Chicken Pot Pie Soup

Why You’ll Love This Recipe

• Cozy and Comforting: This soup offers the warm, comforting flavors of classic chicken pot pie without the heaviness of a crust.
• Rich and Creamy Without Dairy: Achieve a luscious, creamy texture using blended Yukon gold potatoes, eliminating the need for dairy.
• Hearty and Filling: Packed with tender chicken and a medley of vegetables, this soup is both satisfying and nourishing.
• Simple to Make: With straightforward ingredients and flexible cooking methods, this recipe is accessible even on busy weeknights.
• Dietary Friendly: Naturally gluten-free and easily adaptable to be dairy-free or nut-free, accommodating various dietary needs.

Ingredients

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts (about 2 large breasts)
• 1 cup celery, diced
• 1 cup carrots, sliced into 1/4-inch thick circles
• 1 cup onion, finely chopped
• 1/2 tablespoon garlic, finely minced
• 2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces
• 1 cup Yukon gold potatoes, peeled and quartered (for blending)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 3 cups low-sodium chicken broth
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1/2 cup milk of choice (almond milk for dairy-free or whole milk)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Instant Pot Instructions:

1. Sauté the Chicken: Set the Instant Pot to the sauté function. Add olive oil to the pot. Lightly sear the chicken breasts on each side for about 2 minutes. Remove the breasts to a plate and set aside. The chicken will not be cooked through at this point, which is fine.
2. Sauté the Vegetables: Add the diced celery, carrots, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté for about 2 minutes until the vegetables are slightly translucent. Stir in the 1-inch potato pieces.
3. Pressure Cook: Return the seared chicken breasts to the pot. Pour in the chicken broth. Secure the lid, set the valve to sealing, and cook on high pressure for 7 minutes. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure.
4. Blend the Potatoes: Carefully remove the quartered potato pieces from the pot and place them in a blender along with the milk. Blend until smooth to create a creamy mixture.
5. Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks.
6. Combine and Serve: Return the shredded chicken and blended potato mixture to the pot. Stir thoroughly to combine all ingredients. Serve hot, garnished with fresh parsley if desired.

Slow Cooker Instructions:

1. Combine Ingredients: Place all ingredients except for the milk and the quartered potatoes into the slow cooker. Lay the chicken breasts on top.
2. Cook: Cover and cook on low for 6 hours or until the chicken is cooked through and the vegetables are tender.
3. Blend the Potatoes: Remove the quartered potatoes and blend them with the milk until smooth.
4. Shred the Chicken: Take out the chicken breasts, shred them, and return them to the slow cooker.
5. Combine and Serve: Stir in the blended potato mixture until well combined. Serve hot.

Stovetop Instructions:

1. Sauté the Chicken: In a large pot, heat the olive oil over medium heat. Sear the chicken breasts on each side for about 2 minutes, then remove and set aside.
2. Sauté the Vegetables: Add the celery, carrots, onion, garlic, salt, pepper, dried parsley, basil, and rosemary to the pot. Sauté until the vegetables are slightly translucent. Stir in the 1-inch potato pieces.
3. Simmer: Return the chicken to the pot and add the chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
4. Blend the Potatoes: Remove the quartered potatoes and blend them with the milk until smooth.
5. Shred the Chicken: Take out the chicken breasts, shred them, and return them to the pot.
6. Combine and Serve: Stir in the blended potato mixture until well combined. Serve hot.

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   Chicken Pot Pie Soup

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   • Author: Julia
   • Total Time: 25-40 minutes
   • Yield: 4 servings
   • Diet: Gluten Free

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   Description

   This Chicken Pot Pie Soup delivers all the cozy flavors of classic chicken pot pie in a creamy, comforting soup—without the heaviness of a crust. Made with tender chicken, hearty vegetables, and a blended potato base, this soup is naturally gluten-free and can be adapted for dairy-free or nut-free diets. Easily prepare it in the Instant Pot, slow cooker, or on the stovetop for a simple, satisfying meal perfect for any night of the week!

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   Ingredients

   • 2 tbsp olive oil
   • 1 lb boneless, skinless chicken breasts (about 2 large breasts)
   • 1 cup celery, diced
   • 1 cup carrots, sliced into ¼-inch circles
   • 1 cup onion, finely chopped
   • ½ tbsp garlic, minced
   • 2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces
   • 1 cup Yukon gold potatoes, peeled and quartered (for blending)
   • ¼ tsp black pepper
   • ¼ tsp salt
   • ¼ tsp dried parsley
   • 3 cups low-sodium chicken broth
   • ¼ tsp dried basil
   • ¼ tsp dried rosemary
   • ½ cup milk of choice (almond milk for dairy-free or whole milk)

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   Instructions

   Instant Pot Instructions:

   1. Sauté the Chicken: Set Instant Pot to sauté mode. Add olive oil and sear chicken breasts for 2 minutes per side. Remove and set aside.
   2. Sauté the Vegetables: Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, rosemary, and 1-inch potato pieces. Sauté for 2 minutes.
   3. Pressure Cook: Return chicken to the pot, add broth, and secure lid. Cook on high pressure for 7 minutes with a 5-minute natural release, then quick release any remaining pressure.
   4. Blend the Potatoes: Remove the quartered potatoes, blend with milk until smooth.
   5. Shred the Chicken: Remove chicken, shred with forks, and return to the pot.
   6. Combine and Serve: Stir in blended potato mixture. Serve hot, garnished with fresh parsley.

   Slow Cooker Instructions:

   1. Combine Ingredients: Add all ingredients except milk and quartered potatoes to the slow cooker. Place chicken on top.
   2. Cook: Cover and cook on low for 6 hours until chicken is tender.
   3. Blend the Potatoes: Remove quartered potatoes, blend with milk until smooth.
   4. Shred the Chicken: Shred chicken, return to slow cooker.
   5. Combine and Serve: Stir in blended potato mixture and serve.

   Stovetop Instructions:

   1. Sauté the Chicken: Heat olive oil in a large pot, sear chicken for 2 minutes per side, then set aside.
   2. Sauté the Vegetables: Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, rosemary, and 1-inch potato pieces. Cook until slightly translucent.
   3. Simmer: Add chicken and broth. Bring to a boil, reduce heat, cover, and simmer for 30 minutes until chicken is cooked through.
   4. Blend the Potatoes: Remove quartered potatoes, blend with milk until smooth.
   5. Shred the Chicken: Shred chicken, return to pot.
   6. Combine and Serve: Stir in blended potato mixture. Serve hot.

   Notes

   • Storage: Refrigerate leftovers in an airtight container for up to 4 days.
   • Freezing: Freeze soup without the blended potatoes for up to 3 months. Reheat and blend potatoes fresh before serving.
   • Dairy-Free Option: Use almond milk or coconut milk instead of dairy milk.
   • Thicker Soup: Reduce broth slightly or add extra blended potatoes.
   • More Flavor: Stir in a splash of lemon juice or a sprinkle of Parmesan cheese before serving.

   • Prep Time: 10 minutes
   • Cook Time: 15-30 minutes (depending on method)
   • Category: Soup
   • Method: Stovetop
   • Cuisine: American