If you’re craving that warm, cozy comfort food vibe but want something a little easier and quicker than a traditional pot pie, then this Chicken Pot Pie Soup Recipe is about to become your new go-to. I absolutely love this recipe because it captures all the cozy, creamy goodness of chicken pot pie but in a bowl, making it perfect for busy weeknights or when you need a hug in a meal. Stick around because I’m going to share all my favorite tips to help you nail it every time!
Why You’ll Love This Recipe
- Comfort in a Bowl: All the classic pot pie flavors with less fuss and way less time.
- Super Versatile: Can be made on the stove, in an instant pot, or crockpot depending on your style.
- Healthy & Hearty: Loaded with wholesome veggies and protein, it’s a balanced meal that satisfies.
- Family Favorite: My whole crew goes crazy for this one, and it’s perfect for meal prep too.
Ingredients You’ll Need
Getting the ingredient mix right makes all the difference here—each adds texture, flavor, and that quintessential pot pie warmth. Look for fresh veggies and good-quality chicken broth for the best results.
- Olive Oil: This is our flavor base for sautéing, choose extra virgin if you can for a richer taste.
- Boneless, Skinless Chicken Breasts: Easy to shred and absorbs all the flavors—feel free to swap in thighs if you prefer juicier meat.
- Celery: Adds a crisp freshness; diced small so it melds nicely into the soup.
- Carrot: Adds sweetness and color, slicing thin helps it cook evenly.
- Onion: Finely chopped for that aromatic base everyone loves in pot pie.
- Garlic: A little minced garlic wakes everything up without overpowering.
- Yukon Gold Potatoes: Make sure to peel for creamy texture; quartered pieces are for flavor and removed later to keep soup smooth.
- Black Pepper & Salt: Basic seasoning that’ll enhance everything else.
- Dried Parsley, Basil, Rosemary: These herbs bring classic, earthy notes reminiscent of a traditional pot pie.
- Chicken Broth (low sodium): Using bone broth is my secret for added richness and nutrition.
- Fresh Parsley for Garnish: Brightens up the dish at the end with a pop of color and fresh flavor.
- Milk of Choice: I like whole milk, but almond or oat milk also work nicely if you want a lighter version.
Variations
I love keeping things flexible with this Chicken Pot Pie Soup Recipe. You can easily make it your own by swapping or adding ingredients to suit your tastes or what you have on hand.
- Make it Dairy-Free: I’ve made it with almond milk and it’s just as creamy and delicious—perfect if you’re avoiding dairy.
- Add More Veggies: Toss in peas, corn, or green beans for extra color and nutrition, especially when you want a heartier bowl.
- Use Rotisserie Chicken: Short on time? Swap in cooked rotisserie chicken and cut the cooking time drastically.
- Spicy Twist: Add a pinch of cayenne or chopped jalapeño for a little heat that pairs surprisingly well with the creamy base.
How to Make Chicken Pot Pie Soup Recipe
Step 1: Sauté Your 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, stirring until they start to soften—think about 5 minutes or so. Then add the minced garlic and chicken, cooking everything until the chicken pieces are just opaque on the outside. This step locks in flavor and builds a savory base you’ll love.
Step 2: Add Potatoes and Broth
Next, stir in both types of Yukon Gold potatoes along with your dried herbs, salt, and pepper. Pour in the chicken broth and bring it to a gentle boil. Lower the heat and let this simmer for about 20 minutes until those potatoes are fork-tender. Remember—the quartered potatoes are going in for flavor but are easy to scoop out later if you want a creamier texture.
Step 3: Blend and Finish
Once your potatoes are soft, it’s time to blend part of the soup. I like using an immersion blender to puree some of the potatoes and veggies right in the pot—this thickens the soup naturally. If you don’t have one, transfer half the soup to a blender and pulse a few times. Finally, stir in the milk and fresh parsley, warming it through before serving.
Pro Tips for Making Chicken Pot Pie Soup Recipe
- Use Bone Broth: Switching to bone broth ups the nutrition and deepens the flavor—a game-changer.
- Chunky vs. Smooth: I like to partially blend the soup for a creamy texture with some chunks left for bite and comfort.
- Fresh Herbs Last: Adding fresh parsley right at the end gives a fresh pop and aroma you don’t want to miss.
- Don’t Overcook Chicken: Cook chicken just until opaque to keep it juicy and tender in the soup.
How to Serve Chicken Pot Pie Soup Recipe
Garnishes
I always finish my bowls with a sprinkle of fresh chopped parsley because it adds a fresh herbal brightness that really wakes up each spoonful. Sometimes I also add a little cracked black pepper on top or a few crunchy fried onions for texture—trust me, it makes a difference!
Side Dishes
This soup shines on its own but I like pairing it with warm crusty bread or flaky buttermilk biscuits, perfect for dunking and soaking up all the delicious broth. A simple green salad with a tangy vinaigrette also balances the richness beautifully.
Creative Ways to Present
For holidays or dinner parties, I’ve served this soup in mini bread bowls—it’s both adorable and tasty. Another fun idea is topping it with a little puff pastry shard to mimic that pot pie crust vibe. It always impresses guests and adds a special touch.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover soup in airtight containers in the fridge and it holds up well for 3 to 4 days. The flavors actually deepen after resting overnight, so sometimes I make it a day ahead on purpose!
Freezing
You can freeze this soup easily, just be mindful that the potatoes might get a bit softer after thawing. I freeze it in portions, then thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat your soup slowly on the stove over medium-low heat, stirring occasionally. Adding a splash of milk or broth while reheating helps keep it creamy and prevents it from sticking or drying out.
FAQs
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Can I make Chicken Pot Pie Soup Recipe in a slow cooker?
Absolutely! Brown the chicken and veggies on the stove first for the best flavor, then transfer everything to your slow cooker. Cook on low for about 6 hours or high for 3 hours until the potatoes are tender and chicken is cooked through. Add milk and fresh parsley at the end before serving.
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Is it possible to use leftover cooked chicken for this soup?
Yes! Using cooked chicken saves time. Just add it in towards the end of cooking to warm through, so the meat doesn’t dry out. It’s a great way to use meal prep leftovers or rotisserie chicken.
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Can I substitute the potatoes with something else?
You can swap potatoes for cauliflower florets for a lighter, lower-carb option. Just note that cauliflower cooks faster, so adjust cooking time accordingly. The texture will be a bit different but still delicious.
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How do I make this soup creamier without using milk?
If you want to avoid milk, try blending more of the cooked potatoes and veggies to create natural creaminess, or stir in a bit of coconut cream for a dairy-free alternative.
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What’s the best way to thicken the Chicken Pot Pie Soup Recipe?
I’ve found that partially blending the soup is my favorite trick—it thickens naturally without needing flour or cream. If you want it thicker still, a dollop of cornstarch slurry works well when stirred in and simmered briefly.
Final Thoughts
This Chicken Pot Pie Soup Recipe feels like a warm hug on chilly days, and it always brings back fond memories of comforting home-cooked meals with family. I love how versatile and forgiving it is—you can make it your own and still get that satisfying pot pie taste without all the prep. Seriously, give it a try; I promise it’ll become a staple in your recipe collection just like it has in mine.
Print
Chicken Pot Pie Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Chicken Pot Pie Soup is a comforting and hearty dish that combines tender chicken, fresh vegetables, and creamy broth, inspired by classic pot pie flavors. Made with wholesome ingredients like Yukon gold potatoes, carrots, celery, and aromatic herbs, this soup is perfect for a cozy meal. Easily prepared on the stovetop, it offers a delicious and healthy twist on traditional comfort food.
Ingredients
Soup Ingredients
- 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
- 2 cups Yukon gold potatoes, peeled and cut into 1 inch pieces
- 1 cup Yukon gold potatoes, peeled and cut into quarters (for removal at 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
- 1/2 cup milk of choice (almond milk, whole milk, or any preferred milk)
- 1 tablespoon fresh parsley (for garnish)
Instructions
- Heat olive oil: In a large pot over medium heat, heat 2 tablespoons of olive oil until shimmering. This will create the base for sautéing the vegetables and chicken.
- Cook chicken: Add the boneless, skinless chicken breasts to the pot and cook for about 5-7 minutes per side until they are browned and cooked through. Remove from pot and set aside.
- Sauté vegetables and garlic: In the same pot, add diced celery, carrots, onions, and minced garlic. Sauté until the vegetables are tender and fragrant, about 5-6 minutes.
- Add potatoes and seasonings: Stir in the 2 cups of diced Yukon gold potatoes along with black pepper, salt, dried parsley, dried basil, and dried rosemary. Cook for a few minutes to combine flavors.
- Add broth and cook: Pour in 3 cups of chicken broth. Add the chicken breasts back into the pot along with the 1 cup of quartered Yukon gold potatoes (these are to be removed later to help with thickening). Bring to a boil, then reduce heat and simmer for about 20 minutes or until the potatoes and vegetables are fully cooked and tender.
- Shred chicken and remove potato pieces: Remove the chicken breasts and quartered potatoes from the pot. Shred the chicken into bite-sized pieces using two forks. Discard the quartered potatoes used for thickening (or save for another use if preferred).
- Return shredded chicken and add milk: Return the shredded chicken to the soup and stir in 1/2 cup of milk to add creaminess. Heat through gently without boiling.
- Adjust seasoning and garnish: Taste the soup and adjust salt and pepper if needed. Garnish with fresh parsley before serving.
Notes
- This soup can be made in an Instant Pot or Crockpot for convenience, or on the stovetop as described.
- Use low sodium broth to control the salt levels in your soup.
- For a dairy-free option, use almond milk or other plant-based milk.
- Add more vegetables like peas or corn for extra color and texture.
- Leftover soup keeps well in the refrigerator for 3-4 days and reheats nicely.
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
