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Warm, creamy, and soul-soothing. Get ready to slurp every spoonful of this healthy twist on the classic comfort food. This instant pot chicken pot pie soup is one of my favorites in soup season for how quick and easy it is to put together and for how deliciously cozy it is. It tastes like a hug in a bowl!
Every Fall and Winter, the only thing I want to have for dinner are cozy creamy soups. The cold weather seems to make me gravitate towards all the comfort food, and I'm not going to lie it is one of my favorite things about this season! Chicken pot pie is a popular recipe for some of the best comfort food of the season. I love how the tender chicken and creamy veggie mixture comes together to taste like a hug in a bowl. The only problem I have is how long a traditional chicken pot pie takes to prepare. This quick and easy instant pot chicken pot pie recipe solves this dilemma, as it comes together super quickly and is great for those chilly weeknights. I think this may now be my new favorite way to enjoy chicken pot pie!
InstantPot Chicken Pot Pie Soup Ingredients
While the full ingredient list is available in the recipe card below, here is a list of the ingredients you will need to make this delicious soup!
Salted butter
Carrots
White onion
Celery
Garlic
Fresh thyme
Kosher salt
White pepper
All purpose flour
Chicken broth (I use no salt added)
Yukon gold potatoes
Boneless skinless chicken breasts
Bay leaves
Frozen corn
Frozen peas
Heavy cream
Instant Pot chicken pot pie soup
Substitutions Variations and Tips
Since there are a number of ingredients that go into this recipe, there is definitely lots of room to make swaps or substitutions!
Can't get your hands on fresh thyme? No problem! You can easily substitute this for dried thyme. I recommend using one third the amount of fresh thyme that the recipe calls for if you are using dried thyme. This is because the dried herbs have a more intense flavor so you will need less of it.
You could speed up your cooking time and use cooked rotisserie chicken instead of raw chicken. Simply shred it while the rest of the soup cooks and add it to your soup at the same point you would add the shredded chicken back to the soup in the recipe below. Leftover turkey could also be a great substitution here to use up any extra food you have!
Don't have white pepper? You can simply swap it out for black pepper. I would recommend using less black pepper than white pepper, as it has a stronger flavor to it.
Chicken stock can be used in place of the chicken broth.
You could try using coconut milk in place of the heavy cream - note I have not tried this myself.
Looking to add more ingredients? Here are some suggestions:
Green beans for added veggies.
Biscuits or baked puff pastry sheets to really tie in all of those delicious chicken pot pie flavors.
Looking to make this on the stove top instead of in the instant pot? No problem! Simply follow the first steps of the recipe using a Dutch oven or other large heavy bottomed pot. When the recipe calls for you to cook on high pressure, simply simmer the soup, covered, for approximately 45 minutes. Make sure you check the soup to make sure it is not burning on the bottom or getting too thick. Reduce heat or add water or more broth to the soup if the level gets too low. Then follow the remaining steps in the recipe and enjoy!
Some key tips when making this recipe are:
Roux - the key to making this soup so velvety and creamy is by making what is called a roux. This is done by cooking flour with fat - in this case we are using butter - then one the flour is cooked, gradually adding your liquid to the mixture (we are using chicken broth). The fat coats the starch on the flour to help keep lumps from forming when you add the liquid to give you a smooth and silky drinkable sauce. Since we're adding lots of chicken broth, this will make our soup have that lovely creamy texture we're after.
Pressure valve - when you set your instant pot to start pressure cooking, it is important to make sure the pressure valve is set to the sealing position. This is important because it will allow the pressure in the instant pot to increase to reach a high enough level to pressure cook properly. If you leave the valve to the venting position, the pressure won't reach the level needed for the cooking time to start.
Mash potatoes - the best way to get the consistency of the potatoes in this soup is to use a potato masher and do it by hand. If you want to speed things up, you could also use an immersion blender, although this will also blend up a bunch of the other veggies you have in the soup. I do not recommend using a high-speed blender for the potatoes, since you can very easily end up with over blended potatoes that have a gummy texture. This happens because the starches in the potatoes get over activated when they are blended at such a high speed, and is why I believe mashing them by hand in this recipe is the best option.
Instant Pot chicken pot pie soup
How to Make This Healthy Chicken Pot Pie Soup in the Instant Pot
While the full recipe instructions are available below on the recipe card below, here are some tips to make this delicious instant pot recipe for this delicious chicken pot pie soup. Although it looks like a long ingredient list, this is such a simple recipe because essentially all you have to do is sauté some veggies, dump in the rest of the ingredients, set it and forget it!
Set your instant pot to sauté mode and let it heat up. Melt your butter and add your carrot, onion, celery, garlic, thyme, salt and pepper. Cook, stirring often until the vegetables soften and become fragrant, about 2-3 minutes. Add the flour and stir to coat it with the fat from the butter. Continue to sauté, stirring often until the flour is cooked through and just starting to turn golden brown.
Gradually add your chicken broth and whisk to ensure the flour is absorbed smoothly into the liquid. It is important to do this step gradually, as it will form the base of our thick and creamy soup.
Add your chicken and potatoes. Se the instant pot to pressure cook on high for 15 minutes. Let the instant pot to natural release for approximately 10 minutes before triggering the quick release for the remaining pressure.
Remove the bay leaves from the soup and toss out. Remove the chicken from the soup and shred then set aside. Mash the potatoes with a potato masher until you reach your desired consistency.
Turn the sauté mode back on and add the chicken back. Add the peas, corn, and cream to the soup. Stir it to combine and allow the soup to thicken a little. Scoop into bowls and enjoy!
How to Serve
I recommend scooping your soup into bowls and serving immediately. Since this is the soup version of the comfort food classic with out any pie crust, a great extra would be to add some dumplings or biscuits to the top of your soup to bring the crust element to your soup too. You also could add some chopped parsley for garnish and color!
Storage Tips
While I love this soup straight out of the pot, I think it may be even better the next day! You can store this in an airtight container in the fridge for up to two to three days. It can easily be reheated in the microwave for a great lunch at the office! You could also reheat this in a saucepan on medium low heat, stirring often until it is heated through. Make sure to add more broth or water to the soup if it gets too thick as it heats up.
Instant Pot chicken pot pie soup
Frequently Asked Questions
How do I thicken my chicken pot pie filling?
The key ways you will achieve that delicious thick and velvety texture in this soup are from your roux and mashing your potatoes. If it is still too runny, you can always make a cornstarch slurry by whisking together some water and cornstarch and adding it to your soup at the end. Stir it in and let it simmer in the soup as it thickens.
Can chicken pot pie soup be made ahead?
Yes! This soup is delicious fresh out of the instant pot, but also so so great as leftovers. Simply reheat in a saucepan and serve!
Can I substitute the chicken?
Definitely - this soup is also delicious with turkey!
What is the difference between chicken pie and chicken pot pie?
A chicken pie is a type of meat pie, which is fully encased in pastry. It can also be referred to as a hand pie and is individually portioned. A chicken pot pie is more of a savory version of a normal pie and is served as a large dish that is then portioned out for individuals.
Is this recipe dairy free?
The recipe as it is is not dairy free, but you can easily make some substitutions to make it dairy free! Simply use a dairy free butter and your favorite cream substitute such as coconut cream.
Instant Pot chicken pot pie soup
Other Healthy Soup Recipes / Other Recipes You'll Love
Looking for more ways to make the most of soup season? I've got you covered! Check out the links below.
Warm, creamy, and soul-soothing. Get ready to slurp every spoonful of this healthy twist on the classic comfort food. This instant pot chicken pot pie soup is one of my favorites in soup season for how quick and easy it is to put together and for how deliciously cozy it is. It tastes like a hug in a bowl!
Set your instant pot to sauté mode and let it heat up. Melt your butter and add your carrot, onion, celery, garlic, thyme, salt and pepper. Cook, stirring often until the vegetables soften and become fragrant, about 2-3 minutes. Add the flour and stir to coat it with the fat from the butter. Continue to sauté, stirring often until the flour is cooked through and just starting to turn golden brown.
Gradually add your chicken broth and whisk to ensure the flour is absorbed smoothly into the liquid. It is important to do this step gradually, as it will form the base of our thick and creamy soup.
Add your chicken and potatoes. Se the instant pot to pressure cook on high for 15 minutes. Let the instant pot to natural release for approximately 10 minutes before triggering the quick release for the remaining pressure.
Remove the bay leaves from the soup and toss out. Remove the chicken from the soup and shred then set aside. Mash the potatoes with a potato masher until you reach your desired consistency.
Turn the sauté mode back on and add the chicken back. Add the peas, corn, and cream to the soup. Stir it to combine and allow the soup to thicken a little and the peas and corn to cook. Scoop into bowls and enjoy!
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