Chicken Pot Pie Soup Recipe
Few dishes evoke the comforting warmth of home quite like a bowl of Chicken Pot Pie Soup. This recipe perfectly marries the rich, savory flavors of a traditional chicken pot pie with the satisfying simplicity of a hearty soup. It’s packed with tender chicken, vibrant vegetables, and creamy potatoes, delivering a wholesome meal that’s sure to please. Whether you’re whipping it up for a cozy dinner or preparing it in advance for busy days, this recipe offers the best of both worlds: deliciously filling yet easy to make.
Ingredients Breakdown
Each ingredient in Chicken Pot Pie Soup plays a crucial role in enhancing the dish’s depth and complexity. The boneless, skinless chicken breasts are ideal for their ease of preparation, cooking quickly, shredding smoothly, and allowing the flavors of the vegetables and herbs to shine through. Yukon Gold potatoes are the backbone of the soup, providing a naturally creamy texture that thickens the broth without heavy cream or flour, balancing the savory broth with their slightly sweet flavor. A blend of dried parsley, basil, and rosemary infuses the soup with a delicate earthiness, while garlic and onion contribute layers of depth. The seasoning is perfectly subtle, harmonizing all the ingredients. The choice of milk adds versatility, whether you prefer almond milk for a lighter touch or whole milk for a richer, more luxurious finish, making the soup adaptable to different dietary preferences.
Step-by-Step Cooking Methods
Instant Pot Method
For those pressed for time, the Instant Pot is a fantastic tool for streamlining this recipe. After briefly searing the chicken to lock in flavor, the pressure cooking process takes over, ensuring the chicken stays moist and the vegetables reach tender perfection. The cubed potatoes simmer in the broth, soaking up the flavors from the herbs, while the larger potato quarters are later blended to create a rich, creamy base. The result? A quick, fuss-free meal with all the delicious complexity of a slow-cooked dish.
Crockpot Method
Slow cooking enthusiasts will appreciate the convenience and depth of flavor that the crockpot method provides. By letting the ingredients slowly meld together over the course of several hours, the chicken becomes incredibly tender, practically falling apart when shredded. The longer cook time allows the herbs to infuse deeply into the broth, giving the soup an even more robust flavor profile. It’s a method perfect for those who want to set it and forget it while still enjoying a satisfying meal at the end of the day.
Stovetop Method
For those who prefer a hands-on approach, the stovetop method offers the traditional satisfaction of watching a pot simmer away. By controlling the heat, you can ensure that the vegetables cook evenly while the chicken remains juicy and succulent. Monitoring the simmer allows you to gauge the perfect moment to remove and blend the potatoes, ensuring a creamy, smooth texture in every bite. The stovetop method takes a little more attention, but the reward is a perfectly balanced, flavorful soup that feels like an accomplishment.
Recipe Tips
Searing the Chicken:
For extra depth, lightly sear the chicken before pressure cooking or slow cooking. This locks in moisture and adds a layer of savory flavor.
Adjusting Consistency:
To achieve your desired thickness, blend more or fewer potatoes. For a lighter consistency, blend only half the large potato pieces, or omit this step entirely for a brothier soup.
Additional Ingredients:
Consider adding other vegetables like peas or corn for extra texture. For a heartier soup, you can include diced ham or sausage alongside the chicken.
Storing and Reheating:
This soup stores well in the fridge for up to 3 days. When reheating, add a splash of broth or milk to maintain its creamy consistency. For freezing, store the soup in an airtight container, and thaw it overnight in the fridge before reheating gently on the stovetop.
What to Serve With This Recipe
Chicken Pot Pie Soup pairs beautifully with a variety of side dishes. A warm, crusty loaf of bread is perfect for soaking up the creamy broth, while a flaky biscuit provides a more traditional pot pie feel. For a lighter accompaniment, a fresh green salad with a tangy vinaigrette offers a refreshing contrast to the richness of the soup. If you’re looking to round out the meal, grilled vegetables or a simple rice pilaf complement the flavors without overwhelming the dish.
Frequently Asked Questions
Can I use leftover chicken for this recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly. Simply shred the cooked chicken and add it to the broth after the vegetables are softened.
How can I make this soup gluten-free or dairy-free?
To keep it gluten-free, simply ensure that your broth is certified gluten-free. For a dairy-free option, use almond milk, coconut milk, or oat milk in place of traditional dairy milk.
What are some variations of this recipe for different dietary needs?
This soup is highly adaptable. For a vegetarian version, replace the chicken with hearty mushrooms and use vegetable broth. For a lower-carb version, swap the potatoes for cauliflower, which also blends beautifully into the soup.
Can I freeze Chicken Pot Pie Soup, and how should I reheat it for best results?
Yes, this soup freezes well. Store it in airtight containers and thaw it overnight in the fridge. When reheating, gently warm it on the stovetop, adding a bit of extra broth or milk to restore its creamy texture.
Garnishing and Presentation
Presentation is key when serving Chicken Pot Pie Soup. A sprinkle of fresh parsley adds a burst of color that contrasts beautifully with the creamy base. For a professional touch, drizzle a bit of cream or olive oil on the surface just before serving. Serving the soup in a deep bowl with a slice of crusty bread or a biscuit on the side makes for a visually appealing and appetizing meal. You could also opt for a rustic presentation by serving the soup in a bread bowl for an extra-special touch.
Chicken Pot Pie Soup is the ultimate comfort dish, perfect for cozy family meals or quick weeknight dinners. Its flexibility across cooking methods—whether in the Instant Pot, crockpot, or stovetop—makes it adaptable to any schedule. Packed with flavor, nourishing ingredients, and a creamy, satisfying texture, it’s a recipe you’ll turn to again and again. Whether you’re looking to create a meal that reminds you of home or simply want a versatile soup that works with whatever ingredients you have on hand, Chicken Pot Pie Soup is a go-to dish that everyone will love.
Ingredients
1 lb boneless, skinless chicken breasts (about 2 large pieces)
2 tablespoons olive oil
1 cup finely diced celery
1 cup thinly sliced carrots (about ¼ inch thick)
1 cup finely chopped onion
½ tablespoon minced garlic
2 cups Yukon gold potatoes, peeled and cut into 1-inch cubes
1 cup Yukon gold potatoes, peeled and quartered (for blending later)
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried parsley
¼ teaspoon dried basil
¼ teaspoon dried rosemary
3 cups low-sodium chicken broth or bone broth
½ cup milk of your choice (almond milk, whole milk, or your preferred variety)
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Instant Pot Instructions
Activate the sauté setting on your Instant Pot, and drizzle in the olive oil. Lightly brown the chicken breasts on each side for about 2 minutes, then transfer them to a plate — they won’t be fully cooked yet, which is fine.
Next, add the celery, carrots, onions, garlic, salt, pepper, dried parsley, basil, and rosemary into the pot. Sauté the mixture for 2 minutes until the vegetables soften slightly. Toss in the cubed potatoes and stir everything together.
Place the chicken breasts on top of the sautéed vegetables, followed by the quartered potatoes. Pour in the chicken broth, ensuring everything is submerged.
Switch the Instant Pot to High Pressure (or Manual on older models), seal it, and cook for 9 minutes. Let the pressure release naturally for 5 minutes, then carefully do a quick release for any remaining pressure.
Remove the large potato chunks and the chicken breasts from the pot. Blend the large potato quarters, milk, and about ½ cup of the soup broth until smooth. Pour the creamy mixture back into the soup.
Shred the chicken breasts using two forks and return them to the pot. Stir the soup until it’s smooth and well-mixed. Garnish with fresh parsley and serve immediately.
Crockpot Instructions
In a skillet over medium heat, warm the olive oil. Sauté the celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary for about 2 minutes, until the vegetables become slightly translucent. While this step is optional, it enhances the flavor significantly.
Transfer the sautéed vegetables into the crockpot, layering the raw chicken breasts and cubed potatoes on top. Pour in the chicken broth, then cover and cook on low for 6 hours.
When the cooking time is up, remove the large potato chunks and the chicken breasts. Blend the large potato pieces, milk, and about ½ cup of the broth from the crockpot until smooth, then stir the creamy mixture back into the soup.
Shred the chicken breasts and add them back to the soup, stirring until everything is evenly combined. Garnish with parsley and serve.
Stovetop Instructions
In a large pot, heat the olive oil over medium heat. Sauté the celery, carrots, onions, garlic, salt, pepper, dried parsley, basil, and rosemary for 2 minutes until the vegetables become slightly tender.
Add the raw chicken breasts, cubed potatoes, and chicken broth to the pot. Bring the soup to a boil, then lower the heat to a simmer. Let it cook gently for about 30 minutes.
Once the chicken and potatoes are fully cooked, remove the large potato chunks and the chicken breasts. Blend the large potatoes, milk, and about ½ cup of the soup broth until smooth, then pour the mixture back into the pot.
Shred the chicken breasts and stir them back into the soup, ensuring the consistency is creamy and smooth. Garnish with fresh parsley and serve hot.
Chicken Pot Pie Soup Recipe
Ingredients
- 1 lb boneless skinless chicken breasts (about 2 large pieces)
- 2 tablespoons olive oil
- 1 cup finely diced celery
- 1 cup thinly sliced carrots about ¼ inch thick
- 1 cup finely chopped onion
- ½ tablespoon minced garlic
- 2 cups Yukon gold potatoes peeled and cut into 1-inch cubes
- 1 cup Yukon gold potatoes peeled and quartered (for blending later)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried rosemary
- 3 cups low-sodium chicken broth or bone broth
- ½ cup milk of your choice almond milk, whole milk, or your preferred variety
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
Instant Pot Instructions
- Activate the sauté setting on your Instant Pot, and drizzle in the olive oil. Lightly brown the chicken breasts on each side for about 2 minutes, then transfer them to a plate — they won’t be fully cooked yet, which is fine.
- Next, add the celery, carrots, onions, garlic, salt, pepper, dried parsley, basil, and rosemary into the pot. Sauté the mixture for 2 minutes until the vegetables soften slightly. Toss in the cubed potatoes and stir everything together.
- Place the chicken breasts on top of the sautéed vegetables, followed by the quartered potatoes. Pour in the chicken broth, ensuring everything is submerged.
- Switch the Instant Pot to High Pressure (or Manual on older models), seal it, and cook for 9 minutes. Let the pressure release naturally for 5 minutes, then carefully do a quick release for any remaining pressure.
- Remove the large potato chunks and the chicken breasts from the pot. Blend the large potato quarters, milk, and about ½ cup of the soup broth until smooth. Pour the creamy mixture back into the soup.
- Shred the chicken breasts using two forks and return them to the pot. Stir the soup until it’s smooth and well-mixed. Garnish with fresh parsley and serve immediately.
Crockpot Instructions
- In a skillet over medium heat, warm the olive oil. Sauté the celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary for about 2 minutes, until the vegetables become slightly translucent. While this step is optional, it enhances the flavor significantly.
- Transfer the sautéed vegetables into the crockpot, layering the raw chicken breasts and cubed potatoes on top. Pour in the chicken broth, then cover and cook on low for 6 hours.
- When the cooking time is up, remove the large potato chunks and the chicken breasts. Blend the large potato pieces, milk, and about ½ cup of the broth from the crockpot until smooth, then stir the creamy mixture back into the soup.
- Shred the chicken breasts and add them back to the soup, stirring until everything is evenly combined. Garnish with parsley and serve.
Stovetop Instructions
- In a large pot, heat the olive oil over medium heat. Sauté the celery, carrots, onions, garlic, salt, pepper, dried parsley, basil, and rosemary for 2 minutes until the vegetables become slightly tender.
- Add the raw chicken breasts, cubed potatoes, and chicken broth to the pot. Bring the soup to a boil, then lower the heat to a simmer. Let it cook gently for about 30 minutes.
- Once the chicken and potatoes are fully cooked, remove the large potato chunks and the chicken breasts. Blend the large potatoes, milk, and about ½ cup of the soup broth until smooth, then pour the mixture back into the pot.
- Shred the chicken breasts and stir them back into the soup, ensuring the consistency is creamy and smooth. Garnish with fresh parsley and serve hot.