Instant Pot Chicken Pot Pie Soup

There’s something about chicken pot pie that instantly brings me back to chilly nights in my childhood kitchen. My mom would pull a bubbling, golden-brown pie from the oven, and the smell alone could make us forget our homework woes. But let’s be honest—between making the crust and managing the filling, the original dish can be intimidating for beginners. That’s exactly why this Instant Pot Chicken Pot Pie Soup is such a game changer.

If you’ve ever craved the cozy, creamy comfort of pot pie without the hassle of baking or calorie-heavy ingredients, this easy sheet pan dinner alternative in soup form is your new best friend. It’s a quick and healthy meal that requires no special cooking skills, takes minimal prep, and delivers maximum satisfaction.

Why This Recipe is Special

Unlike traditional chicken pot pie, which can be labor-intensive, this Instant Pot Chicken Pot Pie Soup captures all the flavors and textures you love in a simplified, beginner-friendly format. It uses clever tricks like blending potatoes for creaminess instead of relying on dairy, and it’s flexible enough to adapt to your taste or what you have in your fridge. It’s dairy-free, gluten-free, and packed with wholesome vegetables—making it ideal for anyone looking to eat well without overcomplicating dinner.

Ingredients and Preparation

Chicken: This is the star protein and provides the hearty, savory base. You can use boneless chicken breasts, thighs, or even leftover rotisserie chicken for convenience.

Potatoes: Yukon Gold potatoes are the secret to the soup’s creamy texture. Instead of heavy cream, blended potatoes create a rich, velvety finish while adding fiber and potassium.

Carrots, Celery, Onion: This classic mirepoix base adds sweetness, aroma, and bulk. These veggies also bring beta-carotene, antioxidants, and depth of flavor.

Garlic: Adds a subtle kick and health benefits like boosting immunity and heart health.

Chicken Broth: Acts as the flavorful liquid foundation. Choose low-sodium for better control over seasoning.

Herbs (Parsley, Rosemary, Basil): Fresh or dried herbs enhance aroma and add complexity to the broth.

Milk of Choice: For added creaminess. Almond milk keeps it dairy-free, but coconut or regular milk can also work.

Olive Oil: Used to sauté the vegetables and sear the chicken. You can substitute with avocado or coconut oil for a different flavor profile.

Optional Add-ins: Frozen peas, corn, spinach, or green beans can be stirred in at the end for more color and nutrients.

Step-by-Step Instructions

Step 1 Heat a large pot over medium heat and add a splash of olive oil. Lightly sear the chicken breasts on each side for about 2 minutes until just golden. Don’t worry—they don’t need to be fully cooked yet. Remove and set aside.

Step 2 In the same pot, add diced onion, celery, carrot, and garlic. Sauté for about 3 minutes until the vegetables start to soften and smell fragrant.

Step 3 Add the smaller chunks of potato to the pot along with salt, pepper, dried basil, parsley, and rosemary. Stir well to combine all the ingredients and coat the veggies with flavor.

Step 4 Place the chicken breasts back on top of the veggies. Add the larger chunks of potato on top, then pour in the chicken broth until everything is just covered. Bring to a boil, then reduce heat to a simmer, cover, and cook for 30 minutes.

Step 5 Once cooked, remove the large potato pieces and chicken. Place the large potatoes in a blender along with the milk and a bit of broth from the pot. Blend until smooth and creamy.

Step 6 Shred the cooked chicken on a cutting board. Add both the shredded chicken and the blended potato mixture back into the pot.

Step 7 Stir everything together until smooth and creamy. Taste and adjust seasoning if needed. Serve warm, garnished with fresh parsley.

Beginner Tips and Notes

• If veggies overcook: That’s okay! Softer vegetables blend better and still taste delicious in a rustic soup like this.
• Chicken cooks too fast or browns too much? Just remove it earlier and add it back at the end after shredding.
• Blender Tip: If you don’t have a blender, use a potato masher or even an immersion blender for convenience.
• Time-saver hack: Use pre-cooked chicken or even shredded rotisserie chicken to cut down your cook time.

Serving Suggestions

This soup is hearty enough to stand alone, but you can elevate your meal by serving it with:

• A fresh green salad with vinaigrette for crunch
• Whole grain crackers or a warm crusty bread for dipping
• Roasted vegetables like Brussels sprouts or broccoli

For leftovers, store the soup in an airtight container in the fridge for up to 4 days. If freezing, let it cool completely first. Note: the potatoes may become slightly grainy after freezing but the flavor will remain comforting and satisfying.

Conclusion

This Instant Pot Chicken Pot Pie Soup inspired pot pie soup is a lifesaver for beginner cooks who want a dish that’s simple, wholesome, and absolutely delicious. It brings the comfort of traditional pot pie with the ease of a one-pot meal. Whether you’re just learning your way around the kitchen or want a reliable recipe for busy weeknights, this easy sheet pan dinner alternative delivers every time.

If you give this recipe a try, I’d love to hear how it turned out! Share your tweaks, tips, or favorite add-ins in the comments below—because cooking is always more fun when we do it together.

FAQ About Instant Pot Chicken Pot Pie Soup

More Relevant Recipes

• Potsticker Soup
• Cheeseburger Soup
• Easy Slow Cooker Chicken Noodle Soup

Print