Chicken Pot Pie Soup Recipe

If you're craving a comforting and hearty meal, look no further than this Chicken Pot Pie Soup recipe. Combining the classic flavors of a traditional chicken pot pie with the ease and warmth of a soup, this dish is perfect for a cozy night in. Whether you're a seasoned cook or a kitchen novice, this recipe is easy to follow and delivers a delicious result every time. Read on to discover how to make this delightful Chicken Pot Pie Soup, with step-by-step instructions, helpful tips, and variations to suit your taste.

this Recipe

What is Chicken Pot Pie Soup?

Chicken Pot Pie Soup is a creative twist on the classic chicken pot pie. Instead of being encased in a flaky crust, this dish transforms the comforting filling into a rich, creamy soup. It combines tender chicken, hearty vegetables, and flavorful herbs in a savory broth, making it a comforting meal that's perfect for any season. This soup captures all the flavors of a traditional chicken pot pie without the need for pastry, offering a lighter, yet equally satisfying, option.

Ingredients List for Chicken Pot Pie Soup

• 2 tablespoons olive oil: Used for sautéing the chicken and vegetables, adding a rich flavor to the soup.
• 1 lb boneless, skinless chicken breasts (about 2 larger breasts): The star protein of the dish, providing tender, juicy chicken pieces.
• 1 cup celery, diced: Adds a fresh, slightly crunchy texture and flavor.
• 1 cup carrot, cut into ¼ inch thick small circles: Brings sweetness and color to the soup.
• 1 cup onion, finely chopped: Provides a strong aromatic base for the soup.
• ½ tablespoon garlic, finely minced: Adds a punch of flavor and depth.
• 2 cups Yukon Gold potatoes, peeled and cut into 1-inch pieces: Contributes to the heartiness of the soup with its creamy texture.
• 1 cup Yukon Gold potatoes, peeled and cut into quarters: These will be blended later to create a creamy consistency.
• ¼ teaspoon pepper: Adds a touch of heat and seasoning.
• ¼ teaspoon salt: Enhances all the other flavors in the soup.
• ¼ teaspoon dried parsley: Offers a mild, earthy flavor that complements the other herbs.
• 3 cups chicken broth or bone broth (low sodium): The base of the soup, providing a rich, savory flavor.
• ¼ teaspoon dried basil: Adds a sweet and savory note to the soup.
• ¼ teaspoon dried rosemary: Imparts a piney, aromatic flavor that pairs well with chicken.
• 1 tablespoon fresh parsley (for garnish): Provides a fresh, bright finish to the dish.
• ½ cup milk of choice (almond milk, whole milk, or any milk): Used to add creaminess to the soup.

Substitutions and Variations

One of the great things about this Chicken Pot Pie Soup recipe is its flexibility. Here are some substitutions and variations you can try to make this recipe your own:

• Chicken Substitute: If you don’t have chicken breasts, chicken thighs can be a flavorful alternative. You can also use leftover roasted chicken or even turkey for a different twist.
• Vegetarian Version: Substitute the chicken with hearty mushrooms or a plant-based protein like tofu or chickpeas, and use vegetable broth instead of chicken broth.
• Dairy-Free Option: If you prefer a dairy-free version, use almond milk, oat milk, or any other plant-based milk. Coconut milk can also add a slightly sweet, rich flavor.
• Gluten-Free: This recipe is naturally gluten-free, but always check your chicken broth and other ingredients to ensure they don’t contain hidden gluten.
• Herbs and Spices: Feel free to experiment with the herbs. Thyme, sage, or even a pinch of nutmeg could add an interesting flavor profile to your soup.
• Extra Vegetables: Add other vegetables like peas, corn, or green beans to increase the nutritional value and texture variety of the soup.

Step-by-Step Cooking Instructions

Making Chicken Pot Pie Soup is straightforward, whether you’re using an Instant Pot, Crockpot, or stovetop. Here's a detailed guide for each method:

Instant Pot Instructions:

1. Sauté the Chicken: Set the Instant Pot to the regular sauté function and add the olive oil. Lightly sear the chicken breasts on each side for about 2 minutes. Remove the breasts and set them aside. Don’t worry if the chicken isn’t fully cooked yet; it will finish cooking later.
2. Cook the Vegetables: Add the diced celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary to the pot. Sauté for about 2 minutes until the vegetables are slightly translucent. Stir in the small potato pieces.
3. Combine Ingredients: Lay the chicken breasts on top of the vegetable mixture, then place the large potato quarters on top of the chicken. Pour in the chicken broth.
4. Pressure Cook: Set the Instant Pot to High Pressure (or manual on older models) and cook for 9 minutes. Allow the soup to naturally release pressure for 5 minutes, then manually release the rest.
5. Blend for Creaminess: Remove the large potato pieces and the chicken breasts from the pot. Blend the potato quarters with milk and a few ladles of broth until smooth, then return the mixture to the pot.
6. Shred the Chicken: Shred the chicken breasts on a cutting board, then return the shredded chicken to the pot. Stir everything together until smooth and well-combined. Garnish with fresh parsley and serve hot.

Crockpot Instructions:

1. Sauté (Optional): Heat olive oil in a pan over medium heat. Sauté the celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary for about 2 minutes until the vegetables are slightly translucent. This step is optional but recommended for added flavor.
2. Layer Ingredients: Place the raw chicken, sautéed vegetables, and potatoes into the Crockpot. Pour in the chicken broth, then cover and set to low for 6 hours.
3. Blend for Creaminess: Once cooked, remove the large potato pieces and chicken breasts. Blend the potato quarters with milk and a few ladles of broth until smooth, then return the mixture to the pot.
4. Shred the Chicken: Shred the chicken breasts and add them back to the Crockpot. Stir everything together until smooth and well-combined. Garnish with fresh parsley and serve.

Stovetop Instructions:

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Sauté the celery, carrots, onions, garlic, salt, pepper, parsley, basil, and rosemary for about 2 minutes until the vegetables are slightly translucent.
2. Cook the Soup: Add the raw chicken, potatoes, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook on medium heat for 30 minutes.
3. Blend for Creaminess: Once cooked, remove the large potato pieces and chicken breasts. Blend the potato quarters with milk and a few ladles of broth until smooth, then return the mixture to the pot.
4. Shred the Chicken: Shred the chicken breasts and add them back to the pot. Stir everything together until smooth and well-combined. Garnish with fresh parsley and serve.

Common Mistakes to Avoid

When making Chicken Pot Pie Soup, there are a few common mistakes to watch out for to ensure your soup turns out perfectly:

• Overcooking the Chicken: If you overcook the chicken, it can become tough and dry. Follow the cooking times closely and shred the chicken as soon as it’s cool enough to handle.
• Skipping the Sauté Step: While it’s tempting to skip the sautéing of vegetables, doing so can result in a less flavorful soup. Sautéing helps to build a richer flavor base.
• Not Blending the Potatoes Properly: The large potato pieces are blended to create a creamy texture. Make sure to blend them thoroughly with the milk and broth to avoid a lumpy soup.
• Using Too Much Salt: Be cautious with salt, especially if you’re using a regular (not low-sodium) chicken broth. It’s easier to add salt at the end if needed than to fix an overly salty soup.

Serving and Presentation Tips

Presentation is key when serving this comforting Chicken Pot Pie Soup. Here are some ideas to make your dish look as good as it tastes:

How to Serve Chicken Pot Pie Soup:

• Bowls: Serve the soup in deep bowls to accommodate the hearty chunks of chicken and vegetables. Pre-warming the bowls can help keep the soup hot for longer.
• Crusty Bread: A slice of crusty bread or a buttery biscuit on the side is a perfect accompaniment, echoing the flavors of a traditional chicken pot pie.
• Garnish: Finish each serving with a sprinkle of fresh parsley or a drizzle of cream for an elegant touch.

Presentation Ideas for Chicken Pot Pie Soup:

• Rustic Style: Serve the soup in rustic ceramic bowls with a sprig of fresh herbs for a homely, comforting presentation.
• Elegant Touch: For a more refined look, top the soup with a small puff pastry round, mimicking the crust of a pot pie.
• Family Style: Serve the soup in a large, shared pot in the center of the table, allowing everyone to ladle their portions.

Chicken Pot Pie Soup Recipe Tips

Here are a few additional tips to help you perfect your Chicken Pot Pie Soup:

• Use Warmed Broth: Warming the chicken broth before adding it to the pot can speed up the cooking process, especially when using a slow cooker.
• Rotisserie Chicken Shortcut: If you’re short on time, use a rotisserie chicken instead of cooking raw chicken breasts. Simply shred the meat and add it to the soup after the vegetables and potatoes are cooked.
• Freezing the Soup: This soup freezes well. Make a large batch and freeze leftovers in individual portions for a quick meal later. Just be sure to reheat it gently to avoid curdling the milk.

Frequently Asked Questions (FAQs)

Q: Can I make this soup ahead of time?

A: Yes, this Chicken Pot Pie Soup can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over low heat, stirring occasionally.

Q: Can I freeze Chicken Pot Pie Soup?

A: Absolutely! This soup freezes well for up to 3 months. Thaw it in the refrigerator overnight before reheating on the stove or in the microwave.

Q: How can I make this soup thicker?

A: For a thicker soup, you can blend more of the potatoes or add a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Stir the slurry into the soup and simmer until thickened.

Q: Can I add other vegetables to this soup?

A: Yes, feel free to add other vegetables like peas, corn, or green beans. Just be sure to adjust the cooking time accordingly so they don’t become too soft.

Q: What can I use instead of milk?

A: If you need a dairy-free option, use almond milk, oat milk, or coconut milk. Each will slightly alter the flavor, but all will provide the creaminess you need.

Conclusion

Chicken Pot Pie Soup is a delightful, comforting dish that brings all the flavors of a classic chicken pot pie into a warming, hearty soup. With its tender chicken, creamy broth, and flavorful vegetables, it’s sure to become a family favorite. Whether you prepare it in an Instant Pot, Crockpot, or on the stovetop, this recipe is versatile and forgiving, making it a perfect choice for cooks of all skill levels. Try it today and enjoy the cozy comfort of Chicken Pot Pie Soup!

Print