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Instant Pot Chicken Pot Pie Soup

Instant Pot Chicken Pot Pie Soup is the best kind of comfort food. This delicious soup is full of creamy, home-style flavor. And it’s totally satisfying as a one-pot meal, and super easy to make, too.

Overhead shot of a bowl of instant pot chicken pot pie soup.

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This easy soup is full of delicious flavor. It’s loaded with chicken as well as vegetables like carrots, celery, and onion, making it a full meal in a pot, especially when you add a side of puff pastry rounds or biscuits.

If your family is anything like mine, they’re going to be asking you to make this Instant Pot Chicken Pot Pies Soup again and again. It’s that good. And you won’t mind because it’s also that easy! It may become your favorite soup, too.

Why you’ll love this recipe

  • Delicious comfort food—This soup tastes just like the filling in your favorite chicken pot pie. Serve it with a side of freshly baked biscuits and you’ve got the whole Chicken Pot Pie experience in an easy Instant Pot soup.
  • Easy as, well, pie!—Using the Instant Pot to make this Chicken Pot Pie Soup recipe makes it crazy easy.
  • It’s quick, too!—You only need to saute the veggies for a few minutes, then pressure cook the soup for 10 minutes.
overhead shot of the ingredients needed to make instant pot chicken pot pie soup.

Ingredients you need

For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

The ingredients for this soup recipe are very similar to the ingredients needed to make a classic chicken pot pie recipe. The ingredients are simple, but bringing them together in this way transforms them into a crave-worthy comfort food, and with very little effort. Here’s what you need to make this chicken pot pie soup:

  • Butter—Sauteeing the veggies in butter brings out their sweetness and flavor. Plus, a little butter never hurt anything.
  • Veggies—Carrots, onions, garlic, corn, peas, and potatoes add texture and flavor to the soup, and also give you the right to call this a 1-pot meal! You can use frozen veggies and/or add or substitute vegetables if you like. Add green beans or use sweet potatoes instead of regular potatoes, for instance.
  • Chicken broth—You can use homemade or chicken broth from a can or box. I often use Better than Bouillon because it has such great flavor and I always have a jar of it in my refrigerator.
  • Fresh thyme—I love the flavor of fresh thyme, and it goes really well with chicken soup. If you don’t have fresh thyme, you can substitute about 1/4 teaspoon of dried thyme.
  • Chicken—You can use boneless, skinless chicken breasts or boneless, skinless chicken thighs. If you like, you can even substitute leftover roast chicken or store bought rotisserie chicken. Just shred the chicken and add it to the soup after the pressure cooking time is up.
  • Cornstarch—This helps to thicken the soup and give it the heft of a true chicken pot pie filling.
  • Heavy cream—Cream gives the soup richness and body. You can substitute your favorite non-dairy milk if you prefer.

How do you make Instant Pot pie chicken pot pies soup

For the complete list of ingredients with quantities and detailed prep and cooking instructions, please see the recipe card that appears at the end of this post.

The process to make this chicken pot pie soup is simple, but the result is creamy, rich, and totally comforting. If you are in a hurry, you can also just dump all of the ingredients (not including the cornstarch and cream) into the pot and cook on high pressure for 10 minutes.

Here’s how to make this pot pie chicken soup:

  1. Sauté the carrots and onions butter in the Instant Pot using the sauté function.
  2. Add a little chicken stock to the pot to deglaze the pot.
  3. Next add the garlic, thyme, chicken, potatoes, corn, peas, and the remaining 3 ¾ cups chicken broth. Seal the pot and pressure cook.
  4. Once the cooking time has finished, quick-release the pressure.
  5. Remove the chicken from the pot, shred it, and return the shredded chicken to the soup.
  6. Whisk together the corn starch and cream to form a slurry. While the soup is hot, stir in the slurry and continue to stir until soup thickens.
  7. Serve hot, with fresh baked puff pastry or biscuits on the side. Or ladle the chicken soup into ramekins, top with refrigerated pie crust rounds, and then bake in the oven until the pie crust is golden brown.
Low angle shot of a bowl of instant pot chicken pot pie soup.

What to serve with Chicken Pot Pie Soup

I love to serve this Instant Pot Chicken Pot Pie soup with flaky, buttery rounds of puff pastry. I buy frozen puff pastry from the supermarket (I even get gluten-free puff pastry for my husband!) and cut it out into rounds or squares. Bake these on a baking sheet in the oven as directed on the package.

 If you actually want to make chicken pot pie out of your soup, ladle it into ramekins, then top with refrigerated pie crust. Bake in the oven until the pie crust is golden brown.

Low angle shot of a bowl of instant pot chicken pot pie soup.

More Soup recipes you’ll love

Yield: Serves 4 to 6

Instant Pot Chicken Pot Pie Soup

Overhead shot of a bowl of instant pot chicken pot pie soup.

This Instant Pot soup is easy to make and loaded with chicken and veggies. It tastes just like the filling in your favorite chicken pot pie. Serve it with baked puff pastry rounds or biscuits for a delicious meal the whole family will enjoy.

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 35 minutes

Ingredients

  • ¼ cup (½ stick) butter
  • ½ cup diced white or yellow onion
  • 1 cup diced carrot
  • 4 cups chicken broth, divided
  • 4 garlic cloves, minced
  • 1 teaspoon chopped fresh thyme
  • 2 boneless, skinless chicken breasts
  • 2 cups diced potatoes (peel on or off)
  • 1 cup frozen corn kernels
  • 1 cup frozen peas
  • 3 tablespoons cornstarch
  • ½ cup heavy cream (or substitute dairy free milk of choice)
  • salt and pepper to taste

Instructions

  1. Heat the Instant Pot using sauté mode. Add the butter. Once the butter is fully melted, add the onions and carrots. Cook, stirring occasionally, until the onions are translucent and the carrots are tender, about 10 minutes.
  2. Add ¼ cup of the chicken broth to the pot. Cook for a few minutes more, stirring and scraping up the browned bits from the bottom of the pan.
  3. Add the garlic, thyme, chicken, potatoes, corn, peas, and the remaining 3 ¾ cups chicken broth.
  4. Close and seal the lid of the Instant Pot. Pressure cook on high for 10 minutes.
  5. Once the cooking time has finished, let the pressure release naturally for a few minutes and then quick release the remaining pressure.
  6. Remove the chicken from the pot and transfer it to a cutting board. Shred the meat using two forks. Return the shredded chicken to the pot.
  7. Whisk together the cornstarch and cream to form a slurry. While the soup is hot, stir in the slurry and continue to stir until soup thickens.
  8. Serve hot.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 284Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 60mgSodium 742mgCarbohydrates 32gFiber 4gSugar 7gProtein 18g

Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.

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By on April 23rd, 2022

About Robin Donovan


Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

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