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Chicken Pot Pie Soup

Chicken Pot Pie Soup

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Chicken Pot Pie Soup is the ultimate comfort food, combining all the classic flavors of a traditional chicken pot pie into a creamy, hearty soup that’s perfect for chilly evenings. This easy-to-make dish is not only satisfying but also healthy, packed with fresh vegetables and lean protein. Whether prepared in an instant pot, slow cooker, or on the stove, this recipe is sure to become a family favorite. Serve it hot with fresh bread or a simple salad for a complete meal that warms your soul.

Ingredients

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  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts
  • 1 cup celery (diced)
  • 1 cup carrot (cut in 1/4 inch thick small circles)
  • 1 cup onion (finely chopped)
  • 1/2 tablespoon garlic (finely minced)
  • 2 cups yukon gold potatoes (peeled + cut into 1 inch pieces)
  • 1 cup yukon gold potatoes (peeled + cut into quarters so that you can remove them at the end)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried parsley
  • 3 cups chicken broth (or bone broth – low sodium!)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1 tablespoon fresh parsley (for garnish)
  • 1/2 cup milk of choice (almond milk, whole milk, any milk will work)

Instructions

  1. Heat olive oil in your chosen cooking method (instant pot, crockpot, or stovetop).
  2. Sauté diced celery, carrots, and onion for about 5 minutes until soft.
  3. Add chicken breasts and seasonings (garlic, black pepper, salt, dried parsley, basil, rosemary). Stir well.
  4. Pour in chicken broth and add both types of Yukon gold potatoes; combine thoroughly.
  5. For cooking: secure lid and cook on high pressure in the instant pot for 10 minutes or set the crockpot on low for 6 hours (or high for 3). If using stovetop, simmer for about 30 minutes until chicken is cooked through.
  6. Shred chicken directly in the pot and stir in milk until blended.
  7. Serve hot and garnish with fresh parsley.

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