If you love the comforting flavors of a classic chicken pot pie but crave something a bit heartier and spoon-friendly, then you are going to adore this Chicken Pot Pie Soup. It takes all the best parts of the traditional dish—the tender chicken, the creamy broth, and a medley of fresh vegetables—and transforms them into a cozy, soul-warming soup that’s perfect for any day of the year. Whether you’re using the Instant Pot, stovetop, or crockpot, this recipe promises a satisfying bowl that feels like a warm hug in every bite.

Chicken Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

This Chicken Pot Pie Soup recipe relies on simple, wholesome ingredients that you likely have on hand, each playing an important role in bringing texture, depth, and color to the dish. The secret to the soup’s rich flavor comes from the fresh herbs and the creamy blend of potatoes and milk, making each spoonful incredibly delicious.

Olive oil: Used to sauté the veggies and infuse the base with a rich, fruity aroma.
Boneless, skinless chicken breasts: The main protein, tender and shreddable for perfect texture.
Celery: Adds a subtle crunch and a fresh, herbal note.
Carrot: Offers sweetness and vibrant color to brighten the soup.
Onion: Provides savory depth and aroma when sautéed.
Garlic: Imparts subtle pungency and flavor complexity.
Yukon gold potatoes: Two types used—small cubes for texture, larger quarters for blending and creaminess.
Black pepper and salt: Season perfectly to enhance all flavors without overpowering.
Dried parsley, basil, and rosemary: These herbs bring a classic pot pie essence to the soup’s flavor profile.
Chicken broth (or bone broth): The flavorful liquid base that ties everything together.
Milk of choice: Adds creaminess; can be almond, whole, or whatever you prefer.
Fresh parsley: For garnish, adding a fresh pop of color and subtle herbal brightness just before serving.

How to Make Chicken Pot Pie Soup

Step 1: Sauté Your Aromatics and Veggies

Start by heating olive oil in your pot of choice. Add diced celery, carrots, chopped onions, minced garlic, salt, pepper, and dried herbs. Sautéing these ingredients gently softens them and releases their natural sweetness, creating a flavorful aromatic base that sets the stage for the soup.

Step 2: Cook the Chicken and Potatoes

Depending on your method—in the Instant Pot, crockpot, or stovetop—add your chicken breasts and both styles of potatoes. Pour in the chicken broth, which will infuse everything with savory goodness as it cooks. Cooking time varies with your chosen method, but in all cases, the chicken should become tender enough to shred easily, and the larger potatoes will be soft enough to puree later.

Step 3: Blend the Creamy Base

Once the chicken and potatoes are cooked, remove and set aside the chicken and the large potato quarters. Blend those larger potatoes with some of the broth and your milk of choice until smooth and velvety—this creates the luscious, creamy broth that really makes this Chicken Pot Pie Soup feel indulgent and rich without any heavy cream.

Step 4: Shred the Chicken and Combine

Shred the cooked chicken breasts into bite-sized pieces, then stir everything back into the pot with the blended creamy mixture. Give the soup a nice stir to combine all the flavors and textures evenly. By merging shredded chicken and velvety potatoes, you get that perfect cozy bite every time.

How to Serve Chicken Pot Pie Soup

Garnishes

Fresh parsley makes a simple yet elegant garnish that brightens this hearty soup with a pop of green and a fresh herbal note. If you want to mix things up, a sprinkle of sharp cheddar or crispy fried onions also pairs wonderfully with the creamy base.

Side Dishes

This soup shines on its own, but pairing it with a crisp side salad or warm crusty bread takes the meal to the next level. The bread is perfect for soaking up every last drop of that comforting broth—trust me, no one should miss out on that!

Creative Ways to Present

For a charming presentation when serving guests, ladle the soup into rustic bowls and top with a swirl of cream or a dash of smoked paprika. You can also serve it alongside mini puff pastry “pot pie lids” baked separately for a fun nod to the original dish.

Make Ahead and Storage

Storing Leftovers

Chicken Pot Pie Soup keeps wonderfully in the refrigerator for up to 4 days. Store it in an airtight container to preserve the fresh flavors and creamy texture. It’s the ideal make-ahead meal for busy weekdays!

Freezing

You can freeze this soup for up to 3 months, but keep in mind that the texture of the potatoes and milk may shift slightly. For best results, freeze before adding the milk, then stir it in freshly when reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. If the soup thickens too much, thin it out with a splash of extra chicken broth or milk to get that perfect creamy consistency back.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully; they’re juicier and add rich flavor. Just adjust cooking time to ensure they’re fully cooked and tender.

What if I don’t have an Instant Pot or crockpot?

No worries at all. This Chicken Pot Pie Soup can be perfectly made on the stovetop with just a large pot—just be sure to simmer gently and allow enough time for flavors to meld.

Is it possible to make this recipe dairy-free?

Yes! Using almond milk or any plant-based milk keeps it dairy-free without sacrificing creaminess. Just choose unsweetened varieties to avoid altering the savory flavor.

Can I add other vegetables to the soup?

Feel free to add peas, corn, or green beans for extra color and crunch. Just add them in towards the end of cooking so they stay vibrant and fresh.

How thick is the soup supposed to be?

This Chicken Pot Pie Soup should be creamy but not overly thick—think of the texture as a luxurious chowder that holds its shape on the spoon but still feels luscious and comforting.

Final Thoughts

This Chicken Pot Pie Soup is one of those magical recipes that feels like a warm, homemade hug in a bowl. It’s simple to make, wonderfully flavorful, and perfect for family dinners or cozy nights in. I can’t wait for you to try it and enjoy every comforting spoonful as much as I do!

Chicken Pot Pie Soup Recipe

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★★★★★

5.3 from 9 reviews

A comforting and hearty Chicken Pot Pie Soup that combines tender chicken, vegetables, and creamy potatoes for a deliciously satisfying meal. This recipe offers versatile cooking methods including Instant Pot, Crockpot, and stovetop, making it perfect for any kitchen setup. The soup is flavored with classic herbs and finished with a creamy blend of milk and potatoes to capture the essence of traditional pot pie in soup form.

Author: Elias
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Soup
Method: Instant Pot, Crockpot, Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Protein and Vegetables

2 tablespoons olive oil
1 lb boneless, skinless chicken breasts (about 2 larger breasts)
1 cup celery, diced
1 cup carrot, cut into 1/4 inch thick small circles
1 cup onion, finely chopped
1/2 tablespoon garlic, finely 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)

Seasonings and Broth

1/4 teaspoon black 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 of choice (almond milk, whole milk, etc.)

Instructions

Instant Pot Sauté: Set Instant Pot to regular sauté function. Heat olive oil, lightly sear chicken breasts about 2 minutes per side, then remove and set aside. Chicken will not be fully cooked at this point.
Sauté Vegetables: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, dried basil, and dried rosemary. Sauté for 2 minutes until vegetables are slightly translucent. Stir in the smaller cut potatoes.
Add Chicken and Large Potatoes: Lay seared chicken breasts over vegetable and small potato mixture. Top with the large potato quarters. Pour in chicken broth.
Pressure Cook: Seal the Instant Pot and cook on High Pressure for 9 minutes. Allow natural pressure release for 5 minutes, then manually release remaining pressure.
Remove and Blend: Remove large potato pieces and chicken breasts from the pot. Place the large potato quarters, milk, and 1/2 cup broth from the pot into a blender and blend until smooth. Return this mixture to the pot.
Shred Chicken: Shred the chicken on a cutting board and add it back into the pot. Stir well to combine until the soup is smooth and creamy.
Garnish and Serve: Garnish with fresh parsley and serve hot for a comforting meal.
Crockpot Option – Sauté Vegetables: Heat olive oil in a pan on the stove and sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, and dried basil for 2 minutes until translucent. This step is optional but recommended.
Crockpot Assembly and Cook: Layer raw chicken, sautéed vegetables, and potatoes in the crockpot. Add chicken broth, cover, and cook on low for 6 hours.
Crockpot Finish: Remove large potato pieces and chicken breasts. Blend large potatoes, milk, and 1/2 cup broth until smooth, then add back to the pot. Shred chicken, add back, and stir everything together well. Garnish and serve.
Stovetop Sauté: Heat olive oil in a large pot and sauté celery, carrot, onion, garlic, salt, pepper, dried parsley, dried basil, and dried rosemary for 2 minutes until vegetables are slightly translucent.
Add and Simmer: Add raw chicken breasts, all potatoes, and chicken broth. Cover and bring to a boil. Reduce heat to medium and simmer for 30 minutes, stirring occasionally.
Stovetop Finish: Remove large potato pieces and chicken breasts. Blend large potatoes, milk, and 1/2 cup broth until smooth and add back to the pot. Shred chicken, add back into the soup, stir well, garnish with parsley, and serve.

Notes

Using low sodium broth helps control salt content for a healthier option.
Sautéing vegetables before slow cooking or simmering enhances their flavor but can be skipped if short on time.
The large potato quarters are removed and blended to create a creamy texture without needing flour or cream.
This recipe is adaptable to any milk choice including dairy-free alternatives like almond or oat milk.
For thicker soup, use less broth or reduce cooking liquid before blending.
Ensure the chicken is fully cooked by checking that internal temperature reaches 165°F (74°C).
Garnish with fresh parsley for color and fresh herb flavor.
This soup freezes well; store in airtight containers for up to 3 months.

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 4g
Sodium: 400mg
Fat: 7g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 27g
Cholesterol: 65mg

Keywords: Chicken pot pie soup, creamy chicken soup, comfort food soup, Instant Pot chicken soup, crockpot chicken soup, stovetop chicken soup, healthy chicken soup, hearty soup recipe