Chicken Pot Pie Soup: 3 Delicious Ways to Make It

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When the days get hectic and all you want is something warm, cozy, and oh-so-satisfying, Chicken Pot Pie Soup comes to the rescue. It’s like a big hug in a bowl—creamy, hearty, and filled with tender chicken and veggies that taste like Sunday dinner made easy. And the best part? This version is lighter, dairy-free friendly, and doesn’t require you to roll out any pie crusts (because let’s be honest, who has time for that on a Wednesday night?).

Whether you’re juggling work, kids, or just craving comfort food without the guilt, this soup is a winner. Let’s dive in.

Why You’ll Love This Chicken Pot Pie Soup

No pie crust drama: All the flavors of classic chicken pot pie without fussing over dough.
Versatile: Make it in your Instant Pot, Crockpot, or on the stovetop—whatever fits your mood (and time).
Healthy & creamy: Thanks to Yukon gold potatoes, this soup gets its velvety texture without heavy cream.
Family-friendly: Even picky eaters will ask for seconds (yes, even the ones who side-eye veggies).

Ingredients You’ll Need

Here’s what makes this Chicken Pot Pie Soup so magical:

Olive oil: Or swap for avocado, coconut oil, or melted butter.
Chicken breasts: Boneless, skinless works best, but thighs, tenders, leftover rotisserie chicken—or even turkey—make great substitutes.
Potatoes: Yukon golds are non-negotiable; they thicken the soup naturally.
Veggies: Onion, celery, carrot, garlic—plus peas, corn, green beans, or spinach if you’re feeling extra.
Herbs: Fresh rosemary or thyme adds that homemade “wow” factor.
Broth & milk: Chicken broth plus almond milk (or coconut milk, or regular milk if dairy’s not an issue).

Step-by-Step : How To Make Chicken Pot Pie Soup

No matter your cooking style, I’ve got you covered:

Instant Pot Method

Sauté chicken breasts in olive oil for 2 minutes per side, then set aside.
Sauté celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary. Stir in diced potatoes.
Layer chicken on top, add potato quarters, pour in broth. Cook on high pressure for 9 minutes.
Let pressure release naturally for 5 minutes, then quick-release.
Blend potato quarters with almond milk and some broth until smooth, then stir back in.
Shred chicken, return to pot, mix everything together, and garnish with parsley.

Crockpot Method

Sauté veggies with herbs (optional, but highly recommended).
Add raw chicken, cooked veggies, potatoes, and broth into the crockpot. Cook on low for 6 hours.
Blend potato quarters with milk and broth, stir back in.
Shred chicken, add back to pot, garnish, and serve.

Stovetop Method

Sauté veggies in olive oil with herbs.
Add raw chicken, potatoes, and broth. Bring to a boil, then simmer 30 minutes.
Blend potato quarters with milk and broth, stir back in.
Shred chicken, return to pot, mix well, garnish, and serve.

Cooking Tips & Tricks

Rotisserie shortcut: Use a store-bought rotisserie chicken to cut your cooking time in half.
Creamier texture: Add a splash of heavy cream if you’re not dairy-free.
Veggie overload: Double the veggies for a heartier soup or skip the chicken and add chickpeas for a vegetarian version.
Freezer-friendly: Let the soup cool completely before freezing in airtight containers for up to 3 months. Perfect for busy weeks!

A Little Story from My Kitchen

The first time I made this Chicken Pot Pie Soup, it was a chilly Saturday and my kids had been outside playing until their noses were bright red. When they came inside, I served steaming bowls of this soup, and the look on their faces after the first spoonful was priceless. It instantly became a “please make this again, Mom” recipe—and trust me, those are hard to come by with picky eaters!

Creamy Chicken Pot Pie Soup with tender chicken, carrots, and potatoes in a white bowl — This creamy Chicken Pot Pie Soup is packed with chicken, potatoes, and veggies for the ultimate comfort food dinner.

FAQs About Chicken Pot Pie Soup

Can I use frozen vegetables?

Absolutely! Frozen peas and corn are perfect here—just stir them in at the end so they don’t get mushy.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.

Is this Chicken Pot Pie Soup dairy free?

Yes! Just use almond milk or coconut milk instead of regular. You’ll still get a creamy, dreamy texture without the dairy.

Can I make this vegetarian?

Definitely. Skip the chicken and add extra veggies or chickpeas for protein.

Cozy Up with a Bowl Tonight

There’s something magical about Chicken Pot Pie Soup—it brings all the nostalgic flavors of a homemade pot pie but keeps things simple, healthy, and weeknight-friendly. Whether you’re whipping it up in your Instant Pot or letting the Crockpot do the heavy lifting, this recipe is bound to become a family favorite.

So grab your spoon, curl up with a cozy blanket, and let this Chicken Pot Pie Soup warm you from the inside out.

More Cozy Recipes You’ll Love

If this Chicken Pot Pie Soup has you craving more comforting dishes, you’re in luck! Here are some other reader favorites to try next:

Warm up with a creamy bowl of White Chicken Chili—a spicy, hearty classic that’s perfect for chilly nights.
For another soul-soothing option, try this Sausage Potato Soup that’s packed with flavor and just as satisfying.
If you love the creamy vibes of pot pie, you’ll swoon over this Creamy Chicken Pot Pie Pasta—a fun twist on the original.
Or keep things rustic and cozy with a comforting Autumn Harvest Chicken Skillet that brings fall flavors straight to your table.