Chicken Pot Pie Soup: The Ultimate Comfort Food
This Chicken Pot Pie Soup is a wholesome, cozy dish that combines the rich flavors of classic pot pie with a lighter, healthier twist. Whether prepared in an Instant Pot, Crockpot, or on the stovetop, this recipe is easy to make and perfect for any meal.
Why You’ll Love This Recipe
Creamy and comforting without heavy cream.
Versatile and easy to customize for various dietary needs (gluten-free, dairy-free, nut-free).
Packed with flavor and nutrition, making it a hearty yet guilt-free meal.
Simple enough for weeknight dinners but satisfying enough to impress guests.
Ingredients
This recipe uses simple, wholesome ingredients to deliver its delicious flavors:
Chicken: Tender and juicy (breast, thighs, or tenders work well).
Yukon Gold Potatoes: Essential for creating a creamy texture.
Vegetables: Carrots, celery, onions.
Chicken Broth: Homemade or low-sodium recommended.
Seasoning: Salt, pepper, and optional herbs like rosemary or thyme.
Milk: Dairy-free options (almond, coconut) or regular milk can be used.
Olive Oil: Substitute with avocado oil, coconut oil, or melted butter.
Substitutions & Add-Ons
This recipe is incredibly adaptable to suit your preferences:
Potatoes: Stick with Yukon Gold for creaminess. Avoid russet potatoes.
Milk: Replace almond milk with coconut milk or regular dairy milk.
Additional Veggies: Stir in frozen peas, corn, spinach, or green beans.
Vegetarian Version: Skip the chicken and add chickpeas or extra veggies.
Herbs: Enhance flavor with fresh rosemary or thyme.
Protein Alternatives: Use leftover turkey, or try turkey pot pie soup for a twist.
How to Make Chicken Pot Pie Soup
Crockpot Instructions:
Combine Ingredients: Place all ingredients (except milk and large potato chunks) in the Crockpot. Cook on low for 6 hours.
Blend Potatoes: Remove large potato chunks and blend them with milk and broth until smooth.
Shred Chicken: Take out the cooked chicken, shred it, and return it to the Crockpot.
Combine: Stir the blended potatoes back into the soup for a rich, creamy texture.
Serve: Ladle into bowls and enjoy!
Tips for Success
Blending Potatoes: The potatoes provide natural creaminess, eliminating the need for heavy cream or flour.
Shredding Chicken: For a hearty texture, shred the chicken into large chunks.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, stirring to recombine.
Why This Soup Stands Out
Unlike traditional chicken pot pie with a buttery crust, this soup delivers the same comforting flavors in a lighter, nutrient-rich version. It’s creamy, satisfying, and so good that you won’t even miss the crust!
For a variation, try pairing it with dinner rolls or a crisp side salad to complete your meal.
This Chicken Pot Pie Soup is a must-try for anyone craving comfort food that’s both indulgent and nourishing. Make it your own with easy substitutions, and enjoy a bowl of cozy goodness any night of the week!
How to Make Chicken Pot Pie Soup in the Instant Pot
Yes, you can absolutely make this delicious Chicken Pot Pie Soup in the Instant Pot! It’s quicker than the slow cooker version and saves about 10 minutes compared to stovetop preparation. Here’s a quick guide:
Instant Pot Tips for Success
Use cooked chicken (like shredded rotisserie chicken) to cut down on cooking time.
Warm your chicken broth in the microwave to help speed up the cooking process.
Garnish with fresh parsley for extra flavor and presentation.
Serving Suggestions
This hearty soup can be enjoyed on its own or paired with:
A strawberry goat cheese salad for extra veggies.
Crackers or a crusty loaf of bread for dipping.
Storage and Freezing
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Although it can be frozen, note that the potatoes may become grainy after thawing. If freezing, allow the soup to cool completely and store in freezer-safe containers for up to 4-6 months.
Reheating: Thaw overnight in the fridge or reheat directly on the stove or microwave.
Ingredients
2 tbsp olive oil
1 lb boneless, skinless chicken breasts (approximately 2 large breasts)
1 cup celery, diced
1 cup carrots, sliced into 1/4-inch thick rounds
1 cup onion, finely chopped
1/2 tbsp garlic, minced
2 cups Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 cup Yukon Gold potatoes, peeled and quartered (to be removed later)
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp dried parsley
3 cups low-sodium chicken or bone broth
1/4 tsp dried basil
1/4 tsp dried rosemary
1 tbsp fresh parsley, for garnish
1/2 cup milk of choice (e.g., almond milk, whole milk)
Instructions
Instant Pot Method
Set the Instant Pot to sauté mode and heat the olive oil. Sear chicken breasts for 2 minutes on each side, then set them aside (they won’t be fully cooked yet).
Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes until slightly softened. Add the diced potatoes and stir.
Place chicken breasts on top of the vegetables. Add the quartered potatoes and pour in the broth.
Seal the Instant Pot and set it to high pressure for 9 minutes. Let it naturally release for 5 minutes, then manually release the remaining pressure.
Remove chicken breasts and quartered potatoes. Blend the quartered potatoes with milk and 1/2 cup of broth until smooth. Add this mixture back into the pot.
Shred the chicken and return it to the pot. Stir until smooth and combined. Garnish with fresh parsley and serve.
Crockpot Method
Heat olive oil in a skillet over medium heat. Sauté celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes. (This step is optional but recommended.)
Layer raw chicken, sautéed vegetables, and diced potatoes in the crockpot. Add quartered potatoes and broth. Cover and cook on low for 6 hours.
Once cooked, remove chicken breasts and quartered potatoes. Blend the quartered potatoes with milk and 1/2 cup of broth until smooth. Add back to the crockpot.
Shred the chicken and return it to the crockpot. Stir until well combined. Garnish with parsley and serve.
Stovetop Method
Heat olive oil in a large pot over medium heat. Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes until softened.
Add raw chicken, diced potatoes, quartered potatoes, and broth. Cover and bring to a boil, then reduce heat to a simmer and cook for 30 minutes, stirring occasionally.
Remove chicken and quartered potatoes. Blend the quartered potatoes with milk and 1/2 cup of broth until smooth. Add back to the pot.
Shred the chicken and return it to the pot. Stir until creamy and well mixed. Garnish with parsley and serve.
Notes
Use cooked chicken: Save time by using pre-cooked or rotisserie chicken. Add shredded cooked chicken directly into the soup and cook on high pressure for only 5 minutes in the Instant Pot or about 20 minutes on the stovetop.
Speed up cooking: Microwave your broth before adding it to the pot for quicker results.
Freezing tip: While this soup can be frozen, potatoes may become grainy when thawed. Allow the soup to cool completely before freezing for up to 4-6 months.
Nutrition Information (Per Serving: 2 cups)
Calories: 380
Carbs: 40g
Protein: 30g
Fat: 11g
Fiber: 6g
Sodium: 343mg
Vitamin A: 5547 IU
Vitamin C: 42 mg