If you’re craving comfort food that hugs you from the inside out, then you’ve got to try this Chicken Pot Pie Soup Recipe. It’s rich, creamy, and packed with tender chicken and veggies—you get all the classic pot pie flavors, but in a cozy, slurpable form. I love this recipe because it’s so versatile and comes together in under an hour. Stick around, and I’ll walk you through how to make it absolutely perfect every time!
Why You’ll Love This Recipe
- Comfort in a Bowl: All the flavors of classic chicken pot pie, without fussing with pastry.
- Simple, Real Ingredients: You likely have everything already, and it’s easy on your pantry and wallet.
- Versatile Cooking: Whether you have an Instant Pot, slow cooker, or just a stovetop, this recipe works.
- Family Favorite: My crew goes crazy for this one—kids included—which means it’s a dinner win.
Ingredients You’ll Need
This Chicken Pot Pie Soup Recipe shines because of simple, wholesome ingredients working together in harmony. I always recommend fresh veggies and quality chicken broth—those really make a difference.
- Olive Oil: Use a good quality extra virgin for the best flavor in sautéing your veggies and chicken.
- Boneless, Skinless Chicken Breasts: I prefer breasts for tenderness, but thighs work too if you like more juicy, flavorful meat.
- Celery: Adds that classic pot pie crunch and subtle freshness.
- Carrot: The sweetness balances the savory broth perfectly.
- Onion: For that foundational savory flavor—don’t skip!
- Garlic: Minced finely so it disperses flavor without overpowering.
- Yukon Gold Potatoes: I use these because their buttery texture holds up well in soup without turning mushy.
- Black Pepper & Salt: For seasoning, but feel free to adjust to your taste.
- Dried Parsley, Basil, Rosemary: These herbs give you those earthy pot pie vibes—trust me, don’t leave them out.
- Chicken Broth or Bone Broth: Low sodium is best; then you control the salt level.
- Fresh Parsley: A bright, fresh garnish that elevates the whole dish.
- Milk of Choice: I’ve tried almond milk, whole milk, and even oat milk—all work so feel free to pick your favorite.
Variations
I love experimenting with this Chicken Pot Pie Soup Recipe depending on the season or my mood. Don’t hesitate to make it your own.
- Swap Chicken For Turkey: I’ve made this with leftover turkey post-holidays and it was a fantastic twist that used up extra meat beautifully.
- Go Dairy-Free: Using coconut or almond milk instead of regular dairy keeps it creamy but allergy-friendly.
- Loaded Veggie Version: Throw in peas, green beans, or corn to pack even more goodness.
- Herb Variations: Try fresh thyme or tarragon for a slightly different flavor profile that’s still totally comforting.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Sauté the Base Veggies and Chicken
Start by heating your olive oil in a large pot over medium heat. Toss in the diced celery, carrots, and chopped onions. I like to stir these around for 5 minutes until they soften and release their aroma. Then add in the minced garlic—don’t let it burn! Push vegetables to the side and add the chicken breasts, letting them brown a bit on each side. This step layers in so much flavor and sets the stage for a rich soup.
Step 2: Add Potatoes, Herbs, and Broth
Next, add your peeled and chopped Yukon gold potatoes—the ones cut into 1-inch pieces along with the quartered ones you’ll remove later—to the pot. Sprinkle in your black pepper, salt, dried parsley, basil, and rosemary. Pour in the chicken broth, making sure everything is just covered. Bring it all to a gentle boil, then reduce heat to simmer. I usually let this cook for about 25 minutes, or until the potatoes and chicken are tender.
Step 3: Shred Chicken, Adjust Texture, and Finish with Milk
Once the chicken is cooked through, I fish it out and shred it with two forks—this is one of my favorite parts because it gets the perfect tender bite without chopping. Then, remove the quartered potatoes you put in earlier; they do a great job of thickening the soup without breaking down too much. Stir the shredded chicken back in, and add your milk of choice to create that creamy, dreamy texture. Heat through but don’t boil, or the milk might separate.
Pro Tips for Making Chicken Pot Pie Soup Recipe
- Sear the Chicken First: Browning the chicken before simmering seals in moisture and adds amazing depth to your broth.
- Don’t Skip Quartered Potatoes: These act as natural thickeners; removing them after cooking keeps the soup creamy without it being starchy.
- Use Low-Sodium Broth: This allows you to control salt levels better, preventing the soup from becoming too salty.
- Stir in Milk Last: Adding milk towards the end and heating gently helps avoid curdling and keeps it silky smooth.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
I love sprinkling fresh chopped parsley over the top—it brightens the entire bowl and does wonders for presentation. Sometimes I add a dollop of sour cream or a few crispy fried onions for extra texture, especially if I’m serving guests.
Side Dishes
This soup is already pretty hearty, but I like pairing it with crusty bread or a simple green salad. Garlic breadsticks or warm biscuits are always a crowd-pleaser and perfect for dipping into that creamy broth.
Creative Ways to Present
For special occasions or cozy family dinners, I’ve served this Chicken Pot Pie Soup in rustic bread bowls. It’s such a fun twist and makes the meal feel extra special. You could also layer in some cheddar cheese on top, then broil for a minute to make a bubbly crust—kind of like a soup-gratin!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge, and it keeps well for 3-4 days. Just be sure to give it a good stir before reheating, as the potatoes sometimes settle at the bottom.
Freezing
This Chicken Pot Pie Soup Recipe freezes beautifully. I portion it into freezer-safe containers or bags, leaving some room for expansion. When you’re ready to eat, thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over medium-low heat to prevent curdling, adding a splash of broth or milk if it’s too thick. Microwaving works fine too—just stir every 30 seconds to warm it evenly.
FAQs
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Can I make this Chicken Pot Pie Soup Recipe in a slow cooker?
Absolutely! Start by sautéing your vegetables and chicken on the stovetop to build flavor, then transfer everything to the slow cooker with potatoes, broth, and seasonings. Cook on low for 4-6 hours, shred the chicken before adding the milk in the last 30 minutes to keep it creamy and smooth.
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What’s the difference between using potatoes cut small and quartered in this recipe?
The smaller potato pieces cook thoroughly and stay in your soup for texture, while the quartered chunks act as thickening agents. You remove the larger pieces before serving, giving the soup a nice creamy body without being overly starchy.
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Can I use frozen chicken or vegetables for this soup?
Yes! Just adjust your cooking time accordingly to ensure everything thaws and cooks through properly. Frozen veggies might release a bit more water, so you might want to reduce broth slightly or simmer longer to get the right consistency.
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Is this Chicken Pot Pie Soup Recipe gluten-free?
As written, yes! There’s no flour or gluten-containing ingredients. If you want a thicker soup, avoid adding flour and stick with the potatoes to thicken naturally.
Final Thoughts
This Chicken Pot Pie Soup Recipe has quickly become one of my go-to comfort meals whenever I want something easy, wholesome, and satisfying. I love how it fills the house with warm, homey aromas and delivers big flavor without complicated steps. Trust me, once you make it, you’ll find yourself coming back to this bowl of cozy happiness again and again. Give it a try, and I’d love to hear how you customize it for your family’s tastes!
Print
Chicken Pot Pie Soup Recipe
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Chicken Pot Pie Soup is a comforting and hearty soup that combines tender chicken, fresh vegetables, and creamy potatoes in a flavorful broth. This easy-to-make soup brings all the classic pot pie flavors in a warm, satisfying bowl perfect for any day. Made with simple ingredients and cooked on the stovetop, it’s a wholesome option that’s both healthy and delicious.
Ingredients
Chicken and Broth
- 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
- 3 cups chicken broth (or bone broth, low sodium!)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
Vegetables
- 1 cup celery, diced
- 1 cup carrot, cut in 1/4 inch thick small circles
- 1 cup onion, finely chopped
- 2 cups Yukon gold potatoes, peeled and cut into 1 inch pieces
- 1 cup Yukon gold potatoes, peeled and cut into quarters (for easy removal)
- 1/2 tablespoon garlic, finely minced
Other Ingredients
- 2 tablespoons olive oil
- 1/2 cup milk of choice (almond milk, whole milk, or any milk will work)
- 1 tablespoon fresh parsley (for garnish)
Instructions
- Prepare the chicken: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chicken breasts and cook until lightly browned, about 5-7 minutes per side. Remove the chicken and set aside.
- Sauté the vegetables: In the same pot, add the diced celery, carrots, chopped onion, and minced garlic. Cook until the vegetables are softened and fragrant, about 5-7 minutes.
- Add potatoes and seasonings: Stir in the Yukon gold potatoes (both the 1 inch pieces and the quarters), and sprinkle in the black pepper, salt, dried parsley, basil, and rosemary. Mix well to combine flavors.
- Add broth and simmer: Pour in the 3 cups of chicken broth. Nestle the browned chicken breasts back into the pot. Bring everything to a boil, then reduce the heat and simmer for about 20 minutes, or until the chicken is cooked through and the potatoes are tender.
- Remove whole potatoes and shred chicken: Using a slotted spoon, remove the larger quartered potatoes and set aside (these will be used later). Remove the chicken breasts and shred with two forks.
- Blend part of the soup for creaminess: Using an immersion blender, blend about half of the soup in the pot until slightly thickened and creamy. You may also carefully transfer half to a blender and blend, then return to the pot.
- Add shredded chicken and reserved potatoes: Return the shredded chicken and the reserved larger potatoes to the pot. Stir to combine.
- Add milk and adjust seasoning: Stir in 1/2 cup of milk of choice. Heat for another 3-5 minutes until warmed through. Taste and adjust seasoning if needed.
- Serve and garnish: Ladle the soup into bowls, garnish with fresh parsley, and serve hot for a comforting meal.
Notes
- Chicken Pot Pie Soup is total comfort food! Made in your instant pot, crockpot, or on the stove – this yummy soup is easy to make & healthy!
- You can substitute the chicken breasts with thighs for more flavor and juiciness.
- Feel free to use any type of milk you prefer, including dairy-free options.
- Blending part of the soup creates a creamy texture without using heavy cream.
- If you want to save time, cooked or rotisserie chicken can be used instead of raw chicken breasts.
- For a thicker soup, reduce the broth slightly or add a tablespoon of cornstarch slurry during cooking.
Nutrition
- Serving Size: 2 cups
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 343 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.01 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 76 mg
