High Protein Chicken Pot Pie Soup

This high-protein chicken pot pie soup provides the comforting flavors of a traditional pot pie in a creamy, lighter format. It is a versatile meal that can be prepared using a stovetop, slow cooker, or pressure cooker.

List of ingredients

• 2 tablespoons olive oil – used for sautéing vegetables and searing chicken.
• 1 lb boneless, skinless chicken breasts (about 2 larger breasts) – the primary protein source.
• 1 cup celery (diced) – adds crunch and aromatic flavor.
• 1 cup carrot (cut in 1/4 inch thick small circles) – adds sweetness and color.
• 1 cup onion (finely chopped) – provides a savory base.
• 1/2 tablespoon garlic (finely minced) – enhances the overall flavor profile.
• 2 cups yukon gold potatoes (peeled and cut into 1 inch pieces) – these stay whole in the soup.
• 1 cup yukon gold potatoes (peeled and cut into quarters) – these are used for blending to create creaminess.
• 1/4 teaspoon black pepper – for basic seasoning.
• 1/4 teaspoon salt – to enhance flavors.
• 1/4 teaspoon dried parsley – adds an earthy, herbal note.
• 3 cups chicken broth (or low sodium bone broth) – the liquid base of the soup.
• 1/4 teaspoon dried basil – for a sweet, peppery aroma.
• 1/4 teaspoon dried rosemary – provides a woody, pine-like fragrance.
• 1 tablespoon fresh parsley – used as a final garnish.
• 1/2 cup milk of choice (almond milk, whole milk, or any preferred milk) – used for the creamy finish.

step-by-step instructions

1. Instant Pot Preparation – Searing: Set your Instant Pot to the regular sauté function and add olive oil. Lightly sear the chicken breasts on each side for about 2 minutes, then remove them to a plate; the chicken does not need to be cooked through at this stage.
2. Instant Pot Preparation – Aromatics: Add celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary to the pot. Sauté for 2 minutes until the vegetables are slightly translucent.
3. Instant Pot Preparation – Layering: Add the small-cut potatoes and stir. Place the seared chicken breasts on top of the vegetable mixture, then lay the large potato quarters on top of the chicken. Pour in the chicken broth.
4. Instant Pot Preparation – Cooking: Turn the Instant Pot to High Pressure, seal the lid, and cook for 9 minutes. Allow for a natural release for 5 minutes, then manually release the remaining pressure.
5. Instant Pot Preparation – Finishing: Remove the large potato pieces and the chicken. Place the large potato quarters, milk, and 1/2 cup of broth from the pot into a blender and blend until smooth. Return the blended mixture and the shredded chicken to the pot, stir until smooth, garnish with fresh parsley, and serve.
6. Crockpot Preparation – Sautéing: Heat olive oil in a pan on the stove. Sauté celery, carrot, onion, garlic, salt, pepper, parsley, basil, and parsley for 2 minutes until translucent; this step is optional but recommended for deeper flavor.
7. Crockpot Preparation – Slow Cooking: Layer raw chicken, sautéed vegetables, and potatoes in the crockpot. Pour in the chicken broth, cover, and set to low for 6 hours.
8. Crockpot Preparation – Finishing: Once cooked, remove the large potato pieces and chicken breasts. Blend the large potato quarters with milk and 1/2 cup of broth from the pot until smooth. Stir the blended mixture and shredded chicken back into the crockpot, garnish with parsley, and serve.
9. Stovetop Preparation – Sautéing: Heat olive oil in a large pot on the stove. Add celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary, sautéing for 2 minutes until translucent.
10. Stovetop Preparation – Simmering: Add raw chicken, potatoes, and chicken broth to the pot. Cover the pot, bring the liquid to a boil, then lower the heat to a simmer on medium for 30 minutes, stirring occasionally.
11. Stovetop Preparation – Finishing: Remove the large potato pieces and chicken breasts. Blend the large potato quarters, milk, and 1/2 cup of broth from the pot until smooth. Return the blended mixture and shredded chicken to the pot, stir until combined, garnish with parsley, and serve.

Cooking Optimization and Shortcuts

Use Pre-Cooked Chicken for Faster Prep

To significantly reduce cooking time, substitute raw chicken breasts with 2-3 cups of cooked, shredded chicken. For the Instant Pot method, reduce the high-pressure cook time to 5 minutes. For the stovetop method, cook for approximately 20 minutes or until the potatoes are tender.

Warm the Broth to Reduce Cooking Time

Microwaving the chicken broth before adding it to the pot can speed up the overall process. Warming the liquid prevents the pot’s temperature from dropping when the broth is added, which is especially helpful when using a slow cooker.

Choosing the Right Blending Tool

A standard stand blender works well for achieving a completely smooth consistency for the thickening potatoes. Alternatively, an immersion blender can be used directly in the pot for convenience, though you may need to blend the thickening potatoes separately to avoid pulverizing the chicken and whole vegetables.

Ingredient Substitutions and Modifications

Alternative Oils for Sautéing

While olive oil is recommended, melted butter can be used for a richer flavor. Avocado oil or coconut oil are also excellent alternatives for those seeking different fat profiles or higher smoke points.

Using Chicken Thighs Instead of Breasts

Boneless skinless chicken thighs can be used in place of breasts for a more moist and flavorful result. Thighs are generally more forgiving during the longer cooking process of a slow cooker or stovetop simmer.

The Importance of Yukon Gold Potatoes

Yukon Gold potatoes are preferred because of their creamy texture and natural starch content. This allows them to thicken the soup effectively when blended, removing the need for heavy creams or flour-based thickeners.

Enhancing the Herb Profile

To elevate the flavor, consider adding 1/2 teaspoon of fresh chopped rosemary or thyme. Adding fresh herbs toward the end of the cooking process preserves their bright, aromatic oils.

Dairy-Free Milk Options

For a dairy-free version, almond milk or coconut milk can be used as a 1:1 replacement for regular milk. Almond milk provides a neutral taste, while coconut milk adds a slightly richer, creamier consistency.

Adding Frozen Peas or Corn

To add more texture and color, stir in one cup of frozen peas or corn once the soup has finished cooking. Adding them at the end prevents the vegetables from becoming overcooked or mushy.

Incorporating More Leafy Greens

You can increase the nutritional value by stirring in chopped spinach or green beans after the soup is cooked. These greens wilt quickly in the hot liquid and integrate well with the pot pie flavor profile.

Converting to a Vegetarian Version

To make this soup vegetarian, omit the chicken and double the amount of vegetables. Adding chickpeas or white beans provides a similar protein density and hearty texture.

Serving Suggestions and Pairings

Ideal Side Dishes for Pairing

Since this soup is hearty and filling, it pairs well with light sides. A fresh strawberry goat cheese salad or a bowl of steamed frozen vegetables provides a refreshing contrast to the creamy soup.

Best Bread Options for Dipping

The thick consistency of the soup makes it ideal for dipping. Serve with warm biscuits, crusty sourdough bread, or whole-grain crackers to complement the meal.

Storage and Preservation

Refrigeration Guidelines

Store any leftover soup in an airtight container in the refrigerator. It will remain fresh and safe to eat for up to 4 days.

Freezing and Thawing Process

The soup can be frozen for 4-6 months if allowed to cool completely before being placed in freezer-safe containers. Thaw the soup in the refrigerator overnight before reheating it in a pan or microwave.

Managing Potato Texture After Freezing

Potatoes can sometimes develop a grainy texture after being frozen and thawed. To remedy this, stir the soup vigorously while reheating to reintegrate the starches and restore the creamy consistency.

Handling Liquid Separation

It is normal for the soup to separate slightly when stored in the refrigerator or freezer. Simply stir the soup well during the reheating process to bring the ingredients back together.

Troubleshooting and Common Questions

Can I use a different type of potato?

While Yukon Golds are best for creaminess, Russet potatoes can be used, although they may result in a slightly different, grainier thickness. Red potatoes are also an option, but they are less starchy than Yukon Golds.

Why is my soup too thin?

If the soup is not thick enough, you may not have blended enough of the large potato quarters. You can simmer the soup uncovered for an additional 10-15 minutes to reduce the liquid and naturally thicken the base.

Can I bake this in a pie crust?

This recipe is designed as a soup and contains too much liquid to be baked in a traditional pie crust. For a baked version, you would need to reduce the broth significantly to create a thick stew consistency.

How do I prevent the chicken from overcooking?

When using the Instant Pot, follow the pressure release times strictly to avoid overcooking the breasts. If using the stovetop, check the chicken at the 20-minute mark if you are using pre-cooked meat.

How do I adjust the salt level?

Start with the measured salt and taste the soup after the blending process. Since broth sodium levels vary, add additional salt or black pepper only after the final consistency is reached.

High Protein Chicken Pot Pie Soup

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• Author: alyssabennett
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

Chicken Pot Pie Soup is total comfort food! Made in your instant pot, crockpot or on the stove – this yummy soup is easy to make & healthy!

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts
• 1 cup celery, diced
• 1 cup carrot, cut in 1/4 inch thick small circles
• 1 cup onion, finely chopped
• 1/2 tablespoon garlic, finely minced
• 2 cups yukon gold potatoes, peeled and cut into 1 inch pieces
• 1 cup yukon gold potatoes, peeled and cut into quarters
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 3 cups chicken broth
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1 tablespoon fresh parsley, for garnish
• 1/2 cup milk of choice

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Instructions

1. Sauté: Set Instant Pot to regular sauté function, add olive oil, and lightly sear chicken breasts on each side for 2 minutes, then remove to a plate.
2. Sauté Veggies: Add celery, carrot, onion, garlic, salt, pepper, parsley, basil and rosemary; sauté for 2 minutes or until slightly translucent.
3. Layer: Add small cut potatoes, lay chicken breasts on top, then add large potato quarters and pour in chicken broth.
4. Pressure Cook: Turn to High Pressure, seal, and cook for 9 minutes.
5. Release: Allow natural release for 5 minutes, then manually release the remaining pressure.
6. Blend: Remove large potato pieces and chicken; blend large potato quarters with milk and 1/2 cup of broth from the pot until smooth.
7. Combine: Add blended mixture and shredded chicken back into the pot and stir until combined.
8. Serve: Garnish with parsley and serve.

Notes

Use cooked or rotisserie chicken to speed up the process; if using cooked chicken in the Instant Pot, cook on high pressure for only 5 minutes. Blended potatoes provide the creaminess without needing heavy cream.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: American

Nutrition

• Serving Size: 2 cups
• Calories: 380 kcal
• Sugar: 6 g
• Sodium: 343 mg
• Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.01 g
• Carbohydrates: 40 g
• Fiber: 6 g
• Protein: 30 g
• Cholesterol: 76 mg