This easy Chicken Pot Pie Soup is a hearty bowl of comfort food. Made from scratch, it can be ready in just 30 minutes. Enjoy all the flavors of a pot pie without the fuss of the crust!
If you love chicken pot pie, then this is the soup recipe for you! Juicy pieces of chicken, chunky potatoes, and tender-crisp vegetables are all served up in a savory creamy broth. Also, you won’t find any canned soup here! The broth is made from scratch and takes no time at all!
I like to make this recipe in my Instant Pot and if you’ve been following me for a while, you’ll know that I love adapting recipes in this way. If you’re new to the Instant Pot or need a refresher on how to use it, check out my guide to using Instant Pots.
I’ve also shared methods for cooking this soup on the stovetop or the slow cooker, so you can choose the way that works the best for you. No matter how you make it, I promise you it will turn out perfectly!
This chicken pot pie soup is a fun twist on the original pie and is a must-try! It will be an instant family favorite!
If you enjoy creamy soups, check out my other recipes for chicken and dumplings, broccoli cheddar soup, chicken alfredo tortellini soup, and chicken gnocchi soup.
Why You’ll Love This Recipe
- Quick and easy. Using the Instant Pot means you can have this soup ready and in bowls in under 30 minutes.
- One bowl meal. This soup has everything! Hearty chicken, potatoes, and veggies that will fill you up.
- Pantry friendly. Most of the ingredients are easy to keep on hand either in your pantry or freezer.
Ingredients in Recipe
Here’s what you’ll need to make this chicken pot pie recipe:
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: I used boneless and skinless chicken breasts, but you can use thighs or a mix of both depending on what you prefer.
- Vegetables: The soup starts with a classic sauté of yellow onion, celery, and garlic. You’ll also need some diced potato of your choice and frozen vegetable mix.
- Butter: I prefer to use unsalted butter so I can season to taste, but salted butter is fine. Just make sure to adjust your seasonings.
- Chicken stock: Look for low sodium stock and adjust the seasoning as necessary.
- Heavy cream: Gives the soup a smooth and creamy texture.
- Seasoning: I keep it simple here with just some salt and pepper.
- Cornstarch: Make this into a slurry by mixing with 1 tablespoon of water before adding it to the soup. The slurry helps to thicken the broth.
How to Make Chicken Pot Pie Soup
Whether you’re short on time, or looking for a slow cooking soup, this is the perfect recipe! I’ve shared three different ways of cooking it below.
Instant Pot Method:
- Sauté. Melt the butter in the Instant Pot using the SAUTE setting. Sauté the onion and celery until softened. Then add the garlic and sauté for another 30 seconds before switching off the sauté setting.
- Add chicken and potatoes. Place the diced potatoes and raw chicken breast in the pot and pour in the chicken stock. Season with garlic powder and Italian seasoning.
- Pressure cook. Secure the lid and vent to SEALING. Select the PRESSURE COOK/MANUAL setting and cook at high pressure for 7 minutes. Remember to quickly release the steam at the end of the cooking program.
- Shred chicken. Carefully remove the lid to avoid the steam and shred or dice the chicken then return it to the Instant Pot.
- Thicken. Stir in the heavy cream, season, and thicken with the cornstarch slurry. Finally, stir in the frozen mixed vegetables and cover with the lid for 5 minutes.
- Serve. Stir the soup and ladle it into bowls and garnish with freshly chopped parsley.
Stove Top Method:
Follow the same directions as above but add 1/3 cup of flour right before adding the garlic, cook for 30 seconds and then add the rest of the ingredients. The flour acts as a thickener, so you can skip the cornstarch slurry.
Slow Cooker Method:
If you’re using a slow cooker, follow the same directions, and add the cornstarch slurry at the end of the slow cooker for the last 30 minutes. The soup will cook on high for 3 hours.
Tip!
Prep ahead! Prep the onions and celery ahead of time and store in the freezer until you need them. Make lots and have them on hand for loads of other recipes!
Recipe Tips & Variations
Here are a couple of timesaving tips that will make preparing this soup so much easier and variations to add more flavor!
- If you’re short on time, buy a cooked rotisserie chicken or use leftover chicken to shred into the soup. Add the cooked chicken when you add the frozen veggies during the final 5 minutes of cooking.
- Make it vegetarian. Swap the chicken stock for vegetable stock and leave out the chicken to make vegetable pot pie soup.
- Add bacon. Cook up some crispy bacon and crumble it over the soup at the end of cooking.
- Add spice. Like it spicy? Add some red pepper flakes while you’re melting the butter for some added heat.
- More veggies. Throw in some diced parsnip or sweet potato to cook along with the chicken and potatoes or add bite-sized pieces of broccoli, green beans, or zucchini during the last 5 minutes of cooking.
Storing Tips
Pour the soup into an airtight container with the lid off and allow it to come to room temperature before putting it on the lid and storing it in the fridge.
The soup can be refrigerated for up to 5 days.
When you’re ready to reheat your leftovers, you can put the soup in a microwavable bowl, cover it with a paper towel, and heat it for 2 minutes. Give it a good stir before serving.
You can also reheat it on the stove over medium-low heat for about 10 minutes. Remember to stir it occasionally while it’s heating.
What To Serve With Pot Pie Soup
We love to eat a cozy bowl of this chicken pot pie soup all on its own, or round it out with sides or toppings to make a complete meal. Here are a few favorite suggestions:
- Simple tossed green salad
- Toasted grilled cheese sandwich or a Reuben sandwich
- Texas Roadhouse Rolls, Homemade Buttermilk Biscuits, or store-bought biscuits
- Sprinkle some ranch oyster crackers or soda crackers on top
- Bake rounds of puff pastry in the oven, like classic chicken pot pie, and set on top of your soup!
FAQs
I use boneless and skinless chicken breasts, but you can swap them out for boneless skinless chicken thighs if you prefer the flavor.
I like to use Yukon gold potatoes because of their creamy texture when they cook. Feel free to use any other potato you have on hand like russet or red.
You can freeze soups with heavy cream, just be aware that the texture may change slightly (could be runnier with some lumps) when reheated.
Your family will love tucking into a warm and comforting bowl of this chicken pot pie soup! Pin it for more people to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken Pot Pie Soup
Equipment
Ingredients
- 2 tablespoons butter
- 1 small yellow onion finely diced
- 1 cup diced celery
- 2 cloves garlic minced
- 3 chicken breasts or thighs, boneless and skinless
- 3 cups peeled and diced potato
- 4 cups chicken stock (low sodium)
- 1 cup heavy cream
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon cornstarch mixed with 1 tablespoon of water
- 3 cups frozen vegetable mix
Instructions
Stovetop Method:
- In a dutch oven, over medium high heat, melt butter then add onion and celery and saute until softened (about 3 minutes). Add garlic and saute for 30 seconds.
- Pour in the chicken stock, add potatoes, and raw chicken breasts. Bring to a boil and reduce to simmer with the lid almost covered and cook for 20-25 minutes or until the potatoes are done and chicken is cooked through.
- Take the chicken out (put the lid back on to keep the soup warm) and shred or dice the chicken into pieces then return to the dutch oven.
- Stir in the heavy cream, Italian seasoning and garlic powder, and season with salt and pepper. Thicken the soup with cornstarch slurry, and finally stir in the frozen mixed vegetables. Cover with the lid for 5 minutes, this will help the frozen vegetables soften (if you feel the veggies need more time to cook, put back on heat for 2-3 minutes).
- Give the soup a stir, ladle into bowls and garnish with freshly chopped parsley. Serve with homemade biscuits.
Instant Pot Method:
- Melt the butter in the Instant Pot using the SAUTE setting. Add onion and celery, and saute until softened (about 3 minutes). Add garlic and saute for 30 seconds. Switch off the saute setting.
- Add diced potatoes, raw chicken breasts, and pour in the chicken stock.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Carefully remove the lid, take the chicken out (put the lid back on to keep the soup warm) and shred or dice the chicken into pieces then return to the Instant Pot.
- Stir in the heavy cream, Italian seasoning, garlic powder, and season with salt and pepper. Thicken the soup with cornstarch slurry, and finally stir in the frozen mixed vegetables. Cover with the lid for 5 minutes, this will help the frozen vegetables soften.
- Give the soup a stir, ladle into bowls and garnish with freshly chopped parsley. Serve with homemade biscuits.
Slow Cooker Method:
- Follow the directions above, and add the cornstarch slurry at the end of the slow cooker for the last 30 minutes. The soup will cook on high for 3 hours.
Notes:
- If you end up substituting the heavy cream with half and half, the soup will be thinner and might need more cornstarch slurry to thicken (see note below).
- I thickened the soup with a cornstarch slurry, I added 1 tablespoon of cornstarch mixed with 1 tablespoon of water and it was enough to thicken the soup and give it a creamy consistency. You might need more especially if you use half and half instead of heavy cream.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Brooke says
I’d prefer to know how many ounces or pounds of something are needed, rather than, for example, 3 chicken breasts. Their sizes can vary greatly from store to store. Can you advise?
Little Sunny Kitchen says
Hi Brooke, an average-sized chicken breast is about 6-7 ounces, or 175g. If your chicken breasts are small, you can use 4 instead of three, and if they’re very large, two may be enough. The good news is that this recipe is very forgiving, and will work with a bit more or less meat.