into thermoses for cozy lunches on the go.

Creative Twists

Swap in rotisserie or leftover cooked chicken for speed. Use russet or sweet potatoes in place of Yukon golds. Adjust the vegetables by adding peas, corn, asparagus, or green beans depending on the season. To make it extra creamy, blend more potatoes or add a splash of coconut milk for a subtle flavor change.

Soup like this truly brings warmth and nostalgic comfort to the table. Enjoy every creamy spoonful with those you love.

Common Questions About the Recipe

→ Can I use rotisserie chicken instead of raw chicken?

Absolutely! Shredded rotisserie or leftover cooked chicken can easily be stirred in at the end to save time and add extra flavor.

→ What can I substitute for Yukon gold potatoes?

Russet or red potatoes work well as substitutes. Adjust cooking time as needed, as texture may vary slightly.

→ Is this soup freezer-friendly?

Yes, simply cool completely and store in a tightly sealed container. Gently reheat on the stovetop, adding extra broth if needed.

→ Can I make this soup dairy-free?

Yes, unsweetened almond milk or any preferred plant-based milk can be used to create a creamy texture without dairy.

→ How can I make the soup thicker?

Blending a portion of the cooked potatoes with some broth then stirring it back in will naturally thicken the soup.

→ What sides go well with this soup?

This dish pairs perfectly with crusty bread, a fresh green salad, or warm biscuits for a comforting meal.