Description
This creamy Chicken Pot Pie Soup is the ultimate comfort food—warm, hearty, and made with tender chicken, veggies, and Yukon gold potatoes. Easy to make on the stovetop, in the Crockpot, or in your Instant Pot, it’s family-friendly, naturally dairy-free (with options), and absolutely delicious.
Ingredients
1 tbsp olive oil (or avocado, coconut oil, or melted butter)
1 lb boneless, skinless chicken breasts (or thighs, tenders, or rotisserie chicken)
2 cups Yukon gold potatoes, diced + 2 potatoes quartered for blending
2 carrots, chopped
2 celery stalks, chopped
1 medium onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 cup almond milk (or coconut milk, or regular milk)
1 tsp parsley, dried (or fresh, chopped)
1 tsp basil, dried
½ tsp rosemary (fresh or dried)
1 tsp salt (adjust to taste)
½ tsp black pepper
1 cup peas or corn (optional, frozen)
Fresh parsley, for garnish
Instructions
Instant Pot
Set to sauté. Add olive oil, sear chicken 2 minutes per side, remove.
Sauté celery, carrot, onion, garlic, and herbs. Add diced potatoes, stir.
Place chicken on top with potato quarters. Add broth.
Cook on High Pressure for 9 minutes, natural release 5 minutes, then quick release.
Remove chicken + large potato pieces. Blend potatoes with milk + ½ cup broth until smooth.
Shred chicken, return to pot. Stir everything together and garnish.
Crockpot
(Optional) Sauté celery, carrot, onion, garlic, and herbs in a pan.
Add raw chicken, sautéed veggies, potatoes, and broth to crockpot. Cook on low 6 hours.
Remove chicken + large potato pieces. Blend potatoes with milk + ½ cup broth until smooth.
Shred chicken, return to pot, stir, garnish, and serve.
Stovetop
Heat olive oil in large pot. Sauté celery, carrot, onion, garlic, and herbs.
Add chicken, potatoes, and broth. Bring to a boil, reduce heat, simmer 30 minutes.
Remove chicken + large potato pieces. Blend potatoes with milk + ½ cup broth until smooth.
Shred chicken, return to pot, stir, garnish, and serve.
Notes
Make it vegetarian: skip the chicken and double the veggies or add chickpeas.
Use rotisserie chicken for a quick shortcut.
Add spinach, corn, or green beans for extra nutrition.
Freezer-friendly: cool completely, then freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (Instant Pot: 20 minutes; Crockpot: 6 hours)
- Category: Soup
- Method: Instant Pot, Crockpot, or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 65 mg