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chicken pot pie soup
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Chicken Pot Pie Soup (Instant Pot Recipe)

This 30-minute Chicken Pot Pie Soup recipe is a fast and convenient comfort food made with a creamy base, peas, carrots, potatoes and celery- just like homemade pot pie. Serve with biscuits or pie crust for a delicious meal.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 299kcal
Author Amber

Equipment

Ingredients

  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 sweet onion chopped
  • 3 cloves garlic minced
  • 2 potatoes medium, chopped into small cubes
  • 2 chicken breasts boneless
  • 1 tsp salt and pepper
  • 1 tsp Italian seasoning
  • 2 cups chicken broth
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 cup frozen peas

Instructions

  • Add carrots, celery, onions, garlic, potatoes, and chicken in INSTANT POT.
  • Next add black pepper powder, salt, and Italian seasoning followed by chicken broth.
  • Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 8 minutes.
  • Once the pressure-cooking cycle is over, allow the pressure to release naturally for 5 minutes, then quick release the pressure.
  • Carefully take the chicken out with the help of tongs. Shred the chicken breast with the help of a fork.
  • Meanwhile make the butter and flour paste. Melt butter in a pan, once melted add all-purpose flour, and mix to form a paste.
  • Set the instant pot on the SAUTE function.
  • Add frozen peas and then add the milk. Stir to combine.
  • Add the shredded chicken back to the INSTANT POT. Stir to combine.
  • Once the liquid starts to bubble add the butter-flour paste to thicken the sauce. Mix and let simmer until the sauce thickens.
  • CANCEL the SAUTE button.
  • Serve hot with biscuits or pie crust.

Notes

  • You can store the chicken pot pie in an airtight container for 4-5 days in the refrigerator.
  • Freeze for up to 3 months in an air-tight, zippered bag. Thaw overnight in the fridge, then reheat on the stovetop.

Nutrition

Calories: 299kcal | Carbohydrates: 36g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1184mg | Potassium: 1273mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5436IU | Vitamin C: 52mg | Calcium: 79mg | Iron: 3mg