Chicken Pot Pie Soup Recipe (Healthy Comfort in a Bowl)

Cozy Chicken Pot Pie Soup

Hola! And if you’ve ever wondered what happens when a Florida girl falls head over heels for the cozy, soul-warming comfort of a steaming bowl of Chicken Pot Pie Soup, you’re about to find out.
I grew up under the sunny skies of Orlando, where soup wasn’t always on the menu, but my abuela’s kitchen smelled like heaven year-round. When I first tasted the creamy richness of Chicken Pot Pie Soup,
I was hooked. It’s hearty, flavorful, and feels like a hug in a bowl. This recipe takes everything you love about classic pot pie, tender chicken, veggies, and creamy broth, and transforms it into a simple, one-pot wonder perfect for weeknights.

Quick Recipe Overview

| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 4 people |
| Difficulty | Easy |
| Cuisine | American |
| Best Season | Fall & Winter |

Why You’ll Love This Recipe

• Ultimate Comfort: This Chicken Pot Pie Soup is creamy, cozy, and deeply satisfying without being heavy.
• Healthier Twist: Made with olive oil, lean chicken, and just enough milk for creaminess, it’s comfort you can feel good about.
• One Pot, Three Ways: Whether you use your Instant Pot, Crockpot, or stovetop, it’s easy to make and cleanup is minimal.
• Family Approved: Even picky eaters can’t resist the tender chunks of chicken, soft potatoes, and perfectly seasoned broth.
• Make-Ahead Friendly: It reheats beautifully for lunch or dinner the next day, making it a busy weeknight lifesaver.

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Ingredients

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts (about 2 large breasts)
• 1 cup celery, diced
• 1 cup carrots, sliced ¼-inch thick
• 1 cup onion, finely chopped
• ½ tablespoon garlic, minced
• 2 cups Yukon Gold potatoes, peeled and cubed (1-inch pieces)
• 1 cup Yukon Gold potatoes, peeled and quartered (for blending)
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ¼ teaspoon dried parsley
• ¼ teaspoon dried basil
• ¼ teaspoon dried rosemary
• 3 cups low-sodium chicken broth or bone broth
• ½ cup milk of choice (almond, whole, or any milk)
• 1 tablespoon fresh parsley, for garnish

Ingredient Tips

Ingredient	Tip
Chicken breasts	Use rotisserie chicken or cooked shredded chicken for faster prep.
Potatoes	Yukon Golds add a naturally buttery texture and help thicken the soup.
Milk	Use unsweetened almond milk for dairy-free, or whole milk for extra creaminess.
Broth	Warm it before adding for faster cooking in your Instant Pot or Crockpot.
Garlic	Freshly minced garlic enhances depth of flavor over pre-minced.
Olive oil	Substitute avocado oil for a lighter, nutty flavor.
Herbs	Dried herbs give flavor depth; fresh parsley brightens the finish.

Step-by-Step Instructions

Instant Pot Method:

1. Set your Instant Pot to sauté mode and heat olive oil. Lightly sear chicken breasts on each side for 2 minutes, then remove and set aside.
2. Add celery, carrots, onion, garlic, salt, pepper, parsley, basil, and rosemary. Sauté for about 2 minutes until fragrant and slightly translucent.
3. Stir in cubed potatoes, then layer chicken on top, followed by the quartered potatoes. Pour in chicken broth.
4. Seal and cook on high pressure for 9 minutes. Let the pressure release naturally for 5 minutes, then quick release.
5. Remove the large potato pieces and chicken. Blend the large potatoes with ½ cup broth and milk until smooth, then return to the pot.
6. Shred the chicken, add it back, stir until creamy and combined, then garnish with parsley.
   Crockpot Method:
7. Heat olive oil in a skillet, sauté the vegetables, garlic, and herbs for 2 minutes (optional but boosts flavor).
8. Layer raw chicken, sautéed veggies, and potatoes in the Crockpot. Pour in broth.
9. Cover and cook on low for 6 hours. Remove chicken and large potato pieces, blend the potatoes with milk and broth, then return to pot.
10. Shred chicken, stir, garnish with parsley, and serve hot.
    Stovetop Method:
11. In a large pot, heat olive oil, then sauté onion, celery, carrot, garlic, and herbs for 2 minutes.
12. Add chicken, potatoes, and broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
13. Remove chicken and large potato pieces. Blend potatoes with milk and a bit of broth, then return to pot.
14. Shred chicken, stir in, and finish with parsley.

You may also like my Cowboy Casserole Honey Garlic Chicken and Green Beans Stir Fry.

Helpful Tips

• Use pre-cooked chicken to cut down cook time and simplify prep.
• Warm your broth before adding to the pot to reduce cooking time.
• Don’t skip the blended potatoes, they’re the secret to a rich, creamy texture without heavy cream.
• Add extra veggies like peas or corn for more color and nutrients.

Expert Tips for the Best Results

• Balance the seasoning: Always taste before serving and adjust salt or herbs for perfect flavor.
• Use Yukon Golds: Their texture makes the soup velvety without needing flour.
• Stir gently after blending: This keeps your soup creamy without breaking down the veggies.
• Garnish smartly: A sprinkle of fresh parsley adds freshness and visual appeal.

Recipe Variations

• Dairy-Free: Use almond or oat milk instead of dairy milk.
• Gluten-Free: Naturally gluten-free, just ensure your broth is labeled GF.
• Veggie Version: Skip the chicken and add mushrooms, peas, and chickpeas for protein.
• Creamier Style: Add a splash of half-and-half or a pat of butter for indulgent texture.

Make Ahead & Freezer Tips

Refrigerate leftovers in an airtight container for up to 4 days. For freezing, cool completely, then store in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove or microwave.

Serving Suggestions

Serve Chicken Pot Pie Soup in wide bowls with a sprinkle of fresh parsley and cracked pepper. Pair it with warm biscuits or a crusty baguette for dipping. A simple side salad with lemon vinaigrette balances the creamy richness beautifully.

Pairing Ideas

Pair this comforting soup with crisp white wine like Chardonnay, a sparkling cider, or even sweet iced tea. For sides, try roasted Brussels sprouts or simple garlic bread.

Storage and Reheating Tips

Store leftovers in the fridge for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of broth or milk to loosen. For microwaving, use a covered bowl and stir halfway through heating.

Frequently Asked Questions

1. Can I use frozen chicken? Yes, but add 2–3 extra minutes of cooking time in the Instant Pot or an additional hour in the Crockpot.
2. How do I thicken my soup more? Blend more potatoes or stir in a tablespoon of cornstarch mixed with milk.
3. Can I add peas or corn? Absolutely! Add them after blending for extra texture and color.
4. What’s the best milk to use? Whole milk gives richness, but almond or oat milk keeps it light and dairy-free.
5. Can I use chicken thighs instead? Yes! Thighs stay juicy and tender, adding even more flavor.
6. Can I make it ahead for meal prep? Definitely. It reheats well, so make a big batch for the week.
7. How can I make it lower in carbs? Swap potatoes for cauliflower florets and reduce carrots slightly.

Nutrition Info

Serving Size	2 cups
Calories	380 kcal
Protein	30 g
Carbohydrates	40 g
Fat	11 g
Fiber	6 g
Sugar	6 g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Conclusion

This Chicken Pot Pie Soup brings the best of comfort and simplicity together in one creamy, flavorful bowl. Whether you make it in your Instant Pot, Crockpot, or on the stovetop, it’s the kind of recipe that warms your heart, fills your kitchen with cozy aromas, and brings everyone to the table smiling. Try it tonight and taste why this healthy comfort food classic never goes out of style.