Chicken Pot Pie Soup

Okay, let me tell you about this soup. It's basically the best parts of chicken pot pie but without having to mess with that finicky crust that never seems to come out right (at least for me). I started making this on those nights when I'm craving something warm and filling but don't have the energy to fuss with pastry. The best part? You can throw it together in an Instant Pot, dump it in your slow cooker before work, or just simmer it on the stove while you're helping kids with homework.

Last winter when my sister was visiting with her picky 5-year-old, I made this as a last-ditch effort to get some veggies in him. I nearly fell off my chair when he asked for seconds and then declared it 'better than mac and cheese.' My sister texted me for the recipe before they even left our driveway.

Essential Ingredients

• Chicken breasts - I've tried thighs too, but breasts just shred up nicer in this soup. Try to grab ones that are roughly the same size so they cook evenly.
• Yukon gold potatoes - Don't substitute russets here! Yukons have this buttery flavor that makes all the difference. Plus, they don't turn grainy when you blend them.
• Carrots, celery, onion - This trinity of veggies is non-negotiable. I've tried taking shortcuts with frozen mirepoix mix and it's just not the same.
• Fresh garlic - Those jars of pre-minced stuff have their place, but not here. Just take the extra 30 seconds to chop real garlic. Your taste buds will thank you.
• Broth - Get the low-sodium kind so you can control the salt. I've made this with homemade bone broth when I'm feeling fancy and it's incredible.

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Detailed Instructions

Get some color on that chicken

If you're using the Instant Pot, take the extra two minutes to sear the chicken. You're not trying to cook it through – you just want that golden-brown color that adds flavor. When I skip this step (usually when I'm rushing), I can totally tell the difference.

Soften those veggies

Sautéing the vegetables first is worth the extra few minutes. It takes away that raw onion bite and brings out the natural sweetness in the carrots. Sometimes I'll let the onions go until they're almost caramelized if I have time.

The potato secret

Here's the genius part – you're using some potatoes as chunky bits in the soup, but setting aside bigger pieces to blend later. This creates a velvety base without having to add cups of heavy cream. I discovered this trick by accident when I was trying to salvage an overly watery batch.

Let it simmer

Whether you're pressure cooking, slow cooking, or stovetop simmering, don't rush this part. The magic happens when everything has time to mingle together. But also don't overcook – nobody wants stringy chicken!

The blending trick

Those big potato quarters you set aside? Blend them up with a splash of milk and some of the hot broth from the pot. It creates this silky, creamy base that makes you swear there must be a stick of butter in there (there isn't!).

Put it all together

Shred that chicken into bite-sized pieces – not too small or they'll get lost, not too big or they're awkward to eat. Stir everything back together and let it hang out for a few minutes. The soup will continue to thicken slightly as it sits.

My mom used to make chicken pot pie on Sunday nights throughout the winter. The house would smell amazing, but she'd be exhausted from rolling out dough. I sent her this recipe after I perfected it, and she called me – actually called, not texted – to say she's never making traditional pot pie again. She's been making this version for her church potlucks and apparently even the pastor's picky wife asked for the recipe.

Serving Thoughts

We love this with some crusty sourdough bread for dunking. If you're feeling fancy, you can bake some puff pastry squares and float them on top of each bowl for that pot pie vibe. My kids like it with oyster crackers sprinkled on top, and my husband adds a ridiculous amount of black pepper to his.

Mix It Up

Sometimes I'll toss in a handful of frozen peas right at the end – they barely need to cook and stay bright green. Around Thanksgiving, I add a spoonful of poultry seasoning for those holiday vibes. If I'm making this for just adults, a splash of white wine or a little shot of sherry vinegar brightens everything up.

Keeping It Fresh

This soup actually gets better after a day in the fridge when all the flavors have really melded together. It'll keep for about 4 days refrigerated. If it gets too thick (the potatoes continue to absorb liquid), just thin it with a splash of broth when reheating. This also freezes surprisingly well – I portion it into 2-cup containers for quick lunches.

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Pro Moves

• If you've got an immersion blender, you can blend those potato chunks right in a measuring cup without having to drag out the big blender
• Rotisserie chicken is a fantastic shortcut here – just reduce the cooking time and focus on getting those potatoes tender
• For an extra flavor boost, add a parmesan rind to the soup while it simmers (just fish it out before serving)

I make this at least twice a month during fall and winter. It's one of those recipes that's worked its way so deeply into our family favorites that my kids have started requesting it when they're feeling under the weather or had a rough day at school. That's the highest praise a recipe can get in my book – when it becomes the thing people ask for when they need a little extra comfort.

Frequently Asked Questions

→ What makes this soup creamy without cream?

Blending potatoes with milk creates a thick, creamy texture without heavy cream.

→ Can I use leftover chicken?

Yes, use 2-3 cups cooked chicken and reduce cooking time accordingly.

→ Which cooking method is best?

Instant Pot is fastest (30 min), stovetop offers more control (50 min), crockpot is hands-off (6 hours).

→ Is this soup freezer-friendly?

Yes, freeze in airtight containers for up to 3 months.

→ Can I make this dairy-free?

Yes, use any plant-based milk like almond or oat milk.