A quick, healthy, and simple dump-and-go recipe for your busy workdays!
All of the flavor of a pot pie filling without the hassle.
Without any exaggeration, this recipe saves your grace when you are too tired to cook or wait until the last minute to prepare 🙂
Let's take the classic Instant Pot Chicken Pot Pie to the next level!
What else can I add?
How to make the chicken?
For this recipe we are using cooked chicken.
You can make the chicken easily beforehand following this Instant Pot Frozen Chicken recipe.
How to serve
This Instant Pot Chicken Pot Pie Soup is itself a complete meal that doesn't require anything else to be served with.
What you can do is add toppings like some crunchy biscuits or crispy chips on the top.
What's special about this Chicken Pot Pie Soup?
The best thing about this recipe is that it's budget-friendly.
Like for real, you can add anything that you have been keeping frozen in the refrigerator.
How to thicken up the soup?
To thicken the soup add 2 tablespoon cornstarch mixed prior with water
How to make
Gather the necessary ingredients.
the pot for 10 minutes and add butter, flour, milk, and mix.
Add salt, pepper, previously chopped onion, carrots, celery, and chopped garlic.
Add broth and mix well.
Now add thyme, rosemary, and bay leaves.
Toss green peas in the instant pot.
Add corn to the soup now.
Add shredded chicken and mix.
Let it warm for some time and stir.
Dish out and enjoy.
Instant Pot Chicken Soup Recipes
Instant Pot Chicken Pot Pie Soup
- 6 tablespoon butter
- 6 tablespoon all-purpose flour
- 2 cups milk
- 1 tablespoon garlic minced
- 1 cup celery chopped
- 1 ¼ cup onion chopped
- 2 cup potato
- salt to taste
- black pepper to taste
- 1 cup carrots chopped
- 2 ½ cups chicken broth
- 1 teaspoon dried thyme
- 2 teaspoon rosemary
- 2 bay leaves
- 1 cup peas
- 1 cup corn
- 3 cups cooked chicken shredded
- Press saute for 10 minutes and add butter.
- Once melted, add flour and milk and mix well.
- Add salt, pepper, onion, carrots, celery, garlic, potato, broth, thyme, rosemary, bay leaves, peas, corn, and stir well. Set to pressure cook on high for 10 minutes, allow pressure to naturally release for another 10 minutes, then release any remaining pressure.
- Add shredded chicken and mix.
- Serve and enjoy 🙂
Welcome to my kitchen! I am Corrie, the blogger behind Corrie Cooks. I run this blog with my wife since 2017, so you can enjoy quick, easy and delicious Instant Pot recipes. Thank you for stopping by 🙂