If you’re a fan of Chicken Pot Pie then this recipe is for you! Made with chicken thighs, lots of veggies, chicken broth and cream! A hearty and comforting dinner to make on repeat all winter long! Serve with my buttermilk biscuit recipe to complete the meal!
If you love this recipe then you’ll love my Chicken Pot Pie Pasta or my Mini Chicken Pot Pies!
Kelley’s Tips
Before You Get Started
- Make sure to sauté veggies in the Instant Pot to develop lots of flavor! This is an important step and makes such a difference. We sauté the veggies for almost 10 minutes to get them tender and also caramelize them.
- Plan ahead and make biscuits to serve with this soup! Just like with my chicken pot pie recipe you need a buttery flakey pie crust or buttermilk biscuits to soak up all that delicious flavor!
Notes on Ingredients
- Chicken thighs: I prefer using boneless skinless chicken thighs for the most tender and flavorful chicken. You can use chicken breasts (they won’t take as long to cook and won’t be as tender as chicken thighs).
- Vegetables: This chicken pot pie soup is loaded with veggies! I add carrots, onions, celery, peas and corn! Feel free to add your favorite veggies!
- Chicken broth: Opt for higher quality bone broth for the most flavor. I also like to use low sodium chicken broth to be able to control the salt in the soup.
- Fresh herbs: Make all the difference in this soup! I usually use whatever fresh herbs I have on hand! We typically use fresh sage, oregano, thyme and parsley. If you don’t have fresh you can substitute 1 tsp dried herbs for 1 tbsp of the fresh herbs.
How To Make Chicken Pot Pie Soup
- Sauté vegetables: Press the Sauté button on the instant pot. Add in olive oil, carrots, onions, celery, salt and pepper and sauté for 8-10 minutes or until softened and caramelized. Add in garlic and sauté for 1 minute.
- Add half of the cooked vegetables and 2 cups of broth to a high powered blender and purée for 1 minute until smooth.
- Return vegetable purée to the instant pot along with the chicken thighs, sage, oregano, thyme, bay leaves and remaining 2 cups of bone broth. Cover with the lid and seal. Pressure cook on high for 30 minutes.
- Manually release the pressure then carefully remove the lid. The chicken should be fall apart tender and shred easily with a pair of tongs. Remove the bay leaves then add in the peas, corn and cream. Stir to combine.
- To thicken the soup, scoop out 1/2 cup of the liquid and whisk in 2 tbsp of cornstarch. Press the sauté button and add in the soup and cornstarch mixture (slurry) back to the instant pot. Let it come to a simmer and cook for 2-3 minutes or until you reach your desired thickness. Serve with homemade buttermilk biscuits and fresh parsley on top. Grated parmesan is also delicious on top!
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Recipe
Instant Pot Chicken Pot Pie Soup
If you're a fan of Chicken Pot Pie then this recipe is for you! Made with chicken thighs, lots of veggies, chicken broth and cream! A hearty and comforting dinner to make on repeat all winter long!
Ingredients
- 1 1/2 cups carrots, diced
- 1 1/2 cups celery, diced
- 2 onions, diced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp kosher salt
- 1 tsp pepper
- 3 lbs chicken thighs
- 1 quart chicken bone broth
- 1 tbsp fresh sage
- 1 tbsp fresh oregano
- 2 tsp fresh thyme
- 2 tbsp fresh parsley, chopped
- 1 cup frozen corn
- 1 cup frozen peas
- 1/2 cup heavy cream
- 2 tbsp corn starch
Instructions
- Press the Sauté button on the instant pot. Add in olive oil, carrots, onions, celery, salt and pepper and sauté for 8-10 minutes or until softened and caramelized. Add in garlic and sauté for 1 minute.
- Add half of the cooked vegetables and 2 cups of broth to a high powered blender and purée for 1 minute until smooth.
- Return vegetable purée to the instant pot along with the chicken thighs, sage, oregano, thyme, bay leaves and remaining 2 cups of bone broth. Cover with the lid and seal. Pressure cook on high for 30 minutes.
- Manually release the pressure then carefully remove the lid. The chicken should be fall apart tender and shred easily with a pair of tongs. Remove the bay leaves then add in the peas, corn and cream. Stir to combine.
- To thicken the soup, scoop out 1/2 cup of the liquid and whisk in 2 tbsp of cornstarch. Press the sauté button and add in the soup and cornstarch mixture (slurry) back to the instant pot. Let it come to a simmer and cook for 2-3 minutes or until you reach your desired thickness. Serve with homemade buttermilk biscuits and fresh parsley on top. Grated parmesan is also delicious on top!
Notes
Cook chicken thighs from frozen: You can add frozen chicken thighs directly to the Instant Pot. Simply pressure cook for an additional 10 minutes.
Nutrition Information
Calories: 533kcalCarbohydrates: 17gProtein: 31gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 186mgSodium: 1191mgPotassium: 683mgFiber: 4gSugar: 5gVitamin A: 4708IUVitamin C: 15mgCalcium: 77mgIron: 2mg
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