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
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:
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.
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!
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!
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! © Little Sunny Kitchen
