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5 from 4 votes

Chicken and Veggie Pot Pie Soup

Delicious, flavorful, and veggie-packed, this Chicken and Veggie Pot Pie Soup is the perfect family dinner. Cozy, hearty, and easy to make, this soup has the flavor of traditional pot pie filling but is easy enough to make for any night of the week. Stove top, slow cooker or Instant Pot.
Prep Time15 mins
Cook Time27 mins
Course: Main Course
Cuisine: American
Keyword: gluten free pot pie, pot pie soup
Servings: 6 servings
Calories: 384kcal

Ingredients

  • 2 tablespoons avocado oil, olive oil or butter
  • 2 cups chopped onion about 1 large onion
  • 8 ounces cremini or button mushrooms, stems removed and diced
  • 2 cups diced carrot about 4 medium
  • 2 cups diced celery about 4 stalks
  • 2-4 cloves garlic, minced
  • 1.5 teaspoons salt, divided
  • 1 pound thin-skinned potatoes such as Red Bliss or Yukongold, cut into 1/2 -inch dice
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 teaspoon poultry seasoning
  • ground black pepper, to taste
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup milk of choice
  • 3 tablespoons cornstarch or arrowroot starch
  • 2 cups frozen peas
  • 1 tablespoon lemon juice
  • 1/4 cup chopped fresh parsley optional

Instructions

Stove Top Instructions

  • Heat a large pot over medium-high heat. Add onion and cook until softened and golden brown around the edges, about 2 minutes.
  • Add mushrooms, carrot, celery, and garlic.Sprinkle a ½ teaspoon of salt over the veggies. Cook, stirring occasionally, for 5 minutes.
  • Add potato and chicken thighs to the pot. Sprinkle over 1 teaspoon of salt, poultry seasoning, and black pepper. Pour broth over and bring up to a simmer. Cover pot and cook at a low simmer for 15 minutes.
  • Using tongs, remove chicken from pot and place on a plate to cool. In a small bowl, mix milk with cornstarch, making sure no lumps of cornstarch remain. Stir milk slurry into pot and bring up to a boil to thicken. Stir in peas and the lemon juice.
  • When cool enough to handle, carefully cut or shred chicken into bite-sized pieces. Add back to the pot. Taste the soup then season with additional salt and pepper as needed. Stir in parsley, if using. Serve warm.

Instant Pot Instructions

  • Turn on Saute function and add oil to the Instant Pot Insert. Add onion and cook until softened and golden brown around the edges, about 2 minutes.
  • Add mushrooms, carrot, celery, and garlic.Sprinkle a ½ teaspoon of salt over the veggies. Cook, stirring occasionally, for 5 minutes.
  • Add potato and chicken thighs to the pot.Sprinkle over 1 teaspoon of salt, poultry seasoning, and black pepper. Pour broth over the chicken then place lid on the IP and turn off Saute function.
  • Set the Instant Pot on Manual high pressure for8 minutes. When time is up, release the pressure and remove the lid. Using tongs, remove chicken from pot and place on a plate to cool.
  • In a small bowl, mix milk with cornstarch, making sure no lumps of cornstarch remain. Switch pot back to the Saute function, stir milk slurry, and bring up to a simmer. Stir in peas and lemon juice.
  • When cool enough to handle, cut or shred chicken into bite-sized pieces. Add back to the pot. Taste the soup then season with additional salt and pepper as needed. Stir in parsley, if using. Serve warm.

Slow Cooker Instructions

  • Heat a skillet over medium-high heat. Add onion and cook until softened and golden brown around the edges, about 2 minutes.
  • Add mushrooms, carrot, celery, and garlic. Sprinkle a ½ teaspoon of salt over the veggies. Cook, stirring occasionally, for 5 minutes. Add everything in the pan to your slow cooker/crock pot insert.Cooking the vegetables before adding to the slower cooker is optional but adds a lot of flavor.
  • Add potato and chicken thighs to the slow cooker. Sprinkle over 1 teaspoon of salt, poultry seasoning, and black pepper. Pour in broth, cover, and cook on LOW for 4 to 5 hours.
  • Using tongs, remove chicken from pot and place on a plate to cool. In a small bowl, mix milk with cornstarch, making sure no lumps of cornstarch remain. Stir milk slurry into pot and cook on high for 20 minutes. Stir in peas and lemon juice.
  • When cool enough to handle, shred chicken into bite-sized pieces. Add back to the pot. Taste the soup then season with additional salt and pepper as needed. Stir in parsley, if using. Serve warm.

Notes

Nutritional information will vary based on milk used. Nutritional information calculated with whole milk.

Nutrition

Calories: 384kcal | Carbohydrates: 39g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 112mg | Sodium: 814mg | Potassium: 1380mg | Fiber: 7g | Sugar: 12g | Vitamin A: 7961IU | Vitamin C: 38mg | Calcium: 136mg | Iron: 3mg