This Chicken Pot Pie Soup brings all the cozy comfort of classic pot pie without the heavy cream or pastry crust. Ready in 50 minutes with 30 grams of protein per serving, it’s my favorite way to enjoy those nostalgic flavors on busy weeknights.
I still remember the first time I made this soup on a chilly October evening when my kids were begging for something warm and filling. I wanted that classic pot pie taste but needed something quicker and lighter. After testing different methods to get that signature creamy texture without dairy, I discovered that blended Yukon gold potatoes create the most incredible velvety base. Now this soup is on repeat in our house every fall and winter, right alongside my easy chicken and dumplings when we need ultimate comfort food.
What makes this recipe special is how it delivers authentic chicken pot pie flavor in a fraction of the time. The Instant Pot option means dinner is ready in 30 minutes, while the crockpot version lets you come home to a house filled with those comforting aromas. Plus, with dairy-free and gluten-free options, everyone at the table can enjoy a generous bowl.
Time to cook!
Table of Contents
Ingredients for Chicken Pot Pie Soup
I always use Yukon gold potatoes for this recipe because they create the creamiest texture when blended. In my experience, russet or red potatoes just don’t give you that same silky finish. Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
- 1 cup celery, diced (I recommend cutting into small, uniform pieces)
- 1 cup carrots, cut into ¼-inch thick small circles
- 1 cup onion, finely chopped
- ½ tablespoon garlic, finely minced (fresh is best here)
- 2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces
- 1 cup Yukon gold potatoes, peeled and cut into quarters (these are your secret thickening agent)
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried rosemary (I usually add a pinch of fresh if I have it)
- 3 cups low-sodium chicken broth or bone broth (my preference is bone broth for extra richness)
- ½ cup milk of choice (almond milk, whole milk, or coconut milk work beautifully)
- 1 tablespoon fresh parsley, for garnish
Step-by-Step Instructions
I recommend reading through all the steps before starting, especially if you’re using the Instant Pot method for the first time.
Step 1: Heat your olive oil in a large pot over medium heat. Add the celery, carrots, onion, garlic, and all your dried herbs. Sauté for about 2 minutes until the vegetables start to soften and become slightly translucent. You’ll notice the onions turning glossy and the kitchen filling with that savory aroma. This step builds the flavor foundation of your soup.
Step 2: Add the raw chicken breasts, both the small-cut potato pieces and the quartered potatoes, plus the chicken broth. Cover your pot and bring everything to a boil, then reduce the heat to maintain a gentle simmer. Cook for 30 minutes, stirring occasionally to prevent sticking. The chicken should reach an internal temperature of 165°F when fully cooked.
Step 3: Once everything is cooked through, carefully remove the large potato quarters and the chicken breasts from the pot using tongs or a slotted spoon. Place those potato quarters in your blender with the milk and about ½ cup of broth from the pot. Blend until completely smooth with no lumps remaining. The mixture should look like thick cream and pour easily.
Step 4: Pour the blended potato mixture back into your soup pot. Shred the chicken using two forks on a cutting board (let it cool for a minute if it’s too hot to handle), then add it back to the pot. Stir everything together until well combined and creamy. The soup should coat the back of your spoon nicely and have a rich, velvety appearance.
Step 5: Taste and adjust seasonings if needed. Some batches need a bit more salt depending on your broth. Garnish each bowl with fresh parsley before serving. The soup will thicken slightly as it sits, which is perfectly normal.
Perfect Pairings for Your Soup
This hearty soup pairs beautifully with sides that add texture contrast and round out the meal.
Buttermilk Biscuits: The flaky, tender texture of warm biscuits or cheesy breadsticks is perfect for soaking up every last drop of that creamy broth. Plus, they add that traditional pot pie element everyone loves.
Simple Green Salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette cuts through the richness of the soup and adds fresh vegetables to balance the meal. My chickpea feta avocado salad is a family favorite alongside this soup.
Crusty Sourdough Bread: Thick slices of toasted sourdough provide the perfect vehicle for dunking and add a satisfying crunch that complements the soup’s smooth texture.
Roasted Brussels Sprouts: The caramelized edges and slight bitterness of roasted Brussels sprouts or mixed roasted vegetables create a wonderful flavor contrast while adding extra nutrition to your dinner.
Garlic Breadsticks: These are always a hit with kids and adults alike. The buttery, garlicky flavor enhances the savory notes in the soup without overwhelming it.
Make-Ahead and Storage Tips
Store your leftover soup in an airtight container in the refrigerator for up to 4 days. You might notice some separation, which is completely normal with the potato-thickened base. Just give it a good stir before reheating.
For reheating, I recommend using the stovetop over medium-low heat, stirring frequently until warmed through. The microwave works in a pinch, just heat in 90-second intervals and stir between each one to ensure even heating. You want to avoid overheating, which can make the texture grainy.
This soup freezes well for up to 4 months, though the potatoes may become slightly grainy after thawing. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating for best results. If you plan to freeze portions regularly, I’d suggest checking out my crockpot chicken and dumplings recipe, which has similar make-ahead benefits.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless chicken thighs work beautifully and add even more flavor. The cooking time remains the same since they’ll be simmering in the broth.
Why do I need to blend some of the potatoes?
Blending the quartered potatoes creates that signature creamy texture naturally without any flour, cornstarch, or heavy cream. It’s the secret to keeping this soup dairy-free while still achieving that pot pie richness. The starch from Yukon golds works perfectly for this technique.
Can I add other vegetables to this soup?
Yes! Frozen peas, corn, or green beans are excellent additions. Stir them in during the last 5 minutes of cooking so they don’t become mushy. I sometimes add a handful of fresh spinach right at the end too.
Chicken Pot Pie Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add the celery, carrots, onion, garlic, salt, pepper, dried parsley, basil, and rosemary. Sauté for about 2 minutes until the vegetables become slightly translucent.
- Add the raw chicken breasts, both the small-cut and quartered potatoes, and the chicken broth to the pot. Cover and bring to a boil. Once boiling, lower the heat to a simmer and cook on medium heat for 30 minutes, stirring occasionally.
- Once cooked, remove the large quartered potato pieces and the chicken breasts from the pot.
- Place the large potato quarters, milk, and ½ cup of broth from the pot into a blender. Blend until smooth and completely combined with no lumps remaining.
- Pour the blended mixture back into the pot. Place the chicken on a cutting board and shred it using two forks. Add the shredded chicken back into the pot.
- Stir everything together until smooth and well combined. The soup should have a creamy, velvety texture. Taste and adjust seasonings if needed. Garnish with fresh parsley and serve hot.
