Chicken Pot Pie Soup
If you’re looking for a dish that warms the soul and fills the belly, look no further than this delightful Chicken Pot Pie Soup. It’s the kind of comfort food that wraps you in a cozy hug on chilly evenings or busy weeknights. Whether you’re enjoying it with family around the dinner table or savoring a bowl on your own, this soup brings a sense of home to any occasion.
What makes this Chicken Pot Pie Soup extra special is how simple it is to whip up! You can easily prepare it in your Instant Pot, crockpot, or on the stove, making it incredibly versatile. Plus, it’s packed with wholesome ingredients that not only taste great but also nourish the body.
Why You’ll Love This Recipe
- Quick to Prepare: With just 20 minutes of prep time, you can get this delicious meal on the table in no time.
- Family-Friendly Flavor: Kids and adults alike will love the hearty taste and comforting texture of this soup.
- Make-Ahead Convenience: You can make a big batch and enjoy it throughout the week—perfect for meal prep!
- Customizable Ingredients: This recipe allows for plenty of flexibility with ingredients based on what you have at home.
- Nutritional Powerhouse: Packed with veggies and lean protein, this soup is as healthy as it is tasty.

Ingredients You’ll Need
For this Chicken Pot Pie Soup, you’ll be using simple and wholesome ingredients that are easy to find. Here’s what you’ll need to create this comforting dish:
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 in 1/4 inch thick small circles)
- 1 cup onion (finely chopped)
- 1/2 tablespoon garlic (finely minced)
For Flavor and 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)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
For the Broth
- 3 cups chicken broth (or low sodium bone broth)
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
For Finishing Touches
- 1 tablespoon fresh parsley (for garnish)
- 1/2 cup milk of choice (almond milk, whole milk, any milk will work)
Variations
This Chicken Pot Pie Soup is wonderfully flexible! Feel free to customize it based on your preferences or what you have on hand. Here are some ideas:
- Swap the protein: Use turkey or even chickpeas for a vegetarian twist.
- Add more veggies: Throw in some frozen peas or corn for extra color and nutrition.
- Change up the potatoes: Try sweet potatoes for a different flavor profile.
- Spice it up: Add some cayenne pepper or red pepper flakes if you like a bit of heat.
How to Make Chicken Pot Pie Soup
Step 1: Sauté the Vegetables
Start by heating the olive oil in your pot over medium heat. Once hot, add the diced celery, carrots, and onion. Sauté these aromatic vegetables until they soften—this usually takes about 5-7 minutes. This step is essential because it builds layers of flavor that make your soup irresistible!
Step 2: Cook the Chicken
Next, add the boneless chicken breasts to the pot along with minced garlic. Stir everything together and allow the chicken to cook until it’s no longer pink—about 5 minutes per side should do it. Cooking your chicken thoroughly ensures it’s safe to eat while keeping all those juices intact for maximum flavor.
Step 3: Add Broth and Potatoes
Pour in your chicken broth followed by both types of yukon gold potatoes. Sprinkle in salt, pepper, dried parsley, basil, and rosemary. This blend of spices will elevate your soup’s taste profile beautifully! Bring everything to a gentle boil before reducing it to a simmer.
Step 4: Simmer Away
Let your soup simmer uncovered for about 20-25 minutes until everything is tender. The smell will be heavenly! During this time, you can take out those quartered potatoes if you’ve added them earlier—they’re there just for flavor.
Step 5: Finish with Milk
Once everything is cooked through, stir in your choice of milk for creaminess. This will give your Chicken Pot Pie Soup that rich texture we all love without being too heavy. Give it a taste and adjust seasoning if necessary!
And there you have it—your very own warm bowl of Chicken Pot Pie Soup! Serve hot with a sprinkle of fresh parsley on top for an inviting finish. Enjoy every spoonful!
Pro Tips for Making Chicken Pot Pie Soup
Creating the perfect Chicken Pot Pie Soup is easier than you think! Here are some tips to help you achieve a delicious and comforting meal.
- Use fresh herbs: Fresh parsley, rosemary, and basil add vibrant flavors that dried herbs can’t match. They also enhance the visual appeal of your soup.
- Cut vegetables evenly: Ensuring your vegetables are cut into similar sizes allows for even cooking, so every bite has a wonderful balance of flavors and textures.
- Adjust thickness with potatoes: By using both diced and quartered Yukon gold potatoes, you create a creamy texture without needing to add any thickeners. Just remember to remove the quartered pieces before serving!
- Taste as you go: Always taste your soup while cooking to adjust seasoning as needed. This ensures that the final dish is perfectly balanced according to your personal preferences.
- Let it sit before serving: Allowing the soup to sit for about 10 minutes after cooking helps the flavors meld together beautifully, making each spoonful even more satisfying!
How to Serve Chicken Pot Pie Soup
Presenting your Chicken Pot Pie Soup can turn a simple meal into an inviting feast! Here are some delightful ways to elevate your dish.
Garnishes
- Fresh parsley: A sprinkle of chopped fresh parsley not only adds color but also provides a burst of freshness that complements the savory soup.
- Crackers or breadsticks: Serve with crunchy crackers or warm breadsticks on top for added texture and a satisfying crunch with each bite.
Side Dishes
- Simple green salad: A light salad with mixed greens, cherry tomatoes, and a tangy vinaigrette makes for a refreshing contrast that balances the richness of the soup.
- Garlic bread: Crispy garlic bread is perfect for dipping into the creamy soup, offering a delicious buttery flavor that everyone will love.
- Roasted vegetables: Seasonal roasted veggies like Brussels sprouts or carrots add an earthy element and enhance the overall meal experience.
- Cornbread: Sweet cornbread serves as a delightful sidekick to this hearty soup, providing a touch of sweetness that pairs perfectly with its savory notes.
Now you’re all set to create and serve an unforgettable Chicken Pot Pie Soup! Enjoy every comforting spoonful!

Make Ahead and Storage
This Chicken Pot Pie Soup is perfect for meal prep, making it easy to enjoy a comforting bowl throughout the week. You can prepare it in advance and store it for later, saving you time on busy days.
Storing Leftovers
- Allow the soup to cool completely before storing.
- Transfer leftovers to an airtight container.
- Store in the refrigerator for up to 3-4 days.
Freezing
- Let the soup cool before portioning it into freezer-safe containers or bags.
- Leave some space at the top of containers for expansion.
- Freeze for up to 2-3 months for best quality.
Reheating
- Thaw frozen soup overnight in the refrigerator before reheating.
- Warm on the stove over medium heat, stirring occasionally until heated through.
- For microwave reheating, use a microwave-safe bowl and heat in intervals, stirring between each, until hot.
FAQs
Got questions? We’ve got answers! Here are some common queries about Chicken Pot Pie Soup.
Can I make Chicken Pot Pie Soup in a slow cooker?
Absolutely! To make Chicken Pot Pie Soup in a slow cooker, simply add all your ingredients (except the milk) and cook on low for 6-7 hours or high for 3-4 hours. Stir in your choice of milk just before serving.
What kind of milk can I use for Chicken Pot Pie Soup?
You can use any milk of your choice! Almond milk, whole milk, or oat milk all work wonderfully in this recipe. It adds creaminess without overpowering the flavors.
Is this Chicken Pot Pie Soup healthy?
Yes! This recipe is packed with vegetables and lean chicken, making it a nutritious choice. Plus, using low-sodium chicken broth helps keep the sodium levels in check.
Final Thoughts
I hope you enjoy making this Chicken Pot Pie Soup as much as I do! It’s a warm hug in a bowl that’s not only comforting but also healthy. Perfect for cozy nights or when you need a little pick-me-up. Give it a try and let me know how it turns out—happy cooking!
Chicken Pot Pie Soup
Warm up with a bowl of Chicken Pot Pie Soup, a comforting dish that perfectly blends hearty flavors with wholesome ingredients. This easy-to-make soup is ideal for chilly evenings, providing a cozy meal that the whole family will love. With tender chunks of chicken, vibrant vegetables, and creamy goodness, this delightful recipe comes together quickly in your Instant Pot, slow cooker, or on the stove. Whether you’re enjoying it as a quick weeknight dinner or prepping it ahead for busy days, Chicken Pot Pie Soup is sure to become a staple in your kitchen.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Soup
- Cuisine: American
Ingredients
- 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)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 3 cups chicken broth
- 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
- Heat olive oil in a pot over medium heat. Sauté celery, carrots, and onion for about 5-7 minutes until softened.
- Add chicken breasts and minced garlic; cook until chicken is no longer pink (about 5 minutes per side).
- Pour in chicken broth and add both types of potatoes along with spices. Bring to a boil then reduce to a simmer.
- Let simmer uncovered for 20-25 minutes until tender. Remove quartered potatoes if added.
- Stir in milk and adjust seasoning before serving hot, garnished with fresh parsley.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 4g
- Sodium: 490mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg