Instant Pot Chicken Pot Pie Soup is a rich, creamy soup packed with tender chicken and vegetables. It captures all the comforting flavors of chicken pot pie in a bowl—biscuits or crust for dunking are optional. This one-pot Instant Pot recipe is a dump-and-start meal that cooks quickly and makes a satisfying, family-friendly dinner.
Easy Chicken Pot Pie Soup
Making chicken pot pie soup in an electric pressure cooker is a fast, reliable way to get deep, comforting flavor without hours on the stove. The pressure cooking concentrates the flavors so it tastes like it simmered all day. This recipe uses simple ingredients and is ideal for busy weeknights and cold weather dinners.
Dump-and-Start Method
This version skips pre-cooking the vegetables: simply add ingredients to the Instant Pot, pressure cook, then finish on sauté to thicken. If you prefer, quickly sauté the vegetables in olive oil and butter for 2–3 minutes before pressure cooking to build extra flavor, but it’s not necessary.
Best Chicken Cuts to Use
- Most cuts work: raw chicken breasts, thighs, or a mix. If using cooked or leftover shredded chicken, add it after pressure cooking.
- Rotisserie chicken is a convenient shortcut for an even faster meal.
Core Ingredients
- Chicken breasts or thighs
- Vegetables: Yukon gold potatoes, carrots, onion, celery, garlic, and peas
- Chicken broth or stock
- Seasonings: salt, pepper, thyme, rosemary, poultry seasoning
- Heavy cream, half-and-half, or milk (dairy-free milks work as alternatives)
- Thickener: melted butter plus flour for a roux, or a cornstarch/arrowroot slurry for gluten-free versions
Using Frozen Chicken
Frozen chicken is fine—add about 5 extra minutes to the cook time depending on the thickness of the pieces.
What to Serve with This Soup
This hearty soup stands well on its own, but bread makes it feel like chicken pot pie. Serve with biscuits, dinner rolls, puff pastry squares, or a slice of crusty bread. A simple green salad or fruit salad are good, lighter sides.
Bread Pairings
Popular options:
- Biscuits: canned, store-bought, or homemade.
- Puff pastry squares: thaw, cut into squares, brush with egg wash, and bake at 425°F for 10–12 minutes until golden.
- Pie crust pieces: place on individual bowls and briefly broil for a pot-pie-style finish.
- Store-bought frozen dinner rolls: thaw and bake according to package directions.
How to Make Instant Pot Chicken Pot Pie Soup
- Add carrots, celery, onion, garlic, potatoes, and chicken to the pot. Season with black pepper, salt, thyme, rosemary, and poultry seasoning.
- Pour in chicken broth.
- Secure the lid and pressure cook on High for 8 minutes.
- Allow a 10-minute natural release, then quick release any remaining pressure and open the lid. (If baking biscuits, this is a good time to put them in the oven.)
- Remove the chicken and shred with two forks or a hand mixer.
- Turn on Sauté. Add frozen peas and the heavy cream or chosen milk. Stir to combine.
- Return shredded chicken to the pot.
- Make a thickener by combining melted butter and flour into a paste (or prepare a cornstarch slurry). Once the liquid simmers, stir in the thickener and cook until the soup reaches your desired consistency. Cancel Sauté when finished.
- Serve hot with biscuits or crusty bread.
Tips and Variations
- Frozen chopped onions save time and work well.
- Add pasta or gnocchi after pressure cooking when you add peas and cream; simmer on Sauté until tender.
- Dairy-free options: use almond milk or coconut milk/cream and thicken with cornstarch if needed.
- Gluten-free: use cornstarch or arrowroot instead of flour for thickening.
- For extra creaminess, stir in 4–8 ounces of cubed cream cheese.
- Swap in sweet potatoes, green beans, or other vegetables as desired. Fresh herbs like thyme, rosemary, parsley, or sage brighten the flavor.
Storage and Freezing
Store leftovers in an airtight container in the refrigerator for up to 4–5 days—flavors often improve overnight. This soup freezes well for 3–4 months. Cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight or reheat directly from frozen in a microwave or on the stovetop until heated through.
Recipe Notes and Substitutions
- Use cooked or leftover chicken and add it after pressure cooking to save time.
- Frozen mixed vegetables work in place of fresh carrots and peas.
- Heavy cream can be swapped for half-and-half, milk, or non-dairy milk.
- If using frozen chicken, add about 5 minutes to the pressure cooking time.
Nutritional Estimate
Estimated calories per serving: approximately 500 kcal. Nutrition information is an approximation and will vary with exact ingredients and portion sizes.
More Easy Instant Pot Dinner Ideas
If you enjoy one-pot comfort food, try other Instant Pot favorites like beef stew, hamburger stroganoff, lasagna soup, chicken noodle soup, creamy chicken gnocchi soup, or chicken and dumplings for quick weeknight meals.
If you make this Instant Pot Chicken Pot Pie Soup, consider leaving a comment and rating to share how it turned out.