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Chicken Pot Pie Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 38 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Description

This comforting Chicken Pot Pie Soup recipe captures the classic flavors of a chicken pot pie in a creamy, hearty soup form. Made with tender chicken, Yukon gold potatoes, fresh vegetables, and aromatic herbs, it can be prepared using an Instant Pot, crockpot, or stovetop with simple steps that promise a rich and satisfying meal perfect for any day.

Ingredients

Scale

Soup 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
  • 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)
  • 1 tablespoon fresh parsley (for garnish)

Instructions

  1. Prepare the Instant Pot: Set the 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 breasts to a plate and set aside; they won’t be cooked through yet.
  2. Sauté Vegetables: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, dried basil, and dried rosemary to the pot. Sauté for about 2 minutes until the vegetables are slightly translucent. Stir in the small-cut potatoes.
  3. Add Chicken and Potatoes: Place the seared chicken breasts on top of the vegetable and small potato mixture. Layer the large potato quarters on top of the chicken, then pour in the chicken broth.
  4. Pressure Cook: Seal the Instant Pot and set to cook at high pressure for 9 minutes. Once cooking is complete, allow the pressure to naturally release for 5 minutes before manually releasing the remaining pressure.
  5. Remove and Blend: Remove the large potato quarters and chicken breasts from the pot. Place the large potato quarters, milk, and 1/2 cup of broth from the pot into a blender and blend until smooth.
  6. Shred Chicken: On a cutting board, shred the cooked chicken breasts into bite-sized pieces.
  7. Combine and Serve: Return the blended potato mixture and shredded chicken to the pot. Stir well to combine until smooth. Garnish with fresh parsley and serve hot.
  8. Crockpot Alternative – Sauté Veggies: Heat olive oil in a pan on the stove and sauté the celery, carrot, onion, garlic, salt, pepper, dried parsley, and dried basil for 2 minutes until slightly translucent. This step is recommended for enhanced flavor but optional.
  9. Crockpot Alternative – Build Soup: Layer raw chicken breasts, sautéed vegetables, and potatoes in the crockpot. Pour chicken broth over the ingredients. Cover and set to low heat for 6 hours.
  10. Crockpot Alternative – Finish Soup: After cooking, remove large potato pieces and chicken breasts. Blend large potato quarters with milk and 1/2 cup broth from the pot until smooth. Shred the chicken and add back into the pot. Stir everything together until smooth and combined. Garnish with parsley and serve.
  11. Stovetop Method – Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add celery, carrot, onion, garlic, salt, pepper, dried parsley, dried basil, and dried rosemary. Sauté for 2 minutes until vegetables are slightly translucent.
  12. Stovetop Method – Cook Soup: Add raw chicken breasts, potatoes, and chicken broth to the pot. Cover and bring to a boil. Reduce heat to medium and simmer for 30 minutes, stirring occasionally.
  13. Stovetop Method – Complete Soup: Remove large potato quarters and chicken breasts. Blend the large potato pieces with milk and 1/2 cup broth from the pot until smooth. Shred the chicken and return to the pot. Stir to combine smoothly. Garnish with parsley and serve warm.

Notes

  • You can use any type of milk for creaminess; almond milk works great for a dairy-free option.
  • The blending step with the large potatoes creates the creamy base typical of pot pie filling.
  • If using an Instant Pot, be sure to natural release pressure slightly for best texture.
  • Sautéing vegetables before slow cooking or pressure cooking enhances flavor but can be skipped if needed.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
  • For extra thickness, add a tablespoon of flour or cornstarch slurry during sautéing or after blending if desired.
  • Fresh herbs like parsley add a nice finishing touch but dried herbs can be used during cooking as listed.

Find it online: https://yumrecipesfood.com/chicken-pot-pie-soup-recipe/