When the weather cools down, there’s nothing quite like a cozy bowl of chicken pot pie soup to warm your soul. I’ll never forget the first time I had a rich and buttery chicken pot pie at my grandmother’s table. The flaky crust and comforting filling were a warm hug on a chilly night. Fast forward to today, and with a little twist—this Instant Pot Chicken Pot Pie Soup brings all those memories back, but in a delightful, creamy soup that’s ridiculously easy to whip up. Trust me; it’s comfort food at its finest without the fuss of baking a pie crust!
Why You’ll Love This Recipe
Imagine a dish so creamy and heartwarming that it feels like a bowl of love. This chicken pot pie soup captures all the flavors of the classic dish while offering a simpler cooking method. The Instant Pot works its magic, significantly reducing the cooking time while infusing flavors that would usually take hours to develop. Perfect for busy weeknights, it’s a one-pot wonder that combines tender chicken, vibrant veggies, and a luscious, creamy broth that’s impossibly satisfying.
Moreover, think about those early fall evenings when the air turns crisp, and you crave a cozy meal—this soup is your go-to! Plus, it’s incredibly adaptable. Want to swap in some leftovers or sneak in a few more veggies? Go for it! This soup is as forgiving as your best friend after a clumsy phone call.
Gather These Ingredients
Here’s what you need for a rich and delightful bowl of soup:
- 1 pound boneless, skinless chicken breasts: This is your protein hero—lean, tender, and ready to soak up all those yummy flavors. You could even switch it out for turkey if you have some left over from a holiday feast.
- 1 tablespoon olive oil: For sautéing the aromatic veggies, a drizzle of olive oil makes everything taste better while keeping things light.
- 1 onion, chopped: A classic flavor base that adds a touch of sweetness and depth. You can totally experiment with shallots if you’re feeling fancy!
- 2 celery stalks, chopped: These green heroes add crunch and a fresh flavor that lifts the soup.
- 2 carrots, sliced: Sweet and colorful, carrots not only provide beauty but also that quintessential chicken pot pie taste.
- 3 cloves garlic, minced: Because let’s be real—garlic makes everything better. If you love that punchy flavor, don’t hold back!
- 4 cups chicken broth: The soul of the soup! Opt for low-sodium broth to control the saltiness.
- 1 teaspoon dried thyme & 1 teaspoon black pepper: These spices sing the song of warmth and home, adding aromatic flavors that whiz through time and space to comfort you.
- 1 cup frozen peas: Easy-to-use and full of vibrant color! Fresh peas work too, but frozen is so convenient.
- 1 cup heavy cream: This is where the magic happens, creating a luxurious texture. You could use a dairy-free option if needed; just adjust for consistency.
- 1 tablespoon cornstarch (optional): If you prefer your soup extra thick and satisfying, this is your buddy! Mix with a bit of water to avoid clumps.
- Salt to taste & Fresh parsley for garnish: Just to finish things off beautifully—because we eat with our eyes first!
Preparing Instant Pot Chicken Pot Pie Soup
Now, ready to get your hands a little busy? Here’s the scoop on creating this warm hug in a bowl.
- Set your Instant Pot to ‘Sauté’ mode and drizzle in that olive oil.
- Toss in the chopped onion, celery, and carrots. Sauté them for about 3-4 minutes until they soften. Let those wonderful aromas fill your kitchen—I promise you’re going to want to be in there!
- Next, add in the minced garlic and sauté for another minute. Seriously, just wait for that garlic fragrance; it’s culinary magic.
- Pour in the chicken broth, and nestle those chicken breasts into the pot. Sprinkle in the dried thyme and black pepper; this is when your kitchen starts to feel like home.
- Close the lid and set the Instant Pot to ‘Manual’ mode for 10 minutes—this is where the real magic happens!
- When the timer beeps, let it naturally release pressure for 10 minutes. Then, quick release any remaining pressure.
- Carefully remove the chicken breasts, shred them with a fork, and return the goodness back into the pot.
- Stir in the frozen peas and heavy cream. For extra thickness, mix the cornstarch with a splash of water before stirring it in.
- Give it a taste and adjust the salt as needed, then serve it piping hot and garnished with fresh parsley because, let’s face it, garnish adds a chef’s touch!
Best Way to Enjoy It
This soup is a star on its own, but if you want to take it up a notch—consider serving it with a slice of crusty bread for dipping! You can also pair it with a light salad or even some roasted garlic bread. Want to turn up the cozy vibes? Try serving it alongside a simple turkey sandwich for the perfect cozy dinner combo.
Storage and Reheating Tips
Got leftovers? Lucky you! To keep your soup fresh, let it cool completely before transferring it to an airtight container. It can sit comfortably in the fridge for about 3-4 days. When you’re ready to revisit this flavor bomb, simply reheat on the stove or in the microwave until warmed through. If you’d like to freeze it for future enjoyment, make sure to let it cool completely first and use freezer-safe containers. Just remember that cream-based soups don’t always freeze beautifully, so keep that in mind if you’re making a batch for later!
Extra Cooking Tips
Let’s chat about making this recipe even better! First, don’t skimp on sautéing your vegetables—it’s all about layering those flavors. Use good quality broth; it really makes a difference! If you’re looking for a shortcut, rotisserie chicken is a great option—just toss it in at the end to warm it through. And if you want to spice things up, add some red pepper flakes or throw in a splash of white wine for a touch of sophistication.
Creative Twists
Why not give this soup a little twist? You could add a splash of lemon juice for brightness or throw in some fresh herbs like dill or rosemary for a unique spin. If you like a little bite, add some chopped jalapeños. Going vegan? Swap the chicken for chickpeas and use vegetable broth instead. Endless possibilities await!
Directions to Follow
- Set the Instant Pot to ‘Sauté’ and heat the olive oil.
- Add onion, celery, and carrots; cook for 3-4 minutes until softened.
- Stir in the garlic and cook for another minute.
- Pour in chicken broth, add chicken breasts, thyme, and pepper.
- Close the lid; cook on ‘Manual’ for 10 minutes.
- Once done, naturally release for 10 minutes, then quick release.
- Shred the chicken and return it to the pot.
- Stir in peas and heavy cream. If thickening, mix cornstarch with water and add it.
- Adjust salt to taste; serve hot garnished with parsley.
Common Questions
- What if I don’t have an Instant Pot? You can easily make this on the stovetop! Just use a large pot and simmer until your chicken is cooked through before shredding.
- Can I make this dairy-free? Yes! Substitute heavy cream with coconut milk or a non-dairy creamer.
- What can I use instead of chicken? Tofu, chickpeas, or even lentils will work beautifully as a protein swap!
- How long can I keep leftovers? In the fridge for about 3-4 days, and up to 3 months if you choose to freeze them!
- What should I pair with it? A side salad, crusty bread, or a light fruit dish would all work wonderfully!
Comfort food doesn’t have to be complicated. As you dive into this deliciously creamy chicken pot pie soup, savor the warmth and let each spoonful remind you of home and long evenings by the fire. Try it tonight and don’t forget to sprinkle your own creativity into the mix! I can’t wait to hear how your version turns out.
Instant Pot Chicken Pot Pie Soup
Description
This Instant Pot Chicken Pot Pie Soup combines tender chicken, vibrant veggies, and a luscious, creamy broth for a comforting meal that's easy to prepare.Ingredients for Chicken Pot Pie Soup
Main Ingredients
Instructions
Cooking Instructions
-
Sauté Vegetables
Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add onion, celery, and carrots; cook for 3-4 minutes until softened.Stir occasionally to prevent burning. -
Add Garlic
Stir in the garlic and cook for another minute until fragrant.Be careful not to overcook the garlic. -
Combine Ingredients
Pour in the chicken broth, add chicken breasts, thyme, and black pepper.Make sure the chicken is submerged. -
Cook
Close the lid; cook on ‘Manual’ for 10 minutes. When done, let it naturally release for 10 minutes, then quick release any remaining pressure. -
Shred Chicken
Carefully remove the chicken breasts, shred them with a fork, and return to the pot. -
Finish Soup
Stir in frozen peas and heavy cream. If using, mix the cornstarch with a splash of water and add it to the soup for thickness.Adjust salt to taste before serving. -
Serve
Serve hot garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 12g60%
- Trans Fat 0g
- Cholesterol 90mg30%
- Sodium 800mg34%
- Potassium 800mg23%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 25g50%
- Vitamin A 2000 IU
- Vitamin C 20 mg
- Calcium 100 mg
- Iron 2 mg
- Vitamin K 10 mcg
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 5 mg
- Vitamin B6 0.5 mg
- Folate 30 mcg
- Vitamin B12 1 mcg
- Phosphorus 300 mg
- Magnesium 30 mg
- Zinc 2 mg
- Selenium 20 mcg
- Copper 0.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
