Are you in the mood for comfort food that is fast and simple? This Instant Pot Chicken Pot Pie Soup is the perfect way to make an epic bowl of soup that will have you craving more!
If you're a fan of eating pot pies, you can achieve that same flavor without having to worry about adding in a crust. Flavorful and tender chicken paired with delicious veggies is what this dish is all about!
Being able to use your Instant Pot to create this simple pot pie recipe is why it's the perfect weeknight meal. Forget about stressing and staring at the open cabinets and fridge to figure out dinner and go ahead and make this dish instead.
It's so similar to my Chicken Pot Pie, but in a soup form! While this is always a hit during the winter months, it's a great way to curb the craving any time of the year.
Table of Contents
Why You'll Love This Recipe
Everyone knows that making homemade pot pie is a lot of work. Why stress to get that flavor when you can make this soup instead? It's the perfect weekend or weeknight recipe that will have everyone scraping their bowls.
- Fast and delicious comfort food
- A great way to feed the family for cheap
- Perfect for adding protein and vegetables into the daily diet
Recipe Video
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Recipe Ingredients
Butter - Salted or unsalted butter is fine to use.
All-purpose flour - This is to help thicken up the texture of the soup.
Milk - Any type of milk is fine to add. Milk with fat added can help with the creaminess.
Minced garlic - If you don't have minced garlic, garlic powder will work as well.
Celery - Clean and dice the celery into small pieces.
Onion - Choose your favorite type of onion and add.
Potato - Red or white potatoes will work just fine.
Salt and pepper - To taste.
Carrots - Clean, peel, and chop carrots or dice up baby carrots.
Chicken broth - Helps add flavor to the dish. Bone broth or stock could be used as well.
Dried thyme & Rosemary - Adds a delicious flavoring paired with the rest of the herbs. If you don't have these herbs, a little bit of Italian seasoning could be an option.
Bay leaves - Remove before serving as they're not meant to be eaten.
Peas - Frozen peas work best for this recipe as canned peas are mushy.
Corn - Frozen or canned corn can be used.
Cooked chicken - This is a great way to use leftover chicken. If you don't have any, you can use this easy Instant Pot Shredded Chicken recipe.
How to make Instant Pot Chicken Pot Pie Soup
Be sure to gather all your ingredients before getting started.
Step One: Press the "saute" button on the Instant Pot for 10 minutes. Add butter, flour, and milk. Stir with a wooden spoon.
Step Two: Add salt, pepper, chopped onion, carrots, celery, and garlic. Stir.
Step Three: Add the chicken broth and mix well.
Step Four: Add the thyme, rosemary, and bay leaves in the Instant Pot. Add in the diced potatoes.
Step Five: Add the peas to the Instant Pot, followed by the corn.
Step Six: Add the shredded chicken and stir.
Step Seven: Let all the added ingredients warm up in the Instant Pot.
Dish into soup bowls, and add any toppings you like!
Variations
The really great thing about making this chicken pot pie comfort soup is that you can add in and change up any of the ingredients. Some options are:
Add noodles - Homemade noodles or storebought works great. You can even use Instant Pot Zucchini Noodles for a low-carb option.
Add more vegetables - There is always room for more veggies, even if they're not "traditionally" found in a pot pie. Mushrooms and sweet potatoes would be perfect in this dish!
Pour in some cream - To easily add richness to this soup, you can add some cream with the rest of the liquid.
How To Serve
This soup is great as is. If you still looking for serving ideas, any chicken pot pie side dish would work here as well.
Helpful Tips
- If you don't already have cooked chicken to use for this recipe, you can make this Instant Pot shredded Chicken recipe and use that instead.
- You don't have to peel the potatoes if you don't want to. It's up to you.
- To make this soup thinner, add more broth. To make it thicker, add in a bit more flour.
Recipe FAQs
Leftover chicken pot pie soup needs to be eaten within 3-5 days after being stored. Make sure that you store it in the fridge with a lid for the best results.
Soup toppings will vary by the type of soup that you're making. For this hearty soup, fresh toppings like cilantro and chives are great.
You can also add Instant Pot Kale Chips for a healthy crunch or even some croutons as well.
Since one of the main ingredients in this pot pie soup recipe is potatoes, adding shredded cheese, diced bacon, and a dollop of sour cream would be delicious also.
Yes, you can add leftovers to the freezer. Use a freezer-safe container and store. Eat within 3-4 months.
To thaw, move the container of soup to the fridge and let it thaw. Then you can reheat it in the microwave or on the stovetop.
Instant Pot Chicken Soups
Are you craving even more pressure cooker recipes using chicken? Here are some other great ideas that you'll love.
Love this recipe? Please leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment below. Thanks!
Instant Pot Chicken Pot Pie Soup
Ingredients
- 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
Instructions
- Press the "saute" button on the Instant Pot for 10 minutes. Add butter, flour, and milk. Stir with a wooden spoon.
- Add salt, pepper, chopped onion, carrots, celery, and garlic. Stir.
- Add the chicken broth and mix well.
- Add the thyme, rosemary, and bay leaves in the Instant Pot. Add in the diced potatoes.
- Add the peas to the Instant Pot, followed by the corn.
- Add the shredded chicken and stir.
- Let all the added ingredients warm up in the Instant Pot.
- Dish and enjoy!
Nutrition
Video
Notes
- If you don't already have cooked chicken to use for this recipe, you can make this Instant Pot Frozen Chicken recipe and use that instead.
- You don't have to peel the potatoes if you don't want to. It just depends on what type of texture you like.
- To make this soup thinner, add more broth. To make it thicker, add in a bit more flour.
- Soup toppings will vary by the type of soup that you're making. For this hearty soup, fresh toppings like cilantro and chives are great.
So this turned out good, except the part where the potato's were raw. In order to fix this issue I had to pressure cook everything for 2 minutes which made my instant pot spew up fluids from the steam valve, but despite the mess the potatoes were soft and everything was still decent.
Oh, I'm sorry about that, thanks for your feedback. I guess you should really use baby potatoes or new potatoes that still taste good when barely cooked with a little bite. Otherwise you could try using leftover cooked potatoes next time, or pressure cook for a few minutes like you did.
Did you leave out a step ….? Don’t you have to cook the potatoes before you eat them….?
Sorry about that! Will edit the recipe now.
I was interested in your chicken pot pie recipes as well, but the link takes me back to the soup recipe. Also tried the link on the beef pot pie recipe page, but still takes me to the soup recipe. Can you fix the link? Thanks!
Check out:
https://www.corriecooks.com/instant-pot-beef-pot-pie/
https://www.corriecooks.com/instant-pot-shepherds-pie/
Thanks 🙂