Description
Chicken Pot Pie Soup is a comforting, creamy, and hearty dish that captures the flavors of a traditional chicken pot pie—without the crust. Made with tender chicken, vegetables, and Yukon Gold potatoes, this soup is versatile, family-friendly, and can be made in the Instant Pot, Crockpot, or on the stovetop.
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)
Instructions
- 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 to the pot. 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 ½ 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.
Notes
- 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 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 fridge for up to 4 days. Reheat gently on the stove or in the microwave.
- Freeze the soup (without milk or cream) for up to 2 months—thaw overnight before reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (Instant Pot)
- Category: Soup, Main Course
- Method: Instant Pot, Stovetop, Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
