Pressure Cooker Chicken Pot Pie Soup

Pressure cooker chicken pot pie soup in Instant Pot or Ninja Foodi is a spoonful of comfort food made in under 15 minutes! You’ve got to try this creamy chicken soup with veggies today. Like our Instant Pot Beef Pot Pie Soup but with breasts instead.

Instant Pot Chicken Pot Pie Soup

When I first got my pressure cooker it was summertime. I didn’t 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.

You can use any brand you have at home. Crockpot Express, Mealthy and Ninja Foodi all have the saute and high pressure functions so use any of them.

Chicken pot pie soup recipe

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. Veg All canned and drained works as well.

• This is made with basic ingredients, below is the full list.
• You only need to dice up two things; everything else is already done for you.
  • Libby’s^® Mixed Vegetables makes your prep and cook time so much faster with all the vegetables you’d want in pot pie already diced and tender right in the can!
• Dump all your ingredients into your pot, and in 2 minutes it’s cooked and ready to be thickened!
• It’s one of our favorite Instant Pot chicken recipes.

This chicken pot pie soup has become a new family favorite dinner!

Ninja Foodi Chicken Pot Pie Soup

Chicken – I used a boneless, skinless chicken breast but thighs would work great as well (this is a great leftover chicken recipe too)

1. 15 oz. can of Libby’s Mixed Vegetables – Makes this meal so easy to prepare. Gives you all the tasty vegetables and nutrition you’d want in a meal
2. Onion
3. Chicken broth
   1. or chicken stock
4. Garlic
5. Garlic Salt
6. Heavy whipping cream
7. Cornstarch – to thicken it at the end
8. Large refrigerated biscuits -used to make mini bread bowls seen below instead of using a traditional pie crust

Instant Pot pressure cooker (any brand will work). It’s a great easy Ninja Foodi recipe too.

Chicken Pot Pie Soup Instant Pot Dairy free

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!

The first step is to sauté your diced chicken and onion with pieces with garlic and garlic salt! Add to your pot and stir.  It takes about 5 minutes for the outside of your chicken to no longer be pink.

• Then pour in your chicken broth and drained, canned vegetables.
• Stir gently and close your lid and pressure release valve.
• Set to high pressure for 2 minutes followed by a 3 minute natural release.
• Quick release rest of pressure at that time.
• Pour in your heavy whipping cream and if you want to thicken it, set to saute again.
• Whisk together cornstarch and water until smooth and add.
• Bubble, thicken, and serve in bread bowls cooked separately!

That’s how Instant Pot chicken pot pie soup is made! If you want to make our Bisquick pot pie sometime you can cut down on the liquid and use this as a filling.

Pressure cooking is so popular for so many reasons, and it’s all true. Creating a complete meal in under 30 minutes is no feat for this multi function machine!

Instant Pot Chicken Pot Pie Soup with Biscuits

Of course if you don’t 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.

Instead, I made mini bread bowls though! Believe me, this is easy and will be a real hit with your little ones, you can take credit for the idea too. 😉

You just need a package of large refrigerated biscuits and a muffin pan to make them, easy right??!!

Quick and Easy Chicken Pot Pie Soup

All I did was flip my muffin tin upside down. Then with my biscuits:

• Flatten each biscuit with your hands
• Lay each one on top of your muffin tin mounds
• Wrap the sides down so they’re covering the area as much as possible
• Bake as directed on the package
• Check after about 10 minutes
• Remove when tops are a golden brown
• Allow to cool for about 5 minutes

Pop them off and you’re ready to fill them up with soup!

Pressure Cooker Chicken Pot Pie Soup

Believe me, this creamy chicken soup will get raving reviews from everyone at the table. It doesn’t matter what brand or model you have, it is simple to make in any of them! 

• You can make it on the stovetop too by subbing chicken into this turkey pot pie soup recipe.
• Or make it a Ninja Foodi soup recipe.

From start to finish this will be done in under 30 minutes! Much faster than using your slow cooker. For a gluten free chicken pot pie soup just ensure your chicken broth states it is gluten free, and eliminate the biscuits. After you’ve enjoyed this try our roundup of Instant Pot soups, and pressure cooker chicken soup recipes too.

How long is leftover soup good for?

Assuming you’ve 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.

• 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 isn’t 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.

Looking for other easy pressure cooker recipes?

1. Our Instant Pot chicken and rice casserole has been a HUGE hit.
2. Instant Pot chicken noodle soup is always a winner.
3. You’ll love this easy Ninja Foodi chicken pot pie too.

Chicken Pot Pie Soup with Noodles

If you wanted to add pasta you could. I shared this in a post I called Instant Pot chicken noodle casserole. Using small bowtie or shells it adds a little more heartiness to the dish overall.

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. Pour in your chicken broth and can of Libby’s 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 you’d 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. Try our simple chicken pot pie recipe once you’ve made this. This is a sponsored conversation written by me on behalf of Libby’s. The opinions and text are all mine.