Chicken Pot Pie Soup Recipe - Creamy and delicious homemade Chicken Pot Pie Soup made simply in your Instant Pot/slow cooker. This soup is loaded with chicken, carrots, celery, peas, potato, and onions.
We served our soup with my easy Homemade Quick Drop Biscuits. You can also serve this soup with a side salad, crackers and more.
From start to finish this soup will take about 4 hours in your Instant Pot/slow cooker. I will also provide stovetop instructions for you below. Cooking on the stove will take about 2 hours or so.
Ingredients you need to make Chicken Pot Pie Soup:
Chicken - Boneless skinless chicken breasts/thighs. You can also use rotisserie chicken.
Carrots - Whole carrots or baby carrots will both work fine.
Celery - Fresh celery stems.
Potato - One large russet potato. You can also use golden or red potatoes,
Peas - You can use frozen or canned peas in this recipe.
Onions - I used yellow onion. You can use yellow, white or sweet onion in this recipe.
Garlic - Fresh garlic is best in this recipe. If you don't have any on hand, you can substitute for garlic powder - use one teaspoon.
Heavy Cream - Heavy cream or half and half will both work fine. Although I highly recommend heavy cream in this recipe.
Chicken Broth - If you don't have chicken broth on hand, you can use vegetable broth. We used chicken bone broth.
Butter - Salted or unsalted butter both work great.
Thyme - Dried or fresh.
Parsley - Dried or fresh parsley both work great in this recipe.
Salt/Black Pepper - Any cooking salt you prefer and you can use fresh cracked or ground black pepper.
Paprika - Smoked or regular paprika.
Tools to have on hand for this recipe:
- Instant Pot (Pressure Cooker) – To cook the Chicken Pot Pie Soup in.
- Cutting Board + Knife – To chop and prepare the onions, carrots, celery, etc.
- Measuring Cups + Spoons – For properly measuring all of the ingredients.
- Cooking Spoon – To stir the soup.
How To Make Chicken Pot Pie Soup:
Instant Pot/Slow Cooker Instructions:
With your Instant Pot on the sear/saute setting, add butter, carrots and celery. Cook for a few minutes, stirring occasionally. Add potatoes, onions and garlic and cook for another couple minutes.
Turn your Instant Pot to slow cook setting and add remaining ingredients and stir to combine.
Cook low on "Slow Cook" for 4 hours. When done chicken will be fork tender and at least 165 degrees. Veggies will be tender. Gently shred the chicken with two forks.
Allow the soup to let cool a bit before serving. Enjoy!
*Recipe Notes* If you are using a regular slow cooker - saute the veggies in a large pan on the stove then transfer everything to your slow cooker to finish cooking.
Stovetop Instructions:
If you are cooking this recipe on the stove, use a large pot.
Over medium heat, add butter, carrots and celery. Cook for a few minutes stirring occasionally. Add potatoes, onions and garlic and cook for another couple minutes.
Add remaining ingredients to your pot and stir to combine. Bring to a low simmer. Cover and cook over low for 1-2 hours until veggies are tender and chicken is cooked through to at least 165 degrees.
When done, gently shred chicken with two forks.
Allow soup to cool a bit before serving. Enjoy!
More Favorite Soup/Chili Recipes:
Creamy Chicken Taco Soup - Easiest taco soup recipe cooked on the stovetop with shredded chicken, pinto beans, tomato and corn in a creamy flavor packed soup finished with cilantro and lime juice.
Chicken Tortilla Soup - Cooked on the stove using shredded rotisserie chicken and topped with homemade tortilla strips, fresh avocado and shredded jack cheese.
Slow Cooker Beef Stew - Hearty and healthy beef stew made with chunks of tri-tip, potatoes, carrots and celery cooked low and slow giving you one delicious stew!
Slow Cooker Ground Beef Chili - Hearty ground beef and bean chili cooked low and slow in a slow cooker/crockpot. Serve with chopped green onions and a dollop of sour cream!
Chicken Pot Pie Soup
Ingredients
- 1 lb Chicken Breasts/Thighs boneless, skinless
- 1 cup Carrots chopped/peeled
- 1 cup Celery chopped
- 1 cup Yellow/White Onion chopped
- 1 cup Peas
- 3 Garlic Cloves minced
- 1 Large Russet Potato peeled and chopped
- 2 cups Chicken Broth
- 1 cup Heavy Cream
- 2 tablespoon Butter salted or unsalted
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ tsp Paprika
- ¼ tsp Thyme dried
- ½ teaspoon Parsley dried
Instructions
Instant Pot/Slow Cooker Instructions:
- With your Instant Pot on the sear/saute setting, add butter, carrots and celery. Cook for a few minutes stirring occasionally. Add potatoes, onions and garlic and cook for another couple minutes.
- Turn your Instant Pot to slow cook setting and add remaining ingredients and stir to combine.
- Cook low on "Slow Cook" for 4 hours. When done chicken will be fork tender and at least 165 degrees. Veggies will be tender. Gently shred the chicken with two forks.
- Allow the soup to let cool a bit before serving. Enjoy!
- *Recipe Notes* If you are using a regular slow cooker - saute the veggies in a large pan on the stove then transfer everything to your slow cooker to finish cooking.
Stovetop Instructions:
- If you are cooking this recipe on the stove, use a large pot.
- Over medium heat, add butter, carrots and celery. Cook for a few minutes stirring occasionally. Add potatoes, onions and garlic and cook for another couple minutes.
- Add remaining ingredients to your pot and stir to combine. Bring to a low simmer. Cover and cook over low for 1-2 hours until veggies are tender and chicken is cooked through to at least 165 degrees.
- When done, gently shred chicken with two forks. Allow soup to cool a bit before serving. Enjoy!
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