This rich and creamy soup is filled with chunks of tender chicken, carrots, celery, and potatoes in a savory gravy. It's the perfect comfort food for a chilly day! Serve it with a side of crusty bread for dipping and you'll have everyone asking for seconds.
This soup is pretty versatile, so feel free to add in any other vegetables you like! Peas, corn, and green beans would all be delicious. You could also swap out the chicken for turkey or leave it out altogether for a vegetarian option.
Is chicken pot pie soup healthy?
Yes, this soup is actually quite healthy! It's packed with protein and vegetables, and it's relatively low in calories. If you're looking to lighten things up even further, you could use skim milk instead of whole milk.
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better when made ahead of time and reheated. Just cook it as directed, then store it in an airtight container in the fridge for up to 4 days. When you're ready to eat, simply reheat it on the stove over low heat until warmed through.
How do I thicken chicken pot pie soup?
The easiest way to thicken this soup is to simply let it simmer for a few extra minutes. The longer it cooks, the thicker it will become. You could also add a spoonful or two of flour to the pot when you first add the chicken broth. Just whisk it in until it's completely dissolved and cook as directed.
Instant Pot Chicken Pot Pie Soup
- Instant Pot
- 1 lb. boneless skinless chicken breasts
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup potatoes diced
- ½ onion diced
- 3 cloves garlic minced
- 1 can 10.75 oz condensed cream of chicken soup
- 1 can 10.75 oz condensed cream of mushroom soup
- 1 cup milk
- 1 tsp. dried thyme
- Salt and pepper to taste
- Add the chicken, carrots, celery, potatoes, onion, garlic, soups, milk, and thyme to the Instant Pot. Season with salt and pepper, to taste.
- Cover and set the valve to "sealing." Cook on manual pressure for 15 minutes.
- When the cook time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Carefully remove the lid and stir the soup. Taste and adjust seasoning as necessary.
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