The Coziest Easy Chicken Pot Pie Soup Recipe for Chilly Nights

Whipping up a comforting chicken pot pie soup brings pure magic to your kitchen.

Memories of cozy dinners flood back with each spoonful of this hearty dish.

Home cooks adore how simple ingredients create such incredible depth of flavor.

Creamy textures blend perfectly with tender chicken and soft vegetables.

Pantry staples become something extraordinary in this soul-warming recipe.

Weeknight dinners just got a delicious upgrade that feels like a warm hug.

You’ll want to savor every delectable bite of this crowd-pleasing soup.

Easy Chicken Pot Pie Soup’s Top Qualities

• Craft a Comforting Classic: Transform the traditional chicken pot pie into a hearty, soul-warming soup that delivers all the beloved flavors without the complex pastry preparation.
• Customize Your Cooking Method: Enjoy ultimate flexibility with three different cooking techniques – Instant Pot, crockpot, or stovetop – making this recipe adaptable to any kitchen setup and time constraints.
• Pack in Nutritious Ingredients: Load up on protein-rich chicken, fiber-packed vegetables, and creamy potatoes that create a balanced, satisfying meal with minimal effort and maximum nutrition.
• Minimal Ingredient Complexity: Use simple, readily available ingredients that combine seamlessly to create a rich, creamy soup without requiring specialized or hard-to-find components.

Key Ingredients in Easy Chicken Pot Pie Soup

• Chicken Breasts: Tender meat that provides the primary protein and flavor for the soup.

• Celery, Carrots, Onion, Garlic: Classic aromatic vegetables that create a rich and flavorful base for the soup.
• Potatoes: Creamy potatoes that add thickness and hearty texture to the soup.

• Chicken Broth: Savory liquid that forms the foundation of the soup's flavor profile.
• Milk: Creamy ingredient that helps create a smooth and velvety texture.

• Salt, Pepper: Basic seasonings that enhance the overall taste of the dish.
• Parsley, Basil, Rosemary: Fragrant herbs that add depth and complexity to the soup's flavor.

• Olive Oil: Provides a base for sautéing vegetables and helps prevent sticking.

How to Cook Easy Chicken Pot Pie Soup

Step 1: Prep and Sear Chicken

Heat olive oil in Instant Pot on sauté mode. Place chicken breasts in pot and sear for 2 minutes on each side.

Transfer chicken to a plate and set aside.

Step 2: Sauté Aromatic Vegetables

• Celery
• Carrots
• Onion
• Garlic

• Salt
• Black pepper
• Parsley
• Basil
• Rosemary

Sauté vegetables for 2 minutes until they become slightly soft and fragrant.

Step 3: Add Potatoes and Layer Ingredients

Mix small diced potatoes into the vegetable mixture. Place seared chicken breasts on top of vegetables.

Add large potato quarters around the chicken.

Step 4: Pour Broth and Pressure Cook

Pour chicken broth over the ingredients.

Close Instant Pot lid and cook on high pressure for 9 minutes. Allow natural pressure release for 5 minutes, then manually release remaining pressure.

Step 5: Create Creamy Soup Base

Remove chicken and large potato pieces from pot. Blend potato quarters, milk, and 1/2 cup broth until smooth and creamy.

Pour blended mixture back into pot.

Step 6: Finish and Serve

Shred chicken into bite-sized pieces.

Return shredded chicken to pot and stir to combine. Sprinkle fresh parsley on top before serving hot.

Helpful Tips for Easy Chicken Pot Pie Soup

• Sear chicken briefly before cooking to lock in moisture and create a golden exterior, enhancing the soup's overall flavor profile.
• Use blended potato quarters with milk to create a natural, creamy base without heavy cream, making the soup both healthier and richer.
• Layer fresh herbs like parsley, basil, and rosemary during cooking to build depth and complexity in the soup's taste.
• Prepare this soup in advance and store in refrigerator for up to 3-4 days, with flavors developing and improving over time. Reheat gently to maintain texture.
• Substitute chicken with plant-based protein or use gluten-free broth to accommodate different dietary requirements without compromising taste.

Flavor Options in Easy Chicken Pot Pie Soup

• Vegetarian Pot Pie Soup: Replace chicken with firm tofu or plant-based chicken alternatives, using vegetable broth for added flavor and maintaining the creamy texture.
• Gluten-Free Version: Substitute regular flour with cornstarch or gluten-free flour blend to thicken the soup, ensuring all ingredients are certified gluten-free.
• Low-Carb Adaptation: Swap potatoes with cauliflower or turnips, reducing carbohydrate content while keeping the rich, comforting soup profile.
• Dairy-Free Option: Use coconut milk or unsweetened almond milk instead of regular milk, and add nutritional yeast for a creamy, cheesy flavor without dairy.

Pairing Ideas with Easy Chicken Pot Pie Soup

Toss a light, tangy mixed greens salad with lemon vinaigrette to cut through the soup’s richness and provide a refreshing contrast.

Serve warm, crusty sourdough or French bread to soak up the creamy soup and add a delightful textural crunch to each bite.

Choose a lightly oaked Chardonnay with buttery notes that harmonize perfectly with the soup’s creamy chicken base and herbal undertones.

Sprinkle fresh chopped chives or additional parsley on top to brighten the flavors and add a pop of fresh herbal aroma to the comforting soup.

How to Keep Easy Chicken Pot Pie Soup Fresh

• Store leftover soup in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers or freezer bags. Seal tightly, removing excess air. Freeze for up to 2-3 months. Label with date and contents.
• Thaw overnight in refrigerator. Pour soup into pot, add splash of chicken broth to restore moisture. Warm over medium heat, stirring occasionally until heated through. Avoid boiling to prevent separating.

FAQs

• What makes this chicken pot pie soup different from traditional chicken pot pie?

This soup captures all the comforting flavors of classic chicken pot pie but in a lighter, easier-to-make liquid form. Instead of a pastry crust, it focuses on rich, creamy broth and tender ingredients.

• Can I make this recipe dairy-free?

Yes, you can substitute milk with dairy-free alternatives like unsweetened almond milk or coconut milk. Just ensure the alternative has a similar consistency to create the creamy texture.

• How can I add more protein to this soup?

You can increase protein by adding extra chicken, using rotisserie chicken instead of raw chicken breasts, or stirring in some cooked quinoa or white beans to boost nutritional value.

Easy Chicken Pot Pie Soup Recipe

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4.9 from 14 reviews

• Total Time: 29 minutes
• Yield: 6 1x

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Description

Comfort meets convenience in this chicken pot pie soup, blending classic flavors with modern simplicity. Hearty ingredients and creamy broth promise a satisfying meal that brings warmth and nostalgia to your table.

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Ingredients

Scale 1x2x3x

Protein & Dairy:

• 1 pound (454 grams) boneless, skinless chicken breasts
• 1/2 cup (120 milliliters) milk

Vegetables:

• 2 cups (300 grams) Yukon Gold potatoes
• 1 cup (150 grams) carrots
• 1 cup (150 grams) celery
• 1 cup (150 grams) onion

Seasonings & Herbs:

• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1 tablespoon (15 grams) fresh parsley

Broth & Cooking Oil:

• 3 cups (710 milliliters) chicken broth
• 2 tablespoons (30 milliliters) olive oil

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Instructions

1. Prepare the protein by searing chicken breasts in olive oil within the Instant Pot’s sauté mode for 2 minutes per side, then remove and set aside.
2. Add diced celery, carrots, onion, and garlic to the pot, seasoning with salt, pepper, parsley, basil, and rosemary. Sauté for 2 minutes until vegetables become slightly translucent.
3. Incorporate small diced potatoes into the vegetable mixture, then layer seared chicken breasts on top.
4. Position large potato quarters over the chicken and pour chicken broth into the pot.
5. Secure the lid and pressure cook on high for 9 minutes, then allow natural pressure release for 5 minutes before manually releasing remaining pressure.
6. Extract large potato pieces and chicken from the liquid base. Blend potato quarters with milk and 1/2 cup broth until achieving a smooth consistency.
7. Return the blended mixture to the pot, reintroduce shredded chicken, and stir thoroughly to combine all ingredients.
8. Garnish with fresh parsley and serve the soup hot, ensuring even distribution of chicken and vegetables.

Notes

• Swap chicken for turkey or plant-based protein to create versatile meal options for different dietary needs.
• Thicken soup by gradually adding cornstarch or flour mixture if you prefer a heartier consistency.
• Use low-sodium chicken broth to control salt intake and customize flavor profile.
• Enhance dairy-free version by substituting milk with unsweetened coconut or almond milk for creamy texture.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 208 kcal
• Sugar: 2 g
• Sodium: 312 mg
• Fat: 9 g
• Saturated Fat: 1.3 g
• Unsaturated Fat: 7.5 g
• Trans Fat: 0 g
• Carbohydrates: 11 g
• Fiber: 2 g
• Protein: 21 g
• Cholesterol: 49 mg