Introduction
Cozy, creamy, and absolutely delightful, this Chicken Pot Pie Soup quickly became a family favorite in our household. The balance of tender chicken, hearty vegetables, and rich, velvety broth makes it a crowd-pleaser on chilly evenings. Whether cooked in an Instant Pot, crockpot, or stovetop, this recipe is incredibly versatile, perfect for busy weeknights or leisurely weekends. The best part? It’s as healthy as it is comforting!
Ingredients
- Protein & Dairy:
- 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
- 1/2 cup milk of choice (almond milk, whole milk, etc.)
- Vegetables:
- 1 cup celery, diced
- 1 cup carrots, cut into 1/4-inch-thick circles
- 1 cup onion, finely chopped
- 2 cups Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup Yukon Gold potatoes, peeled and cut into quarters
- Seasonings:
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1 tablespoon fresh parsley (for garnish)
- Broth & Cooking Oil:
- 3 cups chicken broth or low-sodium bone broth
- 2 tablespoons olive oil
Instructions
Instant Pot Instructions
- Sear the Chicken: Set the Instant Pot to sauté mode. Add olive oil and sear chicken breasts for 2 minutes per side. Remove and set aside (chicken will not be fully cooked).
- Cook the Vegetables: Sauté celery, carrots, onion, garlic, and seasonings (salt, pepper, parsley, basil, and rosemary) for 2 minutes until slightly translucent. Add the small diced potatoes.
- Assemble the Ingredients: Layer chicken breasts on top of the vegetables and small potatoes. Place large potato quarters on top and pour in chicken broth.
- Pressure Cook: Cook on High Pressure for 9 minutes. Allow natural pressure release for 5 minutes, then manually release the remaining pressure.
- Blend the Soup Base: Remove large potato pieces and chicken. Blend large potato quarters, milk, and 1/2 cup broth until smooth. Return to the pot.
- Shred and Combine: Shred the chicken, add it back to the pot, and stir until combined. Garnish with parsley before serving.
Crockpot Instructions
- Heat olive oil in a pan and sauté celery, carrots, onion, garlic, and seasonings (optional but recommended).
- Layer raw chicken, vegetables, and potatoes in the crockpot. Pour in chicken broth.
- Cook on low for 6 hours. Remove large potato pieces and chicken.
- Blend large potato quarters, milk, and 1/2 cup broth until smooth. Return to the pot.
- Shred the chicken, add it back, and stir everything until combined. Garnish with parsley and serve.
Stovetop Instructions
- Heat olive oil in a large pot. Sauté celery, carrots, onion, garlic, and seasonings for 2 minutes.
- Add raw chicken, potatoes, and chicken broth. Bring to a boil, then reduce to a simmer for 30 minutes. Stir occasionally.
- Remove large potato pieces and chicken. Blend large potato quarters, milk, and 1/2 cup broth until smooth. Return to the pot.
- Shred the chicken, add it back, and stir until combined. Garnish with parsley before serving.
Nutrition Facts
- Serving Size: 1 bowl (1/4 recipe)
- Calories: 320 kcal
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Cholesterol: 75 mg
- Sodium: 470 mg
- Carbohydrates: 28 g
- Fiber: 4 g
- Sugar: 3 g
- Protein: 28 g
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes (varies by method)
- Total Time: 50 minutes
How to Serve
- Classic Style: Ladle soup into bowls and top with fresh parsley.
- With Bread: Serve with crusty bread or buttery biscuits for dipping.
- Garnishes: Sprinkle with shredded cheese or crumbled bacon for extra flavor.
- Kid-Friendly Option: Pair with crackers or breadsticks.
Additional Tips
- Use a mix of milk and heavy cream for an extra creamy consistency.
- Sauté the vegetables until slightly caramelized for enhanced flavor.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- Blend all the potatoes for a thicker soup, or keep some chunky for texture.
- Don’t skip the garnishes; fresh parsley and cracked pepper elevate the dish.
Recipe Variations
- Turkey Pot Pie Soup: Replace chicken with leftover cooked turkey.
- Seafood Twist: Add cooked shrimp or crab meat for a coastal vibe.
- Spicy Kick: Incorporate red pepper flakes or diced jalapeños.
- Dairy-Free Option: Use unsweetened almond milk and skip the butter.
- Low-Carb Version: Substitute potatoes with cauliflower florets.
Serving Suggestions
- Pair with a side salad for a well-rounded meal.
- Serve in a bread bowl for an indulgent twist.
- Accompany with garlic knots or cheese twists for a comforting side.
- Top with shredded cheddar or Parmesan for added richness.
- Enjoy with a glass of white wine or sparkling water.
Freezing and Storage
- Freezing: Allow the soup to cool completely. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Refrigeration: Keep leftovers in the fridge for up to 4 days in an airtight container.
- Reheating: Warm gently on the stovetop or microwave, adding a splash of milk or broth to maintain creaminess.
FAQ Section
- Can I use pre-cooked chicken?
Yes, shred pre-cooked chicken and add it during the final steps. - Can I make this soup gluten-free?
Ensure the broth is gluten-free, and the recipe will naturally be gluten-free. - What can I substitute for potatoes?
Cauliflower or sweet potatoes are excellent alternatives. - Can I use frozen vegetables?
Yes, frozen carrots, peas, or corn can be added without thawing. - How do I thicken the soup further?
Blend additional potatoes or add a cornstarch slurry. - Is this recipe keto-friendly?
Use cauliflower instead of potatoes and unsweetened almond milk. - Can I add other herbs?
Fresh thyme or dill can enhance the flavor profile. - What type of chicken works best?
Boneless, skinless chicken breasts or thighs work equally well. - Can I make this soup spicy?
Yes, add cayenne pepper or a dash of hot sauce. - How do I store leftover soup?
Store in an airtight container in the fridge for up to 4 days.
Conclusion
Creamy, flavorful, and brimming with hearty ingredients, this Chicken Pot Pie Soup is a comforting meal the entire family will love. Its versatility allows you to prepare it in various ways, catering to your schedule and dietary preferences. Whether you’re craving a quick Instant Pot dinner or a slow-cooked crockpot masterpiece, this recipe will warm your soul and delight your taste buds. Give it a try today and savor the comfort of a pot pie in soup form!