Instant Pot Chicken Pot Pie Soup recipe is a creamy chicken soup that is thick and flavorful, full of tender chicken and vegetables. It is like having chicken pot pie in soup form (biscuits optional). This Instant Pot soup recipe is the perfect comfort food. This delicious soup is a dump and start recipe, so it is super easy to make. It cooks fast and is nice and filling.
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Easy Chicken Pot Pie Soup
Making Chicken Pot Pie soup in the Instant Pot electric pressure cooker is an easy way to make the best comfort food. It tastes like it has been simmering on the stove for hours.
This is an easy Instant Pot dinner idea for busy weeknights. A tasty one-pot meal that uses simple ingredients. A must-have easy recipe for cold weather.
Dump and Start Chicken Pot Pie Soup
This delicious soup version of chicken pot pie is faster because you don't have to cook the veggies first. You can simply add the ingredients to the pot and pressure cook the soup. Then use the sauté mode to thicken it before serving.
You can sauté the veggies in olive oil and unsalted butter for about 2-3 minutes before adding the rest of the ingredients and pressure cooking, if you prefer. When I have time I like to do that.
Which Cuts of Chicken Work Best for This Recipe?
- Almost any cut of chicken will work. You can use raw chicken or cooked chicken (Just add cooked chicken after pressure cooking).
- I usually use boneless skinless chicken breast, but sometimes I use chicken thighs, or a combination of both.
- Leftover chicken - Another great way to make this recipe even faster is to use leftover cooked shredded chicken.
- A shredded Rotisserie chicken is a nice option.
Ingredients in Chicken Pot Pie Soup
- Scroll down to see the exact measurements on the recipe card.
Chicken Breasts - 2 lbs of chicken breasts. You can substitute chicken thighs if you prefer dark meat.
Vegetables - Yukon gold potatoes, carrots, onion, garlic, peas, and celery
Garlic - Use fresh garlic cloves or garlic powder
Thickener - I prefer a flour/butter mixture, but you can also use a cornstarch slurry or arrowroot starch slurry.
Chicken Stock - Or chicken broth, vegetable broth, etc.
Seasonings - Salt, pepper, and poultry seasoning.
Heavy Cream - Or use half and half or milk. Use coconut milk or almond milk for a non-dairy option.
Can I Use Frozen Chicken?
Yes you can. You will need to add about 5 minutes to the cook time, depending on how thick the chicken parts are.
What Can I Serve with this Soup?
Chicken Pot Pie Soup is a hearty soup on its own, but since this is supposed to mimic chicken pot pie, a bread of some kind is the best option!
Of course, a green salad or a fruit salad is always a good choice.
What Bread Goes with This Soup?
Chicken pot pie soup is best served with bread, dinner rolls, or biscuits (The best part is dunking them in the soup!).
- Biscuits - Use canned biscuits, store-bought, or homemade biscuits (just use your favorite biscuits).
- Puff Pastry Squares - Use puff pastry sheets to make square shaped biscuits to set on top of each serving. They are simple and cook in about 10 minutes.
To make puff pastry biscuits, thaw out a puff pastry sheet before placing in the oven. Cut the sheet into 12 squares and place on a baking sheet with about 2 inches of distance between them.
Brush the tops of the biscuits with an egg wash to give them a golden top. Bake them in the oven at 425°F for about 10 to 12 minutes or until the tops are golden brown.
- Pie Crust - Since this is a soup recipe, there isn't a pie crust. If you want, you can put a piece of crust on top of individual servings (in heat safe bowls) and broiling them.
- Store-bought Frozen Dinner Rolls - These are so good! Just let them thaw and they will rise. Then bake them.
How to Make Instant Pot Chicken Pot Pie Soup
1. Add the veggies and chicken to the pot, along with the seasonings.
2. Add the broth - Pour in the chicken broth.
3. Pressure Cook - Close the lid and set the pressure cooker to High Pressure for 8 minutes.
4. Natural Release - When the pressure cooking time has ended, allow the pot to naturally release pressure for 10 minutes. Then quick release any remaining pressure and open the lid. When the Instant Pot has finished pressure cooking and the natural release time begins, start cooking the biscuits.
5. Shred the chicken - Remove the chicken with a slotted spoon and shred it. Use two forks or use a hand mixer.
6. Add the peas and the heavy cream to the pot.
7. Add the chicken back into the pot and turn on the Sauté setting by pressing the saute button.
8. Make the Thickener - Combine melted butter with the flour (or make a cornstarch slurry). Melt butter in a small pan or the microwave.
9. Stir in the thickener and let simmer until the soup has thickened. Turn Instant Pot off.
10. Serve with some biscuits or crusty bread.
Frozen Onions: You can use frozen chopped onions for this recipe; check in your frozen food aisle.
Pasta or Gnocchi: You can add noodles, or even gnocchi (fresh, frozen or refrigerated) to the soup. Add after pressure cooking, when you add the peas and milk. Add the gnocchi or pasta and use the sauté setting to simmer until they are done.
Dairy Free: You can make this recipe dairy-free by using almond milk or coconut cream (coconut milk).
Gluten Free: This recipe is gluten-free if you use corn starch in place of the all purpose flour to thicken it.
Potatoes - Try sweet potatoes for a burst of flavor.
Cream Cheese - If you want an even creamier soup, add 4 to 8 ounces of cubed cream cheese.
Vegetables - Try adding green beans or other veggies that you like. This recipe calls for a mix of fresh and frozen vegetables, but you can use all fresh.
Fresh Herbs - Fresh thyme, rosemary, parsley, and sage are wonderful additions to this chicken soup.
Leftover Soup Storage
Instant Pot chicken pot pie soup will last up to 5 days in the refrigerator in an airtight container. This soup is even better the next day.
Does this Chicken Pot Pie Soup freeze well? Yes it does freeze well. It will stay good up to 3-4 months.
To Freeze: To freeze this chicken soup, first allow it to cool completely to room temperature. Put the leftover soup in an airtight container in the freezer. These are great containers for freezing soup.
Reheating: When ready to serve, defrost the soup overnight in the refrigerator. Or just use a microwave safe dish to reheat the soup.
Some Options for Quick Dinner Ideas
This Instant Pot Chicken Pot Pie Soup is the perfect soup for cold weather. Here are some more easy, delicious comfort meals:
Instant Pot Beef Stew is another dump and start soup that is delicious and hearty.
Instant Pot Hamburger Stroganoff is another family favorite recipe.
Lasagna can be time consuming to make, but my Instant Pot Lasagna Soup has all of the flavors of lasagna and is much easier and faster to make in the Instant Pot.
Instant Pot Chicken Noodle Soup is a classic! This soup has great flavor, tender chicken, and is loaded with vegetables.
If you like creamy soups, you will enjoy my Instant Pot Chicken Gnocchi Soup (This is a really good soup!).
Instant Pot Chicken and Dumplings is another of my most popular Instant Pot chicken recipes.
Dutch Oven and Slow Cooker Soups You Might Enjoy
If you make this delicious chicken pot pie soup recipe, please let me know. You can leave a comment below with a star rating.
- 2 medium Carrots, chopped
- 2 Ribs Celery, chopped
- 1 large Onion, chopped (or frozen chopped)
- 3 cloves Garlic, minced (or 2 tsp. garlic powder)
- 2 medium Gold Potatoes, peeled and cut into cubes
- 2 Boneless Chicken Breasts (or boneless chicken thighs)
- 1 teaspoon Black Pepper (or to taste)
- 1 teaspoon Kosher Salt (or to taste)
- ½ teaspoon Thyme
- ½ teaspoon Minced Fresh Rosemary
- 1 teaspoon Poultry Seasoning (or Italian seasoning)
- 2 cups Chicken Broth, low sodium
- 1 cup Frozen Peas
- 1 cup Heavy Cream (or half and half)
- 2 Tablespoons Melted Butter
- 2 Tablespoons All-Purpose Flour
Add carrots, celery, onions, garlic, potatoes, and chicken into the pot.
Add black pepper, salt, thyme, rosemary, and poultry seasoning. Then add the chicken broth.
Close the lid and set the steam release knob to the Sealing position, if not self-sealing. Select the Pressure Cook button (High Pressure) and then the +/- button or dial to select 8 minutes.
When the cook cycle has finished, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
Pro Tip: If making biscuits, this is a good time to get them in the oven. They can bake while the pot is doing the natural release and you are finishing up the soup.
When the pin in the lid drops back down, open the lid.
Carefully remove the chicken, with the help of tongs or slotted spoon, to a plate, and shred the chicken using two forks. Set aside.
Make a butter and flour paste. Melt butter in a pan (or microwave), and add the flour, and mix to form a paste. Set aside.
Turn on the pot's Sauté function.
Add frozen peas and the heavy cream (or milk). Stir to combine.
Add the shredded chicken back to the pot. Stir to combine.
Once the liquid starts to bubble add the butter-flour paste to the soup. Stir and let simmer until the soup thickens.
Cancel the Sauté setting.
Serve hot with biscuits or crusty bread.
- Chicken - Use cooked chicken and add after pressure cooking.
- Onion - Use frozen chopped onions.
- Heavy Cream - Use half and half, milk, or non-dairy milk.
- Vegetables - Try a bag of frozen mixed vegetables in place of carrots and peas.
Frozen Chicken - Add 5 minutes to the cook time.
You can store the chicken pot pie in an airtight container for 4-5 days in the refrigerator.