This Chicken Pot Pie Soup Instant Pot recipe showcases all the belly-warming, comforting, best parts of your Chicken Pot Pie in a soup form. Carrots, peas, corn, tender chicken all in a thick, creamy, chicken soup. This recipe is so easy because it’s made in the Instant Pot. Quick and easy dinner win!
When it gets chilly around here, chicken pot pie is such a common dinner idea for us. We love chicken pot pie in our house. We make “normal” pot pie, a pot pie casserole (so it’s not as much work), and now we have a fantastic Chicken Pot Pie Soup Recipe.
Forget slaving over the stove all day for a delicious soup, you can have dinner on the table in about a half hour with this Easy Chicken Pot Pie Soup recipe. You can feed your family a nutritious, filling dinner on short notice- this is the perfect quick dinner idea when you just don’t feel like cooking.
Soups are hearty, filling, easy and so tasty. We will be sharing some more of our favorites here shortly, but you can’t go wrong with our Instant Pot Chicken Noodle Soup either. It’s also hearty, filling, and nutritious.
But what really seems to get you guys going is all of our dry soup mix recipes. If you haven’t had the chance to check them out, do so because other readers can’t stop raving about them.
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Why You’ll Love This Chicken Pot Pie In Instant Pot
- Easy, affordable, pantry ingredients
- Instant Pot dinner means EASY to make and relatively quick – we are talking 10 minute prep time and 20 minute cook time
- Family favorite, kid-friendly, you know it’s actually going to be eaten
- Great for leftovers
Ingredients
- Butter
- Whtie Onion
- Carrot
- Thyme
- Chicken Breasts
- Potatoes
- Corn
- Peas
- Chicken Broth
- Corn Starch
- Heavy Cream
- Salt & Pepper
Tools Needed
Cutting Board
- THREE PERFECTLY SIZED BOARDS: Our bamboo cutting board, coming in a convenient set of 3, offer 9x6”, 12x8”, & 15x10” options, making this your all in one multipurpose use kitchen essential, allowing you to easily complete all of your cutting, meal preparation, and even serving needs. There’s an option for every need, small for quick fruit chopping, medium for more space or multiple vegetables, and large for slicing and dicing whole meat, rolling out dough, or even use as a charcuterie board.
Knives
- Hand crafted full tang knives forged from tight grained, X50CrMoV15 German Steel for incredible durability, stain resistance and exceptional edge retention. 2019 Houseware Design Award Winner. USPTO Patented Design.
Veggie Chopper
- THE GADGET FOR THE JOB: Chop large pieces of fruit, vegetables, garlic, onion, herbs, and even nuts by hand with this manual food chopper. Guacamole, Pesto, Hummus, Salsa: whip up your favorite sauce, side dishes or condiments in a flash with this handy non-electric chopper.
Instant Pot
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Measuring Cups and Spoons
- 【Premium Material】The measuring cups set made of food-grade stainless steel and PP plastic, 100% rust-resistant, no BPA. which is safe to use for both dry and wet ingredients.
Forks for Shredding
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Wooden Spoon
- Set Includes: Spoon, Turner and Slotted Spoon
Whisk
- Balloon shape is perfect for whipping and aerating ingredients
Small Mixing Bowl
- 3-PIECE: Set includes 1-qt, 1.5-qt, and 2.5-qt round glass bowls. This is the perfect set for all manners of prepping, baking and home entertainment.
Mason Jar for Storing and Serving
- 2-Regular mouth glass preserving mason jars. 2-Regular mouth lids. 2-Regular mouth bands.
How To Make Chicken Pot Pie Soup Instant Pot
Learn how to make the best Chicken Pot Pie Soup with all the best chicken pot pie filling ingredients.
- Use the sauté mode on the Instant Pot. Once it heats up, melt your butter.
- Add onions and carrots and sauté for 8-10 minutes, or until your onions are translucent and the carrots are soft.
- Toss in 1/4 cup chicken broth in the pot insert. Using a wooden spoon, scrape the bottom of the pan to deglaze any leftovers from your vegetables.
- Next, add in your garlic, thyme, chicken, potatoes, corn, pease and the rest of the chicken broth.
- Close and seal the lid of the Instant Pot. Cook on HIGH for 10 minutes.
- Once done cooking, perform a quick pressure release.
- Check the temperature of your chicken with a meat thermometal to ensure the internal temperature reaches 165° F. Add on time to cook if needed- start at 3 minutes and check again before adding more time.
- Take out the chicken and use a cutting board to make it easier to shred your chicken with 2 forks before returning it to the pot.
- Make your cream slurry by whisking the corn starch and heavy cream together until a slurry forems. While the soup is still hot, add this slurry back in the soup and continute to stir it with your wooden spoon until the soup is nice and thick.
- Garnish with parsley if desired and serve.
Melt butter and saute veggies. 
Add in chicken, veggies, and everything else. 
Shred chicken and return to pot. 
Use homemade slurry to thicken the soup.
All About Chicken Pot Pie
Chicken Pot Pie is an All-American classic dinner idea. The Traditional Pot Pie with Chicken is believed to have come from Lancaster, PA dutch country. They would also add noodles to help fill out the pot pie as well.
Pot Pies are thought to have come from when the pies were made in pots on ships.
As with many recipes, it’s hard to know exactly where they came from originally as they get adapted and made all over, but these are the places we’ve heard they could have came from.
Recipe Variations
Create a “crust”– While this recipe doesn’t have the traditional crust or pie topping crust, you can serve it with bread options to replicate a crust. Top this soup with homemade biscuits or serve white bread (bread machine recipe coming soon!) as a side to complete this meal.
Swap cuts of chicken– You can substitute chicken thighs for your breasts if you rather.
Use Cream of Chicken Soup– if you want to make Instant Pot Chicken Pot Pie with Cream of Chicken Soup, you sure can. It can be easier to use this than the heavy cream and broth, but we have tested and used the ingredients shared in the recipe card below.
Swap chicken– if you don’t have chicken on hand, you can use other meat, like turkey. This is a great way to use Turkey leftovers (think Thanksgiving leftovers and Christmas leftovers, but it’s perfect all year round!)
Tips & Tricks
- Remember that the cook time does not include the time it takes for the Instant Pot (Pressure Cooker) to come to pressure or the time it takes for your pressure to be released.
- This is an easy recipe to “hide” extra veggies in. If your family likes other vegetables, feel free to chop them up and toss them in. Some ideas we suggest are green beans, broccoli, cauliflower/ cauliflower rice, and zucchini.
- You can easily double or triple this recipe- just make sure that you are using a big enough Instant Pot, don’t go above the fill line on this pot insert.
- We suggest using fresh herbs and spices, but if you need to, you can use dried ones.
How Many Calories in Chicken Pot Pie Soup
Great question, but this can vary GREATLY depending on what ingredients and brands you select. To find the best estimate, use a caloric calculator like My Fitness Pal.
Can I Use Frozen Chicken Breasts?
While for many recipes it’s okay to use frozen chicken breasts, you may just need to adjust the cooking time.
With this recipe, we recommend adding a few minutes to the cook time if using frozen chicken and checking the internal temperature and adjust if necessary.
How Do You Store Leftover Soup?
We recommend storing in a Mason Jar and in the refrigerator.
How Long Is This Pot Pie Soup Good For?
If stored properly in a Mason Jar in the fridge, you can keep this soup for 5-7 days.
Can You Freeze This Soup?
Sure can! Another reason we love this soup is that it’s super easy to freeze.
Once it cools down, toss it in a Freezer Safe Ziploc bag and lay it flat in the freezer to store in the most efficient, space-saving way.
Add it to your FREEZER INVENTORY LIST and use it within 3-6 months.
Other Recipes
We are getting ready to publish so many fantastic soup and Instant Pot recipes, so get ready to check them out. Here are some other fun and hearty recipes that we haven’t already mentioned throughout this post.
- Sweet Potato Casseroles | This is an amazing side dish recipe that you can use for holidays or all year round. It’s that tasty.
- Instant Pot Apple Pie Filling | Do we really need to explain this? It’s so SIMPLE to make and honestly, makes the best filling for your apple pie and – hello, it’s an Instant Pot recipe that makes it so much easier.
- Instant Pot Butternut Squash Soup | Here’s an easy, healthy soup recipe featuring a delicious Butternut Squash. You can also repurpose this into hoemmade baby food!
- More Instant Pot soup recipes coming soon!
Chicken Pot Pie Soup Instant Pot Recipe
Ingredients
- 4 Tablespoons butter
- ½ white onion diced
- 1 cup carrot diced
- 3 Tablespoons garlic minced
- ¼ teaspoon thyme chopped (or 1/8 teaspoon dried thyme)
- 2 chicken breasts shredded
- 2 cups potatoes diced
- 1 cup corn frozen
- 1 cup peas frozen
- 4 cups chicken broth
- 3 Tablespoons corn starch
- ½ cup heavy cream
- salt and pepper to taste
Instructions
- Use the sauté mode on the Instant Pot. Once it heats up, melt your butter.
- Add onions and carrots and sauté for 8-10 minutes, or until your onions are translucent and the carrots are soft.
- Toss in 1/4 cup chicken broth in the pot insert. Using a wooden spoon, scrape the bottom of the pan to deglaze any leftovers from your vegetables.
- Next, add in your garlic, thyme, chicken, potatoes, corn, pease and the rest of the chicken broth.
- Close and seal the lid of the Instant Pot. Cook on HIGH for 10 minutes.
- Once done cooking, perform a quick pressure release.
- Check the temperature of your chicken with a meat thermometal to ensure the internal temperature reaches 165° F. Add on time to cook if needed- start at 3 minutes and check again before adding more time.
- Take out the chicken and use a cutting board to make it easier to shred your chicken with 2 forks before returning it to the pot.
- Make your cream slurry by whisking the corn starch and heavy cream together until a slurry forems. While the soup is still hot, add this slurry back in the soup and continute to stir it with your wooden spoon until the soup is nice and thick.
- Garnish with parsley if desired and serve.
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