Jump to Recipe Print RecipeAs the first chill of autumn settles in, I found myself reminiscing about the warm embrace of my grandmother’s kitchen, where the aroma of homemade Chicken Pot Pie enveloped every corner. In this modern spin on a cherished classic, I’ve reinvented the flavors you adore into a delightful Chicken Pot Pie Soup, delivering all the cozy comfort without the heaviness. This recipe shines with its versatility, easily crafted in an Instant Pot, slow cooker, or on the stovetop—perfect for those busy weeknight dinners when homemade food is still your goal. Plus, it’s healthy, dairy-free, and packed with an impressive 30g of protein per serving. Can you imagine savoring a bowl of creamy, flavorful goodness while knowing it aligns with your nutrition goals? Let’s dive into this wholesome dish that’s bound to become a new family favorite! Why Choose Chicken Pot Pie Soup? Comforting and Hearty: This soup provides the cozy nostalgia of traditional chicken pot pie while being a lighter option that won’t weigh you down. Nutritious Twist: With a focus on health, each bowl is dairy-free, gluten-free, and brimming with 30g of protein, making it a guilt-free pleasure. Versatile Cooking Methods: Whether you prefer the Instant Pot, slow cooker, or stovetop, you can whip up this dish in virtually any kitchen setup, fitting seamlessly into your busy life. Endless Customization: Feel free to add vegetables or swap in your favorite protein for a personalized touch, ensuring that there’s something for everyone at the table. A Delightful Pairing: Serve with crusty bread or a fresh salad to elevate your meal experience, making this soup not just a dish, but a comforting event. Embrace the warming vibes this season with Crock Pot Chicken or explore other delightful options like Chicken Gnocchi Soup for more cozy nights in. Chicken Pot Pie Soup Ingredients For the Base Olive Oil – adds richness and helps sauté the vegetables; melt some butter or use avocado oil for varied flavors. Boneless, Skinless Chicken Breasts – the protein base; substitute with thighs or use shredded cooked chicken for quicker prep. Celery – offers crunch and flavor; can be replaced with fennel for a different twist. Carrot – provides sweetness and vibrant color; feel free to use parsnips or any seasonal veggies for a change. Onion – brings depth of flavor; swap with shallots for a milder touch. Garlic – enhances the overall flavor; fresh cloves are best, but pre-minced will do. For the Creamy Texture Yukon Gold Potatoes – essential for a creamy texture in this soup; russets can be swapped but are not a perfect substitute. Milk of Choice (e.g., almond, coconut, whole) – adds creaminess; heavy cream can be used if you’re not avoiding dairy. For Seasoning Black Pepper & Salt – essential seasonings to elevate taste; adjust according to your personal preference. Dried Parsley, Basil, Rosemary – these herbs can be swapped with fresh varieties for an extra kick in flavor; adjust amounts to your liking. For the Soup Base Low Sodium Chicken Broth – forms the foundation of the soup; vegetable broth works perfectly for a vegetarian version. This Chicken Pot Pie Soup is versatile, healthy, and sure to become a comforting staple in your kitchen. Enjoy crafting this delightful dish! Step‑by‑Step Instructions for Chicken Pot Pie Soup Step 1: Sauté the Chicken Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once shimmering, add the boneless, skinless chicken breasts and sear for about 2 minutes on each side until golden brown. Remove the chicken from the pot and set it aside, allowing it to rest while you prepare the vegetables. Step 2: Add the Vegetables In the same pot, add chopped celery, diced carrots, and chopped onions along with minced garlic. Sauté the mixture for around 2-3 minutes, stirring frequently until the onions become translucent and fragrant. This step enhances the chicken pot pie soup’s flavor and creates a lovely aroma in your kitchen. Step 3: Layer the Ingredients For the Instant Pot, chop the Yukon Gold potatoes into small pieces and add them to the pot, layering the seared chicken breasts on top. Pour in low sodium chicken broth until everything is covered. If using a crockpot or stovetop, layer the raw chicken directly over the vegetables, then add the chopped potatoes followed by the broth for a hearty Chicken Pot Pie Soup. Step 4: Cook the Soup If using the Instant Pot, seal the lid and cook on high pressure for 9 minutes, then allow a natural release for 5 minutes before performing a quick release. For the stovetop method, simmer the soup on low, covered, for about 30 minutes or until the chicken is thoroughly cooked and the potatoes are tender. The flavors will meld beautifully during this cooking time. Step 5: Blend and Shred Once cooked, carefully remove the chicken breast and a couple of large potato pieces. Use a blender or immersion blender to puree the potatoes with 1 cup of your choice of milk and a splash of broth until smooth. Return this creamy mixture to the pot along with shredded chicken, stirring everything together to achieve the perfect texture for your Chicken Pot Pie Soup. Step 6: Final Seasoning and Serve Taste and adjust seasoning with salt and black pepper based on your preference. If desired, stir in dried parsley, basil, and rosemary for added herbal flavor. Ladle the Chicken Pot Pie Soup into bowls, garnish with fresh parsley, and serve hot, feeling the warmth of this cozy dish envelop you. Make Ahead Options These Chicken Pot Pie Soup preparations are perfect for busy cooks who want to save time without sacrificing flavor! You can chop all the vegetables and store them in the refrigerator for up to 3 days. Additionally, you can sear and shred the chicken in advance, keeping it in an airtight container. If needed, prepare the creamy potato mixture and refrigerate it for up to 24 hours before adding it to the soup. When ready to serve, simply combine the prepped ingredients in your cooking method of choice, heat until warmed through, and garnish with fresh herbs. This way, you’ll have warm, delicious Chicken Pot Pie Soup on the table with minimal effort, allowing you to enjoy time with your family. Chicken Pot Pie Soup Variations Feel free to tweak this recipe to make it your own, embracing flavors and textures that excite your taste buds! Dairy-Free: Use almond or coconut milk instead of regular milk for a creamy, dairy-free solution that’ll keep the flavors rich and comforting. Gluten-Free: Swap out regular chicken broth for gluten-free broth, keeping the entire dish light and flavorful while sticking to your dietary needs. Protein Boost: Add chickpeas or lentils for a vegetarian twist while still packing a protein punch. These ingredients not only add texture but also make the soup heartier and more satisfying. Extra Vegetables: Toss in some kale or spinach right before serving for a pop of color and a nutritional boost. These greens will wilt nicely and add an earthy flavor without overpowering the soup. Spicy Kick: Sprinkle in red pepper flakes or diced jalapeños while cooking for a little heat. Adjust the amount to match your spice tolerance for that extra zing! Herb Garden: Try fresh thyme or dill instead of the dried herbs for a burst of freshness. These herbs complement the chicken beautifully and elevate the overall flavor profile. Flavorful Broth: For a deeper taste, use homemade broth if you have the time, or simmer the broth with fresh herbs and spices for added complexity before adding in your ingredients. Savory Swaps: Experiment with different root vegetables such as parsnips or turnips in place of Yukon gold potatoes for a new type of heartiness and flavor. Embrace your creativity and enjoy this comforting bowl of Cajun Potato Soup or the delightfully creamy Broccoli Chicken Penne as your next cooking adventure! What to Serve with Chicken Pot Pie Soup Imagine a cozy evening where your Chicken Pot Pie Soup is the star of the table, surrounded by delightful dishes that enhance its warm flavors. Crusty Bread: Perfect for dipping, crusty bread adds a satisfying crunch, complementing the creamy soup beautifully. Mixed Green Salad: A fresh, crisp salad balances the richness of the soup with vibrant veggies and a light vinaigrette. Garlic Breadsticks: Soft and warm, they offer a buttery, garlicky twist that pairs wonderfully with each spoonful of soup. Roasted Vegetables: Seasoned and charred, roasted veggies provide a hearty complement of texture and flavor, enhancing your meal’s healthfulness. Savory Biscuits: Flaky and buttery biscuits make for the ideal pairing, catching the delicious broth for a true comfort food experience. Fruit Salad: The natural sweetness of fruit adds a refreshing pop, contrasting nicely with the savory flavors of the soup. Sparkling Lemonade: This refreshing drink with its zesty notes cools the palate and uplifts the meal balance perfectly. Chocolate Chip Cookies: End on a sweet note with warm, gooey cookies that evoke a sense of nostalgia and comfort. Expert Tips for Chicken Pot Pie Soup Cooked Chicken Shortcut: If you’re short on time, use rotisserie chicken to speed up the prep—no need to sear. Just adjust cook time accordingly. Perfect Blender Use: For a silky texture, use a countertop blender for blending the potato mixture. An immersion blender can work, but ensure even blending. Avoid Sogginess: Don’t overcook the soup, especially with the stovetop method, or the chicken may lose its tenderness. Aim for just cooked through. Customized Creaminess: For a richer flavor, try adding a splash of heavy cream instead of milk if you’re not keeping it dairy-free; it enhances the Chicken Pot Pie Soup beautifully. Season to Taste: Don’t hesitate to adjust salt and pepper as different broths vary in sodium content. Taste before serving to make it just right! How to Store and Freeze Chicken Pot Pie Soup Fridge: Store leftover Chicken Pot Pie Soup in an airtight container for up to 4 days. Just reheat on the stove or in the microwave until warmed through. Freezer: Freeze the soup in portioned airtight containers for up to 3 months. Note that the texture may change slightly due to the potatoes, but the flavor will remain delicious. Thawing: To thaw, transfer to the fridge for 24 hours before reheating. Alternatively, use the microwave, defrosting at intervals until ready to heat. Reheating: When reheating frozen soup, warm it slowly on the stovetop until heated throughout, stirring occasionally for consistency. Chicken Pot Pie Soup Recipe FAQs Which potatoes are best for Chicken Pot Pie Soup? For the creamiest texture without dairy, Yukon Gold potatoes are ideal. They provide a rich consistency that elevates the overall flavor of the soup. If you don’t have them on hand, you can opt for russet potatoes, but be aware that they may not yield quite the same silky result. How do I store leftover Chicken Pot Pie Soup? Store any leftover Chicken Pot Pie Soup in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy it again, just reheat on the stove over low heat or pop it in the microwave until it’s warmed through and ready to savor! Can I freeze Chicken Pot Pie Soup? Absolutely! You can freeze the soup in portioned airtight containers for up to 3 months. Just remember that the potatoes might alter their texture slightly after freezing, but the flavors will still be delicious upon reheating. What are some common troubleshooting tips for making this soup? If your soup is too thick after cooking, simply stir in a little additional broth or your choice of milk until you reach your desired consistency. On the flip side, if it’s too thin, you can blend a few more potato pieces or adjust with cornstarch mixed with water to thicken it up. Is this Chicken Pot Pie Soup suitable for dietary restrictions? Yes! This recipe is dairy-free and gluten-free, making it an excellent option for those with such dietary preferences. If you also need it to be more protein-rich, feel free to add some beans or chickpeas for an extra boost without sacrificing the delicious taste! What’s the best way to ensure the chicken remains tender in the soup? To keep your chicken moist and tender, avoid overcooking it. If using the stovetop method, simmer it covered for about 30 minutes—just until cooked through. Additionally, resting the chicken after searing and then shredding it before returning it to the soup helps in maintaining its juiciness. Delicious Chicken Pot Pie Soup for Cozy Nights In A comforting Chicken Pot Pie Soup, this healthy, dairy-free dish is perfect for cozy nights and packed with 30g of protein per serving. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 45 minutes minsTotal Time 1 hour hr Servings: 6 servingsCourse: ChickenCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base2 tablespoons Olive Oil Can substitute with butter or avocado oil.1 pound Boneless, Skinless Chicken Breasts Can substitute with thighs or shredded cooked chicken.2 sticks Celery Can replace with fennel.2 medium Carrots Substitute with parsnips or other seasonal veggies.1 medium Onion Shallots can be used for a milder flavor.2 cloves Garlic Fresh cloves recommended.For the Creamy Texture2 medium Yukon Gold Potatoes Can substitute with russet potatoes.1 cup Milk of Choice Almond or coconut milk is recommended for dairy-free.For Seasoningto taste Black Pepperto taste Salt1 tablespoon Dried Parsley Can use fresh for enhanced flavor.1 teaspoon Dried Basil Adjust amount as desired.1 teaspoon Dried Rosemary Can substitute with fresh herbs.For the Soup Base6 cups Low Sodium Chicken Broth Vegetable broth can be used for a vegetarian version. Equipment Instant PotSlow CookerStovetop Pot Method Step-by-Step InstructionsHeat 2 tablespoons of olive oil in a large pot over medium heat. Add the chicken breasts and sear for about 2 minutes on each side until golden brown. Remove the chicken and set aside.In the same pot, add chopped celery, diced carrots, chopped onions, and minced garlic. Sauté for 2-3 minutes until onions are translucent.For Instant Pot, chop the Yukon Gold potatoes and add to the pot, layer the chicken on top, and pour in chicken broth until covered. For crockpot or stovetop, layer raw chicken over vegetables, add potatoes, then broth.If using the Instant Pot, seal and cook on high pressure for 9 minutes, allow natural release for 5 minutes. For stovetop, simmer covered for 30 minutes or until chicken is cooked.Remove the chicken and a couple of potato pieces. Blend the potatoes with 1 cup of milk and a splash of broth until smooth. Return the mixture to the pot with shredded chicken.Adjust seasoning with salt and black pepper. Stir in herbs for added flavor. Serve hot, garnished with fresh parsley. Nutrition Serving: 1bowlCalories: 350kcalCarbohydrates: 32gProtein: 30gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg NotesUsing rotisserie chicken can save time. The soup can be frozen for up to 3 months, but texture might change due to the potatoes. Tried this recipe?Let us know how it was!
