This Instant Pot Chicken Pot Pie Soup is loaded with all of the creamy elements of the classic Chicken Pot Pie you love! It’s rich, well balanced and SO easy – all made in the Instant Pot!
I will preface this post with a PSA: This Chicken Pot Pie Soup does not contain peas. Nope. I’m sorry. Kind of. But I just really don’t like peas and I don’t feel like they are missed at all in this soup. Feel free to add them if you’d like – but I think the soup is pretty amazing as is without those mushy little guys added in.
I feel like as most of my posts start, I remember not enjoying Chicken Pot Pie as a child. Mostly due to the fact that on the rare occasion we ate it, it was frozen and cooked in the microwave. So the crust would somehow be soggy and half of the filling would be ice cold while the other half would burn your tongue off. Can you relate?
This is SO not the case with this Instant Pot Chicken Pot Pie Soup. It has all of those deliciously creamy flavors you loved as a child warm and present in one large bowl. Not to mention, there is no crust either! Instead, I made you these delicious Cheesy Garlic Biscuits to eat on the side or hey if you wanna get crazy, tear the biscuit into pieces and put it in your soup. There was a point where I just straight up dipped my biscuit into the soup. No judgement here!
The thing I love most about those Cheesy Garlic Biscuits as the side is they’re the perfect match for this zippy soup. They’re buttery, crunchy and extra cheesy. Not to mention, when you dip the biscuit in the soup, they never turn to mush! They still retain an amazing crunch.
This Chicken Pot Pie Soup is rich but never overwhelming so. It’s extra creamy, super flavorful and well balanced. It’s filled with the most tender and juicy shredded chicken. Loaded with subtly sweet carrots and celery which are soft but never turn to mush. The creamy broth is flavored with oregano, thyme, basil and salt and pepper. It’s warm, nourishing and wholesome.
You know how some cream based soups are SO overloaded with dairy? I think the thing that I love most about this soup is how that ISN’T the case. This particular bowl has the perfect balance of broth and milk, never becoming too rich – just achieving the perfect amount of lusciousness. Yes, I just called this Chicken Pot Pie Soup luscious.
Does your Instant Pot scare you as much as it scares me? Okay, great! Let me tell you exactly how to make it in a way that you won’t be terrified that it’s going to explode and set your house on fire.
Ingredients you need for Instant Pot Chicken Pot Pie Soup:
- fresh garlic + yellow onion
- chicken stock (not broth!)
- chicken breast
- heavy cream
- cornstarch slurry
- spices (oregano, thyme, basil and salt and pepper)
How to Make Instant Pot Chicken Pot Pie Soup:
Begin by turning your Instant Pot on Saute mode and let it heat up. When hot, add a dash of olive oil and your chopped carrots, celery and a pinch of salt and pepper. Saute for 3-5 minutes or until soft. When it’s done, click the Cancel button on your Instant Pot. Add in your chicken stock, chicken breast, chopped onions and garlic. Place on high pressure cook for 10 minutes. Once it’s done, let the steam release for 10 minutes. Take the chicken out and shred it.
Add the chicken back into the pot once it’s shredded. Add in milk, a cornstarch slurry (which is just equal parts water and cornstarch to help thicken the soup) and a splash of heavy cream. In addition, add in your seasonings (oregano, basil, thyme and salt and pepper). Mix to combine. Taste to adjust. Keep on the warm setting so the milk can get warm. I let mine sit for about 15 minutes with the lid back ON to help the milk warm up more quickly.
Serve with one (or three) cheesy garlic biscuit on the side! They add a delicious crunch and saltiness to the meal.
This Instant Pot Chicken Pot Pie Soup is seriously so super easy, and the best healthy comfort food. You can bet on finding me pretty much every weeknight in my pajamas at dinner time underneath a fuzzy blanket eating a large steaming bowl of this.
Oh, and no surprise, the leftovers are amazing. I hope you enjoy this meal!
Be sure to follow ourbalancedbowl on Instagram and tag me with your photo! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make it, be sure to rate and comment so I can get your feedback! Xo!
Instant Pot Chicken Pot Pie Soup
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 cups chicken stock
- 1 lb chicken breast
- 2 stalks celery, diced
- 2 large carrots, diced
- 1 cup milk
- cornstarch slurry (2 tbsp cornstarch, 2 tbsp water mixed)
- 2 tbsp heavy cream
- 1 tbsp dried thyme
- 1 tsp oregano
- 1 tsp basil
- salt and pepper to taste
- dash of olive oil
Cheesy Garlic Biscuits
Begin by dicing all of your vegetables. Set them aside. Turn your Instant Pot on Saute mode and let it heat up. Once hot, add a dash of olive oil and your carrots and celery. Saute for 3-5 minutes or until soft.
Click cancel on the Instant Pot. Add in 2 cups of chicken stock, chicken breast, onions and garlic. Cook on high pressure for 10 minutes. Let steam release for an additional 10 minutes.
Once the steam release is done, take out your chicken and shred it. Add it back in. Place the IP on warming setting. Add 1 cup of milk, cornstarch slurry and two tbsp of heavy cream. Mix until combined. Add in your seasonings (oregano, thyme, basil and salt and pepper to taste).
Taste and adjust seasoning if necessary. Place the lid back on the Instant Pot and keep on the warm setting. Let set for 10-15 minutes or until warm and cozy. Eat with a cheesy garlic biscuit! Enjoy!
Find the full recipe for my Cheesy Garlic Biscuits linked in the post above.