Easy chicken pot pie soup recipe in pressure cooker is a spoonful of comfort food made in under 15 minutes! Youโve got to try this creamy chicken soup with veggies today. Like our Beef Pot Pie Soup but with breasts instead.
I still canโt believe just how delicious this pot pie soup came out! I will say this one tops the list of our 101+ Instant Pot Recipes for sure! Packed with vegetables and rotisserie or leftover chicken it is a simple meal to prepare. (affiliate links present)
Chicken Pot Pie Soup Recipe
When I first got my pressure cooker it was summertime. I didnโt want to turn on my oven and heat the house up even more so it was perfect. Now I use it on a nightly basis though! Using leftover chicken I thought about my favorite food, and turned it into an IP creation. Later, made in a Ninja Foodi and was delicious all over again!
If you have ever made our Chicken Pot Pie Recipe with Cream of Chicken Soup, this is an easier way to enjoy without the crust! Yes you could certainly make this in a large pot on your stovetop too. Since the meat is already cooked you are just making the veggies tender and warming everything together.
Ingredient Notes
- Chicken โ I used a boneless, skinless chicken breast but thighs would work great as well (this is a great leftover chicken recipe too)
- 15 oz. can of Vegetables โ Makes this meal so easy to prepare. Gives you all the taste and nutrition youโd want in a meal, could use frozen mixed too
- Onion diced is a nice add in for texture and flavor
- Chicken broth or chicken stock are better than water to add flavor
- Garlic minced and jarred or chopped from whole cloves
- Garlic Salt and pepper if you like, or other seasonings
- Heavy whipping cream makes the soup thicker and creamier too
- Cornstarch โ to thicken it at the end
- Large refrigerated biscuits -used to make mini bread bowls seen below instead of using a traditional pie crust
Dairy Free Option
If you need dairy free products it will turn out a bit different but you can use coconut milk or dairy free almond milk. To thicken make a roux out of cornstarch and water and saute with broth at the end. Let me show you how easy this pressure cooker soup is to make!
If you are using a Foodi to make this pressure cooker chicken pot pie soup, you will follow the directions below and use the lid that is not attached to make under high pressure. Beyond that there is no difference
with Noodles
If you wanted to add pasta you could. I shared this in a post I called Instant Pot chicken noodle casserole. Using 1 cup small bowtie or shells it adds a little more heartiness to the dish overall. Just add to the top, gently submerge and the 2 minute cook time will get them tender.
Pressure cooking is so popular for so many reasons, and itโs all true. Creating a complete meal in under 30 minutes is no feat for this multi function machine!
with Biscuits
Of course if you donโt have one, I suggest you invest in an Instant Pot or Ninja Foodi for sure. If not you can make our chicken pot pie muffins with cream of chicken soup, but homemade is always best.
If you want to make our Bisquick pot pie dough you can make mini bread bowls with it! Believe me, this is easy and will be a real hit with your little ones, you can take credit for the idea too. ๐ You just need a package of large refrigerated biscuits and a muffin pan to make them, easy right??!!
on the Stove
You can make it on the stovetop too by subbing chicken into this turkey pot pie soup recipe. Only difference is that instead of high pressure with release at the end in an Instant Pot pressure cooker youโd use a pot and stir over medium heat to meld all the flavors together and thicken the broth.
Other easy chicken recipes youโll love
- Our pressure cooker chicken and rice casserole has been a HUGE hit.
- This is How to Bake Frozen Chicken Wings in the oven if you want more meat to be served on the side of this.
- Instant Pot chicken noodle soup is always a winner, healthier than this one but just as delicious.
- Youโll love this easy Ninja Foodi chicken pot pie recipe with refrigerated biscuits browned on top with the air fryer lid.
Bake for approx. 11 minutes or until tops are light/medium brown. Remove from oven and remove, set on paper towel to cool and serve soup inside. Try our simple chicken pot pie recipe once youโve made this. This is a sponsored conversation written by me on behalf of Libbyโs. The opinions and text are all mine.
Chicken Pot Pie Soup
Equipment
- 1 pressure cooker or can make on stove over medium heat
Ingredients
- 1 large chicken breast, boneless, skinless, diced into bite size pieces
- 1 can mixed vegetables, Libbyโs Mixed Vegetables, drained
- 1 tbsp olive oil
- 1 tsp garlic salt
- 1 tbsp garlic, minced
- 1.5 c chicken broth
- 1 c heavy whipping cream
- 3 tbsp cornstarch
- 3 tbsp cold water, or chicken broth
- 1 tube refrigerated biscuits, large variety
Instructions
- Turn your pressure cooker to saute and add your diced chicken breast, olive oil, minced garlic and garlic salt. Mix together.
- Saute until outside of chicken pieces are no longer pink. Turn pot off/cancel.
- Add your chicken broth and can of Libbyโs mixed vegetables (that has been drained of liquid inside the can). Stir gently.
- Close your pressure cooker lid and steam valve and set to high pressure for 2 minutes. Allow to naturally release for 2-3 minutes (just to avoid a bit of liquid from coming out when you release the steam valve).
- Release steam valve and lift lid. Turn pot off, then press saute button again.
- Pour in your heavy whipping cream. In a small bowl whisk together your cornstarch and cold water/or cold chicken broth until smooth.
- Add this into your pot and stir. Once it begins to bubble it will thicken.
- Allow to bubble for about 2 minutes stirring slowly, then turn pot off. Will thicken even more as it sits.
- If youโd like to make mini bread bowls set your oven to the directions on the package. Flatten each large biscuit. Flip a muffin tin upside down and form biscuit around bottom of muffin tin humps. Bake for approx. 11 minutes or until tops are light/medium brown. Remove from oven and remove, set on paper towel to cool and serve soup inside.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to save leftovers
- Always allow the soup to cool and reach room temperature before transferring it into containers.
- Fresh is always best, but next day soup with pull apart bread is great too.
- To reheat soup transfer it to a new dish that isnโt cold from the fridge. In a microwave reheat in 30 second increments stirring in between times.
- On the stovetop reheat over low to medium heat stirring intermittently until it is as warm as you desire.
1. Flip a muffin tin upside down.
2. Flatten each biscuit with your hands
3. Lay each one on top of your muffin tin mounds
4. Wrap the sides down so theyโre covering the area as much as possible
5. Bake as directed on the package
6. Check after about 10 minutes
7. Remove when tops are a golden brown
8. Allow to cool for about 5 minutes
9. Pop them off and youโre ready to fill them up with soup!
That depends on the method but in a pressure cooker from start to finish this will be done in under 30 minutes with time to come to pressure! Much faster than using your slow cooker. For gluten free just ensure your chicken broth states it is GF, and eliminate the biscuits.
Assuming youโve stored it in an airtight container inside the refrigerator, leftover soup will last 3-4 days. Never remove a large pot of soup from the stove and place it directly in the refrigerator.
Can I double this in the instant pot? Iโve made it and we love it but I need to make larger batches :).
Iโve made this twice and we love it. I was curious though is the carb count including the biscuits? Im hoping it is. Iโm also wondering what it would be without them. If you know? My mother is diabetic and she buys canned Campbellโs chicken pot pie soup all the time as a meal. This is so much better than the canned version. I would like to make her some of this if I can without the biscuits. Hopefully it would be low enough because I know sheโd love it.
So glad you love it. Nutritional info is calculated by the recipe card itself and accounts for everything item in the list of ingredients in there. You could use an outside calculator of sorts and just add the items you are including to determine a more accurate #.
What a fantastic idea! I made this for the grandkids and they loved it so much they even asked for seconds. And for me, the ease of the recipe and the little amount of cleanup went a long way to making this a win-win dinner for everyone.
Yeahโฆglad you all loved it!
Oh my gosh, I love that this chicken pot pie soup is so easy to make. I never would have thought to make the biscuits into little bowls โ my kids are going to love this!