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chicken pot pie soup in white bowl

Chicken Pot Pie Soup

Amanda Cooks & Styles
Creamy and delicious homemade Chicken Pot Pie Soup made simply in your Instant Pot/slow cooker. This soup is loaded with chicken, carrots, celery, potatoes, peas, and onions. 
5 from 34 votes
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 people

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!

Nutrition

Calories: 497kcal | Carbohydrates: 26g | Protein: 31g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 968mg | Potassium: 1053mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6951IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 2mg
Keyword chicken pot pie soup, creamy chicken soup, crockpot chicken pot pie soup, rotisserie chicken recipes, slow cooker chicken pot pie soup
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