As I hunched over the stove, the cozy scents of Chicken Pot Pie Soup danced through my kitchen, instantly transporting me back to family gatherings filled with laughter and warmth. This recipe captures the essence of classic comfort food in a delightful, creamy soup that’s not just hearty but also completely dairy-free. With the flexibility to cook it in an Instant Pot, Slow Cooker, or on the stovetop, it’s perfect for those busy weeknights when you crave a nourishing meal without the fuss. Packed with high protein and wholesome ingredients, this Chicken Pot Pie Soup is bound to be a hit with everyone at the table. Ready to indulge in some homemade goodness?
Why is this Chicken Pot Pie Soup special?
Comforting and Cozy: Imagine a bowl of warmth that not only satisfies but also evokes nostalgia, making it perfect for chilly evenings.
Flexible Cooking Methods: Whether you’re a fan of the Instant Pot, love your Crockpot, or prefer the stovetop, this recipe seamlessly adapts to your kitchen setup.
Healthy Comfort Food: Indulge guilt-free with a creamy soup that’s both dairy-free and gluten-free, delivering rich flavors without compromising your dietary needs.
Make Ahead & Freeze: This soup stores well, so you can whip up a batch and have a cozy meal ready for those busy days. Try serving it with crusty bread or a light salad for an effortless meal!
Crowd-Pleasing Delight: Its high protein content and delectable flavors make it a hit for family dinners or gatherings, ensuring everyone leaves with a satisfied smile!
Chicken Pot Pie Soup Ingredients
• Discover the essential ingredients for a flavorful Chicken Pot Pie Soup that warms the heart!
For the Soup Base
- Olive Oil – Adds richness and flavor; substitute with melted butter or avocado oil if desired.
- Boneless, Skinless Chicken Breasts – The primary protein source; can substitute with boneless thighs or leftover chicken to save time.
- Celery – Adds crunch and vegetable flavor; both fresh and frozen varieties work well here.
- Carrot – Offers sweetness and texture; can be diced or sliced in rounds for a charming presentation.
- Onion – Builds the savory base flavor of the soup; yellow or white onions are the best choices.
- Garlic – Enhances overall flavor; fresh or minced garlic will do the trick.
- Yukon Gold Potatoes – Provides creaminess when blended; important not to substitute for other potato types as they affect texture.
- Black Pepper – Adds seasoning; adjust to taste for your preferred spice level.
- Salt – Basic seasoning to enhance all flavors; can be omitted or substituted with a low-sodium alternative.
- Dried Parsley – Adds herbal notes; fresh herbs can be used for a more vibrant flavor.
For the Broth
- Chicken Broth – The soup base; low-sodium options maintain flavor without excess salt, while bone broth is a nutritious alternative.
- Dried Basil & Dried Rosemary – Contribute aromatic qualities; experiment with fresh basil or thyme based on preference.
To Finish
- Fresh Parsley (for garnish) – Adds visual appeal and freshness when serving; a simple touch that elevates the dish.
- Milk of Choice (almond or dairy) – Provides creaminess; coconut milk is a lovely dairy-free option if you’d like a rich finish.
Step‑by‑Step Instructions for Chicken Pot Pie Soup
Step 1: Prep Ingredients
Start by dicing the celery, carrot, onion, and garlic. Chop the Yukon Gold potatoes into bite-sized pieces, and season the boneless, skinless chicken breasts with salt and black pepper. This preparation will ensure everything cooks evenly and allows the flavors to meld beautifully in your Chicken Pot Pie Soup.
Step 2: Sauté
In your chosen cooking method, heat 2 tablespoons of olive oil over medium heat. If using an Instant Pot, set it to the sauté function; for the stovetop, use a large pot. Add the onion and garlic, sautéing for 2-3 minutes until they become translucent and fragrant. This step builds the savory base of your Chicken Pot Pie Soup.
Step 3: Layer Ingredients
Add the seasoned chicken breasts into the pot, followed by the diced celery, carrots, and chopped potatoes. Pour in enough chicken broth to cover the ingredients, about 4 cups, allowing the entire mixture to blend harmoniously. Stir gently to incorporate the layers, creating a rich base for your soup.
Step 4: Cook
If using an Instant Pot, seal the lid and set it to high pressure for 9 minutes. For the Slow Cooker, cook on low for about 6 hours. If you prefer the stovetop, bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes. Keep an eye on the chicken to ensure it’s tender and fully cooked.
Step 5: Blend & Shred
Once cooked, remove the chicken from the pot and set it aside. Use a ladle to take out a few of the potato pieces and blend them with 1/2 cup of milk and a little reserved broth until smooth. Shred the chicken and return both the blended mixture and chicken back to the soup pot, stirring to achieve a creamy texture.
Step 6: Serve
Give your Chicken Pot Pie Soup a final stir until it’s smooth, and taste for seasoning, adjusting salt and pepper as needed. Ladle the warm soup into bowls, garnishing with fresh parsley for a touch of color and flavor. Enjoy the comforting aroma as you serve this perfectly hearty dish to friends and family.
Make Ahead Options
These Chicken Pot Pie Soup preparations are perfect for busy home cooks looking to save time! You can chop the vegetables and season the chicken up to 24 hours in advance, storing everything in the refrigerator in separate containers to maintain freshness. The soup itself can be made up to 3 days ahead; simply cool it completely before refrigerating. To preserve the creamy texture, blend the potatoes and milk just before serving. When you’re ready to enjoy your Chicken Pot Pie Soup, reheat it on the stovetop or in the microwave until warm, adding any additional seasoning as needed. This way, you’ll have all the comforting flavors ready with minimal effort after a long day!
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. Allow it to cool completely before sealing to preserve freshness.
Freezer: For longer storage, freeze the soup in airtight containers for up to 6 months. Keep in mind that while it will still taste great, the texture of the potatoes may change upon thawing.
Reheating: Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it thickens too much during storage.
Make-Ahead: This soup is perfect for meal prep! Prepare a batch on the weekend and enjoy warm, comforting meals throughout the week.
Chicken Pot Pie Soup Variations
Feel free to explore these delightful variations that can make your Chicken Pot Pie Soup even more personalized and satisfying!
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Vegetarian Version: Replace chicken with chickpeas for a hearty, protein-rich option. This twist offers a lovely nutty flavor that pairs beautifully with the spices.
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Creamy Spinach: Stir in fresh or frozen spinach towards the end of cooking for a burst of color and nutrients. It adds a wonderful layer of texture and flavor, creating a complete meal.
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Peas or Corn: Add frozen peas or corn in the last 5 minutes of cooking for sweetness. These vibrant pops of color enhance the visual appeal and offer a delightful crunch.
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Thicker Soup: For an extra creamy consistency, blend in an additional potato. This creates a velvety texture that may remind you of a classic chowder!
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Heat It Up: Incorporate diced jalapeños or a sprinkle of red pepper flakes to add a spicy kick. Balance the heat with a dollop of sour cream when serving for a creamy contrast.
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Herb Swap: Experiment with fresh thyme or sage instead of dried herbs. Fresh herbs infuse your soup with vibrant flavors and make the aroma even more enticing.
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Sour Cream Finish: Swirl in a spoonful of sour cream or Greek yogurt before serving for added creaminess and tang. It’s an indulgent finishing touch that elevates the dish!
Whether enjoying it with crusty bread or pairing it with a light salad, this Chicken Pot Pie Soup is sure to become a staple. And if you’re looking for other cozy soups, don’t miss out on my Kielbasa Potato Soup or Sausage Potato Soup for more warm and hearty options!
What to Serve with Chicken Pot Pie Soup
Enjoy a comforting meal made complete with delightful side dishes and accompaniments.
- Crusty Bread: Perfect for dipping and adding a satisfying crunch; a warm baguette or sourdough complements the creamy soup beautifully.
- Simple Green Salad: Refreshing greens with a light vinaigrette cleanse the palate, balancing the richness of the Chicken Pot Pie Soup.
- Garlic Breadsticks: Chewy and buttery, they add a burst of flavor and texture, making every bite even more enjoyable.
- Roasted Vegetables: Seasonal veggies like carrots and Brussels sprouts bring earthy flavors and vibrant colors to your table.
- Cheesy Cauliflower Bake: This rich and creamy side offers a deliciously indulgent contrast to the soup, enhancing the overall comfort of the meal.
- Fruit Salad: A fruity refreshment lightens the meal, serving as a perfect end to the cozy soup experience.
- Crispy Crackers: Crunchy and savory, they’re great for nibbling while enjoying a rich bowl of Chicken Pot Pie Soup.
- Chilled White Wine: An unoaked Chardonnay or Sauvignon Blanc adds a chilled, crisp compliment to the warm soup, enhancing flavors delightfully.
- Muffins or Biscotti: For a touch of sweetness after your meal, these treats satisfy your dessert cravings without overwhelming your palate.
Expert Tips for Chicken Pot Pie Soup
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken instead of raw; it adds flavor and reduces prep work.
- Perfect Potato Texture: Avoid overcooking your Yukon Gold potatoes. They should be tender but still hold their shape to maintain the desired texture in your Chicken Pot Pie Soup.
- Adjust Seasoning: Always taste as you go, particularly when simmering on the stovetop. Adjust salt and pepper at the end for the best flavor balance.
- Herb Power: Don’t shy away from fresh herbs! Sprinkle fresh parsley or basil just before serving to brighten up the soup and elevate its flavor profile.
- Blending Tip: For a creamier soup, ensure you blend enough potato pieces, but leave some chunky for texture contrast in your Chicken Pot Pie Soup.
Chicken Pot Pie Soup Recipe FAQs
What kind of chicken should I use for the Chicken Pot Pie Soup?
Absolutely! Boneless, skinless chicken breasts are recommended for this recipe due to their tenderness and ease of preparation. However, you can substitute with boneless thighs for richer flavor, or use leftover rotisserie chicken to save time. If you opt for pre-cooked chicken, simply add it in closer to the end of cooking to ensure it stays juicy.
How should I store my leftover Chicken Pot Pie Soup?
You can store leftover Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 4 days. Be sure to let it cool completely before sealing to maintain freshness. I often portion it out into smaller containers to make it easy to grab for lunch or dinner.
Can I freeze Chicken Pot Pie Soup?
Certainly! To freeze, ladle the soup into airtight containers or freezer bags when completely cooled. It can be kept for up to 6 months. Just keep in mind that the potatoes may have a slightly altered texture once thawed. For best results, I recommend blending some potato pieces before freezing to maintain creaminess.
What if my Chicken Pot Pie Soup turns out too thick?
No worries! If your soup ends up thicker than you’d like, simply add a splash of chicken broth or water during reheating to loosen it up. Stir it in gradually until you reach your desired consistency, and give it a taste to adjust seasonings as needed.
Are there any dietary considerations for this Chicken Pot Pie Soup?
Yes! This Chicken Pot Pie Soup is dairy-free and gluten-free, making it suitable for a variety of dietary needs. For further customization, you can easily make it vegetarian by substituting the chicken with chickpeas or lentils, and using vegetable broth instead. Always check ingredient labels if allergies are a concern, especially with broth or milk alternatives.
How do I know if my ingredients are ripe enough for the Chicken Pot Pie Soup?
Great question! Fresh ingredients really elevate the flavors. Look for firm carrots and celery without any dark spots or wilting. The onions should feel heavy for their size and have dry, papery exteriors. Yukon Gold potatoes should be smooth and free of any dents or dark spots. Aim to cook with fresh elements for the best results!
Creamy Chicken Pot Pie Soup – A Cozy Comfort Dish
Ingredients
Equipment
Method
- Dice the celery, carrot, onion, and garlic. Chop the Yukon Gold potatoes into bite-sized pieces and season the chicken with salt and black pepper.
- Heat 2 tablespoons of olive oil over medium heat in your chosen cooking method. Add the onion and garlic, sautéing for 2-3 minutes until translucent.
- Add the seasoned chicken breasts into the pot, followed by the diced celery, carrots, and chopped potatoes. Pour in enough chicken broth to cover the ingredients.
- Cook on high pressure for 9 minutes if using an Instant Pot, or on low in a Slow Cooker for 6 hours. For stovetop, bring to a boil, then simmer for 30 minutes.
- Remove the chicken and blend some potato pieces with 1/2 cup of milk until smooth. Shred the chicken and return both to the pot, stirring to achieve a creamy texture.
- Taste for seasoning and adjust salt and pepper as needed. Ladle the soup into bowls and garnish with fresh parsley.
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