Chicken Pot Pie Soup is everything you love about the classic dish, but in a warm, creamy bowl of comfort. Whether you’re whipping it up in an Instant Pot, slow cooker, or on the stovetop, this soup delivers all the flavors of a pot pie—tender chicken, hearty vegetables, creamy potatoes, and fragrant herbs—without the fuss of a crust. Perfect for chilly days or when you’re craving something wholesome and satisfying, this recipe is destined to become a family favorite.

Why You’ll Love Chicken Pot Pie Soup

1. Versatile Cooking Methods: Cook it using your Instant Pot, crockpot, or stovetop—whatever suits your schedule.
2. Healthier Alternative: With wholesome ingredients and no pastry crust, it’s a lighter take on the classic.
3. Easy to Make: Minimal prep and straightforward steps make this a stress-free recipe.
4. Freezer-Friendly: Perfect for meal prep or saving leftovers for a rainy day.
5. Customizable: Use your preferred milk or broth to tailor the soup to your tastes or dietary needs.

Ingredients Breakdown

Main Ingredients
• Chicken Breasts: Boneless and skinless chicken breasts provide lean protein, but chicken thighs can also be used for richer flavor.
• Vegetables: Carrots, celery, and onion create a classic pot pie base, while Yukon Gold potatoes add creaminess.
• Herbs and Spices: Basil, parsley, and rosemary enhance the soup’s comforting aroma.

Liquid Base
• Chicken Broth: Opt for low-sodium broth or bone broth for added nutrients.
• Milk of Choice: Almond milk, whole milk, or any milk you prefer works beautifully to add creaminess.

Step-by-Step Cooking Instructions

Instant Pot Instructions
1. Sear the Chicken: Set your Instant Pot to sauté mode and add olive oil. Lightly sear the chicken breasts on each side for 2 minutes, then remove them.
2. Sauté Vegetables: Add celery, carrots, onion, garlic, and spices. Sauté until slightly translucent, about 2 minutes. Stir in the diced small potatoes.
3. Cook Under Pressure: Place the chicken and large potato quarters on top of the mixture. Pour in chicken broth. Set the Instant Pot to High Pressure for 9 minutes, followed by a 5-minute natural release. Manually release the remaining pressure.
4. Blend Potatoes: Remove the large potato quarters and chicken. Blend the large potatoes with milk and ½ cup of broth until smooth, then return the mixture to the pot.
5. Shred and Combine: Shred the chicken and stir it back into the soup. Mix everything together until creamy and smooth. Garnish with fresh parsley.
Crockpot Instructions
1. Sauté the Vegetables (Optional): In a pan, heat olive oil and sauté celery, carrots, onion, garlic, and spices for 2 minutes. This step enhances flavor but can be skipped.
2. Layer and Cook: Place raw chicken, sautéed vegetables, and potatoes into the crockpot. Pour in chicken broth. Cook on low for 6 hours.
3. Blend Potatoes: Remove the large potato quarters and chicken. Blend the potatoes with milk and ½ cup of broth until smooth, then return to the pot.
4. Shred and Stir: Shred the chicken and stir it back into the soup. Mix until creamy. Garnish with parsley.
Stovetop Instructions
1. Sauté the Vegetables: Heat olive oil in a large pot. Add celery, carrots, onion, garlic, and spices. Cook for 2 minutes until slightly translucent.
2. Simmer the Soup: Add raw chicken, potatoes, and chicken broth. Cover and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally.
3. Blend Potatoes: Remove the large potato quarters and chicken. Blend the potatoes with milk and ½ cup of broth until smooth, then return to the pot.
4. Shred and Combine: Shred the chicken and stir it back into the soup. Mix until smooth. Garnish with parsley.

Serving Suggestions

1. With Crusty Bread: Serve alongside fresh bread or dinner rolls for dipping.
2. Top with Pie Crust: For a traditional touch, bake small circles of puff pastry or pie crust and float them on top of the soup.
3. Pair with Salad: A crisp green salad with a light vinaigrette makes the perfect companion.
4. Dairy-Free Option: Use coconut milk or another dairy-free alternative for a creamy, allergy-friendly version.

Tips for Perfect Chicken Pot Pie Soup
1. Prep Ingredients Ahead: Chop vegetables and measure spices beforehand for a smooth cooking process.
2. Blend Potatoes Carefully: When blending hot ingredients, allow steam to escape to avoid splatters.
3. Shredding Chicken: Use two forks or a hand mixer to shred the chicken quickly.
4. Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Why This Soup is a Must-Try

This Chicken Pot Pie Soup takes all the hearty, comforting flavors of a classic pot pie and transforms them into a bowl of creamy deliciousness. It’s perfect for cozy nights, meal prepping, or serving to guests. With simple ingredients and customizable cooking methods, it’s a versatile recipe that you’ll want to make again and again.

Give this recipe a try and enjoy the warmth and comfort of homemade soup! Share your experience—what’s your favorite pot pie twist?

Chicken Pot Pie Soup

Indulge in the ultimate comfort food with Chicken Pot Pie Soup! Whether you use an Instant Pot, crockpot, or stovetop, this hearty soup is easy to prepare and healthy too!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 48

Course Dinner, Main Course

Cuisine American

Servings 4

Ingredients

2 tablespoons olive oil
1 lb boneless skinless chicken breasts (about 2 large breasts)
1 cup celery diced
1 cup carrots sliced into 1/4-inch rounds
1 cup onion finely chopped
1/2 tablespoon garlic minced
2 cups Yukon gold potatoes peeled and cut into 1-inch pieces
1 cup Yukon gold potatoes peeled and quartered (for removal later)
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley
3 cups chicken broth or low-sodium bone broth
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 tablespoon fresh parsley for garnish
1/2 cup milk any type

Instructions

Instant Pot Method:

Set the Instant Pot to sauté. Heat olive oil and sear chicken breasts on both sides for about 2 minutes each. Remove and set aside.
Sauté celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes until slightly translucent. Stir in diced potatoes.
Place chicken breasts on top of the vegetable mixture, then add potato quarters and pour in chicken broth.
Cook on High Pressure for 9 minutes. Let the pressure naturally release for 5 minutes, then manually release the rest.
Remove the chicken and large potato pieces. Blend the large potatoes with milk and 1/2 cup of broth until smooth. Return the mixture to the pot.
Shred the chicken, return it to the pot, and stir. Garnish with parsley and serve.

Crockpot Method:

Sauté celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary in olive oil for 2 minutes until translucent. (Optional but recommended.)
Layer raw chicken, sautéed vegetables, and potatoes in the crockpot. Add chicken broth. Cook on low for 6 hours.
Remove chicken and large potato pieces. Blend the potatoes with milk and 1/2 cup of broth until smooth. Return the mixture to the pot.
Shred the chicken, return it to the pot, and stir. Garnish with parsley and serve.

Stovetop Method:

Heat olive oil in a large pot. Sauté celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes until translucent.
Add raw chicken, potatoes, and chicken broth. Cover and bring to a boil. Reduce heat to medium and simmer for 30 minutes, stirring occasionally.
Remove chicken and large potato pieces. Blend the potatoes with milk and 1/2 cup of broth until smooth. Return the mixture to the pot.
Shred the chicken, return it to the pot, and stir. Garnish with parsley and serve.