After a particularly long week filled with deadlines and takeout, I found myself craving a comforting dish that would wrap me in warmth like a cozy blanket. Enter the Instant Pot Chicken Pot Pie Soup — a true home-cooked delight that brings together all the familiar flavors of a classic pot pie, but with the ease of a one-pot meal. With its rich, savory broth infused with thyme and rosemary, and chunks of tender chicken mixed with vibrant vegetables, this soup feels like a warm hug in a bowl.
What’s even better? This recipe can be yours in just 30 minutes! The convenience of the Instant Pot means you can enjoy that homemade experience without the hours of prep typically associated with pot pie. Whether you’re serving a hungry family or inviting friends over, this soup is sure to impress. Plus, you can top it off with a flaky pie crust for that extra touch of comfort. So, let’s dive in and turn your kitchen into a haven of delightful aromas and satisfying flavors!
Why is Instant Pot Chicken Pot Pie Soup a must-try?
Simplicity at Its Best: This recipe harnesses the power of the Instant Pot, making it a breeze to whip up a hearty meal in just 30 minutes.
Comforting Flavors: Rich, savory broth combined with herbs and tender chicken delivers the classic taste of pot pie in every spoonful.
Nutrient-Packed: Loaded with protein and veggies, this soup is not only satisfying but also nourishing.
Versatile Serving Options: Serve it alone or top with a flaky pie crust for that authentic pot pie experience.
Crowd-Pleaser: Ideal for family dinners or gatherings, this soup is guaranteed to appeal to everyone’s taste buds.
Elevate your mealtime with this delightful recipe and enjoy every warm and comforting bite!
Instant Pot Chicken Pot Pie Soup Ingredients
This recipe is packed with flavorful ingredients that come together beautifully!
For the Soup
• 1 pound boneless, skinless chicken breast – Tender chicken adds protein and heartiness to the soup.
• 1 tablespoon olive oil – Enhances flavor and helps sauté the aromatic vegetables.
• 1 medium onion, diced – Provides a sweet and savory base for the soup.
• 2 cloves garlic, minced – Garlic adds depth and richness to the overall flavor.
• 2 carrots, diced – Sweet carrots bring color and nutrients to the mix.
• 2 celery stalks, diced – Celery adds a nice crunch and earthy notes.
• 1 teaspoon dried thyme – A classic herb that complements the comforting flavors of the soup.
• 1 teaspoon dried rosemary – Infuses the dish with a fragrant essence reminiscent of pot pie.
• 1/2 teaspoon salt – Enhances and balances all the flavors.
• 1/4 teaspoon black pepper – Adds a subtle kick and a touch of warmth.
• 6 cups chicken broth – The heart of the soup, creating a savory and rich broth.
• 1 cup frozen peas – Brightens the soup with color and sweetness.
• 1 cup heavy cream – Makes the soup creamy and indulgent.
For Thickening
• 1 tablespoon cornstarch – Helps to thicken the soup for a satisfying texture.
• 2 tablespoons water – Mixed with cornstarch to create a slurry for thickening purposes.
For Topping (Optional)
• 1 refrigerated pie crust – A flaky, golden crust provides the perfect finishing touch and feels like the classic pot pie experience.
Gather these ingredients for your Instant Pot Chicken Pot Pie Soup and get ready to impress your family with a hearty, delicious meal!
How to Make Instant Pot Chicken Pot Pie Soup
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Turn on the Instant Pot: Start by selecting the “Sauté” function and adding the tablespoon of olive oil to the pot. This will help create a fragrant base for your soup.
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Sauté the Vegetables: Add the diced onion, carrots, and celery to the hot oil. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.
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Add Aromatics: Now, mix in the minced garlic, dried thyme, dried rosemary, salt, and pepper. Sauté for an additional minute to release those delightful flavors into the pot.
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Add Chicken and Broth: Place the boneless, skinless chicken breasts in the pot, then pour in the chicken broth. This will create a comforting and savory base for your soup.
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Seal and Cook: Close the lid and seal the vent. Set your Instant Pot to “Manual” mode and cook for 10 minutes, allowing the flavors to meld beautifully together.
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Shred the Chicken: After cooking, perform a quick release of the pressure. Remove the chicken breasts and let them cool slightly before shredding them into bite-sized pieces.
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Prepare the Slurry: In a small bowl, whisk together the cornstarch and water until smooth. This will help thicken your soup to the perfect texture.
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Finish the Soup: Turn the Instant Pot back to “Sauté.” Stir in the heavy cream and frozen peas, then add the shredded chicken back into the pot.
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Thicken and Serve: Stir in the cornstarch slurry and cook for 2-3 minutes until the soup has thickened to your liking, making it wonderfully hearty.
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Optional Crust: If you’d like to add a touch of nostalgia, bake the refrigerated pie crust according to package instructions. Serve it on top of the soup for that classic pot pie feel!
Optional: Serve with fresh parsley for a dash of color and added flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Instant Pot Chicken Pot Pie Soup components are perfect for meal prep, allowing you to save time during busy weekdays! You can chop all your vegetables (onion, carrots, celery, and garlic) and store them in an airtight container in the refrigerator for up to 3 days. The chicken can also be cooked and shredded in advance — simply refrigerate it for up to 3 days until you’re ready to finish the soup. When it’s time to serve, sauté the prepped vegetables, add the broth, and mix in the chicken. Stir in the cream, peas, and cornstarch slurry to thicken it up, creating that cozy, comforting flavor just as if you’d made it fresh!
Expert Tips for Instant Pot Chicken Pot Pie Soup
• Perfectly Shredded Chicken: Let the chicken cool slightly before shredding for easier handling and to keep it from falling apart too much.
• Avoid Overcooking Veggies: Make sure to sauté the vegetables just until they’re softened; overcooking can lead to mushy veggies in your soup.
• Thicker Consistency: If you prefer a creamier soup, adjust the amount of cornstarch slurry to achieve your desired thickness without losing the comforting flavors of the Instant Pot Chicken Pot Pie Soup.
• Season to Taste: Don’t hesitate to taste and adjust the seasonings; every palate is unique, and a little extra salt or pepper might just elevate your soup!
• Fresh Herbs Boost Flavor: Consider adding fresh thyme or rosemary as a garnish just before serving for an added burst of freshness and visual appeal.
What to Serve with Instant Pot Chicken Pot Pie Soup?
Make your meal complete and satisfying by pairing this cozy soup with delightful accompaniments.
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Crunchy Breadsticks: Perfect for dipping, their crispy texture contrasts beautifully with the creamy soup. A delightful way to savor every spoonful!
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Garden Salad: A fresh mix of greens, tomatoes, and cucumbers adds a refreshing crunch that balances the richness of the soup. Drizzle with a light vinaigrette for extra zing.
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Flaky Biscuits: Serve warm, buttery biscuits alongside to soak up the soup. Their airy texture complements the creamy bowl of comfort wonderfully.
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Roasted Vegetables: Seasonal veggies enhanced with olive oil and herbs make for a colorful and nutritious side. Their caramelized sweetness pairs well with the savory soup.
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Garlic Mashed Potatoes: Creamy and rich, these mashed potatoes are a dream alongside the thick soup. A comforting combination that will leave you feeling satisfied and happy.
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Apple Crisp: For dessert, a warm apple crisp is the perfect sweet addition after your savory meal. The contrast of flavors and textures will highlight the warmth of the entire dining experience.
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Chardonnay: A chilled glass of Chardonnay brings a crisp acidity that cuts through the richness of the soup, enhancing the flavors beautifully.
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Homemade Croutons: Add a dash of crunch with crunchy croutons on top. They add delightful texture and elevate the overall experience.
Explore these delightful pairings to create a memorable meal around your Instant Pot Chicken Pot Pie Soup!
How to Store and Freeze Instant Pot Chicken Pot Pie Soup
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave until warmed through.
Freezer: For long-term storage, freeze the soup in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat the Instant Pot Chicken Pot Pie Soup on the stove over medium heat, stirring occasionally until hot.
Avoid Freezing Cream: If possible, freeze the soup without the heavy cream to maintain texture. Stir in the cream after thawing and reheating for a creamy finish.
Instant Pot Chicken Pot Pie Soup Variations
Feel free to get creative with this recipe — there’s a whole world of flavor waiting just for you!
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Dairy-Free: Use coconut milk or almond milk instead of heavy cream for a lighter, dairy-free version. The coconut adds a subtle sweetness that pairs beautifully with the savory broth.
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Veggie-Packed: Add more vegetables like corn, bell peppers, or green beans to boost the nutrition and texture. You can mix in whatever you have on hand for a unique twist every time!
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Spice it Up: Add a pinch of cayenne pepper or some red pepper flakes for those who enjoy a little heat. The spicy kick can elevate the comforting flavors to a whole new level!
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Herb Infusion: Experiment with fresh herbs like parsley, dill, or basil. Toss them in right before serving for a fragrant herbaceous note that brightens the whole dish.
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Chicken Alternatives: Swap the chicken for turkey or shredded rotisserie chicken for a quicker prep. Both options will still deliver that heartwarming flavor of pot pie.
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Thickening Options: Replace cornstarch with arrowroot powder or tapioca flour if you want to explore gluten-free thickening agents. Each offers a lovely consistency without changing the taste.
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Pie Crust Variations: Try using a puff pastry or biscuit topping instead of the traditional pie crust for a fun, flaky surprise. The added texture can really enhance the overall experience.
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Umami Boost: Stir in a tablespoon of soy sauce or Worcestershire sauce for an extra depth of flavor. This addition brings a savory punch that complements the creamy goodness of the soup.
Let your taste buds roam free with these delightful variations, and make each bowl a little bit more personal!
Instant Pot Chicken Pot Pie Soup Recipe FAQs
What’s the best way to select ripe chicken for the soup?
Absolutely! When selecting chicken, look for boneless, skinless chicken breasts that are firm to the touch and have a light pink color. Avoid any chicken that has a grayish hue or has an unpleasant smell — these are signs it may not be fresh.
How long can I store the Instant Pot Chicken Pot Pie Soup in the fridge?
This delicious soup can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, just reheat on the stove or microwave until it’s warmed through.
Can I freeze the Instant Pot Chicken Pot Pie Soup?
Very! You can freeze this soup in freezer-safe containers for up to 3 months. To do this, let it cool completely, then pour it into containers, leaving some space at the top for expansion. For the creamiest texture, it’s best to freeze it without the heavy cream and stir it in after thawing and reheating.
What if my soup is too thick after cooking?
No worries! If you find the soup too thick for your liking, you can easily thin it out. Simply add a bit of chicken broth or water to achieve your desired consistency. Stir gently while on the “Sauté” setting and let it warm through — you’ll have a perfect creamy soup in no time!
Are there any dietary restrictions I should consider with this recipe?
The Instant Pot Chicken Pot Pie Soup is quite versatile! However, it’s important to note it contains chicken and dairy (heavy cream), so if you have dietary restrictions or allergies, you can substitute the cream with a non-dairy milk or a vegan cream alternative. Also, consider using a vegetarian broth and tofu for a plant-based option. Enjoy it your way!
Instant Pot Chicken Pot Pie Soup: Cozy Comfort in a Bowl
Ingredients
Equipment
Method
- Turn on the Instant Pot and select the 'Sauté' function. Add the olive oil to the pot.
- Add the diced onion, carrots, and celery to the hot oil. Sauté for 3-4 minutes until softened.
- Mix in the minced garlic, dried thyme, dried rosemary, salt, and pepper. Sauté for another minute.
- Place the chicken breasts in the pot, then pour in the chicken broth.
- Close the lid and seal the vent. Set the Instant Pot to 'Manual' mode and cook for 10 minutes.
- Perform a quick release of the pressure, then remove the chicken breasts and shred them.
- In a small bowl, whisk together cornstarch and water until smooth to create a slurry.
- Turn the Instant Pot back to 'Sauté.' Stir in heavy cream and frozen peas, then add the shredded chicken.
- Stir in the cornstarch slurry and cook for 2-3 minutes until the soup has thickened.
- Optional: Bake the refrigerated pie crust according to package instructions and serve on top.