In your selected cooking method—Instant Pot, crockpot, or stovetop—heat 2 tablespoons of olive oil over medium heat. Add in 1 cup each of diced celery, carrots, and finely chopped onion, stirring frequently for about 5 minutes until the vegetables are soft and translucent. Then, toss in 2 minced garlic cloves and cook for an additional minute until fragrant.

Next, place 1 pound of boneless skinless chicken breasts on top of the sautéed vegetables. Alongside the chicken, add 2 cups of diced Yukon Gold potatoes, ensuring even distribution around the pot.

Pour in 4 cups of chicken broth, making sure all ingredients are submerged. If using an Instant Pot, ensure the valve is properly sealed, while for the stovetop or crockpot, simply cover the pot.

For the Instant Pot, set it to high pressure and cook for 9 minutes. If using a crockpot, cover it and set to low for 6 hours. For stovetop preparation, bring the mixture to a rolling boil, then reduce heat and simmer for 30 minutes until the chicken is cooked through and tender.

Once cooking is complete, carefully remove the large potato chunks and the chicken from the pot. Use a blender or immersion blender to puree the potatoes with 1 cup of your choice of milk until smooth and creamy.

Shred the cooked chicken using two forks and then stir it back into the soup. Mix everything until it’s well combined.

Ladle the warm Chicken Pot Pie Soup into bowls, garnishing with freshly chopped parsley for a pop of color and flavor.