Dreamy, hearty, and deeply satisfying, Chicken Pot Pie Soup is everything we adore about the classic comfort dish—with the bonus of being ladled into a cozy bowl. This easy recipe delivers tender chicken, sweet carrots, aromatic herbs, and a creamy base without the fuss of pastry. Each spoonful bursts with nostalgic flavors that remind you of Sunday suppers and family warmth, while keeping weeknight dinner downright simple. Whether you’re warming up a cold evening or seeking a bowl of pure comfort, this Chicken Pot Pie Soup will become one of your most-requested meals.

Ingredients You’ll Need

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Ingredients You’ll Need

Simple, everyday ingredients come together to create a symphony of textures and flavors in this Chicken Pot Pie Soup. Each one plays an essential role, from the richness of olive oil to the aromatic lift from herbs—nothing is here by accident!

Olive oil: Adds just the right touch of richness to sauté your veggies and seals in savory flavor when searing the chicken.
Boneless, skinless chicken breasts: Keep things lean and super tender—be sure to use about 2 large breasts for the perfect protein boost.
Celery: Lends a fresh, lightly herbal crunch that balances out the richness of the soup.
Carrots: Their sweetness comes alive in every bite, bringing color and classic pot pie spirit.
Onion: The foundation for depth and savory flavor—don’t skip or skimp!
Garlic: Just a touch infuses the entire dish with irresistible warmth.
Yukon gold potatoes, diced: These creamy, buttery potatoes add body and subtle texture.
Yukon gold potatoes, quartered: For blending into a silky-thick soup base without any flour needed.
Black pepper: Just a sprinkle wakes up all the flavors in the bowl.
Salt: Essential for bringing everything together (adjust to taste if your broth is seasoned).
Dried parsley: Echoes that classic pot pie flavor profile with herby freshness.
Chicken broth or bone broth (low sodium): The aromatic backbone of Chicken Pot Pie Soup—a nourishing, flavorful canvas.
Dried basil: Brings a sweet, peppery note that rounds out the flavor beautifully.
Dried rosemary: A hint of earthiness and rustic warmth—classic for pot pies.
Fresh parsley: Sprinkled on top, it brightens every spoonful and adds color.
Milk of choice: Almond, whole, or any milk you love—it’s where that silky creaminess comes from.

How to Make Chicken Pot Pie Soup

Step 1: Sear the Chicken

Begin by setting your Instant Pot to the regular sauté function and adding olive oil to the bottom. Lightly sear both sides of the chicken breasts for about 2 minutes per side. Don’t worry if they aren’t cooked through—this quick sear develops wonderful flavor and ensures juicy, tender chicken once the soup is finished.

Step 2: Sauté the Vegetables and Herbs

Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary right into the pot. Sauté everything for about 2 minutes, just until the onions become slightly translucent and the kitchen starts smelling amazing. Add in the diced potatoes and give everything a good stir, letting the veggies soak up those herby flavors.

Step 3: Build the Soup Base

Place the seared chicken breasts on top of the sautéed veggies and diced potatoes. Layer the potato quarters over the chicken. Pour in the chicken broth, making sure everything is nestled together. You’re already halfway to cozy, homemade Chicken Pot Pie Soup!

Step 4: Cook Under Pressure

Secure the Instant Pot lid and set it to High Pressure (or manual, on older models). Cook for 9 minutes, then let the soup naturally release for 5 minutes before manually venting the rest. During this time, the chicken turns meltingly tender, and the potatoes and vegetables infuse the soup with their sweetness.

Step 5: Blend for Creaminess

Once done, carefully remove the chicken breasts and large potato pieces. In a blender, combine the large potato quarters, milk, and about 1/2 cup of broth from the pot. Blend until perfectly smooth and creamy. Pour this luscious mixture back into the soup for a thick, rich base that’s absolutely irresistible and 100% flourless.

Step 6: Shred and Stir

Shred the cooked chicken on a cutting board, then return it to the pot. Stir well so everything mingles and the soup turns beautifully velvety. Sprinkle with fresh parsley right before serving to add a final pop of color and brightness to your Chicken Pot Pie Soup.

How to Serve Chicken Pot Pie Soup

Garnishes

A finishing sprinkle of fresh parsley is the classic touch for Chicken Pot Pie Soup. If you’d like to play things up, try a crack of black pepper or a few quick shavings of parmesan cheese on each bowl. For extra flair, toss a few sautéed carrot rounds or crispy onions over the top—those little things can make it look downright gourmet.

Side Dishes

For the ultimate cozy meal, serve your Chicken Pot Pie Soup alongside warm, flaky biscuits or hunks of rustic bread to mop up every last drop. Roasted green beans, a simple side salad, or a plate of herby smashed potatoes would round out supper and please any crowd.

Creative Ways to Present

Ladle your Chicken Pot Pie Soup into oversized mugs for movie nights, or serve it in individual bread bowls for a show-stopping dinner party. Want a true nod to pot pie’s roots? Top each bowl with a baked puff pastry square or a pie crust cracker. It adds an irresistible crunch and a wow-worthy finish your guests won’t forget!

Make Ahead and Storage

Storing Leftovers

Let your Chicken Pot Pie Soup cool to room temperature, then transfer it to airtight containers. It’ll keep in the fridge for up to 4 days, making lunches and quick dinners a delicious breeze.

Freezing

This soup freezes like a dream! Portion it into freezer-safe bags or containers and freeze for up to 3 months. The creamy potato base may thicken a bit upon thawing, but it just makes for heartier leftovers.

Reheating

Reheat individual portions in the microwave, or warm a larger batch on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if it seems a bit thick—the flavor stays just as incredible.

FAQs

Can I use rotisserie or leftover chicken instead of cooking the chicken breasts?

Absolutely! Shred about 3 cups of cooked rotisserie or leftover chicken and add it after blending the potatoes. Just warm it through in the soup for the final step—easy and delicious.

Is Chicken Pot Pie Soup gluten-free?

Yes, as written, this soup is entirely gluten-free because the creamy thickness comes from blended potatoes, not flour or roux. Just double-check your broth if you’re super sensitive.

Can I use chicken thighs instead of breasts?

Definitely! Chicken thighs will add even more richness and are slightly more forgiving when cooked, so feel free to swap them in—just keep the weight about the same.

What’s the best way to make Chicken Pot Pie Soup dairy-free?

Use unsweetened almond milk, oat milk, or another plant-based milk. The blended potatoes still yield a beautifully creamy soup, and you won’t miss the dairy at all.

Can I add other veggies to the soup?

Of course! Feel free to add frozen peas, corn, chopped green beans, or even diced mushrooms during the sauté step. The soup is wonderfully adaptable to your preferences or what’s waiting in your fridge.

Final Thoughts

If you’re craving a big, cozy bowl of flavor that’s both comforting and easy, you simply have to try Chicken Pot Pie Soup. Every spoonful is creamy, savory, and heartwarming—just like a hug from a homemade dinner. Go ahead and make it for yourself or share it with family, and prepare to be asked for the recipe time and again!