Chicken Pot Pie Soup

If you’re looking for a cozy dish to warm your heart and home, Chicken Pot Pie Soup is the answer! This delightful soup combines all the classic flavors of chicken pot pie but in a comforting, hearty bowl of goodness. It’s perfect for busy weeknights when you need something quick and satisfying or for family gatherings where everyone can enjoy a taste of nostalgia.

What makes this recipe so special is how easily it comes together, whether you’re using an Instant Pot, a slow cooker, or just your trusty stovetop. It’s healthy, delicious, and packed with wholesome ingredients that you probably already have in your kitchen. Trust me; once you try this Chicken Pot Pie Soup, it will become a beloved staple in your home!

Why You’ll Love This Recipe

• Quick to Prepare: With just 20 minutes of prep time, you can have this soup simmering on the stove or cooking away in your Instant Pot.
• Family-Friendly Appeal: Packed with tender chicken and veggies, this dish is sure to please picky eaters of all ages.
• Make-Ahead Convenience: This soup stores well in the fridge or freezer, making it ideal for meal prep or last-minute dinners.
• Delicious Flavor: Each spoonful is filled with savory spices and creamy goodness that will make you feel like you’re wrapped in a warm blanket.
• Healthy Comfort Food: Enjoy the rich flavors without the guilt—this recipe keeps things light and nutritious!

Ingredients You’ll Need

Making Chicken Pot Pie Soup requires simple, wholesome ingredients that come together beautifully. Here’s what you’ll need:

For the Soup Base

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
• 1 cup celery (diced)
• 1 cup carrot (cut into 1/4 inch thick small circles)
• 1 cup onion (finely chopped)
• 1/2 tablespoon garlic (finely minced)

For the Creamy Texture

• 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)

Seasonings

• 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

Finishing Touches

• 1 tablespoon fresh parsley (for garnish)
• 1/2 cup milk of choice (almond milk, whole milk, any milk will work)

Variations

One of the best parts about Chicken Pot Pie Soup is its flexibility! Here are some fun ideas to mix things up:

• Swap the protein: Use diced turkey or cooked rotisserie chicken if you want to save time.
• Add more veggies: Toss in peas, corn, or green beans for extra color and nutrition.
• Make it spicy: Add a pinch of red pepper flakes or some diced jalapeños for a kick!
• Thicken it up: For a creamier texture, stir in some gluten-free flour or cornstarch mixed with water towards the end.

How to Make Chicken Pot Pie Soup

Step 1: Sauté the Vegetables

Start by heating olive oil in your pot over medium heat. Once hot, add the chopped onion and sauté until it’s translucent—this step enhances sweetness and flavor. After about 3-5 minutes, toss in the celery and carrots, cooking until they’re slightly tender.

Step 2: Brown the Chicken

Now it’s time to add your chicken breasts! Nestle them into the pot among the veggies and let them brown on both sides for about 5 minutes. Browning helps develop deeper flavors that make your soup even more delicious.

Step 3: Add Remaining Ingredients

Pour in your diced yukon gold potatoes along with chicken broth and all those lovely seasonings—salt, pepper, parsley, basil, and rosemary. These herbs bring warmth and depth to our Chicken Pot Pie Soup.

Step 4: Cook Until Perfectly Tender

Cover your pot and let everything cook for about 25 minutes until the chicken is cooked through. If you’re using an Instant Pot, set it to high pressure for 10 minutes; if you’re using a crockpot, let it simmer on low for about 6 hours.

Step 5: Final Touches

Once cooked, carefully remove the chicken breasts from the pot. Shred them with two forks before returning them to the soup. Stir in your milk of choice for that creamy finish. Taste and adjust seasonings as needed!

Step 6: Serve & Enjoy!

Ladle generous servings into bowls and top with freshly chopped parsley. Your Chicken Pot Pie Soup is ready! Enjoy it with crusty bread or crackers for that classic comfort food experience.

Pro Tips for Making Chicken Pot Pie Soup

Creating the perfect Chicken Pot Pie Soup is all about attention to detail! Here are some pro tips to elevate your soup game.

• Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor profile of your soup, providing a bright and vibrant taste that frozen or canned alternatives can’t match.
• Sear the Chicken: Searing the chicken breasts before adding them to the soup creates a rich, savory base that adds depth to your dish. It also locks in moisture, making each bite tender and juicy.
• Adjust Thickness: If you prefer a thicker soup, consider blending a portion of the potatoes or adding a cornstarch slurry. This will give you that hearty, creamy texture reminiscent of traditional pot pie filling.
• Customize Your Veggies: Feel free to swap out or add different vegetables like peas or green beans based on your family’s preferences or what’s in season. This flexibility can lead to delightful variations!
• Let it Rest: Allowing the soup to sit for a few minutes after cooking lets the flavors meld together beautifully, resulting in a more delicious final product.

How to Serve Chicken Pot Pie Soup

Presentation can make all the difference when serving your Chicken Pot Pie Soup! Here are some delightful ways to serve this comforting dish.

Garnishes

• Fresh parsley: A sprinkle of freshly chopped parsley adds a pop of color and freshness that brightens up your soup.
• Cracked black pepper: A dash of freshly cracked black pepper not only enhances flavor but also gives your dish an appealing finish.
• A drizzle of olive oil: A little drizzle right before serving adds richness and sophistication—perfect for impressing guests!

Side Dishes

• Crusty bread: Serve with warm, crusty bread for dipping. The texture complements the creamy soup perfectly!
• Garden salad: A light garden salad with mixed greens and vinaigrette provides a refreshing contrast to the rich flavors of the soup.
• Roasted vegetables: Roasted seasonal vegetables bring added nutrition and color, making your meal even more wholesome.
• Cheesy biscuits: Flaky cheesy biscuits are always a hit! They’re perfect for soaking up all that delicious soup goodness.

With these serving suggestions and tips, you’re all set to enjoy a bowl of comforting Chicken Pot Pie Soup that’s both satisfying and nourishing!

Make Ahead and Storage

This Chicken Pot Pie Soup is perfect for meal prep! You can easily make a big batch ahead of time and enjoy it throughout the week. Here’s how to store your leftovers, freeze them, and reheat them for maximum flavor.

Storing Leftovers

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3-4 days.
• Label the container with the date to keep track of freshness.

Freezing

• Portion out the soup into freezer-safe containers or bags.
• Leave some space at the top of each container for expansion.
• Freeze for up to 2-3 months for best quality.

Reheating

• Thaw frozen soup in the refrigerator overnight before reheating.
• Heat on the stove over medium heat, stirring occasionally until warmed through.
• For microwave reheating, use a microwave-safe bowl and heat in short intervals, stirring in between.

FAQs

Here are some common questions about Chicken Pot Pie Soup that might help you out!

Can I use other proteins instead of chicken in this Chicken Pot Pie Soup?

Absolutely! You can substitute shredded turkey or even plant-based proteins like chickpeas or lentils for a vegetarian option. Just adjust cooking times accordingly.

How can I make this Chicken Pot Pie Soup thicker?

For a thicker consistency, you can add a cornstarch slurry (mix cornstarch with cold water) or blend some of the potatoes into the soup. This will give it a creamy texture without using heavy cream.

Is Chicken Pot Pie Soup freezer-friendly?

Yes! This soup freezes beautifully. Just be sure to store it in airtight containers and follow proper thawing methods for best results.

What milk alternatives work best in Chicken Pot Pie Soup?

You can use almond milk, coconut milk, oat milk, or any other non-dairy milk that you prefer. Each will provide a slightly different flavor but will still yield delicious results!

Final Thoughts

I hope you enjoy making this warm and comforting Chicken Pot Pie Soup as much as I do! It’s the perfect dish for those chilly nights when you want something cozy and nourishing. Whether you’re preparing it for dinner or meal prepping for the week ahead, I’m confident it will bring joy to your table. Happy cooking!