Okay, so you know those days when you just crave something warm, hearty, and feels like a hug in a bowl? That’s exactly what this Stove Top, Crockpot, or Instant Pot Chicken Pot Pie Soup is all about! It’s like taking your favorite chicken pot pie, ditching the crust (more soup, less fuss!), and making it super easy to whip up any night of the week. Honestly, this recipe has saved me so many times when I’m running late but still want something truly comforting.
Why You’ll Love This Stove Top, Crockpot, or Instant Pot Chicken Pot Pie Soup
Seriously, this soup is a game-changer! You’ll love it because:
- It’s incredibly versatile – stovetop, slow cooker, or pressure cooker, it works!
- It’s super comforting and satisfying.
- It’s packed with veggies and lean protein.
- It’s a quick and easy weeknight meal solution.
Understanding Your Stove Top, Crockpot, or Instant Pot Chicken Pot Pie Soup Recipe
This Stove Top, Crockpot, or Instant Pot Chicken Pot Pie Soup is basically all the best parts of a classic chicken pot pie, turned into a soul-warming soup. It’s hearty, creamy (or non-dairy!), and loaded with tender chicken and veggies. I’ve made this soup countless times, tweaking it here and there, and I’ve found that no matter which method you choose – stovetop for speed, crockpot for hands-off ease, or Instant Pot for a quick fix – it always turns out fantastic. It’s my go-to when I need something reliable and delicious that the whole family will devour. It truly captures that cozy pot pie essence without all the extra steps.
Gathering Your Stove Top, Crockpot, or Instant Pot Chicken Pot Pie Soup Ingredients
Alright, let’s get down to business with the ingredients for this amazing Stove Top, Crockpot, or Instant Pot Chicken Pot Pie Soup! Having everything prepped makes the cooking process so much smoother. Don’t worry if you don’t have *exactly* what’s listed; this recipe is pretty forgiving, which is part of why I love it so much!
Core Ingredients for Your Pot Pie Soup
For the heart of this pot pie soup, you’ll need about a pound of boneless, skinless chicken breasts, cut into easy-to-eat bite-sized pieces. Then, we’ve got our veggies: one cup each of chopped yellow onion, carrots, and celery – make sure they’re chopped relatively evenly so they cook at the same rate. Two cloves of minced garlic add that essential aromatic kick. For the liquid base, grab six cups of chicken broth; I usually go for low-sodium so I can control the saltiness myself. And for those classic pot pie flavors, we’ll use one teaspoon of dried thyme and half a teaspoon of dried rosemary. Of course, salt and black pepper are essential for seasoning, so have those handy!
Creamy or Non-Dairy Creaminess for Pot Pie Soup
Now, for that luscious, creamy finish! Typically, I stir in about half a cup of heavy cream right at the end. It makes the soup so rich and decadent. But if you’re looking for a non-dairy option, or just want to lighten it up a bit, you can easily swap that for half a cup of full-fat coconut milk or some homemade cashew cream. It adds a lovely creaminess without changing the flavor too much.
Step-by-Step Guide to Making Your Stove Top, Crockpot, or Instant Pot Chicken Pot Pie Soup
Alright, let’s get this delicious Stove Top, Crockpot, or Instant Pot Chicken Pot Pie Soup simmering! I’ve laid out the instructions for each method, so you can pick the one that best fits your day. Honestly, the hardest part is waiting for it to cook because it smells SO good while it’s happening!
Stove Top Chicken Pot Pie Soup Method
First things first, grab a big pot or Dutch oven and heat up that tablespoon of olive oil over medium-high heat. Toss in your chicken pieces and get them browned on all sides – this adds so much flavor! Once they’re nicely browned, scoop them out and set them aside for a bit. Now, into that same pot go your chopped onion, carrots, and celery. Cook ’em until they start to soften up, which usually takes about 5-7 minutes. Then, add your minced garlic and cook for just another minute until you can really smell it. Pour in the chicken broth, dried thyme, and rosemary. Bring it all to a boil, then turn the heat down to low, cover it, and let it simmer for about 15 minutes, or until those veggies are nice and tender. Pop the browned chicken back into the pot. If you’re using heavy cream, stir it in now, along with salt and pepper to taste. Let it simmer for another 5 minutes so all those yummy flavors can get acquainted. Finally, stir in that fresh parsley right before you serve!
Crockpot Chicken Pot Pie Soup Method
This is where the magic happens with minimal effort! Just combine all your ingredients – the chicken, onion, carrots, celery, garlic, chicken broth, thyme, and rosemary – right into your slow cooker. Give it a good stir. Make sure to leave out the heavy cream (or your non-dairy alternative) and the fresh parsley for now. Cover it up and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. When it’s done, just stir in the cream and parsley right before serving. Easy peasy!
Instant Pot Chicken Pot Pie Soup Method
For my Instant Pot fans, this is super quick! First, set your Instant Pot to the Sauté function. Add the olive oil, then the chicken and brown it on all sides. Remove the chicken and set it aside. Add the onion, carrots, and celery to the pot and sauté until they start to soften, about 5 minutes. Add the garlic and cook for 1 minute more. Turn off the Sauté function. Pour in the chicken broth, thyme, and rosemary. Add the browned chicken back in. Make sure to scrape up any browned bits from the bottom of the pot – that’s where the flavor is! Secure the lid, making sure the steam release valve is set to ‘Sealing’. Cook on High Pressure for 8 minutes. Once it’s done, let the pressure release naturally for 5 minutes (this is the ‘natural release’ part), then carefully switch the valve to ‘Venting’ to release any remaining pressure (this is the ‘quick release’). Carefully open the lid. Stir in the heavy cream (or your alternative) and fresh parsley. Season with salt and pepper to taste.
Tips for the Best Stove Top, Crockpot, or Instant Pot Chicken Pot Pie Soup
To make sure your Stove Top, Crockpot, or Instant Pot Chicken Pot Pie Soup is absolutely perfect every time, a few little tricks really help. Make sure those veggies are tender but not mushy – they should still have a little bite! Taste and adjust your seasoning *at the end*; that’s super important because chicken broth can vary in saltiness. If you want a thicker soup, you can always make a slurry with a tablespoon of cornstarch mixed with a little cold water and stir it in during the last few minutes of cooking on the stovetop or Instant Pot. For the crockpot, it naturally thickens up a bit, but if it’s too thin, you can always remove the lid for the last 30 minutes of cooking on high.
Serving and Storing Your Delicious Pot Pie Soup
This pot pie soup is divine served piping hot! Garnish with a little extra fresh parsley or even some croutons if you’re feeling fancy. It’s perfect on its own, but a crusty bread on the side is always a good idea for dipping. Leftovers are fantastic! Just let the soup cool completely, then store it in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally, or pop a bowl in the microwave until heated through. Avoid boiling it vigorously after the cream has been added.
Frequently Asked Questions about Chicken Pot Pie Soup
Q: Can I make this Chicken Pot Pie Soup without potatoes?
Absolutely! This recipe is designed to be potato-free, focusing on chicken and classic pot pie veggies like carrots, celery, and onions. It’s a fantastic healthy chicken pot pie soup recipe that way.
Q: What are good non-dairy substitutions for the heavy cream?
For a delicious non-dairy chicken pot pie soup, you can use full-fat coconut milk or cashew cream. Just stir it in at the end, just like you would the heavy cream. It gives you that lovely creaminess without any dairy!
Q: Can I add other vegetables to this soup?
You bet! Peas and corn are classic additions that work wonderfully in this pot pie soup. You could also toss in some green beans or even a bit of diced parsnip if you like. Just add them along with the other vegetables.
Q: Is this a healthy chicken pot pie soup recipe?
Yes, it really is! By using lean chicken breast, plenty of veggies, and low-sodium broth, it’s much healthier than a traditional pot pie. You can also omit the cream for an even lighter version. It’s a great healthy chicken pot pie option.
Q: Can I make this a Keto Chicken Pot Pie Soup?
To make it more keto-friendly, you’d want to omit the carrots and peas (as they are higher in carbs) and focus on celery, onion (in moderation), and maybe add some cauliflower florets. You’d also want to ensure your broth is low in carbs and definitely use a non-dairy cream alternative like heavy cream or cashew cream.
Estimated Nutritional Information for Chicken Pot Pie Soup
Just a heads-up, the nutrition facts for this Stove Top, Crockpot, or Instant Pot Chicken Pot Pie Soup are approximate. They can totally change depending on the exact brands you use, especially the chicken broth and if you add the cream or a non-dairy alternative. But generally, a serving (about 1.5 cups) comes in around 350 calories, with about 35g of protein, 15g of carbs, and 15g of fat. It’s a pretty balanced bowl of comfort!
Print
Amazing Stove Top Pot Chicken Pot Pie Soup
- Total Time: 45 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
A comforting and easy chicken pot pie soup recipe that can be made on the stovetop, in a crockpot, or an Instant Pot. This recipe is perfect for a quick weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1/2 cup heavy cream (optional, for non-dairy use coconut milk or cashew cream)
- 1/4 cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 15 minutes, or until vegetables are tender.
- Return chicken to the pot. If using heavy cream, stir it in now. Season with salt and pepper to taste.
- Simmer for another 5 minutes to allow flavors to meld.
- Stir in fresh parsley before serving.
Notes
- For Crockpot: Combine all ingredients except cream and parsley in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream and parsley before serving.
- For Instant Pot: Use sauté function to brown chicken and cook vegetables. Add remaining ingredients (except cream and parsley), seal lid, and cook on high pressure for 8 minutes. Natural release for 5 minutes, then quick release. Stir in cream and parsley.
- For a healthier option, use reduced-sodium chicken broth and omit the cream.
- Add peas or corn for extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Crockpot, Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
