This Chicken Pot Pie Soup recipe is the perfect remedy for a cold day, offering a creamy, savory broth filled with chunks of chicken and garden-fresh veggies. It’s a bowl of home-cooked goodness that promises to delight your taste buds
There's nothing quite like a hearty bowl of Chicken Pot Pie Soup to warm you up on a chilly day.
This comforting classic combines the familiar flavors of a traditional chicken pot pie with the creamy richness of soup. Perfect for family dinners, this recipe is sure to become a household favorite.
Chicken pot pie is one of my absolute favorite foods! And this soup recipe gives me the satisfaction and flavors of chicken pot pie, without the hassle of whipping up a baked pie crust.
If you are looking for more chicken dinner ideas, our Crockpot Buffalo Chicken Cheesesteaks are a must-try. For a unique twist, check out our Mexican Chicken Spaghetti, blending Mexican flavors with classic pasta.
What You'll Love About This Recipe
- Flavorful and Hearty: Packed with tender chicken and fresh vegetables, it's a complete meal in a bowl.
- Comforting: Perfect for those days when you need a warm, comforting meal.
- Versatile: Easily adaptable for dairy-free diets with coconut cream.
- Quick & Convenient: Utilizes a pressure cooker for a faster cooking process.
Chicken Tenders: The star of the soup. Look for fresh, tender chicken for the best taste. Cubing them makes them the perfect size for every spoonful. If you'd rather use a rotisserie chicken, you can. Just add it AFTER the initial cooking.
Chicken Broth: This is the soup's base. A good-quality broth adds depth and richness.
Carrots: They add sweetness and a lovely pop of color. Pick bright, firm carrots.
Celery: Gives a subtle, earthy flavor and a nice crunch.
Corn: Choose fresh or frozen. Corn brings a bit of sweetness and variety to the soup.
Onion: A must for a flavor base. It makes everything taste better.
Spices (Salt, Garlic Powder, Onion Powder, Black Pepper, Poultry Seasoning, Thyme): These seasonings blend together to give the soup a warm, comforting flavor.
Heavy Cream or Coconut Cream: Cream makes the soup rich and smooth. Coconut cream is great for a dairy-free option.
Frozen Peas: Adds a sweet flavor and lovely green color. They don't need long to cook, so they're added at the end.
If you don't feel like chopping up all those veggies, you could substitute many of them with a frozen mixed veggies bag instead.
- Multi-functional Pressure Cooker (like an Instant Pot): Essential for quick cooking. If you don't have one, a regular stovetop pot can be used with adjusted cooking times.
- Measuring Cups and Spoons: For accurate ingredient measurement.
- Cutting Board and Knife: For prepping vegetables and chicken.
- Stirring Spoon: To mix and stir the soup.
Start by gathering your chicken, broth, diced carrots, celery, corn, and onion. Measure out the salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme. Put all these ingredients into your pressure cooker, like an Instant Pot. This combination of ingredients will create a flavorful base for your soup.
Next, it’s time to close the pressure cooker. Make sure the lid is on tight and secure. Check that the vent is set to “venting,” not “sealing.” This is important for the cooking process and safety.
Once you're all set, select the high/manual pressure setting and set a timer for 10 minutes. The cooker will take about 10 to 15 minutes to build up pressure - this is normal, so no need to worry. Just start your cooking time AFTER the pressure has built.
Once the cooking time is up, let the pressure release naturally. This usually takes about 10 minutes. Your pressure cooker might have specific instructions for this, so it's a good idea to check the manual. After the natural release, use the quick-release method to let out any remaining pressure.
This will take about another 10 minutes. Be careful during this step to avoid any steam burns. Once all the pressure is released, you can safely unlock and open the lid.
Finally, add the cream and frozen peas to the soup. Stir everything together. Then, turn on the Sauté function on your pressure cooker.
Let the soup cook for another 2 to 3 minutes, until it thickens slightly. Stirring occasionally during this step prevents sticking and ensures your soup has a smooth, creamy consistency.
Now you're ready to serve your chicken pot pie soup! You can serve it in a bread bowl, or just in a regular bowl with your favorite sides.
Prep Veggies First: Before you begin cooking, chop all your vegetables. This step ensures that everything is ready to go when you need it, making the cooking process smoother and more efficient. It also helps in evenly distributing flavors throughout the soup.
Adjust Seasonings to Your Taste: The recipe provides a guideline for seasonings, but it's important to adjust them according to your own taste preferences. Feel free to add more garlic for a punchier flavor, a bit more salt for depth, or additional herbs for a fresher taste. This personal touch can transform the soup from good to great.
- Chicken: Turkey can be a great alternative to chicken, especially after Thanksgiving.
- Broth: Vegetable broth can be used instead of chicken broth for a lighter flavor profile.
- Cream: For a dairy-free version, coconut cream or almond milk can replace heavy cream.
- Vegetables: Feel free to add or substitute other vegetables like potatoes or green beans.
- Vegetarian Version: Replace the chicken with a mix of additional vegetables like mushrooms and potatoes and use vegetable broth.
- Spicy Kick: Add red pepper flakes or a bit of hot sauce for a spicier version.
- Creamy without Cream: Use a blend of pureed white beans and broth to achieve a creamy texture without adding cream.
- Herb Lovers' Delight: Incorporate fresh herbs like parsley or dill at the end for a fresh, aromatic twist.
This chicken pot pie soup brings simple ingredients together to create something wonderful. The combination of juicy chicken, fresh vegetables, and a creamy, flavorful broth is both easy and delicious. It's a straightforward recipe that delivers big on taste.
- 1 ½ pounds chicken tenders, cubed
- 1 ½ cups chicken broth
- 1 ½ cups diced carrots
- 1 ½ cups diced celery
- 1 cup corn
- 1 large onion, diced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon poultry seasoning
- ½ teaspoon dried thyme
- 1 cup heavy cream (or coconut cream for dairy-free)
- ½ cup frozen peas
- Cube chicken tenders; dice carrots, celery, and onion.
- In a pressure cooker, add chicken, vegetables, broth, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme.
- Secure the lid, set to “venting.” Pressure cooker will build pressure for 10 minutes. Then set a 10 minute timer for cooking. Then naturally release for 10 minutes. Quick-release any remaining pressure.
- Stir in cream and peas. Select Sauté function; cook until thickened (2-3 minutes).
- Ladle into bowls and enjoy warm.
Cutting the chicken and vegetables evenly lets the ingredients cook uniformly, guaranting every spoonful is balanced in flavor and texture.
Amount Per Serving: Calories: 547Total Fat: 34gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 98mgSodium: 1555mgCarbohydrates: 38gFiber: 4gSugar: 6gProtein: 25g
In the Fridge: Once cool, put your soup in a container with a lid. It'll stay good for up to 3-4 days. It's perfect for leftovers!
In the Freezer: You can freeze the soup for 2-3 months. Use a freezer-safe container. Remember to leave a little space at the top, as the soup will expand when it freezes.
Thawing and Reheating: If frozen, thaw your soup in the fridge overnight. Then, warm it up on the stove over low heat. This way, it heats up slowly and stays yummy.
Avoid Microwaving Creamy Soups: If you can, avoid microwaving this soup. The cream in it can separate and get a weird texture. The stovetop is best for reheating.
What to Serve With
To make your Chicken Pot Pie Soup meal even more delightful, here are some great ideas for what to serve alongside it:
- Crusty Bread or Dinner Rolls: Dip a piece of warm, crusty bread or a soft dinner roll into the soup. It's perfect for soaking up the creamy broth.
- Green Salad: Pair your soup with a fresh green salad. A simple mix of lettuce, tomatoes, cucumbers, and a light dressing complements the richness of the soup.
- Steamed Rice: Serve your soup over a bed of fluffy steamed rice. The rice absorbs the flavors and adds a satisfying texture.
- Roasted Vegetables: Roasted veggies like broccoli, Brussels sprouts, or carrots add a healthy and colorful side to your meal.
- Cornbread: A slice of sweet and buttery cornbread pairs wonderfully with this soup, especially if you enjoy a little southern twist.
- Grilled Cheese Sandwich: For a classic comfort food pairing, serve your soup with a crispy, golden grilled cheese sandwich.
Each of these sides can enhance your meal, adding different textures and flavors that complement the creamy and hearty nature of the Chicken Pot Pie Soup
Yes, you can use leftover cooked chicken. Just add it towards the end of the cooking process, when you add the cream and peas, since it's already cooked.
Yes, you can. Simmer the soup on the stovetop until the chicken and vegetables are tender, which may take about 30-40 minutes.
Mix a tablespoon of cornstarch with a little cold water and stir it into the soup, cooking for a few more minutes until it thickens.