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When it comes to comfort food, few dishes evoke the same warm and nostalgic feelings as a steaming bowl of chicken pot pie. This classic recipe has been a staple in homes for generations, providing a sense of warmth and satisfaction that makes it perfect for chilly evenings. The combination of tender chicken, hearty vegetables, and a creamy sauce, all encased in a flaky crust, has made chicken pot pie a beloved dish for families around the world. However, the traditional method of preparing this dish can be time-consuming, often requiring hours of preparation and baking. Fortunately, the advent of the Instant Pot has revolutionized the way we cook, allowing us to create comforting meals in a fraction of the time.

Easy Instant Pot Chicken Pot Pie Soup

Experience the warmth of comfort food with this Cozy Instant Pot Chicken Pot Pie Soup recipe. Combining tender chicken, hearty vegetables, and a creamy broth, this dish captures all the classic flavors of chicken pot pie but in a quick and easy soup form. Perfect for chilly evenings, this nourishing meal can be customized to suit your family's preferences. Enjoy a delicious dish that brings nostalgia and satisfaction to your dinner table in no time!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

1 cup frozen peas

4 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon black pepper

1 cup heavy cream or half-and-half

1/4 cup all-purpose flour (or cornstarch for a gluten-free option)

1 cup refrigerated pie crust (1 roll) or puff pastry, cut into small squares for topping

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Sauté the Aromatics: Begin by setting your Instant Pot to the Sauté function. Once it’s heated, add the olive oil along with the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and releases a lovely aroma.

    Add Vegetables & Chicken: Next, incorporate the diced carrots and celery into the pot, sautéing them for an additional 2 minutes. Season with dried thyme, basil, salt, and black pepper, ensuring the vegetables are well coated. Add the chicken breasts to the pot, nestling them among the vegetables.

      Pour in the Broth: Carefully add the low-sodium chicken broth to the pot, making sure the chicken is fully submerged. Close the Instant Pot lid securely, set the valve to the sealing position, and select the high-pressure setting to cook for 10 minutes.

        Release Pressure & Shred Chicken: Once the cooking time has finished, perform a quick release of the pressure by carefully turning the valve. Open the lid, and remove the chicken breasts. Using two forks, shred the chicken into bite-sized pieces and return it to the pot.

          Thicken the Soup: In a separate mixing bowl, whisk together the heavy cream and flour (or cornstarch) until smooth and well combined. Turn the Instant Pot back to Sauté mode, and gradually stir the cream mixture into the soup. Continue to cook, stirring frequently, for 2-3 minutes until the soup thickens to your desired consistency.

            Finish with Peas: Stir in the frozen peas and cook for an additional 2 minutes, just until they are warmed through.

              Prepare the Topping: While the soup is thickening, preheat your oven to 400°F (200°C). Cut the refrigerated pie crust or puff pastry into small squares and arrange them on a baking sheet lined with parchment paper. Bake according to package instructions or until golden brown and flaky.

                Serve: To serve, ladle generous portions of the soup into bowls, top each serving with the baked pastry squares, and sprinkle with freshly chopped parsley if desired. Enjoy the warmth and comfort of your cozy chicken pot pie soup!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 6 servings