Chicken Pot Pie Soup Recipe

If you’ve been craving a warm, comforting dish that combines the creamy goodness of pot pie with the hearty satisfaction of soup, you’re in for a treat. This Chicken Pot Pie Soup is pure comfort in a bowl, boasting tender chicken, vibrant veggies, and a velvety, flavorful broth that feels like a cozy hug on a chilly day. It’s one of those recipes that feels luxurious but is actually easy to make, perfect for when you want a homemade meal without the fuss. Trust me, once you try this Chicken Pot Pie Soup, it’s going to become your go-to for easy weeknight dinners or anytime you need a little kitchen joy.

Ingredients You’ll Need

To make this Chicken Pot Pie Soup, you’ll want simple, fresh ingredients that work together to create layers of flavor, texture, and color. Each component adds something special, whether it’s the tender bite of chicken, the sweetness of carrots, or the creamy silkiness from the blended potatoes and milk.

• Olive oil: Adds a subtle fruity richness and helps sauté your veggies to perfection.
• Boneless, skinless chicken breasts: The star protein of the dish, cooked until tender and shredded for that perfect bite.
• Celery: Brings a refreshing crunch and a mild, aromatic flavor.
• Carrots: Adds natural sweetness and vibrant color to brighten the soup.
• Onion: Provides a savory base and depth of flavor when sautéed.
• Garlic: Gives a fragrant punch that elevates just about every bite.
• Yukon Gold potatoes: Two types here—small pieces for texture and larger quarters to blend into a creamy base.
• Black pepper and salt: Essential for seasoning and enhancing all the dish’s flavors.
• Dried parsley, basil, and rosemary: These herbs add an earthy, herbaceous warmth that makes the soup feel like pot pie in a bowl.
• Chicken broth (or bone broth): The foundation of the soup’s liquid, rich and nourishing with a deep savory taste.
• Milk of choice: Adds creaminess and smoothness without heaviness; use whatever you prefer from almond to whole milk.
• Fresh parsley: For a lovely fresh garnish that brightens the final presentation and flavor.

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Vegetables and Lightly Cook the Chicken

Start by warming olive oil in your cooking vessel, whether that’s an Instant Pot, stove, or crockpot setup. Lightly sear the chicken breasts just until they get a little color on the outside; they don’t need to be cooked through yet. Then, toss in the celery, carrots, onion, garlic, and herbs to sauté until they’re just starting to become translucent and aromatic. This step builds your soup’s flavor foundation.

Step 2: Add Potatoes and Broth, Cook Until Chicken Is Tender

Next, add both the small cut Yukon Gold potatoes and the larger quartered potatoes. Layer your chicken breasts on top, pour in the chicken broth, and let everything cook. If using an Instant Pot, set to high pressure for 9 minutes with a 5-minute natural release. For crockpots, cook on low for 6 hours. On the stove, simmer gently for 30 minutes. This is where the flavors meld and the chicken becomes tender enough to shred.

Step 3: Blend the Larger Potatoes for Creaminess

Once the chicken and potatoes have cooked, remove the large potato pieces and chicken breasts. Toss the big potatoes into a blender with some milk and a bit of the broth from the pot until silky smooth. Pour this creamy puree back into the soup pot—it’s what gives your Chicken Pot Pie Soup its signature luscious, velvety texture without relying on heavy cream.

Step 4: Shred the Chicken and Combine

Use forks to shred the cooked chicken breasts into tender, bite-sized pieces, then stir them back into the soup. Give everything a good stir to combine all those delicious layers of flavor and textures beautifully. This step is really satisfying because your soup starts looking just like the pot pie you know and love, but all in a spoon-friendly form.

How to Serve Chicken Pot Pie Soup

Garnishes

Fresh parsley sprinkled on top always brightens up the bowl with color and a light herbal note. You could also add a few cracked black peppercorns for a mild spicy kick or even a swirl of cream or yogurt for an extra touch of indulgence. These simple garnishes take the soup from comforting to downright restaurant-worthy.

Side Dishes

Since this Chicken Pot Pie Soup is quite hearty and satisfying on its own, pair it with a crisp green salad for a refreshing contrast or a slice of crusty bread for dipping. Garlic bread or a warm biscuit complements the creamy soup beautifully, soaking up every last bit of goodness.

Creative Ways to Present

For a fun twist, serve the soup inside edible bread bowls made from hollowed-out rolls or small round loaves. You can also top each serving with homemade puff pastry squares that mimic classic pot pie crust, adding a fun texture and playful presentation. Presentation like this can make a weeknight dinner feel like a special occasion!

Make Ahead and Storage

Storing Leftovers

Chicken Pot Pie Soup keeps beautifully in the refrigerator and can be stored in an airtight container for up to 3 days. The flavors actually deepen overnight, making it a fantastic option for make-ahead meals that taste even better the next day.

Freezing

If you want to save some for later, feel free to freeze this soup. Remove any fresh herb garnishes first, then transfer the soup to a freezer-safe container, leaving some space at the top for expansion. It will last in the freezer for 2 to 3 months, perfect for when you need a quick comfort food fix.

Reheating

To reheat, thaw frozen soup in the refrigerator overnight if possible, then warm gently on the stove over medium-low heat. Stir occasionally for an even heat and add a little extra broth or milk if it feels too thick. Reheating slowly keeps that luscious texture intact, so you get the best experience every time.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add a bit more richness and stay juicy, making your Chicken Pot Pie Soup even more flavorful. Just adjust cooking time slightly if needed.

What kind of milk works best in this soup?

You can use any milk you have on hand—whole milk, almond milk, oat milk, or even a dairy-free alternative. The milk just adds creaminess, so choose what suits your taste and dietary needs.

Can I make this soup without a blender?

Yes! You can mash the larger potatoes directly in the pot using a potato masher for a chunkier texture. It won’t be as silky smooth but will still taste delicious and comforting.

Is this soup suitable for freezing and thawing?

This Chicken Pot Pie Soup freezes wonderfully and tastes just as good once thawed. Just remember to store it in airtight containers and reheat gently to preserve the texture.

How can I make this soup thicker or thinner?

For a thicker soup, blend in a bit more of the potatoes or add a small slurry of cornstarch and water during cooking. To thin it out, simply stir in a little more broth or milk until you reach your desired consistency.

Final Thoughts

This Chicken Pot Pie Soup is one of those magical recipes that feels like a warm embrace from your kitchen. It’s cozy, creamy, and full of heartwarming flavor — the kind of dish you want to share with family and friends on chilly evenings or whenever you need a little comfort. Give it a try, and I promise it will quickly become a cherished favorite in your recipe rotation. Happy cooking!

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