It may be bold to claim that chicken pot pie is the ultimate comfort food, but it’s a statement we’re willing to make (sorry, mac and cheese). There is something undeniably comforting about a rich, creamy, and hearty chicken pot pie, but what if you could take the classic dish and transform it into a soup? Better yet, what if you could use your Instant Pot to make the soup, thus saving time and energy without sacrificing any of that comforting, creamy flavor?
Well, thanks to recipe developer Hayley MacLean’s Instant Pot chicken pot pie soup, your wildest dreams will soon become a very tangible reality. This dish comes together in just 40 minutes, and it has all of those ingredients that you crave in a pot pie: chicken, potatoes, lots of vegetables, and even a puff pastry square. "My favorite thing about this dish is how cozy and comforting it is — and that it tastes just like you are taking a bite of chicken pot pie," MacLean says. "All of the vegetables and herbs come together so perfectly to make a flavorful, savory bite, and the chicken practically melts into the soup after being pressure cooked." If you weren’t already sold on this recipe, MacLean’s description probably did you in — so let’s get right into it!
Gather the Instant Pot chicken pot pie soup ingredients
There are lots of goodies that go into making such an appetizing dish, but we promise that the grocery store trip will be well worth it. For this recipe, you’ll need olive oil, butter, a diced yellow onion, minced garlic, sliced carrots, chopped celery, and chopped potatoes. Additionally, you’ll need a can of cream of chicken soup, chicken broth, sprigs of fresh thyme, a bay leaf, a puff pastry sheet, peas, heavy cream, and some fresh parsley for garnish. Oh, and of course, chicken breasts.
Sauté the onion and garlic
Many great soup recipes start out by sautéing aromatics, and this recipe is no exception. Set the Instant Pot to sauté on medium, then add in both the olive oil and butter. Add the chopped onion and let it cook until softened (about 5 minutes), then add the garlic and cook for another minute.
While most soup recipes involve cooking on the stovetop, this Instant Pot-centric recipe is a more convenient alternative. "Using the Instant Pot definitely makes this soup-making process much shorter and simpler," MacLean explains. "Being able to cook everything in one pot and then pressure cook the chicken breasts whole in the mix is a total game changer, rather than having to cook the meat separately or brown it beforehand." Also, because the Instant Pot cooks everything under pressure, it speeds up the whole process. Even though your soup won’t simmer for an hour on the stovetop, it will taste like it did!
Add the rest of the ingredients and cook the soup
With the onion and garlic adequately sautéed, you can now add in the other vegetables: the carrot, celery, and potato. Allow these veggies to cook and soften, which should take about 5 minutes. Now add in the cream of chicken soup, chicken broth, fresh thyme, and bay leaf, then give the whole mixture a big stir.
Place the chicken breasts right on top of the soup, then place the lid on the Instant Pot. Pressure cook the soup on high for 15 minutes. Once that time is up, let the pressure naturally release for 10 minutes. Then, manually turn the seal on the lid of the pot to release the rest of the pressure.
Meanwhile, bake the puff pastry
As the Instant Pot handles the soup, you can turn your attention to the puff pastry. After all, a traditional chicken pot pie has a buttery crust, so this soup version wouldn’t be complete without it. Preheat your oven to 425 F, then roll out the puff pastry sheet. Cut it into 8 equal squares or rectangles, and place them onto a parchment paper-lined baking sheet. Pop them into the oven to bake for 8 to 10 minutes — you’ll know they’re done once they are puffed up and golden.
Finish making the soup
Once all of the pressure has released from the Instant Pot, remove the lid. Transfer the two chicken breasts to a bowl and shred them with a fork, then transfer the shredded chicken back to the pot. (If you want to save a step — and trust yourself to not make a mess — MacLean notes that you can even shred the chicken right inside the pot.) Stir the peas and heavy cream into the soup. At this point, give the dish a little taste test and season with a little bit of salt and pepper if it needs it.
Serve your chicken pot pie soup
It’s time to serve and enjoy this comforting dish! Serve the soup with some freshly chopped parsley and a puff pastry square, and be prepared to enjoy a plethora of savory flavors. "This soup goes great with a fresh green salad and some roasted carrots or asparagus on the side," MacLean suggests. "Keeping the side dishes light is the most important thing, as this soup is so rich and hearty."
If you happen to have leftovers, you’re in luck: They’ll keep for up to 5 days in the refrigerator. As for the puff pastry squares, they’ll keep for the same amount of time, but you can store those in an airtight container at room temperature.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 carrots, sliced
- 3 celery ribs, chopped
- 4 medium gold potatoes, peeled and chopped
- 1 (10 ½ ounce) can cream of chicken soup
- 6 cups chicken broth
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 large chicken breasts
- 1 (10×10-inch) puff pastry sheet
- ¾ cup peas
- 1 cup heavy cream
- ¼ cup fresh parsley, chopped
- salt, to taste
- pepper, to taste
- Preheat oven to 425 F.
- Set the Instant Pot to sauté on medium. Add the olive oil and butter. Once butter is melted, add the onion and cook for 4 to 5 minutes, until softened and translucent. Add the garlic and cook until fragrant, about 1 minute.
- Add the carrot, celery, and potato. Cook until vegetables begin to soften, about 4 to 5 minutes.
- Add the cream of chicken soup, chicken broth, thyme, and bay leaf. Stir to combine.
- Lay the chicken breasts on top of the mixture. Place the lid on the Instant Pot and pressure cook on high for 15 minutes. When done cooking, allow the pressure to naturally release for 10 minutes before manually releasing the remaining pressure.
- Meanwhile, as the soup cooks, gently roll out the puff pastry sheet and cut it into 8 even pieces. Bake the pastry until puffed and golden, about 8 to 10 minutes. Set aside.
- When the pressure is done releasing, carefully remove the lid of the Instant Pot and transfer the chicken breasts to a bowl. Shred the chicken breasts and place the shredded meat back into the Instant Pot. Add the peas and stir to combine, ensuring they heat through.
- Add the heavy cream and mix thoroughly. Add salt and pepper to taste.
- Serve immediately, garnishing with parsley and a square of puff pastry.