This Chicken Pot Pie Soup is the ultimate comfort food dinner recipe for cold winter nights ❄️. Easy Chicken Pot Pie Soup is a favorite comfort food dinner recipe which takes the flavors of Chicken Pot Pie and turns it into a hearty and filling soup full of flavors. 🍲🍲🍲
Creamy, hearty and comforting Chicken Pot Pie Soup ends up in my fall and winter weeknights dinner menu at least twice or thrice.
If you want a quick soup recipe for dinner, you have to make this Chicken Pot Pie Soup recipe. Its so easy to make and a wholesome dinner for the family.
Jump to:
- 🙋♀️ What is Chicken Pot pie Soup?
- Instant Pot Chicken Pot Pie Soup
- Keto Chicken Pot Pie Soup
- 🍳 Ingredients needed for Chicken Pot Pie Soup
- 🥘 How to make Chicken Pot Pie Soup in Instant Pot
- 💁 How to store leftover Chicken Pot Pie Soup
- ☃️ Can you freeze Chicken Pot Pie Soup?
- Make Ahead Steps
- Crockpot Chicken Pot Pie Soup
- More Crockpot Soup recipes
- Chicken Pot Pie in a Dutch Pot
- 🎩Top Tips to make the Best Chicken Pot Pie Soup
- More Soup recipes for dinner
- Keto Chicken Pot Pie Soup (Instant Pot)
- Storage
- Crockpot Chicken Pot Pie Soup
- Chicken Pot Pie in a Dutch Pot
🙋♀️ What is Chicken Pot pie Soup?
Chicken Pot Pie Soup is simply a soup variation to the very hearty and comforting Chicken Pot Pie. ❤️🩹❤️🩹
Chicken Pot Pie is simply a hearty savory pie with a creamy chicken filling and a crusty golden crust on top.
Traditional Chicken Pot Pie tastes really delicious, but the only problem is that it takes a LONG time to make.
This Soup takes the same flavors of the Chicken Pot Pie but gets ready really fast.
Made with a lot of fresh veggies like onions, carrots, celery, peas, and potatoes. The soup broth is made using chicken broth and cream so its exceptionally flavorful and creamy. 🙌🙌
Also, to season the soup I use Poultry seasoning, sage, rosemary, garlic, a bit of cayenne and lot of black pepper which makes it warm and perfect cold weather soup.
I really love this hearty Chicken Pot Pie soup and sometimes when I miss the biscuit crust I serve these with my homemade buttermilk biscuits.
Instant Pot Chicken Pot Pie Soup
Chicken Pot Pie Soup recipe in Insta Pot is a breeze. It takes just 15 min to make Chicken Pot Pie Soup in Instant Pot. Also the chicken cooks really fast to perfection. And the flavors are just so good. It all goes down the same pot and gets ready really fast.
Keto Chicken Pot Pie Soup
This Keto Chicken Pot Pie Soup is low carb and healthy....but wow 🙌🙌! SO GOOD!
This recipe of Chicken Pot Pie Soup without condensed cream of soup is healthy, keto and low carb. I use cream cheese to make this Chicken Pot Pie Soup creamy!
🍳 Ingredients needed for Chicken Pot Pie Soup
Listed below is a quick notes of ingredients which are needed to make Chicken Pot Pie Soup. You can find the detailed recipe card below.
- Olive Oil
- Butter
- Chicken Breasts
- Onion
- Celery
- Garlic
- flour
- cream cheese
- bay leaf
- Poultry Seasoning
- Frozen Peas & Carrots
- Potatoes
- Chicken Broth
- Salt and Pepper
- Fresh thyme & rosemary
- parsley
See recipe card for quantities. Also watch the video for a quick visual.
🥘 How to make Chicken Pot Pie Soup in Instant Pot
Saute veggies: Heat olive oil & butter in a skillet. As the oil shimmers & butter melts, add the chopped Onions, Celery, Garlic, Chopped Potatoes, Peas and Carrots.
Add cream cheese: Add flour to the sauteing veggies and cook until browned. Add the chopped cream cheese cubes and Chicken Broth. Cook until the cream cheese softened.
Add shredded chicken: Add poultry seasoning, bay leaf, fresh thyme, rosemary and chicken. Toss to combine. Cover with the lid and pressure cook for 5 min until cooked.
Remove the chicken breasts and shred using two forks. Transfer back to the pot and stir to combine
Serve: Remove the bay leaf and herbs. Serve in a bowl. Garnish with freshly chopped parsley on top.
💁 How to store leftover Chicken Pot Pie Soup
Transfer to an airtight container and store it in the refrigerator for 3-4 days. Reheat in the oven until heated through.
☃️ Can you freeze Chicken Pot Pie Soup?
If you want to store leftover Chicken Pot pie Soup in the freezer, transfer to a freezer friendly zip lock bag.
Freeze for up to three months. Refrigerate overnight until thawed and reheat in the oven until heated through before serving.
Make Ahead Steps
You can definitely make this Chicken Pot pie Soup ahead of time. You can saute the veggies with flour and spices and set aside in an airtight container. Also you can cook the chicken ahead of time, shred it and set aside. Also store the broth to make the soup.
Crockpot Chicken Pot Pie Soup
You can obviously make this Chicken Pot Pie Soup in the slow cooker.
Simply saute the veggies with spices and flour and dump in the Crockpot along with broth, cream cheese, herbs and seasonings.
Add the Chicken breasts as well and cover cook on low for 8 hours.
After cooking, remove the chicken breasts, transfer them to a plate and shred using two forks
Now, simply transfer the shredded chicken to the Crockpot. Stir to combine. Cook for 30 more minutes on high and serve.
Making Chicken Pot Pie Soup in Crockpot is so easy. It will easily be one of your favorite crockpot soup recipes ever! Super hearty, comforting and a perfect dump and forget dinner for weeknight!
More Crockpot Soup recipes
- Easy Black Bean and Spinach Soup in Crock Pot
- Cheesy Crock Pot Chicken Enchilada Soup
- Vegan Lentil Coconut Curry in Crockpot
Chicken Pot Pie in a Dutch Pot
You can use this same recipe for Chicken Pot pie Soup to make it in a dutch pot or soup pot.
Only thing is you would want to cover and cook on medium high heat for about 20 min.
Once the Chicken gets cooked, remove from the pot, shred using two forks and mix into the soup. Simmer for about 5-10 min and serve.
🎩Top Tips to make the Best Chicken Pot Pie Soup
- You can use rotisserie Chicken. This helps in making the soup much faster
- You can use a bag of frozen peas and carrots as it saves a lot of time
- For a creamier soup use two can of cream of mushroom soup
- If you're adding potatoes, cut them into small cubes so that they cook easily (potatoes take a little longer to cook, so adding them in small chunks will cook them fast and evenly along with rest of the veggies)
- If you want to thicken the soup then take some of the broth in a bowl, mix with a bit of flour and pour in the cooking soup. This will instantly thicken the soup
- If you want a thin soup, add more broth
More Soup recipes for dinner
- Instant Pot Lasagna Soup
- Thai Coconut Curry Chicken Soup (so creamy)
- Lemon Spinach Orzo Soup
- Sweet Potato Soup
- Thai Red Curry Noodle Soup
- Vegan Black Bean Enchilada Soup
- Cheesy Roasted Cauliflower and Garlic Soup
- Red Bean Tex Mex Soup
- Best Spinach Soup
- Instant Pot Lentil soup
- Lemony Chicken Orzo Soup with Spinach
- Healthy White Bean Enchilada Soup
Keto Chicken Pot Pie Soup (Instant Pot)
INGREDIENTS
- 1 tablespoon Olive Oil
- 1 stick Butter
- 1 lbs Chicken Breasts boneless
- 1 small Yellow Onion finely chopped
- ½ cup Celery finely chopped
- 2 cloves Garlic minced
- 2 tablespoon Flour
- 4 oz Cream Cheese cut into small cubes
- 1 small Bay Leaf dried
- 1 tablespoon Poultry Seasoning
- 1 cup Frozen Peas
- ½ cup Frozen carrots
- 1 small Yukon Gold Potato cut into small cubes
- 3 cups Chicken Broth low sodium
- ¼ teaspoon Cayenne Pepper
- Salt & freshly cracked black Pepper as per taste
- 1 sprig fresh thyme can use 1/2 teaspoon of dried thyme
- 1 spring fresh rosemary can use 1/2 teaspoon of dried rosemary
- fresh Parsley finely chopped, for garnish
INSTRUCTIONS
- Put the Instant pot to saute mode. Add the olive oil and butter. As the oil shimmers and the butter melts, add the chopped onions, garlic, celery, peas, potatoes and carrots. Season with salt and freshly cracked black pepper. Cook for 3 min.
- Add the flour, toss to combine and cook for 2 more minutes.
- De glaze the pot with the Chicken Broth. Scrape off any bits which might have got stuck to the pan. Add the cubed cream cheese, bay leaf, rosemary, thyme, poultry seasoning and cayenne pepper. Toss to combine. Break the cream cheese cubes using a spatula and stir to combine
- Add the Chicken Breasts and toss to combine. Put the instant pot to pressure cook mode. Cover with the lid and pot the vent in sealing position. Pressure cook for 5 min and quick release the pressure by moving the vent to venting position. (use a kitchen towel to move the vent and be careful to keep your hand and face away from the steam while it is releasing)Remove the bay leaf and dried herbs using tongs
- Remove the Chicken breasts from the pot and transfer to a plate. Use two forks to shred the chicken. Transfer the shredded chicken back to the pot. Toss to combine
- Serve in serving bowls. Top with freshly chopped parsley for a quick garnish
Video
Notes
- You can use rotisserie Chicken. This helps in making the soup much faster
- You can use a bag of frozen peas and carrots as it saves a lot of time
- For a creamier soup use two can of cream of mushroom soup
- If you're adding potatoes, cut them into small cubes so that they cook easily (potatoes take a little longer to cook, so adding them in small chunks will cook them fast and evenly along with rest of the veggies)
- If you want to thicken the soup then take some of the broth in a bowl, mix with a bit of flour and pour in the cooking soup. This will instantly thicken the soup
- If you want a thin soup, add more broth
James says
Excellent recipe!! Loved it to bits🥰🥰🥰