Chicken Pot Pie Soup is a warm, soothing dish that captures the essence of homemade flavors in each comforting spoonful. As the leaves change color and the air turns crisp, there’s nothing quite like a hearty soup to chase away the chill of fall or winter. The creamy texture of the soup, paired with tender chicken and vegetables, transports you back to the cozy kitchens of your childhood, where love and warmth filled the air with delightful aromas.
Why We Love This Chicken Pot Pie Soup Recipe
The charm of Chicken Pot Pie Soup lies in its heartiness and simplicity. It brings together the familiar flavors of a traditional pot pie but in a comforting soup form. You can savor all the goodness of chicken, vegetables, and creamy broth without the fuss of making a crust. It’s the perfect dish for busy weeknights when you still want a meal that feels special.
Another reason this recipe is a household favorite is its adaptability. Using an Instant Pot cuts down cooking time significantly, while the slow cooker allows for a hands-off approach. It’s a reliable recipe whether you’re in a hurry or looking to prepare a meal in advance. Plus, with the option to blend some of the potatoes, you can achieve an incredibly creamy soup without excessive cream or calories.
Every bowl is a celebration of flavors, with tender chicken, savory herbs, and fresh vegetables dancing in creamy goodness. It’s delightful garnished with fresh parsley, reminding you that homemade doesn’t have to be complicated—it’s all about love and care, which is what we pour into this delicious bowl of soup.
Ingredients for Chicken Pot Pie Soup
To make this fantastic Chicken Pot Pie Soup, gather the following ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (or thighs or rotisserie chicken)
- 2 cups Yukon Gold potatoes, diced
- 2 Yukon Gold potatoes, quartered (for blending)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup almond milk (or coconut milk or regular milk)
- 1 teaspoon dried parsley (or fresh parsley, chopped)
- 1 teaspoon dried basil
- 1/2 teaspoon rosemary (fresh or dried)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup peas or corn (optional, frozen)
- Fresh parsley (for garnish)
These ingredients combine to create a nourishing, flavorful dish that is both satisfying and warming. Each component plays a crucial role in delivering the distinctive taste of classic chicken pot pie, now transformed into a delightful soup.
How to Make Chicken Pot Pie Soup
Making Chicken Pot Pie Soup is straightforward and rewarding! Here’s how you can prepare this delicious dish using three different methods.
Instant Pot Method
- Begin by setting your Instant Pot to the sauté function. Add 1 tablespoon of olive oil and allow it to heat.
- Sear the chicken breasts for about 2 minutes on each side until they are golden brown. Once done, remove them from the pot and set them aside.
- Sauté the chopped celery, carrots, diced onion, minced garlic, and your herbs (parsley, basil, rosemary) in the pot for about 3-4 minutes until they become fragrant and soft.
- Add the diced potatoes to the mix, stirring to combine everything well.
- Place the seared chicken back on top of the vegetables and add the quartered potatoes for blending. Pour the chicken broth over all the ingredients.
- Close the lid and cook on high pressure for 9 minutes. After the time is up, perform a natural release for 5 minutes, then do a quick release to release any remaining pressure.
- Remove the chicken and the large potato pieces from the pot. Blend the quartered potatoes with 1 cup of almond milk and 1/2 cup of the broth until smooth, creating a creamy base for your soup.
- Shred the chicken and return it, along with the blended potato mixture, back to the pot. Stir everything together, adjust salt and pepper to taste, and it’s ready to garnish and serve!
Crockpot Method
- Start by sautéing celery, carrots, onion, garlic, and herbs in a pan over medium heat for about 5 minutes to enhance their flavors.
- In your crockpot, add the sautéed vegetables, raw chicken, diced potatoes, and chicken broth.
- Cover and set your slow cooker on low for about 6 hours, allowing the flavors to meld beautifully.
- Once cooked, remove the chicken and large potato pieces. Blend the potatoes with almond milk and a bit of broth until smooth.
- Shred the chicken, reintroduce it to the pot with the blended mixture, and stir everything together. Your soup is ready to garnish and serve.
Stovetop Method
- In a large pot, heat olive oil over medium heat. Sauté the celery, carrots, onion, garlic, and your spices for about 5 minutes until fragrant.
- Add the chicken, diced potatoes, and chicken broth, bringing everything to a boil.
- Once boiling, reduce the heat and simmer for about 30 minutes, allowing the chicken to cook through and the potatoes to soften.
- Remove the chicken and large potato pieces. Blend the potatoes with almond milk and half a cup of broth for a creamy texture.
- Shred the chicken, add it back into the pot with the blended ingredients, stir, and your delicious soup is ready to enjoy.
How to Serve Chicken Pot Pie Soup
Serving Chicken Pot Pie Soup is an opportunity to let creativity shine. Ladle the soup into warm bowls for the ultimate comfort experience. Consider garnishing each bowl with freshly chopped parsley, which adds a splash of color and freshness.
Pair your soup with crusty bread or soft biscuits for dipping, enhancing the meal’s charm. This soup is so hearty that it can serve as a standalone dish, but it invites sidekick options like a fresh garden salad or roasted vegetables to balance your meal.
Being able to enjoy this dish either on your cozy couch while watching a movie or at a family dinner table makes it versatile, accommodating different dining styles.
Expert Tips for Chicken Pot Pie Soup
To ensure your Chicken Pot Pie Soup turns out perfect every time, consider these expert tips:
- Choose your chicken type wisely: Boneless, skinless chicken breasts are a classic choice, but thighs add extra flavor. Alternatively, leftover rotisserie chicken saves time and adds a delicious depth to the soup.
- Blend for creaminess: Don’t skip blending the potatoes! This is key to achieving that desired creamy texture without adding unnecessary ingredients. Adjust the amount of milk based on how creamy you want your soup.
- Herb freshness: While dried herbs work perfectly, using fresh herbs will elevate the flavor profile of your soup. Don’t hesitate to experiment with different herbs based on your taste preferences!
- Make it ahead: If you’re planning for busy days, prepare your soup in advance! It stores well, and the flavors deepen after resting in the refrigerator overnight.
How to Store Chicken Pot Pie Soup
Properly storing Chicken Pot Pie Soup is essential to maintain its flavor and freshness. Allow the soup to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days, making it a fantastic option for meal prep.
If you’re looking to enjoy this delightful soup later, consider freezing it. Portion the soup into freezer-safe containers, leaving some space at the top for expansion. When stored this way, it will maintain its flavors for up to three months. To reheat, thaw overnight in the refrigerator and warm on the stove or in the microwave until heated through.
Variations of Chicken Pot Pie Soup
While the classic Chicken Pot Pie Soup recipe is delectable, feel free to play around with variations to personalize it for your tastes:
- Add more veggies: Consider throwing in some spinach, sweet potatoes, or green beans for extra nutrition and flavor. Increasing vegetable content makes the soup even heartier.
- Make it spicy: If you enjoy a kick, add a sprinkle of red pepper flakes or cubed jalapeños for some heat.
- Herb swaps: Customize the flavor profile by experimenting with herbs. Thyme, dill, and oregano all make fantastic substitutes or additions to the classic herb blend.
- Different proteins: For a twist, try this recipe with turkey or even plant-based proteins for a vegetarian version. This flexibility ensures that everyone can enjoy their own version of Chicken Pot Pie Soup.
FAQs About Chicken Pot Pie Soup
What makes Chicken Pot Pie Soup different from regular chicken soup?
Chicken Pot Pie Soup is uniquely creamy and has a distinct flavor profile due to the blend of herbs and the addition of potatoes, which create a base that mimics the pie’s comforting filling.
Can I use frozen vegetables in this recipe?
Absolutely! Frozen vegetables can be a convenient and time-saving option. Just make sure to adjust cooking times slightly as they might not need as long to cook through.
Is Chicken Pot Pie Soup healthy?
This soup can be quite healthy, especially when utilizing lean chicken, fresh vegetables, and limiting cream. The mashed potatoes give you a creamy texture without excessive calories. Adjust ingredients according to your dietary preferences for an even healthier option.
Chicken Pot Pie Soup
Equipment
- Instant Pot
- Crockpot
- Pot
Ingredients
- 1 tablespoon Olive Oil
- 1 pound Boneless, Skinless Chicken Breasts (or thighs or rotisserie chicken)
- 2 cups Yukon Gold Potatoes diced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 medium Onion diced
- 3 cloves Garlic minced
- 6 cups Chicken Broth
- 1 cup Almond Milk (or coconut milk or regular milk)
- 1 teaspoon Dried Parsley (or fresh parsley, chopped)
- 1 teaspoon Dried Basil
- 0.5 teaspoon Rosemary (fresh or dried)
- 1 teaspoon Salt adjust to taste
- 0.5 teaspoon Black Pepper
- 1 cup Peas or Corn optional, frozen
Instructions
- Instant Pot Method: Set the Instant Pot to the sauté function. Add olive oil and sear chicken breasts for about 2 minutes on each side. Remove chicken and set aside.
- Sauté celery, carrots, onion, garlic, and herbs in the pot for about 3-4 minutes until fragrant.
- Add diced potatoes, seared chicken, and broth. Close the lid and cook on high pressure for 9 minutes. Perform a natural release for 5 minutes, then a quick release.
- Remove chicken and quartered potatoes. Blend the quartered potatoes with almond milk until smooth. Shred the chicken and return it along with the blended mixture to the pot. Stir and serve.
- Crockpot Method: Sauté vegetables in a pan for 5 minutes. Add sautéed vegetables, raw chicken, diced potatoes, and broth to the crockpot. Cook on low for 6 hours. Blend potatoes and return to pot with shredded chicken.
- Stovetop Method: Heat olive oil in a large pot. Sauté vegetables and spices for 5 minutes. Add chicken, potatoes, and broth. Boil, then simmer for 30 minutes. Blend potatoes, return to pot with shredded chicken, stir, and serve.
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