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As the chill of autumn settles in or the winter winds begin to howl, there’s nothing quite as comforting as a warm bowl of chicken pot pie soup. This delectable dish combines the rich, savory flavors of a classic chicken pot pie with the soothing qualities of a hearty soup, making it a go-to recipe for anyone seeking warmth and comfort in a bowl. With its creamy texture and a medley of wholesome ingredients, chicken pot pie soup has become a beloved staple in many households, appealing to both families and food lovers alike.

Easy Instant Pot Chicken Pot Pie Soup

Discover the ultimate comfort food with this chicken pot pie soup! Perfect for chilly days, this creamy, hearty dish combines the classic flavors of chicken pot pie in a soothing soup form. Packed with tender chicken, colorful vegetables, and aromatic herbs, it’s not just delicious but also nourishing. Easy to make and highly customizable, this cozy recipe is ideal for any season and a fantastic way to warm your soul and taste buds. Make it your new go-to comfort meal!
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Ingredients
  

1 pound boneless, skinless chicken thighs (or breasts), diced

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, diced

2 stalks celery, diced

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

4 cups chicken broth

1 cup heavy cream (or half-and-half for a lighter version)

1 tablespoon Worcestershire sauce

3 tablespoons cornstarch mixed with ¼ cup cold water (for thickening)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: 1 cup of frozen or refrigerated biscuit dough (for serving)

Instructions
 

Sauté the Chicken: Begin by setting your Instant Pot to 'Sauté' mode and adding the olive oil. Once hot, add the diced chicken, seasoning it generously with salt and pepper. Cook for approximately 5 minutes, or until the chicken is browned on all sides. Remove the chicken from the pot and set it aside.

    Cook the Aromatics: In the same pot, add the diced onion, minced garlic, diced carrots, and diced celery. Stir and sauté the mixture for about 4-5 minutes, or until the vegetables begin to soften and become fragrant.

      Add Herbs & Spices: Next, stir in the dried thyme, rosemary, and paprika. Cook for an additional minute, allowing the herbs to become fragrant.

        Combine Ingredients: Return the browned chicken to the pot. Add the frozen peas, chicken broth, heavy cream, and Worcestershire sauce. Stir everything together until well-combined.

          Pressure Cook: Secure the lid on your Instant Pot. Switch the setting to 'Manual' or 'Pressure Cook' and set the cooking time for 8 minutes. Make sure the steam valve is closed to build pressure.

            Release Pressure: Once the cooking time is complete, let the pot undergo a natural pressure release for 5 minutes. After that, carefully perform a quick release to release any remaining steam.

              Thicken the Soup: With the lid open, stir in the cornstarch slurry (cornstarch mixed with cold water). Turn the Instant Pot back to the 'Sauté' function and let the soup simmer for 2-3 minutes, or until it thickens to your desired consistency.

                Taste and Adjust: Give the soup a taste and season it with additional salt and pepper as necessary to enhance the flavor.

                  Serve: If you are using biscuit dough, cut it into small pieces and gently drop them into the simmering soup during the final few minutes of cooking, allowing them to steam and cook through.

                    Garnish & Enjoy: Ladle the comforting soup into bowls, garnish each serving with freshly chopped parsley, and enjoy your delightful bowl of chicken pot pie soup!

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

                        Presentation Tips: Serve the soup in rustic bowls and place some biscuit pieces on the side for added texture. A sprinkle of extra parsley over the top can add a fresh pop of color!