Creamy Chicken Pot Pie Soup (One-Pot Comfort Meal)
This creamy chicken pot pie soup is everything you love about the classic pie—minus the crust! Hearty, rich, and made in one pot, it’s perfect for beginner cooks craving comfort with ease.
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breasts
- 1 cup celery diced
- 1 cup carrots sliced into ¼-inch rounds
- 1 cup onion finely chopped
- ½ tablespoon garlic minced
- 2 cups Yukon gold potatoes peeled and diced
- 1 cup Yukon gold potatoes peeled and quartered
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried rosemary
- 3 cups low-sodium chicken broth or bone broth
- ½ cup milk of choice almond, whole, etc.
- 1 tablespoon fresh parsley for garnish
Instructions
- In a large pot (or Instant Pot), heat olive oil and sear chicken for 2 minutes per side. Remove and set aside.
- Sauté celery, carrots, onion, garlic, and dried herbs for 2–3 minutes until fragrant.
- Add diced potatoes and stir. Place chicken and large potato quarters on top. Pour in broth.
- Cook until chicken and potatoes are tender—9 min high pressure in Instant Pot, 6 hrs on low in Crockpot, or 30 mins simmering stovetop.
- Remove chicken and large potato quarters. Blend the large potatoes with milk and ½ cup broth until smooth. Add back into the pot.
- Shred chicken and return to soup. Stir everything until creamy and smooth.
- Garnish with fresh parsley and serve hot.
Notes
For extra creaminess in your chicken pot pie soup, use whole milk or blend in extra potatoes. Add a pinch of red pepper flakes for a spicy twist!