Name: Chicken Pot Pie Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 2 boneless, skinless chicken breasts; 2 ribs celery, diced; 2 carrots, sliced; 1 small onion, chopped; 2 cloves garlic, minced; 3 medium Yukon gold potatoes (2 cubed, 1 quartered); Salt and black pepper, to taste; 1 tsp dried parsley; 1/2 tsp dried basil; 1/4 tsp dried rosemary; 4 cups chicken broth or bone broth; 1/2 cup milk of choice (almond, coconut, or dairy milk); Fresh parsley, for garnish

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Chicken Pot Pie Soup is everything I love about classic comfort food — warm, creamy, hearty — without the heaviness of the traditional pie. It’s a lighter, healthier twist that still delivers on rich flavors, tender chicken, and satisfying textures. Whether I make it on the stovetop, in the Instant Pot, or let it slowly simmer in the crockpot, this soup always hits the spot.

Chicken Pot Pie Soup

Why You’ll Love This Recipe

I love how this soup feels like a warm hug in a bowl — creamy without cream, filling without being too rich. It’s made with simple ingredients like chicken breast, potatoes, and vegetables, and gets its thick, velvety texture from blended Yukon gold potatoes instead of dairy or flour. That means I get to enjoy the cozy creaminess of pot pie, while still keeping things light, gluten-free, and optionally dairy-free.

I also appreciate the flexibility. I can toss everything into a slow cooker in the morning, whip it up quickly in the Instant Pot, or simmer it gently on the stove. It’s also a fantastic way to use up leftover chicken or boost my meal prep routine.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
boneless, skinless chicken breasts
celery
carrots
onion
garlic
yukon gold potatoes (some cubed, some quartered)
black pepper
salt
dried parsley
chicken broth or bone broth
dried basil
dried rosemary
milk of choice (almond milk, coconut milk, or dairy milk)
fresh parsley for garnish

Directions

Instant Pot
I start by sautéing the chicken in olive oil for a couple of minutes per side — just enough to get a light sear. Then I remove the chicken, sauté the veggies and seasonings, and add the small potato cubes. The chicken and large potato quarters go on top before I pour in the broth and seal the lid. I cook on high pressure for 9 minutes and let it naturally release for 5 minutes. After removing the chicken and the large potato pieces, I blend the potatoes with some broth and milk, then stir them back in along with the shredded chicken.

Slow Cooker
I prefer to sauté the vegetables briefly first for extra flavor, but I can also skip that if I’m short on time. I layer the raw chicken, sautéed veggies, and potatoes in the slow cooker with broth and let it cook on low for 6 hours. Just like with the Instant Pot version, I blend the large potato pieces with broth and milk, shred the chicken, and stir everything back together.

Stovetop
I heat olive oil in a large pot and sauté the vegetables with the herbs for a couple of minutes. Then I add the chicken, potatoes, and broth, cover the pot, and let it simmer gently for 30 minutes. When everything’s tender, I follow the same blending and shredding steps to finish it off.

Servings and timing

This recipe makes 4 hearty servings and takes about 50 minutes total. Prep time is around 20 minutes, and cooking takes about 30 minutes whether I’m using the stove, Instant Pot, or slow cooker.

Variations

Rotisserie chicken: When I’m short on time, I use shredded rotisserie chicken and cut the cook time in half.
Vegetarian: I skip the chicken and double up on veggies or toss in a can of chickpeas for plant-based protein.
Creamier: I sometimes use coconut milk or whole milk for a richer finish.
Extra flavor: Fresh rosemary or thyme boosts the savory depth beautifully.
Add-ins: I love adding peas, corn, spinach, or green beans at the end for a little extra veggie power.

Storage/Reheating

I keep leftovers in the fridge for up to 4 days. The soup thickens a bit as it sits, but I just stir it up and it’s perfect again. While I can freeze it, I notice that the potatoes sometimes get a bit grainy. If I do freeze it, I let it cool completely first and store it in an airtight container for up to 6 months.

To reheat, I let it thaw overnight in the fridge or warm it gently on the stove or in the microwave until hot.

FAQs

How do I make this soup thicker?

I blend more of the broth and potatoes or stir in a tablespoon of flour with the milk before blending. Letting it simmer a bit longer also helps it thicken naturally.

Can I use chicken thighs instead of breasts?

Absolutely. I swap in boneless skinless thighs or even chicken tenders. They stay juicy and tender, and the flavor is fantastic.

Is this recipe gluten-free?

Yes, as long as I don’t add flour and use gluten-free broth, this soup is entirely gluten-free.

Can I make this dairy-free?

Yes! I often use almond or coconut milk, and it turns out creamy and delicious without any dairy at all.

What’s the best way to reheat leftovers?

I reheat individual portions in the microwave or warm a full pot on the stove over medium-low heat, stirring occasionally until heated through.

Conclusion

Chicken Pot Pie Soup has become one of my favorite go-to comfort meals. It gives me all the cozy, nostalgic vibes of a traditional pot pie, but in a much lighter, easier-to-make format. I love how simple it is to customize, and how it always satisfies whether I serve it solo or with a slice of crusty bread. Perfect for chilly nights, meal prep, or whenever I need something wholesome and heartwarming.