Description
Warm up with a bowl of Chicken Pot Pie Soup, the ultimate comfort food that combines the classic flavors of a hearty pot pie with the convenience of soup. Perfectly cooked in an Instant Pot, Crockpot, or on the stovetop, this creamy delight is loaded with tender chicken, vibrant vegetables, and a rich broth. Ideal for chilly evenings or family gatherings, this easy-to-make recipe is not only delicious but also healthy, making it a family favorite. Customize it to suit your taste and enjoy leftovers throughout the week!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts
- 1 cup celery (diced)
- 1 cup carrot (sliced)
- 1 cup onion (finely chopped)
- 2 cups Yukon gold potatoes (peeled and cut into pieces)
- 3 cups low-sodium chicken broth
- 1/2 cup milk (of choice)
Instructions
- Heat olive oil in your Instant Pot or pot over medium heat. Sauté onions, carrots, and celery until soft (about 5–7 minutes).
- Add chicken breasts and minced garlic; season with black pepper, salt, parsley, basil, and rosemary. Stir to coat.
- Pour in chicken broth and add potatoes; stir to combine.
- For Instant Pot: Seal and cook on high pressure for 15 minutes. For Crockpot: Cover and cook on low for 6 hours or high for 3 hours.
- Once cooked, shred the chicken with two forks and return it to the pot.
- Stir in milk for creaminess and let simmer for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Comfort Food
- Method: Instant Pot/Crockpot/Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg