As I stood in my kitchen one chilly evening, the scent of savory herbs and tender chicken filled the air, instantly transporting me to the comforting embrace of my favorite childhood meals. This delightful Chicken Pot Pie Soup encapsulates the warmth and joy of traditional pot pie but in a cozy, soup form that’s perfectly suited for a bustling weeknight. Crafted to be both hearty and healthy, it’s dairy-free, gluten-free, and brimming with nutrients to lift your spirits. Whether you’re pressed for time or simply seeking a soothing bowl of comfort, this recipe offers flexible prep options: choose your method—Instant Pot, crockpot, or stovetop—and watch the magic happen. Trust me, after just one taste, you’ll appreciate how effortlessly this dish can bring comfort to your table without the guilt. What’s your favorite way to enjoy a cozy soup?
Why Is Chicken Pot Pie Soup So Appealing?
Comfort, Every spoonful of this Chicken Pot Pie Soup is like a warm hug; it combines the beloved flavors of classic pot pie with a creamy, hearty twist.
Versatility, Whether you choose the Instant Pot, crockpot, or stovetop to prepare this dish, it adapts to your lifestyle, making it perfect for busy evenings.
Health-Conscious, With its dairy-free and gluten-free profile, this recipe caters to various dietary needs while delivering deliciousness—perfect for those tired of fast food.
Flavor Explosion, Packed with tender chicken, vibrant vegetables, and aromatic herbs, every bite is bursting with rich flavors that make you feel good inside.
Easy Leftovers, Not only does this soup taste amazing, but it also stores well for quick lunches or dinners throughout the week—try pairing it with a side of fresh salad for a complete meal.
Chicken Pot Pie Soup Ingredients
This recipe features wholesome ingredients that come together to create a comforting bowl of goodness.
For the Soup Base
• Olive Oil – Adds moisture and flavor; feel free to substitute with melted butter, avocado oil, or coconut oil if desired.
• Boneless Skinless Chicken Breasts – Provides protein and substance; can be replaced with thighs, tenders, or quick-cooking shredded rotisserie chicken.
• Celery (1 cup, diced) – Adds aromatic flavor and crunch; there’s no direct substitute unless omitted altogether.
• Carrot (1 cup, sliced) – Brings sweetness and color; other veggies like bell peppers or sweet potatoes can be swapped in if you wish.
• Onion (1 cup, finely chopped) – Enhances depth of flavor; omit for a milder taste if preferred.
• Garlic (½ tablespoon, minced) – Adds an irresistible aroma; garlic powder works if fresh isn’t available.
For Creaminess and Thickness
• Yukon Gold Potatoes (2 cups, cut into 1-inch pieces + 1 cup, cut into quarters) – Acts as a thickener and provides creaminess; use other starchy potatoes, but don’t leave them out as they define the soup’s texture.
• Chicken Broth (3 cups, low sodium) – The flavorful base for the soup; vegetable broth can be used to make this Chicken Pot Pie Soup vegetarian.
• Milk of choice (½ cup) – Contributes to the creamy texture; substitute with almond milk for a dairy-free option or stick with cow’s milk for a traditional twist.
For a Flavor Burst
• Herbs and Seasonings (black pepper, salt, dried parsley, basil, rosemary) – Elevates overall flavor; adjust each to taste for the perfect seasoning balance.
With these wholesome ingredients, you’ll create a Chicken Pot Pie Soup that delights the senses while offering nourishing comfort.
Step‑by‑Step Instructions for Chicken Pot Pie Soup
Step 1: Sauté Chicken
Begin by heating 1 tablespoon of olive oil in your Instant Pot on the sauté setting. Once the oil is shimmering, add the boneless skinless chicken breasts and sear for about 2 minutes on each side until golden brown. Remove the chicken from the pot and set it aside on a plate, allowing it to rest for the next steps.
Step 2: Sauté Veggies
In the same pot, add the diced celery, sliced carrot, and finely chopped onion. Sauté these aromatic vegetables for about 2 minutes until they become slightly translucent and fragrant. Don’t forget to stir in minced garlic and your preferred herbs and seasonings to enhance the flavor of your Chicken Pot Pie Soup.
Step 3: Layer Ingredients
Return the seared chicken to the pot and add the smaller cut pieces of Yukon Gold potatoes. Next, pour in 3 cups of low-sodium chicken broth, ensuring that the ingredients are well combined and the chicken is submerged, helping to develop the rich flavors in your soup.
Step 4: Pressure Cook
Seal the Instant Pot lid and set it to cook on high pressure for 9 minutes. Once the time is up, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to release any remaining pressure. This step ensures the chicken stays tender and the flavors meld beautifully in your Chicken Pot Pie Soup.
Step 5: Blend for Creaminess
Once the pressure has fully released, remove the cooked chicken and large potato quarters from the pot. Using an immersion blender or a regular blender, blend these ingredients with ½ cup of milk and a bit of broth until smooth and creamy. This will create the luscious texture that makes this soup so comforting.
Step 6: Combine and Serve
Shred the seared chicken using two forks, then return it to the pot along with the blended creamy mixture. Stir everything together until well combined, adjusting the seasoning to taste. Ladle the Chicken Pot Pie Soup into bowls, and garnish with fresh parsley before serving for a delightful finishing touch.
Make Ahead Options
These Chicken Pot Pie Soup preparations are a lifesaver for busy weeknights! You can chop the vegetables and even cook the chicken up to 24 hours in advance; store them separately in the refrigerator to maintain their freshness. Additionally, you can blend the creamy potato mixture ahead of time and keep it in an airtight container for up to 3 days. When you’re ready to enjoy your soup, simply add the prepped ingredients back into the pot with the broth and heat until warmed through. Stir well and taste for seasoning before serving, and you’ll have a deliciously comforting meal that feels just as homemade without the hassle!
Chicken Pot Pie Soup Variations
Feel free to get creative and customize your Chicken Pot Pie Soup to match your taste and dietary needs!
- Vegetarian: Omit the chicken and double the veggies or add chickpeas for protein.
- Creamy Twist: Substitute coconut milk for the regular milk for a tropical flavor and creamier texture.
- Different Veggies: Swap in seasonal vegetables such as diced zucchini or fresh spinach to keep things exciting.
- Spicy Kick: Add a dash of cayenne pepper or some chopped jalapeños for a bit of heat that brings the soup to life.
- Herb Infusion: Experiment with fresh herbs like thyme or tarragon for an aromatic bouquet that dances on your palate.
- Pasta Addition: Stir in cooked small pasta, like ditalini or orzo, for added heartiness and a fun twist on texture.
- Chicken Upgrade: For deeper flavors, use smoked chicken or even try shredded rotisserie chicken from your favorite place.
- Flavor Boost: Consider mixing in a splash of white wine while sautéing the vegetables for an elevated depth of flavor.
Remember, feel free to combine these suggestions or adapt them based on what you have at home. And if you’re craving something rich and cheesy, why not pair it with a side of Cheesy Garlic Chicken Wraps for an even more filling meal?
Expert Tips for Chicken Pot Pie Soup
• Use Rotisserie Chicken: Save time by using cooked shredded rotisserie chicken instead of raw; just reduce the cooking time accordingly to enhance flavor.
• Don’t Skip the Blend: Blending some of the potato and chicken creates a creamy texture—this step is essential for achieving the comfort level of your Chicken Pot Pie Soup.
• Adjust Vegetable Choices: Feel free to substitute or add vegetables like green beans or spinach based on your preferences, but ensure to maintain the balance of flavors.
• Avoid Freezing: If you can, refrain from freezing the soup; potatoes tend to become grainy upon thawing. If needed, cool completely before freezing.
• Stir Before Serving: Give your soup a good stir if it’s been refrigerated, as separation can occur, ensuring the flavors are well-distributed when serving.
What to Serve with Chicken Pot Pie Soup
Cozy up to a warm meal that tantalizes your taste buds and warms your heart, beautifully complementing this delightful soup.
- Crusty Bread: A warm, crusty baguette is perfect for dipping, soaking up the creamy goodness of the soup with each bite.
- Fresh Salad: A vibrant garden salad with mixed greens and colorful veggies brightens the meal, adding a refreshing crunch alongside the rich flavors.
- Garlic Breadsticks: Add a touch of indulgence with buttery garlic breadsticks that offer a satisfying contrast to the smooth soup texture.
- Roasted Vegetables: Seasoned and roasted root vegetables enhance the comforting element of the soup, bringing a range of textures and flavors to your table.
- Cheesy Biscuits: Serve fluffy, cheesy biscuits on the side, allowing for a delightful pairing that embodies comfort food at its finest.
- Sparkling Water: A glass of sparkling water with a splash of lemon cleanses the palate, offering a light, refreshing sip between hearty spoonfuls.
- Apple Crisp: For dessert, indulge in a warm apple crisp with a scoop of dairy-free ice cream; the sweetness pairs perfectly after the savory soup.
- Red Wine: A glass of light red wine complements the strong flavors beautifully, transforming your meal into a cozy, sophisticated experience.
How to Store and Freeze Chicken Pot Pie Soup
Fridge: Store your Chicken Pot Pie Soup in an airtight container for up to 4 days. Make sure to let it cool completely before placing it in the fridge to keep it fresh.
Freezer: If you need to freeze the soup, cool it completely and transfer it to a freezer-safe container. It can be stored for up to 3 months. However, note that the potatoes may become grainy once thawed.
Reheating: To reheat, gently warm on the stovetop over low heat, stirring occasionally. If reheating from frozen, it’s best to thaw overnight in the fridge before warming.
Serving Tip: Before serving, give the soup a good stir as separation may occur during storage, ensuring every bowl is consistently delicious.
Chicken Pot Pie Soup Recipe FAQs
What is the best way to select ripe ingredients for this soup?
Absolutely! When choosing vegetables, look for fresh, vibrant colors and firm textures. Your carrots and celery should be crisp, while potatoes should be free from dark spots or soft areas. For chicken, opt for boneless skinless breasts that are pale pink and free from any blemishes.
How should I store leftover Chicken Pot Pie Soup?
To keep your Chicken Pot Pie Soup fresh, store it in an airtight container in the refrigerator for up to 4 days. Make sure the soup is cooled completely before refrigerating to prevent condensation. Reheat it gently on the stovetop, stirring occasionally to ensure even warming.
Can I freeze Chicken Pot Pie Soup?
Yes, you can freeze it, but note that the potatoes may become grainy once thawed. To freeze, let the soup cool completely, then transfer it to a freezer-safe container or zip-top bag. It can stay frozen for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge before reheating on low heat.
What if my soup turns out too thin?
If your Chicken Pot Pie Soup isn’t as thick as you’d like, no worries! You can blend in an additional potato or use a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water) and stir it into the simmering soup. Allow it to cook for a few minutes until it thickens up nicely!
Are there any dietary considerations for this soup?
Very! This Chicken Pot Pie Soup is naturally dairy-free and gluten-free, making it suitable for many dietary needs. If you’re concerned about allergies, ensure your chicken broth is gluten-free, and use almond milk or other non-dairy alternatives if needed. For pets, avoid sharing as cooked onions and garlic can be harmful.
What if I want to customize the vegetables?
The more the merrier! Feel free to get creative with your veggies—adding green beans, corn, or spinach can enhance both nutrition and flavor. Just remember to balance your choices to maintain that comforting flavor profile. You can sauté the vegetables along with the onion and garlic for added richness!
Creamy Chicken Pot Pie Soup – Comfort in Every Spoonful
Ingredients
Equipment
Method
- Heat 1 tablespoon of olive oil in your Instant Pot on the sauté setting. Add the chicken breasts and sear for about 2 minutes on each side until golden brown. Remove and set aside.
- In the same pot, add the diced celery, sliced carrot, and finely chopped onion. Sauté for about 2 minutes until slightly translucent. Stir in minced garlic and preferred herbs.
- Return the chicken to the pot and add the smaller cut potatoes. Pour in chicken broth, ensuring the chicken is submerged.
- Seal the Instant Pot lid and set to cook on high pressure for 9 minutes. Allow pressure to release naturally for 5 minutes, then release remaining pressure.
- Remove the chicken and large potato quarters. Blend with ½ cup of milk until smooth and creamy.
- Shred the chicken using two forks, return to the pot along with the blended mixture. Stir until well combined and adjust seasoning. Serve and garnish with fresh parsley.
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