Chicken Pot Pie Soup Recipe | Easy, Comforting & Delicious

Chicken Pot Pie Soup Recipe | Easy, Comforting & Delicious brings 2 tablespoons olive oil and 1 lb boneless, skinless chicken breasts (about 2 large breasts) together in a practical recipe for home cooks. The complete quantities and tested method remain in the recipe card below.

Read the short preparation notes, then use the card as the authoritative guide for timing, temperature and doneness.

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Quick answer: Set the Instant Pot to sauté mode and heat the olive oil. Lightly sear the chicken breasts for about 2 minutes on each side. Remove and set aside.

Chicken Pot Pie Soup Recipe | Easy, Comforting & Delicious

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• Author: Jannet Lisa

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Description

Welcome to this delightful Chicken Pot Pie Soup recipe! Whether you’re using an Instant Pot, Crockpot, or stovetop, this dish is a cozy, easy-to-make meal that’s perfect for chilly days. Packed with chicken, hearty vegetables, and creamy potatoes, this soup is a lighter spin on the classic chicken pot pie but still delivers all the comfort and flavors you crave. Let’s dive into making this wonderful Chicken Pot Pie Soup recipe!

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Ingredients

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• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts (about 2 large breasts)
• 1 cup celery, diced
• 1 cup carrots, sliced into ¼-inch thick circles
• 1 cup onion, finely chopped
• ½ tablespoon garlic, minced
• 2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces
• 1 cup Yukon gold potatoes, peeled and quartered (for blending)
• ¼ teaspoon pepper
• ¼ teaspoon salt
• ¼ teaspoon dried parsley
• 3 cups chicken broth (or low-sodium bone broth)
• ¼ teaspoon dried basil
• ¼ teaspoon dried rosemary
• 1 tablespoon fresh parsley (for garnish)
• ½ cup milk of your choice (almond, whole, etc.)

Optional substitutions:

• Replace chicken breasts with thighs for a richer flavor.
• Substitute milk with a dairy-free option like almond or coconut milk to make this dish dairy-free.

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Instructions

Step 1: Set the Instant Pot to sauté mode and heat the olive oil. Lightly sear the chicken breasts for about 2 minutes on each side. Remove and set aside.

Step 2: Add celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes until slightly translucent.

Step 3: Stir in the small potato pieces and place the chicken breasts on top. Add the large potato quarters and pour in the chicken broth.

Step 4: Seal the Instant Pot and cook on high pressure for 9 minutes. After cooking, let it naturally release for 5 minutes, then manually release the remaining pressure.

Step 5: Remove the chicken and large potato pieces. Blend the large potatoes with ½ cup of broth and the milk until smooth. Shred the chicken and return both the potato mixture and chicken to the pot. Stir and serve.

Crockpot Instructions:

Step 1: In a skillet, heat olive oil and sauté the celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes.

Step 2: Layer raw chicken, sautéed vegetables, and potatoes in the Crockpot. Pour in the chicken broth, cover, and cook on low for 6 hours.

Step 3: After cooking, remove the chicken and large potato pieces. Blend the large potatoes with broth and milk until smooth.

Step 4: Shred the chicken and return to the Crockpot with the potato mixture. Stir everything together and serve.

Stovetop Instructions:

Step 1: Heat olive oil in a large pot and sauté celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes.

Step 2: Add the chicken, potatoes, and broth. Bring to a boil, then reduce heat to a simmer and cook for 30 minutes, stirring occasionally.

Step 3: Remove the chicken and large potato pieces. Blend the large potatoes with broth and milk until smooth.

Step 4: Shred the chicken, return it to the pot, and mix everything together. Serve hot with a parsley garnish.

Notes

• Use fresh herbs: Fresh parsley and rosemary can enhance the flavor and aroma of this dish.
• Blend smoothly: Make sure the large potatoes blend into a smooth, creamy mixture for the best texture.
• Adjust consistency: If you prefer a thicker soup, reduce the broth or add a slurry of flour and water.

Why This Recipe Works

• The recipe card keeps every ingredient amount and timing detail in one place.
• The method uses a clear cooking order, which helps the components finish together.
• The recipe includes a concrete readiness cue: Heat olive oil in a large pot and sauté celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes. Add the chicken, potatoes, and broth. Bring to a boil, then reduce heat to a simmer and cook for 30 minutes, stirring occasionally. Remove the chicken and large potato pieces. Blend the large potatoes with broth and milk until smooth. Shred the chicken, return it to the pot, and mix everything together. Serve hot with a parsley garnish.

Practical Tips

• Measure and prepare all ingredients before starting the first cooking step.
• Keep pieces consistent in size where the recipe calls for chopping or slicing.
• Use the visual and temperature cues in the recipe card instead of relying only on the clock.

Serving and Variations

Serve the dish in the form shown in the recipe card. For a variation, adjust only optional garnish or serving choices; keep the core ingredient quantities unchanged.

Storage

Cool leftovers promptly, transfer them to a covered container and refrigerate. Reheat only the portion you need until hot throughout, following any more specific recipe-card guidance.

Frequently Asked Questions

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Recipe author: Jannet Lisa