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There's something undeniably heartwarming about a bowl of chicken pot pie soup. It combines the comforting elements of classic chicken pot pie with the ease of a soup, making it a go-to dish for cold evenings or when you simply want a taste of home. This Cozy Instant Pot Chicken Pot Pie Soup encapsulates all the flavors of the beloved classic while offering a quick and convenient way to prepare it, especially for busy families. Utilizing the Instant Pot not only speeds up the cooking process but also infuses the soup with rich flavors that are often developed through long hours of simmering.

Easy Instant Pot Chicken Pot Pie Soup

Warm up your evenings with a bowl of Cozy Instant Pot Chicken Pot Pie Soup! This comforting dish combines the rich flavors of traditional chicken pot pie with the convenience of a quick soup, perfect for busy families. Packed with tender chicken, vibrant veggies, and creamy goodness, this recipe is simple to prepare in your Instant Pot. Gather loved ones around the table and enjoy a nourishing meal that evokes the warmth of home on chilly nights. Cozy up and savor every spoonful!
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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 gluten-free)

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: Set the Instant Pot to Sauté. Once hot, add olive oil, diced onion, and garlic. Cook for about 2-3 minutes until the onion is translucent and fragrant.

    Add Vegetables & Chicken: Stir in the diced carrots and celery, cooking for another 2 minutes. Season with thyme, basil, salt, and black pepper. Place the chicken breasts into the pot.

      Pour in the Broth: Add in the chicken broth, ensuring that the chicken pieces are submerged. Close the lid of the Instant Pot, set the valve to sealing, and cook on high pressure for 10 minutes.

        Release Pressure & Shred Chicken: Once the cooking time is complete, perform a quick release. Carefully open the lid and remove the chicken breasts. Shred them using two forks, then return the shredded chicken to the pot.

          Thicken the Soup: In a mixing bowl, whisk together the heavy cream and flour until smooth. Turn the Instant Pot to Sauté mode again and add the cream mixture into the soup while stirring continuously. Cook for another 2-3 minutes until the soup thickens.

            Finish with Peas: Stir in the frozen peas and cook for an additional 2 minutes until heated through.

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

                Serve: Ladle the soup into bowls, top with baked pastry squares, and garnish with fresh parsley if desired. Enjoy your cozy chicken pot pie soup!

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