Creamy Chicken Pot Pie Soup (One-Pot Comfort Meal)

Chicken pot pie soup is the ultimate cold-weather comfort—hearty, creamy, and filled with soul-soothing goodness. With tender chicken, cozy herbs, and veggies in every spoonful, it’s everything you love about the classic pie but served up in a no-fuss, crustless way. Whether you make it in the Instant Pot, Crockpot, or on the stovetop, this soup fits right into your weeknight dinner plans. It’s beginner-friendly and flexible, and your kitchen will smell amazing. Get ready for your new favorite go-to meal.

Why You’ll Love This Chicken Pot Pie Soup

There are plenty of reasons this creamy soup will become a staple in your kitchen:

• Rich and creamy: Thanks to Yukon gold potatoes and milk, every bite is velvety.
• Simple to prepare: Choose between Instant Pot, Crockpot, or stovetop—whatever fits your schedule.
• Wholesome and filling: Packed with veggies, lean chicken, and herbs.
• Meal-prep friendly: Great for leftovers and even better the next day.

Plus, it tastes like your favorite pot pie—just without the crust hassle!

The Story Behind Chicken Pot Pie Soup

This soup is a modern twist on a comfort food icon. Here are a few fun facts:

• Inspired by a classic: Chicken pot pie dates back to medieval Europe but became a U.S. favorite.
• Soup version = faster fix: Turning it into soup makes it easier for busy families.
• Great for leftovers: A fantastic way to use leftover chicken and potatoes.
• A winter favorite: This recipe quickly gained popularity thanks to its cozy, hearty vibe.

Key Ingredients in Chicken Pot Pie Soup

Here are the all-stars that bring this soup to life:

• Boneless Chicken Breasts: Seared and shredded for tender, flavorful bites.
• Celery, Carrots, and Onion: The holy trinity of savory, aromatic soup bases.
• Yukon Gold Potatoes: Both diced and quartered—some for texture, some for creamy blending.
• Garlic: Minced and sautéed for a flavor boost.
• Chicken Broth: Adds depth and richness to the soup’s base.
• Milk of Choice: Blended with potatoes for that classic creamy texture.
• Dried Herbs: Basil, rosemary, and parsley tie everything together beautifully.
• Olive Oil: Used to sauté and infuse richness into the base.

How to Make Chicken Pot Pie Soup – 3 Easy Ways

Instant Pot Method

1. Sear the Chicken
   Set the Instant Pot to the regular sauté function. Add olive oil and sear chicken breasts for 2 minutes per side. Remove and set aside.
2. Sauté the Base
   Add celery, carrots, onion, garlic, and herbs. Cook until slightly soft, about 2 minutes. Stir in the smaller diced potatoes.
3. Build the Layers
   Lay the chicken breasts on top of the veggies, then add the large potato quarters. Pour in chicken broth.
4. Pressure Cook
   Seal and set the pot to High Pressure for 9 minutes. Let it naturally release for 5 minutes, then quick release.
5. Blend the Creamy Base
   Remove chicken and the large potato chunks. Blend them with milk and ½ cup of broth until smooth. Pour the mixture back into the pot.
6. Shred and Return Chicken
   Shred the chicken and stir it back into the soup. Garnish with fresh parsley and serve hot.

Crockpot Method

1. Optional Sauté for Flavor
   In a skillet, heat olive oil. Sauté celery, carrots, onion, garlic, and herbs for 2 minutes.
2. Layer Ingredients
   Add raw chicken, veggies, small potatoes, large potato quarters, and broth to the Crockpot.
3. Slow Cook
   Set to low and cook for 6 hours.
4. Blend Creamy Base
   Remove chicken and large potatoes. Blend with milk and broth, return to the pot.
5. Finish and Serve
   Shred chicken, stir everything together, and serve warm with parsley.

Stovetop Method

1. Sauté Everything
   In a large pot, heat olive oil. Cook celery, carrots, onion, garlic, and herbs for 2 minutes.
2. Simmer
   Add chicken, small and large potatoes, and broth. Cover and bring to a boil. Simmer on medium for 30 minutes.
3. Blend and Finish
   Remove chicken and large potatoes, blend with milk and broth, and stir the creamy mix back in.
4. Shred and Stir
   Shred the chicken, return to the pot, and stir until smooth and cozy. Serve with a sprinkle of parsley.

Chicken Pot Pie Soup Tips and Twists

Want to get even more from your soup? Here’s how to elevate it:

Cooking Tips

• Use Yukon gold potatoes—they blend creamier than others.
• Don’t skip the step of blending the large potatoes; it’s what gives the soup its luscious texture.
• Always shred the chicken while it’s warm—it’s easier and juicier.
• Add milk last to prevent curdling or separation.
• For more richness, swap milk with half-and-half or heavy cream.

Tasty Variations

• Spicy kick: Add red chili flakes or a pinch of cayenne.
• Mushroom magic: Toss in some sautéed mushrooms for a deeper umami flavor.
• Cheesy twist: Stir in ½ cup of shredded cheddar before serving.

Storage, Reheating, and Make-Ahead Tips

Here’s how to keep your leftovers fresh and tasty:

• Storage: Store cooled soup in an airtight container in the fridge for up to 4 days.
• Reheating: Gently warm on the stove over medium-low. Stir frequently to keep the texture smooth.
• Make-Ahead: Make the base (before blending in milk), store it, and add the milk only when ready to serve for the creamiest result.

What to Serve with Chicken Pot Pie Soup

Make it a complete and comforting meal with:

• Quick Cheddar Bay Biscuits: These fluffy, cheesy biscuits are perfect for dipping.
• Roasted Broccoli and Carrots: Adds color and crunch for a balanced plate.
• A crisp green salad: Toss with vinaigrette for a fresh contrast.
• Iced peach tea or lemonade: Light and refreshing next to the creamy soup.
• Simple Avocado Toast: For a quick but nourishing sidekick.

FAQs

Can I use rotisserie chicken?
Absolutely! Skip the searing step and add it just before blending the soup base.

What milk works best?
Whole milk gives the creamiest result, but almond, oat, or any milk works fine.

Can I freeze this soup?
Yes, but for best results, freeze it before adding milk. Add dairy after reheating.

Is this gluten-free?
It can be! There’s no flour, so just confirm your broth and milk are gluten-free.

What’s the best way to thicken it more?
Blend more potatoes, or stir in a cornstarch slurry during reheating.

Enjoy Your Chicken Pot Pie Soup

This chicken pot pie soup is the kind of recipe you make once and never forget. It’s cozy, creamy, and packed with love in every spoonful. Whether you’re making it in your Instant Pot, Crockpot, or just simmering it gently on the stove, it’s a meal that feels like home. Keep this one in your back pocket for chilly nights, sick days, or anytime you want something truly comforting and satisfying.

Explore More Recipes for Soup Lovers and Comfort Food Fans

Can’t get enough cozy recipes? Here are a few more you’ll adore:

• For a creamy, cheesy weeknight meal, try our Chicken Alfredo Lasagna.
• Want something even easier? This Easy Cheesy Hamburger Potato Soup is just as comforting with even fewer steps.
• If you’re in a breakfast-for-dinner mood, check out Flaky Croissant Breakfast Pie.
• Craving something with a little heat? Don’t miss our Easy Spicy Chicken Sandwich.
• Need a cozy dessert to follow? You’ll fall in love with this Chocolate Fudge Cake.