Chicken Pot Pie Soup is a delightful dish that combines the hearty flavors of chicken pot pie with the comforting warmth of soup. Perfect for chilly nights or family gatherings, this Chicken Pot Pie Soup is not only easy to prepare but also packed with nutritious ingredients. Whether you choose to make it in your Instant Pot, crockpot, or on the stove, you’ll enjoy a creamy and flavorful meal that warms the soul.
Why You’ll Love This Recipe
- Comforting and Hearty: This soup provides all the cozy flavors of classic chicken pot pie in a bowl.
- Easy to Prepare: With simple ingredients and straightforward steps, you can whip up this dish in no time.
- Versatile Cooking Methods: Make it in your Instant Pot, crockpot, or on the stove depending on your schedule.
- Healthy Ingredients: Packed with vegetables and lean protein, this soup is a nutritious choice for any meal.
- Great for Leftovers: This soup tastes even better the next day, making it perfect for meal prep.
Tools and Preparation
To make Chicken Pot Pie Soup effortlessly, having the right tools can make all the difference. Here’s what you’ll need to gather before starting your cooking adventure.
Essential Tools and Equipment
- Instant Pot or crockpot
- Large pot (for stove method)
- Cutting board
- Sharp knife
- Measuring cups and spoons
Importance of Each Tool
- Instant Pot or crockpot: These appliances allow for hands-off cooking while developing rich flavors.
- Large pot: Essential for cooking on the stove; it provides enough space for all your ingredients.
- Cutting board: Keeps your workspace organized and safe while chopping vegetables.
- Sharp knife: A good knife makes cutting easier and safer, speeding up your preparation time.
Ingredients
Here’s what you will need to create this delicious Chicken Pot Pie Soup:
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
- 1 cup celery (diced)
- 1 cup carrot (cut in 1/4 inch thick small circles)
- 1 cup onion (finely chopped)
- 1/2 tablespoon garlic (finely minced)
- 2 cups yukon gold potatoes (peeled + cut into 1 inch pieces)
- 1 cup yukon gold potatoes (peeled + cut into quarters so that you can remove them at the end)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 3 cups chicken broth (or bone broth – low sodium!)
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1 tablespoon fresh parsley (for garnish)
- 1/2 cup milk of choice (almond milk, whole milk, any milk will work)
How to Make Chicken Pot Pie Soup
Step 1: Prepare Your Ingredients
Start by prepping all your ingredients. Chop the vegetables and cube the chicken breast into bite-sized pieces.
Step 2: Sauté Vegetables
In your Instant Pot or large pot:
Heat olive oil over medium heat.
Add onions and garlic; sauté until fragrant.
Step 3: Add Chicken and Broth
Next:
1. Stir in the chicken pieces until they are slightly browned.
2. Pour in chicken broth along with carrots, celery, potatoes, black pepper, salt, dried parsley, basil, and rosemary.
Step 4: Cook Your Soup
If using an Instant Pot:
Seal the lid and set it to cook on high pressure for about 15 minutes.
If using a crockpot:
Cook on low for about 6 hours or high for about 3 hours.
For stovetop:
Bring to a boil then reduce heat to simmer for about 30 minutes until chicken is cooked through.
Step 5: Add Milk and Final Touches
Once cooked:
1. Remove some potato pieces if necessary; mash them separately then return them for creaminess.
2. Stir in milk until combined; heat through without boiling.
Step 6: Serve
Ladle soup into bowls and garnish with fresh parsley before serving hot!
Enjoy this comforting Chicken Pot Pie Soup with loved ones!
How to Serve Chicken Pot Pie Soup
Chicken Pot Pie Soup is a warm and hearty dish perfect for any meal. Here are some serving suggestions to elevate your experience with this comforting soup.
With Fresh Breads
- Crusty French Bread – Pair it with a loaf of crusty French bread for dipping.
- Garlic Knots – Serve soft garlic knots on the side for added flavor.
Topped with Extras
- Fresh Herbs – Sprinkle chopped fresh parsley or thyme on top for an aromatic touch.
- Cheese – Add a sprinkle of shredded cheese, like cheddar, for a melty finish.
As a Complete Meal
- Salad – Serve with a refreshing garden salad to balance the richness of the soup.
- Rice or Quinoa – A side of fluffy rice or quinoa can complement the soup’s flavors beautifully.
How to Perfect Chicken Pot Pie Soup
To make your Chicken Pot Pie Soup even more delightful, consider these tips.
- Use Quality Chicken Broth – Opt for low-sodium chicken broth or homemade bone broth for deeper flavor.
- Adjust Seasoning – Taste and adjust seasonings like salt and pepper according to your preference.
- Add Vegetables – Consider adding frozen peas or corn for extra texture and nutrition.
- Thickening Options – For a thicker soup, mash some of the potatoes or add a cornstarch slurry.
- Garnish Creatively – Experiment with garnishes like croutons or a drizzle of cream for presentation.
- Storage Tips – Store leftovers in an airtight container in the fridge; they last up to 3 days.
Best Side Dishes for Chicken Pot Pie Soup
Pairing side dishes with your Chicken Pot Pie Soup can enhance your meal. Here are some delicious options.
- Garden Salad – A light mix of greens, tomatoes, and cucumbers dressed in vinaigrette.
- Roasted Vegetables – Seasonal vegetables roasted until caramelized add great flavor.
- Stuffed Mushrooms – Savory mushrooms filled with cheese and herbs make an excellent appetizer.
- Cornbread Muffins – Sweet cornbread muffins offer a delightful contrast to the savory soup.
- Baked Potato Wedges – Crispy potato wedges seasoned with herbs provide extra crunch.
- Sautéed Spinach – Lightly sautéed spinach adds color and nutrients without overwhelming flavors.
- Cheesy Biscuits – Fluffy biscuits loaded with cheese create a satisfying pairing.
Common Mistakes to Avoid
Making Chicken Pot Pie Soup can be simple, but avoiding common mistakes will make your soup even better.
- Using the wrong chicken: Always opt for boneless, skinless chicken breasts for a tender texture. Avoid using chicken with bones or skin, as it can alter the soup’s consistency.
- Neglecting seasoning: Don’t skip on spices like black pepper and dried herbs. They enhance flavor significantly. Adjust to your taste for the best results.
- Overcooking vegetables: Cooking vegetables too long can make them mushy. Aim for tender but firm pieces by adding them at the right time during cooking.
- Skipping the broth quality: Using low-sodium chicken broth is essential for control over saltiness and flavor depth. Avoid overly salty broths to keep the soup balanced.
- Not letting it simmer: Simmering allows flavors to meld. Don’t rush this step; a longer simmer develops a richer taste that makes the soup comforting and satisfying.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the fridge for up to 3-4 days.
Freezing Chicken Pot Pie Soup
- Use freezer-safe containers or heavy-duty freezer bags.
- Freeze for up to 2-3 months for optimal freshness.
Reheating Chicken Pot Pie Soup
- Oven: Preheat to 350°F (175°C), place soup in an oven-safe dish, cover with foil, and heat for about 20-25 minutes.
- Microwave: Place soup in a microwave-safe bowl, cover loosely, and heat on medium power in 1-minute intervals until hot.
- Stovetop: Pour into a pot over medium heat, stirring occasionally until heated through.
Frequently Asked Questions
What is Chicken Pot Pie Soup?
Chicken Pot Pie Soup is a creamy and hearty soup inspired by traditional chicken pot pie. It combines tender chicken, vegetables, and flavorful broth.
How can I make Chicken Pot Pie Soup healthier?
You can use low-fat milk or plant-based milk alternatives. Additionally, add more vegetables like peas or green beans for extra nutrients.
Can I use frozen vegetables in Chicken Pot Pie Soup?
Yes! Frozen vegetables work well and can save prep time. Just add them near the end of cooking to maintain their texture.
How do I thicken Chicken Pot Pie Soup?
To thicken your soup, add a cornstarch slurry (mix cornstarch with water) or blend some of the potatoes within the soup for a creamier texture.
Final Thoughts
Chicken Pot Pie Soup is not only delicious but also versatile. You can customize it by adding your favorite veggies or adjusting spices according to your preference. Enjoy this warm, comforting dish any day of the week!
Chicken Pot Pie Soup
Chicken Pot Pie Soup is a heartwarming dish that brings the beloved flavors of classic chicken pot pie into a creamy, comforting soup. Ideal for chilly evenings or family gatherings, this soup is not only simple to make but also packed with nutritious ingredients. With versatile cooking methods—whether you use an Instant Pot, crockpot, or stovetop—you’ll enjoy a delicious and satisfying meal that warms both the body and soul. This Chicken Pot Pie Soup is perfect for cozy nights in, and it tastes even better as leftovers!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts
- 1 cup celery (diced)
- 1 cup carrots (sliced)
- 1 cup onion (chopped)
- 1/2 tablespoon garlic (minced)
- 2 cups Yukon gold potatoes (peeled & cubed)
- 3 cups low-sodium chicken broth
- 1/2 cup milk of choice
Instructions
- Prep all ingredients by chopping vegetables and cubing the chicken.
- In your Instant Pot or large pot, heat olive oil over medium heat. Sauté onions and garlic until fragrant.
- Add chicken pieces and cook until browned. Pour in chicken broth and add carrots, celery, potatoes, black pepper, salt, and herbs.
- If using an Instant Pot, seal the lid and cook on high pressure for 15 minutes; for a crockpot, cook on low for 6 hours or high for 3 hours; or simmer on the stovetop for about 30 minutes until chicken is cooked.
- Stir in milk before serving, adjusting texture as desired.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
