If you're a fan of classic comfort foods, then you’re going to love this Chicken Pot Pie Soup recipe. Imagine all the hearty, savory flavors of a traditional chicken pot pie served up in a warm, soothing bowl of soup. This recipe is perfect for chilly nights, offering the same satisfying taste without the fuss of making a pie crust. Keep reading to discover how you can make this delicious, creamy soup that’s sure to become a family favorite. Let’s dive into the details, including ingredients, step-by-step instructions, and tips for perfecting your Chicken Pot Pie Soup.

What is Chicken Pot Pie Soup?
Chicken Pot Pie Soup is a comforting and creamy soup that combines all the best elements of a chicken pot pie—without the pie crust. It’s packed with tender chicken, hearty vegetables, and flavorful herbs, all brought together in a luscious, creamy broth. This soup captures the essence of a traditional chicken pot pie but is much easier to prepare, making it an ideal choice for busy weeknights or a cozy weekend meal.
Ingredients List for Chicken Pot Pie Soup
The key to a rich and flavorful Chicken Pot Pie Soup lies in the ingredients. Here’s what you’ll need to create this comforting dish:
- 2 tablespoons olive oil: For sautéing the vegetables and chicken.
- 1 lb boneless, skinless chicken breasts: About two large breasts, providing the protein base for the soup.
- 1 cup celery, diced: Adds a crunchy texture and mild flavor.
- 1 cup carrot, cut into ¼-inch thick small circles: Brings sweetness and color to the soup.
- 1 cup onion, finely chopped: Provides a savory, aromatic base.
- ½ tablespoon garlic, finely minced: Enhances the flavor with its pungent aroma.
- 2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces: These potatoes will become tender and slightly creamy in the soup.
- 1 cup Yukon gold potatoes, peeled and cut into quarters: Used for blending to create a creamy texture.
- ¼ teaspoon pepper: For seasoning.
- ¼ teaspoon salt: To taste.
- ¼ teaspoon dried parsley: Adds a subtle herbal note.
- 3 cups chicken broth or bone broth (low sodium): The base of the soup, providing depth and richness.
- ¼ teaspoon dried basil: Introduces a sweet, aromatic flavor.
- ¼ teaspoon dried rosemary: Contributes a woodsy, slightly peppery taste.
- 1 tablespoon fresh parsley (for garnish): Adds a fresh, vibrant finish.
- ½ cup milk of choice (almond milk, whole milk, etc.): Used to enhance the creaminess of the soup.
Substitutions and Variations
This Chicken Pot Pie Soup recipe is versatile and can be customized to suit your dietary needs or personal preferences. Here are a few ideas:
- Chicken: If you prefer dark meat, you can substitute boneless, skinless chicken thighs for the breasts. Alternatively, use leftover rotisserie chicken or cooked chicken for a quicker version.
- Vegetables: Feel free to add or substitute other vegetables like peas, corn, or green beans to make the soup even heartier.
- Broth: For a richer flavor, substitute part of the chicken broth with a splash of white wine. If you’re vegetarian, use vegetable broth and replace the chicken with chickpeas or tofu.
- Dairy-Free: If you’re avoiding dairy, use almond milk, coconut milk, or another non-dairy milk. For extra creaminess, add a spoonful of dairy-free cream cheese or cashew cream.
- Gluten-Free: This recipe is naturally gluten-free as long as your chicken broth is gluten-free. For added thickness, you can stir in a slurry of cornstarch and water.
Step-by-Step Cooking Instructions

Whether you’re using an Instant Pot, Crockpot, or stovetop, this Chicken Pot Pie Soup comes together with ease. Here’s how to do it:
Instant Pot Instructions
- Sear the Chicken: Set the Instant Pot to the regular sauté function. Add olive oil and lightly sear the chicken breasts on each side for about 2 minutes. Remove the breasts and set them aside.
- Sauté the Vegetables: Add the celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for 2 minutes until slightly translucent.
- Add Potatoes: Stir in the 1-inch potato pieces and mix well.
- Combine Ingredients: Lay the chicken breasts on top of the vegetable mixture, then add the large potato quarters on top of the chicken. Pour in the chicken broth.
- Pressure Cook: Seal the Instant Pot lid and set to High Pressure for 9 minutes. Allow the soup to naturally release pressure for 5 minutes before manually releasing the remaining pressure.
- Blend for Creaminess: Remove the large potato pieces and chicken. In a blender, combine the large potato quarters, milk, and about ½ cup of broth from the pot. Blend until smooth, then add this mixture back into the soup.
- Shred the Chicken: Shred the chicken on a cutting board and return it to the pot. Stir everything together until well combined.
- Serve: Garnish with fresh parsley and serve hot.
Crockpot Instructions
- Sauté the Vegetables: In a pan, heat the olive oil and sauté the celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary for about 2 minutes until translucent.
- Layer Ingredients: In the Crockpot, layer the raw chicken, sautéed vegetables, and potatoes. Pour in the chicken broth.
- Slow Cook: Cover and cook on low for 6 hours.
- Blend and Shred: Once cooked, remove the large potato pieces and chicken. Blend the large potato quarters with milk and ½ cup of broth from the pot until smooth. Add back into the soup.
- Combine: Shred the chicken and return it to the Crockpot. Stir until everything is well mixed.
- Serve: Garnish with fresh parsley and enjoy.
Stovetop Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil. Add the celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary, and sauté for 2 minutes until slightly translucent.
- Add Chicken and Potatoes: Add the raw chicken, potatoes, and chicken broth. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
- Blend and Shred: Remove the large potato pieces and chicken. Blend the large potato quarters with milk and ½ cup of broth from the pot until smooth. Add this mixture back to the soup.
- Combine: Shred the chicken and return it to the pot. Stir until well combined.
- Serve: Garnish with fresh parsley and serve hot.
Common Mistakes to Avoid
While this Chicken Pot Pie Soup recipe is straightforward, a few common mistakes could trip you up:
- Overcooking the Chicken: Be careful not to overcook the chicken, especially if you’re using cooked or leftover chicken. Overcooking can make the chicken tough and dry.
- Under-Seasoning: Don’t forget to season the soup adequately, especially if you’re using low-sodium broth. Taste and adjust the seasoning as needed.
- Skipping the Blending Step: Blending a portion of the potatoes with milk adds creaminess to the soup. Skipping this step could result in a broth that’s thinner than desired.
- Not Allowing Pressure to Release Naturally: If using an Instant Pot, allowing some natural pressure release helps the flavors meld together better. Manually releasing pressure too soon might result in undercooked potatoes or chicken.
Serving and Presentation Tips
How you serve and present your Chicken Pot Pie Soup can elevate it from a simple meal to an elegant dish:
How to Serve Chicken Pot Pie Soup
- With Crusty Bread: Serve the soup with a side of crusty bread or dinner rolls to soak up the delicious broth.
- In a Bread Bowl: For a fun and hearty presentation, serve the soup in a hollowed-out bread bowl.
- With a Side Salad: Pair the soup with a light side salad for a balanced meal.
Presentation Ideas for Chicken Pot Pie Soup
- Garnish Generously: A sprinkle of fresh parsley or thyme adds a pop of color and freshness to the dish.
- Use a Ladle: Serve the soup in deep bowls with a ladle, allowing each serving to include a bit of everything—chicken, vegetables, and creamy broth.
- Top with Croutons: Add some homemade or store-bought croutons on top for added crunch and texture.
Chicken Pot Pie Soup Recipe Tips
To ensure your Chicken Pot Pie Soup turns out perfectly every time, keep these tips in mind:
- Use Fresh Herbs: While dried herbs work well, using fresh herbs can enhance the flavor and give the soup a brighter taste.
- Prep Ahead: You can prep the vegetables and chicken ahead of time to make the cooking process quicker. Store them in the fridge until ready to use.
- Adjust Consistency: If the soup is too thick for your liking, add more broth or milk. Conversely, if it’s too thin, simmer a bit longer to reduce the liquid.
Frequently Asked Questions (FAQs)
Q: Can I freeze Chicken Pot Pie Soup?
A: Yes, you can freeze Chicken Pot Pie Soup. Allow the soup to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Q: What can I use instead of chicken?
A: If you prefer a vegetarian version, you can substitute the chicken with chickpeas, tofu, or even mushrooms for a meaty texture.
Q: How long does Chicken Pot Pie Soup last in the fridge?
A: The soup will last in the fridge for about 3-4 days when stored in an airtight container.
Q: Can I use frozen vegetables?
A: Yes, you can use frozen vegetables if you’re short on time. Just add them directly to the pot without thawing, and they’ll cook along with the rest of the ingredients.
Q: What’s the best way to reheat the soup?
A: Reheat the soup on the stovetop over medium heat, stirring occasionally, until it’s heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between.
Conclusion
Chicken Pot Pie Soup is a delightful, comforting meal that brings all the flavors of a classic chicken pot pie into a warm, creamy soup. Whether you make it on the stovetop, in a Crockpot, or using an Instant Pot, this recipe is sure to satisfy your craving for comfort food. With its rich flavors, hearty ingredients, and endless possibilities for customization, this soup is perfect for any occasion. Don’t wait—grab your ingredients and start cooking this delicious Chicken Pot Pie Soup today!
PrintChicken Pot Pie Soup Recipe
This Chicken Pot Pie Soup recipe is a comforting blend of tender chicken, creamy potatoes, and flavorful vegetables, all simmered in a savory broth. It's a perfect one-pot meal, full of classic pot pie flavors without the fuss of a crust. This easy recipe is sure to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts
- 1 cup celery, diced
- 1 cup carrot, sliced into ¼-inch thick circles
- 1 cup onion, finely chopped
- ½ tablespoon garlic, 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)
- ¼ teaspoon pepper
- ¼ teaspoon salt
- ¼ teaspoon dried parsley
- 3 cups chicken broth or bone broth (low sodium)
- ¼ teaspoon dried basil
- ¼ teaspoon dried rosemary
- 1 tablespoon fresh parsley (for garnish)
- ½ cup milk of choice (almond milk, whole milk, etc.)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken breasts and cook until browned. Remove chicken and set aside.
- In the same pot, add celery, carrots, and onions. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.
- Add the 2 cups of diced potatoes, chicken broth, salt, pepper, parsley, basil, and rosemary. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Remove 1 cup of the soup and blend until smooth. Return the blended mixture to the pot to thicken the soup.
- Stir in the milk of choice and return the cooked chicken to the pot. Simmer for another 5 minutes to heat through.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute the chicken breasts with rotisserie chicken for convenience.
- For a richer flavor, use whole milk or half-and-half instead of almond milk.
- The soup can be made ahead of time and reheated, but add the milk just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4g
- Sodium: 450mg
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