Description

This comforting Chicken Pot Pie Soup combines tender chicken, hearty vegetables, and potatoes in a creamy broth reminiscent of classic pot pie flavors. Perfectly cooked using an Instant Pot, stovetop, or crockpot, this delicious soup is easy to prepare and sure to warm you up during chilly days. With a creamy texture achieved by blending potatoes and broth with milk, and fresh herbs for garnish, it’s a wholesome, hearty meal that the whole family will enjoy.

Ingredients

Main Ingredients

2 tablespoons olive oil
1 lb boneless, skinless chicken breasts (about 2 larger breasts)
1 cup celery, diced
1 cup carrot, cut into 1/4 inch thick small circles
1 cup onion, finely chopped
1/2 tablespoon garlic, finely minced
2 cups Yukon Gold potatoes, peeled and cut into 1 inch pieces
1 cup Yukon Gold potatoes, peeled and cut into quarters (for blending)

Seasonings & Herbs

1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 tablespoon fresh parsley, for garnish

Liquids

3 cups chicken broth (preferably low sodium bone broth)
1/2 cup milk of choice (almond milk, whole milk, or any milk)

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Instructions

Prepare with Instant Pot: Set the Instant Pot to the regular sauté function. Add olive oil and lightly sear chicken breasts for about 2 minutes on each side without fully cooking through. Remove chicken and set aside.
Sauté Vegetables: Add celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary. Sauté for 2 minutes until vegetables become slightly translucent. Stir in the small-cut potatoes.
Layer Ingredients in Pot: Place the chicken breasts on top of the vegetable and small potato mixture. Then add the large potato quarters on top of the chicken. Pour in the chicken broth.
Pressure Cook: Seal the Instant Pot lid and set to high pressure for 9 minutes. After cooking, allow a natural pressure release for 5 minutes, then manually release the remaining pressure.
Remove and Blend: Take out the large potato pieces and chicken breasts. Combine the large potato quarters, milk, and 1/2 cup broth from the pot in a blender and blend until smooth. Return this creamy mixture back into the pot.
Shred Chicken: Shred the cooked chicken breasts on a cutting board, then return the shredded chicken to the pot. Stir well until combined and smooth.
Garnish and Serve: Garnish the soup with fresh parsley and serve hot.
Alternative Crockpot Method: Heat olive oil in a pan, then sauté celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes to slightly soften. Layer raw chicken, vegetables, and potatoes in the crockpot, pour chicken broth on top, cover, and cook on low for 6 hours. Follow steps 5-7 for blending potatoes, shredding chicken, and combining.
Alternative Stovetop Method: Heat olive oil in a large pot, sauté celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes. Add raw chicken, potatoes, and chicken broth. Cover, bring to a boil, then simmer on medium heat for 30 minutes, stirring occasionally. Follow steps 5-7 to finish the soup.

Notes

For a richer soup, use whole milk or cream instead of almond milk.
Using low sodium broth allows you to control the salt levels better.
The large potato pieces are used to create a creamy texture when blended; do not discard them.
Sautéing vegetables before pressure cooking or slow cooking enhances the flavor but can be skipped to save time.
This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 2 months.
Adjust herbs and seasoning according to your taste preferences.
For a dairy-free option, use plant-based milk like almond or oat milk.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Instant Pot
Cuisine: American