Chicken Pot Pie Soup Recipe
Warm, hearty, and packed with tender chicken and creamy potatoes, this Chicken Pot Pie Soup is the perfect comfort food for any occasion. It's a delightful fusion of rich flavors and wholesome ingredients, bringing the coziness of a classic pot pie into a bowl.
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Servings: 6 servings
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.
Notes
To speed up the recipe, use cooked chicken—leftover or rotisserie works great. You can also try my Crockpot Whole Chicken or Instant Pot Shredded Chicken. For the Instant Pot, substitute raw chicken with 2-3 cups of cooked chicken and cook on high pressure for just 5 minutes. On the stovetop, swap in cooked chicken and simmer for about 20 minutes, or until the potatoes are tender. For quicker results, pre-warm your chicken broth in the microwave before adding it to the pot.