- Olive oil: For a gentle, savory sauté that brings out the best in your veggies and chicken.
- Boneless, skinless chicken breasts: Tender, juicy protein that makes this soup hearty and satisfying.
- Celery, carrot, and onion: The classic mirepoix trio that adds sweetness, texture, and depth.
- Garlic: Just a touch for that lovely aromatic boost.
- Yukon gold potatoes: Creamy and buttery, crucial for both chunks in the soup and the smooth blended portion.
- Chicken broth: Your flavorful liquid base—opt for low sodium to control the seasoning perfectly.
- Dried parsley, basil, and rosemary: Earthy herbs that echo the herbaceous notes of the traditional pot pie filling.
- Milk of choice: To add creaminess without heaviness—whether almond, whole milk, or any you prefer.
- Fresh parsley: For that bright, fresh garnish that elevates every spoonful.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best parts about this Chicken Pot Pie Soup Recipe is how easy it is to tweak and personalize. Whether you want to suit dietary needs or just switch up flavors, this recipe adapts beautifully!
- Vegetarian version: Swap chicken for hearty mushrooms or tofu, and use vegetable broth for a satisfying meat-free twist.
- Low-carb option: Replace potatoes with cauliflower florets to keep the creamy texture while cutting down on carbs.
- Spicy kick: Add a pinch of cayenne pepper or red pepper flakes to bring some warmth and zing to the comforting flavors.
- Dairy-free: Use coconut or almond milk and ensure your broth is dairy-free for those avoiding milk.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Sear the Chicken and Sauté the Veggies
Start by heating olive oil in your Instant Pot, skillet, or stovetop pan. Lightly sear the chicken breasts just enough to develop a little color—about 2 minutes per side—and then set them aside. Next, toss in your diced celery, carrots, onions, and minced garlic along with salt, pepper, and herbs. Sauté this vibrant mix until it’s just beginning to soften and smell heavenly—typically about 2 minutes.
Step 2: Layer and Add Broth
Time to build those layers of flavor! Add the small cut potatoes to the veggies and stir gently before placing your chicken breasts right on top. Then nestle the larger potato quarters over the chicken and pour in the savory chicken broth. This layering helps everything cook evenly and soak up that rich broth.
Step 3: Cook to Perfection
If using the Instant Pot, seal it up and cook on high pressure for 9 minutes, letting it naturally release for 5 more. On the stovetop, bring your pot to a boil, then simmer gently for about 30 minutes. For slow cooker fans, just layer and set it low for 6 hours. The result in all methods? Chicken so tender it shreds in seconds and veggies cooked just right.
Step 4: Blend and Combine for Creaminess
Remove the large potato chunks and chicken breasts, then blend those potatoes with milk plus a bit of broth until perfectly smooth and creamy. Return this velvety mixture to the pot, shred the chicken finely, and stir everything together. This step is the magic that transforms your soup into that iconic pot pie texture we all adore.
Step 5: Garnish and Serve
Sprinkle chopped fresh parsley over the top for a pop of color and freshness—and then you’re ready to dive in. Ladle into bowls and get cozy with this bowl of comfort!
Pro Tips for Making Chicken Pot Pie Soup Recipe
- Don’t Overcook the Chicken: Searing the chicken just to seal in juices ensures it stays moist after shredding—you want tender, not dry.
- Use Yukon Gold Potatoes: Their creamy texture and buttery flavor make a huge difference in both texture and taste.
- Save Some Broth for Blending: Adding a few ladles back into the blender smooths out the potatoes without thinning the soup too much.
- Season Gradually: Herbs and salt can concentrate during cooking, so taste as you go to avoid overseasoning.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
Fresh chopped parsley is the classic final touch, adding brightness and freshness that balances the rich, creamy texture beautifully. You could also try a sprinkle of crispy bacon bits or a drizzle of cream if you want to amp up the indulgence.
Side Dishes
Pair this chicken pot pie soup with crusty bread or soft dinner rolls—they’re perfect for dipping and soaking up every last delicious bit. A light side salad with vinaigrette complements the richness nicely, giving your meal a fresh crunch.
Creative Ways to Present
Serve the soup in rustic bread bowls for a fun, edible vessel that amps up the cozy factor. For a more elegant look, clear glass mugs showcase the creamy texture and colorful veggies—perfect for casual dinner parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
This Chicken Pot Pie Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. Be sure to cool it completely before sealing to maintain freshness and flavor.
Freezing
You can freeze leftovers for up to 2 months. Store in freezer-safe containers, leaving a bit of space at the top as the soup will expand. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Slowly reheat on low heat on the stove with occasional stirring. Adding a splash of broth or milk can help restore the creamy consistency if it has thickened too much during storage.
FAQs
-
Can I use leftover cooked chicken for this Chicken Pot Pie Soup Recipe?
Absolutely! Using pre-cooked chicken can cut down the prep time dramatically. Just add the cooked chicken after blending the potatoes and warming the soup to avoid overcooking the meat.
-
Is this recipe gluten-free?
Yes, this Chicken Pot Pie Soup Recipe is naturally gluten-free as it doesn’t use any flour or crust components. Just be sure your broth and any added ingredients are labeled gluten-free.
-
Can I make this soup in advance and reheat it?
Definitely! It tastes even better the next day after the flavors meld. Just reheat gently on low heat with a splash of milk or broth to maintain its creamy texture.
-
What’s the best way to get the creamy texture without heavy cream?
Blending part of the cooked potatoes with milk creates a naturally creamy base that’s rich and velvety. It’s a lighter alternative to heavy cream but just as satisfying.
Final Thoughts
Trust me, once you make this Chicken Pot Pie Soup Recipe, it’ll become your go-to comfort meal on chilly evenings or anytime you want a quick, nourishing bowl of goodness. It’s simple, dependable, and full of those nostalgic flavors everyone loves—give it a try, you’ll be so glad you did!
If you’re craving the cozy, comforting flavors of a classic chicken pot pie but want something lighter and quicker, this Chicken Pot Pie Soup Recipe is just what you need. It captures all the deliciousness of that beloved dish in a warm, creamy soup that’s perfect for any day of the year.
Why You’ll Love This Recipe
- Soul-Warming Comfort: It’s like all the best parts of chicken pot pie in a sip-worthy, cozy soup form.
- Super Simple Ingredients: Everyday staples come together effortlessly to create big, satisfying flavors.
- Versatile Cooking Methods: Whether you prefer Instant Pot, stovetop, or slow cooker, this recipe has you covered.
- Family-Friendly and Filling: A delightful way to get everyone happy and full around the table without fuss.
Ingredients You’ll Need
This Chicken Pot Pie Soup Recipe is built on simple, fresh ingredients that each play a vital role in bringing that classic flavor to your bowl—from tender chicken to perfectly cooked veggies and just the right blend of herbs.
- Olive oil: For a gentle, savory sauté that brings out the best in your veggies and chicken.
- Boneless, skinless chicken breasts: Tender, juicy protein that makes this soup hearty and satisfying.
- Celery, carrot, and onion: The classic mirepoix trio that adds sweetness, texture, and depth.
- Garlic: Just a touch for that lovely aromatic boost.
- Yukon gold potatoes: Creamy and buttery, crucial for both chunks in the soup and the smooth blended portion.
- Chicken broth: Your flavorful liquid base—opt for low sodium to control the seasoning perfectly.
- Dried parsley, basil, and rosemary: Earthy herbs that echo the herbaceous notes of the traditional pot pie filling.
- Milk of choice: To add creaminess without heaviness—whether almond, whole milk, or any you prefer.
- Fresh parsley: For that bright, fresh garnish that elevates every spoonful.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best parts about this Chicken Pot Pie Soup Recipe is how easy it is to tweak and personalize. Whether you want to suit dietary needs or just switch up flavors, this recipe adapts beautifully!
- Vegetarian version: Swap chicken for hearty mushrooms or tofu, and use vegetable broth for a satisfying meat-free twist.
- Low-carb option: Replace potatoes with cauliflower florets to keep the creamy texture while cutting down on carbs.
- Spicy kick: Add a pinch of cayenne pepper or red pepper flakes to bring some warmth and zing to the comforting flavors.
- Dairy-free: Use coconut or almond milk and ensure your broth is dairy-free for those avoiding milk.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Sear the Chicken and Sauté the Veggies
Start by heating olive oil in your Instant Pot, skillet, or stovetop pan. Lightly sear the chicken breasts just enough to develop a little color—about 2 minutes per side—and then set them aside. Next, toss in your diced celery, carrots, onions, and minced garlic along with salt, pepper, and herbs. Sauté this vibrant mix until it’s just beginning to soften and smell heavenly—typically about 2 minutes.
Step 2: Layer and Add Broth
Time to build those layers of flavor! Add the small cut potatoes to the veggies and stir gently before placing your chicken breasts right on top. Then nestle the larger potato quarters over the chicken and pour in the savory chicken broth. This layering helps everything cook evenly and soak up that rich broth.
Step 3: Cook to Perfection
If using the Instant Pot, seal it up and cook on high pressure for 9 minutes, letting it naturally release for 5 more. On the stovetop, bring your pot to a boil, then simmer gently for about 30 minutes. For slow cooker fans, just layer and set it low for 6 hours. The result in all methods? Chicken so tender it shreds in seconds and veggies cooked just right.
Step 4: Blend and Combine for Creaminess
Remove the large potato chunks and chicken breasts, then blend those potatoes with milk plus a bit of broth until perfectly smooth and creamy. Return this velvety mixture to the pot, shred the chicken finely, and stir everything together. This step is the magic that transforms your soup into that iconic pot pie texture we all adore.
Step 5: Garnish and Serve
Sprinkle chopped fresh parsley over the top for a pop of color and freshness—and then you’re ready to dive in. Ladle into bowls and get cozy with this bowl of comfort!
Pro Tips for Making Chicken Pot Pie Soup Recipe
- Don’t Overcook the Chicken: Searing the chicken just to seal in juices ensures it stays moist after shredding—you want tender, not dry.
- Use Yukon Gold Potatoes: Their creamy texture and buttery flavor make a huge difference in both texture and taste.
- Save Some Broth for Blending: Adding a few ladles back into the blender smooths out the potatoes without thinning the soup too much.
- Season Gradually: Herbs and salt can concentrate during cooking, so taste as you go to avoid overseasoning.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
Fresh chopped parsley is the classic final touch, adding brightness and freshness that balances the rich, creamy texture beautifully. You could also try a sprinkle of crispy bacon bits or a drizzle of cream if you want to amp up the indulgence.
Side Dishes
Pair this chicken pot pie soup with crusty bread or soft dinner rolls—they’re perfect for dipping and soaking up every last delicious bit. A light side salad with vinaigrette complements the richness nicely, giving your meal a fresh crunch.
Creative Ways to Present
Serve the soup in rustic bread bowls for a fun, edible vessel that amps up the cozy factor. For a more elegant look, clear glass mugs showcase the creamy texture and colorful veggies—perfect for casual dinner parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
This Chicken Pot Pie Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. Be sure to cool it completely before sealing to maintain freshness and flavor.
Freezing
You can freeze leftovers for up to 2 months. Store in freezer-safe containers, leaving a bit of space at the top as the soup will expand. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Slowly reheat on low heat on the stove with occasional stirring. Adding a splash of broth or milk can help restore the creamy consistency if it has thickened too much during storage.
FAQs
-
Can I use leftover cooked chicken for this Chicken Pot Pie Soup Recipe?
Absolutely! Using pre-cooked chicken can cut down the prep time dramatically. Just add the cooked chicken after blending the potatoes and warming the soup to avoid overcooking the meat.
-
Is this recipe gluten-free?
Yes, this Chicken Pot Pie Soup Recipe is naturally gluten-free as it doesn’t use any flour or crust components. Just be sure your broth and any added ingredients are labeled gluten-free.
-
Can I make this soup in advance and reheat it?
Definitely! It tastes even better the next day after the flavors meld. Just reheat gently on low heat with a splash of milk or broth to maintain its creamy texture.
-
What’s the best way to get the creamy texture without heavy cream?
Blending part of the cooked potatoes with milk creates a naturally creamy base that’s rich and velvety. It’s a lighter alternative to heavy cream but just as satisfying.
Final Thoughts
Trust me, once you make this Chicken Pot Pie Soup Recipe, it’ll become your go-to comfort meal on chilly evenings or anytime you want a quick, nourishing bowl of goodness. It’s simple, dependable, and full of those nostalgic flavors everyone loves—give it a try, you’ll be so glad you did!
