Name: Chicken Pot Pie Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 lb boneless, skinless chicken breasts (about 2 large breasts); 1 cup celery, diced; 1 cup carrots, sliced into ¼-inch thick rounds; 1 cup onion, finely chopped; ½ tbsp garlic, minced; 2 cups Yukon Gold potatoes, peeled and cut into 1-inch pieces; 1 cup Yukon Gold potatoes, peeled and quartered (to be blended later); ¼ tsp black pepper; ¼ tsp salt; ¼ tsp dried parsley; 3 cups low-sodium chicken broth or bone broth; ¼ tsp dried basil; ¼ tsp dried rosemary; ½ cup milk of choice (almond milk, whole milk, etc.); 1 tbsp fresh parsley, chopped (for garnish)

Jump to Recipe·Print Recipe

Chicken Pot Pie Soup transforms the classic comfort food into a cozy, wholesome, and creamy bowl of goodness. With tender chicken, hearty vegetables, and a smooth potato base, this soup captures all the flavors of a traditional chicken pot pie—without the crust. Whether made in the Instant Pot, Crockpot, or on the stovetop, it’s the perfect dish for chilly days.

Why You’ll Love This Recipe

This soup is comfort food at its finest—rich, creamy, and filled with nutritious vegetables. It’s versatile enough for various dietary preferences, including dairy-free options, and can be made in different cooking methods to suit your schedule. Plus, it’s family-friendly, meal-prep approved, and ideal for leftovers. Chicken Pot Pie Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 thick 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 (to be blended later)
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley
3 cups low-sodium chicken broth or bone broth
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/2 cup milk of choice (almond milk, whole milk, etc.)
1 tablespoon fresh parsley, chopped (for garnish)

Directions

Instant Pot Method:

Set Instant Pot to sauté mode. Add olive oil and sear chicken breasts for 2 minutes on each side. Remove and set aside.
Add celery, carrots, onion, garlic, salt, pepper, dried parsley, basil, and rosemary. Sauté for 2 minutes, then stir in 2 cups of diced potatoes.
Place the seared chicken on top of the vegetables. Add the large potato quarters and pour in the broth.
Seal the lid and cook on High Pressure for 9 minutes. Let naturally release for 5 minutes, then manually release the remaining pressure.
Remove the chicken and large potato quarters. Blend the large potatoes with 1/2 cup of broth and milk until smooth.
Shred the chicken and return it to the pot along with the potato blend. Stir well until creamy. Garnish with chopped parsley and serve.

Servings and timing

This recipe makes 4 hearty servings and takes about 50 minutes total—20 minutes to prep and 30 minutes to cook in the Instant Pot.

Variations

Use rotisserie chicken or leftover cooked chicken to cut down on prep time.
Substitute sweet potatoes or cauliflower for a twist on the traditional flavor.
Add frozen peas or corn for extra color and sweetness.
Make it dairy-free by using almond milk or coconut milk.
For added richness, stir in a splash of cream or a dollop of sour cream before serving.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze the soup for up to 2 months—just thaw overnight in the fridge before reheating.

FAQs

Can I make this on the stovetop?

Yes, follow the same steps, using a large pot, and simmer until the chicken is cooked through (about 20–25 minutes).

Can I make this in a Crockpot?

Yes. Sauté vegetables first if desired, then cook on low for 6–7 hours or high for 3–4 hours. Add the blended potato mixture in the last 30 minutes.

Can I use pre-cooked chicken?

Absolutely. Add it in after the soup base has finished cooking and heat through.

What kind of potatoes work best?

Yukon Gold potatoes are ideal for their creamy texture, but russet potatoes can also be used.

Can I make it dairy-free?

Yes, use a plant-based milk like almond or oat milk. Skip the cream and use blended potatoes for creaminess.

Is this soup gluten-free?

Yes, as long as your broth and other ingredients are certified gluten-free.

Can I freeze this soup?

Yes, but it’s best to freeze before adding milk or cream. Add dairy when reheating.

What vegetables can I add?

Peas, corn, green beans, or mushrooms are all great additions.

How do I make it thicker?

Use less broth or add more blended potatoes to thicken the soup naturally.

Can I skip blending the potatoes?

You can, but blending adds a creamy, velvety texture that mimics pot pie filling.

Conclusion

Chicken Pot Pie Soup is the ultimate cold-weather comfort food—easy to make, nutritious, and rich with flavor. Whether you’re craving a cozy dinner or planning ahead for meal prep, this versatile soup is a delicious, hearty way to enjoy a comforting classic in a bowl.

Emma