Chicken Pot Pie Soup Recipe

There’s just something so cozy and satisfying about a warm bowl of Chicken Pot Pie Soup. I absolutely love this Chicken Pot Pie Soup Recipe because it captures all the comforting flavors of a classic pot pie but in a silky, spoonable soup form. It’s perfect for chilly evenings when you want a hearty, filling meal without all the fuss of making an actual pie crust.

What I appreciate even more is how versatile and easy this recipe is—you can whip it up on the stove, in an Instant Pot, or a slow cooker. My family goes crazy for it, and I know you’ll find it to be a quick go-to that fills your home with the best cozy vibes.

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Ingredients You’ll Need

This Chicken Pot Pie Soup Recipe uses classic ingredients that balance each other beautifully — the veggies add texture, the chicken gives body, and the herbs bring warmth and depth. I like to grab fresh veggies and good-quality broth to really boost the flavor.

• Olive oil: Helps sauté the veggies and adds a subtle richness.
• Boneless, skinless chicken breasts: Tender and lean, perfect for soaking up all the savory broth.
• Celery: Adds a mild, refreshing crunch and classic pot pie flavor.
• Carrot: Sweet and colorful, brightens up the soup.
• Onion: The flavor base for nearly every good soup—don’t skip it!
• Garlic: Adds a little kick and depth.
• Yukon gold potatoes: I use two cuts—diced for creaminess and larger pieces that I remove later to keep the texture perfect.
• Black pepper & salt: Essential seasoning to enhance all the flavors.
• Dried parsley, basil, rosemary: These herbs bring in that warm, homey aroma and classic chicken pot pie taste.
• Chicken broth (or bone broth): The heart of the soup—use low sodium to control saltiness.
• Fresh parsley: For a bright, fresh garnish that makes the soup pop before serving.
• Milk of choice: I like whole milk for creaminess, but almond or any milk works if you want a lighter version.

Variations

One of my favorite things about this Chicken Pot Pie Soup Recipe is how easy it is to tweak. You can really make it your own by swapping ingredients or changing up seasonings based on what you have on hand.

• Make it dairy-free: I’ve substituted coconut or almond milk instead of dairy milk when tasting for friends with allergies, and it still turns out creamy and delicious.
• Throw in peas or corn: Adding extra veggies like frozen peas or corn can brighten the soup and add a burst of texture I love.
• Use rotisserie chicken: When I’m short on time, shredded rotisserie chicken works just fine and makes the soup even quicker.
• Spice it up: Add a pinch of cayenne or smoked paprika if you like a little heat — I do this when I want a cozy dinner with a kick.

How to Make Chicken Pot Pie Soup Recipe

Step 1: Sauté the Veggies and Chicken

Heat the olive oil in a large pot over medium heat. Start by adding the chopped onions, celery, and carrots—sauté them until they soften and the onions become translucent, about 5 minutes. Then add the garlic and cook for another minute until fragrant. Next, add your chicken breasts and let them brown slightly on each side; this step really locks in flavor and gives the broth a richer taste later. Be patient here—don’t rush the browning!

Step 2: Add Potatoes, Broth, and Herbs

Once the chicken and veggies are ready, stir in both cuts of potatoes, then sprinkle in the salt, pepper, dried parsley, basil, and rosemary. Pour the chicken broth over everything and bring the mixture to a simmer. Cover the pot and let it cook for about 20 minutes, or until the chicken is cooked through and the potatoes are tender. The larger potato quarters help flavor the broth but can be fished out towards the end to keep the soup’s texture just right.

Step 3: Shred Chicken and Finish Soup

Remove the chicken breasts and larger potato quarters from the pot. Shred the chicken finely using two forks, then return it to the pot. Stir in the milk of your choice to make the soup creamy without heaviness. Taste the soup and adjust seasoning if necessary. Simmer for another 5 minutes to warm through. You’ll find that the broth has thickened slightly and is beautifully comforting.

How to Serve Chicken Pot Pie Soup Recipe

Garnishes

Nothing brightens this soup quite like a sprinkle of fresh parsley—you’ll love the pop of color and fresh herb flavor it adds right before serving. I sometimes add a little cracked black pepper on top too, just for that final touch. A small drizzle of cream or a pat of butter stirred in right before serving takes it to the next level of indulgence, especially when sharing with family.

Side Dishes

I often serve this soup alongside a crisp green salad or some crusty bread—something with a little crunch or chew is just perfect for dipping and balancing the creamy soup. Garlic bread or a warm baguette work fantastic if you want to keep things rustic and simple.

Creative Ways to Present

For a special occasion, I like to serve this soup in hollowed-out mini pumpkins or bread bowls — it’s such a fun way to surprise guests and make the meal feel extra cozy. You can even sprinkle some cheddar cheese on top and broil it for a warm “pot pie” effect right in the bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pot Pie Soup holds up well in the fridge for up to 3-4 days. I store mine in airtight containers and give it a good stir before reheating, as some ingredients might settle or thicken up.

Freezing

If you want to freeze this soup, I recommend doing so before you add the milk. The dairy can sometimes change texture after freezing. Freeze in portion-sized containers for easy defrosting later.

Reheating

When reheating, warm on the stovetop over low to medium heat and stir often. Add a splash of milk or broth to loosen the soup if it seems too thick — this helps bring back that fresh-from-the-pot creaminess.

FAQs

Final Thoughts

I used to struggle finding a cozy soup that gave me all the good vibes of chicken pot pie without the mess of crusts and layers, and this Chicken Pot Pie Soup Recipe was a game changer. It’s simple, comforting, and honestly pretty healthy, too—a rare trifecta in the world of comfort food. If you’re looking for a meal to curl up with on a chilly evening or a recipe that’ll impress your family with minimal effort, give this a try. I promise, once you take that first warm, flavorful spoonful, it’ll become a new staple in your rotation!

Chicken Pot Pie Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 121 reviews

• Author: Nora
• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American

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Description

Chicken Pot Pie Soup is a hearty and comforting dish that captures all the flavors of a classic chicken pot pie in a creamy, flavorful soup. Made with tender chicken breasts, fresh vegetables like celery, carrots, onions, and Yukon gold potatoes, and seasoned with herbs such as parsley, basil, and rosemary, it’s a perfect warming meal. This recipe is easy to prepare on the stovetop or in an Instant Pot, making it ideal for busy weeknights or cozy weekends.

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Ingredients

Protein

• 1 lb boneless, skinless chicken breasts (about 2 larger breasts)

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 removal at the end)

Liquids

• 3 cups chicken broth (or bone broth, low sodium)
• 1/2 cup milk of choice (almond milk, whole milk, or any milk will work)
• 2 tablespoons olive oil

Seasonings and Herbs

• 1/2 tablespoon garlic (finely minced)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1 tablespoon fresh parsley (for garnish)

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Instructions

1. Prepare the chicken and vegetables: Heat olive oil in a large pot or Instant Pot on the stovetop. Dice the celery, slice the carrots into small circles, finely chop the onion, and peel and chop Yukon gold potatoes into two groups—small 1-inch pieces and larger quarters.
2. Sauté aromatics and chicken: Add the chopped onion, celery, carrot, and minced garlic to the pot and sauté until softened and fragrant, about 4-5 minutes. Add the chicken breasts and lightly brown on both sides for 2-3 minutes per side.
3. Add seasonings and broth: Sprinkle in black pepper, salt, dried parsley, basil, and rosemary. Pour the chicken broth over the ingredients and stir to combine. Add the larger quartered potatoes now; these will be used to infuse flavor and then removed.
4. Cook the soup: Bring the mixture to a boil, then reduce to a simmer and cook for about 20-25 minutes, or until chicken is fully cooked and vegetables are tender. If using an Instant Pot, you can pressure cook on high for 10 minutes followed by a quick release.
5. Shred the chicken and remove large potato pieces: Remove the chicken breasts and larger potato quarters. Shred the chicken finely using two forks and discard the larger potato pieces.
6. Finish the soup: Return the shredded chicken to the pot. Add the smaller chopped potatoes and simmer for an additional 5-10 minutes until these potatoes are tender. Stir in the milk of choice and heat until warmed through, but do not boil.
7. Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley. Serve hot for ultimate comfort.

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Notes

• Chicken Pot Pie Soup can be made in the Instant Pot, crockpot, or on the stovetop depending on your preference.
• Using bone broth or low sodium chicken broth helps control the saltiness while adding depth of flavor.
• You can substitute milk of choice to make this recipe dairy-free (almond milk or other plant-based milks work well).
• Adjust vegetable quantities and herbs according to taste preferences.
• For thicker soup, mash some of the cooked potatoes before adding the shredded chicken back in.

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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