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!
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)
Instructions
Instant Pot Instructions:
- 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.
- Sauté the Vegetables: Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, rosemary, and 1-inch potato pieces. Sauté for 2 minutes.
- 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.
- Blend the Potatoes: Remove the quartered potatoes, blend with milk until smooth.
- Shred the Chicken: Remove chicken, shred with forks, and return to the pot.
- Combine and Serve: Stir in blended potato mixture. Serve hot, garnished with fresh parsley.
Slow Cooker Instructions:
- Combine Ingredients: Add all ingredients except milk and quartered potatoes to the slow cooker. Place chicken on top.
- Cook: Cover and cook on low for 6 hours until chicken is tender.
- Blend the Potatoes: Remove quartered potatoes, blend with milk until smooth.
- Shred the Chicken: Shred chicken, return to slow cooker.
- Combine and Serve: Stir in blended potato mixture and serve.
Stovetop Instructions:
- Sauté the Chicken: Heat olive oil in a large pot, sear chicken for 2 minutes per side, then set aside.
- Sauté the Vegetables: Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, rosemary, and 1-inch potato pieces. Cook until slightly translucent.
- Simmer: Add chicken and broth. Bring to a boil, reduce heat, cover, and simmer for 30 minutes until chicken is cooked through.
- Blend the Potatoes: Remove quartered potatoes, blend with milk until smooth.
- Shred the Chicken: Shred chicken, return to pot.
- 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
