INTRODUCTION
There’s something extra special about a warm, comforting soup on a chilly evening, and nothing captures the cozy vibes of home cooking like a creamy chicken pot pie soup made in your Instant Pot. This delightful twist on a classic pot pie is a celebration of hearty ingredients combined with savory spices, making it a perfect choice for busy weeknight dinners or a cozy weekend meal. Plus, it offers all the familiar flavors you’d expect—tender chicken, vibrant veggies, and a rich creaminess that warms your soul, all neatly topped with buttery biscuit dough!
Why You’ll Love This Recipe
You’ll find plenty of reasons to add this soup to your regular rotation. It’s quick to whip up and budget-friendly, making it accessible for busy families. The Instant Pot significantly cuts down your cooking time, allowing you to enjoy a delicious homemade dish without hours in the kitchen. Even picky eaters in your house will love this comforting treat, making it a hit with everyone at the table.
“Absolutely delicious! The whole family devoured it in one sitting!” – Happy Cook
How to Make Instant Pot Chicken Pot Pie Soup
Making this comforting soup is easy and straightforward. You’ll likely find yourself turning to this recipe again and again because it’s a simple yet satisfying meal that doesn’t require extensive culinary skills. Let’s gather what you need to get started!
Ingredients
Here’s a quick list of what you’ll need to create this delightful dish:
- 1 lb chicken breast, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cups chicken broth
- 1 cup frozen peas
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
- 2 cups biscuit dough or pie crust (for topping)
For a lighter version, consider substituting heavy cream with half-and-half or coconut milk, and if you’re short on time, rotisserie chicken can speed up your prep.
Directions
- Set your Instant Pot to sauté mode and add the diced chicken. Cook until it’s nicely browned, about 5–7 minutes.
- Add the chopped onion, diced carrots, and celery, cooking until they soften, which takes another 3–5 minutes.
- Stir in the chicken broth, garlic powder, thyme, salt, and pepper, mixing well to combine.
- Secure the lid and set the Instant Pot to high pressure for 10 minutes.
- Once the time is up, carefully release the pressure and mix in the frozen peas and heavy cream.
- For the topping, cut the biscuit dough into bite-sized pieces and lay them on top of the soup.
- Close the lid again and set to high pressure for an additional 5 minutes.
- Finally, release the pressure once more and serve warm.
Serving Suggestions
To complement your soup, consider serving it with a crisp garden salad or some freshly baked bread for dipping. A light vinaigrette can bring a nice contrast to the creamy texture, and a sprinkle of fresh herbs on top of your bowl adds a lovely finishing touch. Enjoy it as a weekday dinner or impress your guests during a casual gathering!
Storage & Reheating
For those lovely leftovers, store your soup in an airtight container in the fridge. It should stay fresh for about 3–4 days. If you want to extend its shelf life, freezing is a great option—just be sure to separate the biscuit topping and freeze the soup base in a freezer-safe container. When reheating, gently warm it on the stove or in the microwave until heated through, adding a bit of broth if it thickens up.
Pro Tips
To make your soup even more flavorful, consider browning your chicken in batches to achieve caramelization. You can also sauté the vegetables a bit longer for an added depth of flavor. If you’re looking for a shortcut, pre-prepped frozen vegetables can save time without sacrificing taste!
Variations
Feel free to switch up the ingredients to match your family’s preferences. Add potatoes for extra heartiness, or incorporate different veggies like corn or green beans. Spice it up with some red pepper flakes or add a splash of hot sauce for a kick. For a lighter alternative, you could use shredded turkey or tofu.
FAQs
Can I make this soup in a slow cooker?
Yes, you can! Simply cook the chicken and veggies in the slow cooker for 4-6 hours, then stir in the peas and heavy cream right before serving.
How can I thicken the soup?
If you prefer a thicker consistency, you can mix a tablespoon of cornstarch with cold water and stir it into the soup while it’s simmering.
Can I add other proteins to this soup?
Absolutely! Feel free to use shredded rotisserie chicken, turkey, or even diced tofu for a vegetarian option.
- Comforting soups for cold nights
- Creamy chicken recipes for busy weeknights