When you think of comfort food, few dishes can compete with a hearty bowl of Chicken Pot Pie Soup. This flavorful soup brings all the warm, savory goodness of traditional chicken pot pie into a delightful bowl of creamy and chicken-filled satisfaction. It’s not just a meal; it’s a hug in a bowl that warms your soul and fills your stomach, perfect for those chilly evenings or any day when you crave something comforting.
Why We Love This Chicken Pot Pie Soup Recipe
One of the reasons this Chicken Pot Pie Soup captures hearts (and stomachs) is its flexibility. You can whip it up using various cooking methods—whether you prefer the speed of an Instant Pot, the ease of a Crockpot, or the hands-on approach of the stovetop. No matter your preference, you achieve juicy chicken, tender vegetables, and a creamy base that ties everything together.
But it doesn’t just stop at convenience. The combination of tender chicken, hearty potatoes, and vibrant vegetables creates a symphony of flavors and textures that is incredibly satisfying. Plus, the ability to make it your own—by adding different vegetables or using your choice of milk—makes it an excellent choice for anyone’s dietary preferences.
Ingredients for Chicken Pot Pie Soup
The list of ingredients for your Chicken Pot Pie Soup is simple yet effective, producing a dish that is wonderfully hearty and comforting.
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (or thighs or rotisserie chicken)
- 2 cups Yukon Gold potatoes, diced
- 2 Yukon Gold potatoes, quartered (for blending)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup almond milk (or coconut milk or regular milk)
- 1 teaspoon dried parsley (or fresh parsley, chopped)
- 1 teaspoon dried basil
- 1/2 teaspoon rosemary (fresh or dried)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup peas or corn (optional, frozen)
- Fresh parsley (for garnish)
How to Make Chicken Pot Pie Soup: Directions
Making your Chicken Pot Pie Soup is a straightforward process that delivers maximum flavor with minimal fuss.
Instant Pot Method:
- Start by setting your Instant Pot to the sauté mode and add the olive oil.
- Once the oil is hot, sear the chicken for about two minutes on each side until it’s golden brown.
- Remove the chicken from the pot and sauté the chopped vegetables (onion, carrots, and celery) for about 3-4 minutes until they soften.
- Add the diced potatoes back to the pot, along with the chicken and chicken broth.
- Seal the lid and cook on high pressure for 9 minutes. Allow for a natural release for about 5 minutes afterward.
- While that’s happening, blend the quartered potatoes with the almond milk until smooth.
- Shred the chicken, return it to the pot, then mix everything together before serving.
Crockpot Method:
- Sauté your chopped vegetables in a pan for about 5 minutes.
- Transfer these sautéed vegetables to your Crockpot, along with the chicken and chicken broth.
- Cook it all on low for about 6 hours.
- At the end of this cooking time, blend the quartered potatoes and shred the chicken, then mix everything back together in the Crockpot.
Stovetop Method:
- Start by sautéing your vegetables in a pot for around 5 minutes.
- Then, add the chicken and chicken broth into the pot and bring everything to a boil.
- Lower the heat to a simmer and let it cook for about 30 minutes.
- Lastly, blend the potatoes and shred the chicken, mixing it all back together in the pot.
How to Serve Chicken Pot Pie Soup
Serving your Chicken Pot Pie Soup is where the fun truly begins. It’s best enjoyed hot, so make sure to ladle it into bowls promptly. Garnish with a sprinkle of fresh parsley for that added pop of color and freshness.
For an extra touch of heartiness, serve it alongside crusty bread or flaky biscuits. The combination complements the soup beautifully and is perfect for dipping. You might also want to offer a side salad to bring a fresh crunch to your meal.
Expert Tips: Chicken Pot Pie Soup
To elevate your Chicken Pot Pie Soup even further, consider these expert tips:
- For added flavor, try experimenting with different herbs and spices. Fresh herbs can also enhance the dish significantly.
- If you love a bit of texture, consider adding some frozen peas or corn towards the end of the cooking process for a delightful pop of sweetness.
- For those who enjoy a richer flavor, opt for adding a touch of cream or a splash of sherry (non-alcoholic options are available) after cooking to enhance the creaminess further.
- Remember, adjusting the salt and pepper according to your preference will enhance the flavors even more.
How to Store Chicken Pot Pie Soup
Storing your Chicken Pot Pie Soup is easy. Once it cools, transfer leftovers into airtight containers. It can be stored in the refrigerator for up to three days.
If you want to store it for longer, consider freezing it. Store in freezer-safe containers or bags, and it will keep for up to three months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and reheat on the stovetop or in the microwave until warmed through.
Variations of Chicken Pot Pie Soup
One of the best aspects of Chicken Pot Pie Soup is that it’s versatile; you can switch up the ingredients based on what you have on hand or your dietary needs. Here are a few variations you might consider:
- Vegetarian Option: Replace the chicken with hearty mushrooms or chickpeas and use vegetable broth instead of chicken broth. Don’t forget to add more vegetables to fill the void!
- Spicy Twist: Add some diced jalapeños or crushed red pepper flakes for an exciting kick.
- Different Proteins: While chicken is traditional, consider using turkey, or even shredded rotisserie meat for a quick option.
- Flavor Enhancements: Try stirring in a tablespoon of Dijon mustard or a splash of lemon juice just before serving for added zing.
FAQ
What is Chicken Pot Pie Soup?
Chicken Pot Pie Soup is a creamy, delicious soup that mimics the flavors of traditional chicken pot pie, combining chicken, vegetables, and potatoes in a rich broth.
How can I make Chicken Pot Pie Soup healthier?
Opt for low-sodium chicken broth, use skinless chicken breast, and load up on vegetables. You can also substitute almond milk or coconut milk for regular milk to keep it lighter.
Can I make Chicken Pot Pie Soup ahead of time?
Absolutely! In fact, this soup tastes even better the next day as the flavors meld together. Just store it in the refrigerator and reheat thoroughly before serving.
Chicken Pot Pie Soup
Ingredients
- 1 Tbsp olive oil
- 1 lb boneless, skinless chicken breasts (or thighs or rotisserie chicken)
- 2 cups Yukon Gold potatoes, diced
- 2 cups Yukon Gold potatoes, quartered (for blending)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup almond milk (or coconut milk or regular milk)
- 1 tsp dried parsley (or fresh parsley, chopped)
- 1 tsp dried basil
- ½ tsp rosemary (fresh or dried)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 cup peas or corn (optional, frozen)
- to taste fresh parsley (for garnish)
Instructions
- For Instant Pot: Set to sauté mode, add olive oil, and sear chicken for about 2 minutes on each side until golden. Remove chicken and sauté onion, carrots, and celery for 3-4 minutes.
- Add diced potatoes, chicken, and chicken broth back to the pot. Seal the lid and cook on high pressure for 9 minutes, allowing a natural release for 5 minutes.
- Blend the quartered potatoes with almond milk until smooth. Shred the chicken, return it to the pot, and mix everything together.
- For Crockpot: Sauté vegetables in a pan for 5 minutes, then transfer to the Crockpot with chicken and broth. Cook on low for 6 hours. Blend quartered potatoes, shred chicken, and mix everything back together.
- For Stovetop: Sauté vegetables in a pot for 5 minutes. Add chicken and broth, bring to a boil, then simmer for 30 minutes. Blend the potatoes, shred chicken, and mix back into the pot.
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