Chicken Pot Pie Soup

by Category: Soup

There’s nothing like a warm bowl of Chicken Pot Pie Soup to bring comfort to your day. This savory, hearty soup offers all the classic flavors of a chicken pot pie in a creamy, soup form. Made with tender chicken, hearty vegetables, and a rich, savory broth, this recipe is adaptable for Instant Pot, Crockpot, or stovetop preparation. This meal is ideal for any season and perfect for meal-prepping or sharing with family. Below, we’ll go over the ingredients, cooking instructions for each method, and helpful tips to ensure your soup is flawless every time.

Why You’ll Love This Chicken Pot Pie Soup

This Chicken Pot Pie Soup recipe combines classic comfort food flavors in a nutritious, hearty meal. This recipe has a perfect balance of protein, carbs, and healthy fats, making it ideal for any diet. Plus, it’s customizable – substitute ingredients as desired, and select from three different cooking methods to match your schedule. Whether you’re using the Instant Pot, Crockpot, or stovetop, this recipe is adaptable and accessible.

Ingredients for Chicken Pot Pie Soup

  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
  • 1 cup celery, diced
  • 1 cup carrots, sliced into 1/4-inch rounds
  • 1 cup onion, finely chopped
  • 1/2 tablespoon garlic, finely minced
  • 2 cups Yukon gold potatoes, peeled and diced into 1-inch pieces
  • 1 cup Yukon gold potatoes, peeled and quartered (for blending)
  • 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, or any milk you prefer)
  • 1 tablespoon fresh parsley, for garnish

Nutritional Benefits

Each serving provides around 380 calories with a balance of 40g of carbohydrates, 30g of protein, and 11g of fat, making it a nourishing option. It also offers essential nutrients like Vitamin A, Vitamin C, calcium, and iron.

Instructions for Instant Pot Chicken Pot Pie Soup

Step 1: Sauté the Chicken and Vegetables

  1. Set your Instant Pot to the sauté function and add olive oil.
  2. Lightly sear the chicken breasts on each side for about 2 minutes each. Remove the chicken from the pot and set aside.
  3. Add celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes or until the vegetables are tender and slightly translucent.

Step 2: Add the Potatoes and Broth

  1. Add the diced potatoes to the pot and give them a quick stir.
  2. Lay the chicken breasts on top of the vegetable mixture, followed by the quartered potatoes.
  3. Pour in the chicken broth, ensuring everything is well-submerged.

Step 3: Cook Under Pressure

  1. Set the Instant Pot to High Pressure and cook for 9 minutes. Once done, allow the pressure to naturally release for 5 minutes, then manually release the remaining pressure.

Step 4: Blend and Finalize

  1. Remove the chicken breasts and large potato quarters. Place the potato quarters in a blender with 1/2 cup of the soup broth and your choice of milk. Blend until smooth.
  2. Shred the chicken and return it to the pot. Add the blended mixture back into the pot and stir until smooth and creamy.
  3. Garnish with fresh parsley and serve hot.

Crockpot Chicken Pot Pie Soup Instructions

Step 1: Prep Ingredients on the Stove

  1. In a small skillet, heat olive oil over medium heat.
  2. Add celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes or until translucent. (This step is optional but enhances flavor.)

Step 2: Assemble in the Crockpot

  1. Layer the chicken breasts, sautéed vegetables, and diced potatoes in the Crockpot. Pour the chicken broth over the mixture, ensuring the ingredients are evenly spread.
  2. Cover and cook on low for 6 hours or until the potatoes and chicken are tender.

Step 3: Blend and Combine

  1. Remove the chicken breasts and large potato quarters. Place the potato quarters in a blender with 1/2 cup of the soup broth and milk of choice. Blend until smooth.
  2. Shred the chicken and return it to the pot. Stir in the blended mixture until the soup reaches a creamy, smooth consistency.
  3. Garnish with parsley and serve.

Stovetop Chicken Pot Pie Soup Instructions

Step 1: Sauté the Vegetables

  1. In a large pot, heat olive oil over medium heat.
  2. Add celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for about 2 minutes until slightly translucent.

Step 2: Add Chicken, Potatoes, and Broth

  1. Add the raw chicken breasts, diced potatoes, and chicken broth to the pot. Cover the pot and bring to a boil.
  2. Once boiling, reduce heat to a simmer and cook on medium heat for 30 minutes, stirring occasionally.

Step 3: Blend and Finish

  1. Remove the chicken breasts and large potato quarters. Place the potato quarters in a blender with 1/2 cup of broth and milk, blending until smooth.
  2. Shred the chicken and return it to the pot, along with the blended mixture. Stir well, allowing the soup to thicken to a creamy consistency.
  3. Garnish with parsley before serving.

Tips for Making the Best Chicken Pot Pie Soup

  • Use Cooked Chicken to Save Time: If you have leftover chicken or rotisserie chicken, this recipe can be even quicker. Substitute 2-3 cups of cooked, shredded chicken for raw chicken, reducing the Instant Pot cook time to 5 minutes and stovetop time to 20 minutes.
  • Microwave the Chicken Broth: Warming up the chicken broth before adding it can help reduce overall cook time, especially when using the Crockpot.
  • Blend for a Smoother Soup: Blending part of the potatoes with broth and milk helps give the soup its thick, creamy texture without heavy cream or extra butter.

Nutritional Information

Each serving of this delicious Chicken Pot Pie Soup (around 2 cups) contains:

  • Calories: 380 kcal
  • Carbohydrates: 40g
  • Protein: 30g
  • Fat: 11g
  • Fiber: 6g
  • Vitamin A: 5547 IU
  • Vitamin C: 42mg
  • Calcium: 96mg
  • Iron: 2mg

Serving and Storage Tips

This Chicken Pot Pie Soup is perfect for leftovers! Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. When reheating, add a little extra broth or milk if the soup thickens.

Enjoy your homemade Chicken Pot Pie Soup – a comforting, nutritious meal that’s as hearty as it is delicious. With options for the Instant Pot, Crockpot, and stovetop, it’s easier than ever to enjoy the flavors of chicken pot pie in a bowl!

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