The Ultimate Creamy & Comforting Chicken Pot Pie Soup: Easy Instant Pot & Stovetop Recipe

Imagine all the heartwarming flavors of a classic chicken pot pie, but without the fuss of rolling out a crust. Our incredibly creamy and comforting Chicken Pot Pie Soup delivers exactly that – a hearty, flavorful, and remarkably easy-to-make meal perfect for any weeknight. This one-pot wonder captures the essence of homemade comfort food, brimming with tender chicken, wholesome vegetables, and a rich, velvety broth that will satisfy your soul and warm you from the inside out. Whether you prefer the lightning speed of an Instant Pot or the traditional, slow-simmering satisfaction of a stovetop, this recipe is designed to bring a delicious, family-approved dinner to your table with minimal effort. Simply ladle this golden goodness into bowls and crown each serving with fluffy, golden biscuits or flaky puff pastry for an extra layer of texture and indulgence. Get ready to dive into a bowl of pure delight – let’s make this ultimate comfort soup together!

Essential Ingredients for Your Homemade Chicken Pot Pie Soup

Crafting the perfect chicken pot pie soup starts with a thoughtful selection of fresh, simple ingredients that come together to create a symphony of comforting flavors. Most of these items are likely already nestled in your pantry or easily found at any local grocery store. We’ve focused on creating a balanced and hearty soup that truly tastes like a deconstructed pot pie, complete with creamy elements and tender, nourishing vegetables. Here’s what you’ll need to gather to bring this delightful and satisfying dish to life, ensuring every spoonful is packed with goodness:

• 4 Tablespoons unsalted butter (for a rich base)
• 1 cup yellow onion, finely diced (adds aromatic depth)
• 2 cloves fresh garlic, minced (essential flavor builder)
• 1 cup small-diced carrots or pre-cut matchstick carrots (for sweetness and color)
• 1 cup small-diced celery (contributes classic mirepoix flavor)
• ¼ cup all-purpose flour (the thickening agent for your creamy soup)
• 4 cups high-quality chicken stock or broth (the liquid foundation)
• 8 ounce can cream of chicken soup (boosts creaminess and classic flavor)
• 1 ½ cups country style frozen hash browns (adds bulk and potato goodness without extra chopping)
• ½ teaspoon dried thyme (a key herb for pot pie flavor)
• 1 teaspoon salt, or to taste (always season properly)
• ½ teaspoon black pepper, freshly ground preferred (for a subtle kick)
• 1 teaspoon poultry seasoning (the secret to that authentic pot pie taste)
• 2 cups cooked diced or shredded chicken (rotisserie chicken works wonderfully for speed and flavor)
• 1 cup frozen peas (for a touch of sweetness and vibrant green)
• 1 cup frozen corn (adds another layer of texture and natural sweetness)
• ½ cup heavy cream (for ultimate richness and a silky, luxurious texture)
• 1/4 cup instant potato flakes (optional, for extra thickening if desired)
• Biscuits, puff pastry squares, or crusty bread for serving (the perfect complement)

Quick & Easy Chicken Pot Pie Soup in the Instant Pot

Using your Instant Pot makes this chicken pot pie soup incredibly fast and convenient, perfect for those bustling weeknights when you crave homemade comfort without the long cook times. The pressure cooking method ensures that your vegetables are perfectly tender and the rich flavors meld beautifully in a fraction of the time compared to traditional methods. Follow these simple steps to create a delicious, hearty meal that tastes like it simmered all day, but is ready in under 30 minutes.

1. Sauté Aromatics and Vegetables: Begin by placing your Instant Pot on the “Sauté” setting (normal or medium). Add the 4 tablespoons of unsalted butter to the pot and allow it to melt. Once melted, add the finely diced yellow onion and cook, stirring occasionally, until the onions are soft and translucent, typically 3-5 minutes. This crucial step builds the foundational flavor of your soup. Next, stir in the minced garlic, small-diced carrots, and celery. Continue to sauté for an additional two minutes, allowing the vegetables to soften slightly and release their wonderful aromas.
2. Build the Roux for Thickening: Sprinkle the ¼ cup of all-purpose flour evenly over the sautéed vegetables. Stir continuously for about one minute, ensuring the flour is fully incorporated with the butter and vegetables to create a light roux. This mixture will act as the primary thickening agent for your soup. Cooking the flour briefly helps to eliminate any raw flour taste.
3. Deglaze and Add Core Ingredients: Carefully pour in the 4 cups of chicken stock. Use a wooden spoon to vigorously scrape any browned bits from the bottom of the pot; this deglazing step is vital to prevent the “burn” notice on your Instant Pot and adds significant depth of flavor. Now, stir in the 8-ounce can of cream of chicken soup, the 1 ½ cups of country-style frozen hash browns, ½ teaspoon of dried thyme, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of poultry seasoning. Stir everything thoroughly until all ingredients are well combined.
4. Pressure Cook to Perfection: Secure the lid on your Instant Pot and ensure the sealing valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 4 minutes on high pressure. Once the cooking cycle is complete, the Instant Pot will beep. Carefully perform a quick release of the pressure by turning the valve from “Sealing” to “Venting.” Always be mindful of the hot steam escaping.
5. Stir in Final Additions: Once the pressure has fully released and the float valve has dropped, you can safely open the lid. Stir in the 2 cups of cooked diced or shredded chicken, 1 cup of frozen peas, 1 cup of frozen corn, and ½ cup of heavy cream. Stir gently until all the ingredients are well combined and heated through. The residual heat from the soup will be enough to warm the frozen vegetables and chicken.
6. Adjust Consistency (Optional): If you find the soup is thinner than you prefer, or if you like a very thick, stew-like consistency, gradually stir in the ¼ cup of instant potato flakes. Allow the soup to rest for 2-3 minutes as it cools slightly; the potato flakes will absorb liquid and help thicken the soup to your desired consistency.
7. Serve & Enjoy Your Cozy Meal: Ladle the warm, delicious chicken pot pie soup into individual serving bowls. Top generously with warm, fluffy biscuits, crispy puff pastry squares, or your favorite crusty bread, and savor every comforting spoonful!

How to Make Chicken Pot Pie Soup on the Stovetop for Classic Flavor

While the Instant Pot offers unparalleled speed, preparing Chicken Pot Pie Soup on the stovetop allows for a more traditional, hands-on cooking experience, letting you monitor and adjust flavors as they slowly develop. This method yields a similarly rich and creamy soup with perfectly tender vegetables and a comforting aroma that fills your kitchen. Here’s how to create this heartwarming dish using a good old-fashioned pot on your stove, ensuring a delicious outcome every time.

1. Prepare Your Pot and Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the 4 tablespoons of unsalted butter over medium heat. A good quality pot will ensure even heating and prevent sticking. Add the finely diced yellow onion to the melted butter and cook, stirring frequently, until the onions are soft and translucent, usually 5-7 minutes. Be careful not to brown them too much, as we want them soft and sweet for the soup’s base.
2. Add Remaining Vegetables: Stir in the minced garlic, small-diced carrots, and celery. Continue to cook for another 3-4 minutes, stirring, until the vegetables begin to soften slightly and release their fragrance.
3. Create the Roux: Sprinkle the ¼ cup of all-purpose flour evenly over the sautéed vegetables. Stir continuously for 1-2 minutes, allowing the flour to cook and form a thick paste with the butter and vegetable juices. This is your roux, which will serve as the primary thickener for your soup. Ensure you cook out the raw flour taste during this step.
4. Introduce Liquids & Seasoning: Slowly whisk in the 4 cups of chicken stock, pouring it in gradually to ensure no lumps form. Once incorporated, bring the mixture to a gentle boil, then immediately reduce the heat to medium-low. Stir in the 8-ounce can of cream of chicken soup, the 1 ½ cups of country-style frozen hash browns, ½ teaspoon of dried thyme, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of poultry seasoning.
5. Simmer to Tenderize: Allow the soup to gently simmer, uncovered, for approximately 8-10 minutes, or until the hash browns and carrots are fork-tender. Stir occasionally to prevent any sticking to the bottom of the pot and to ensure even cooking and flavor distribution.
6. Final Additions & Warm Through: Once the vegetables are tender, stir in the 2 cups of cooked diced or shredded chicken, 1 cup of frozen peas, 1 cup of frozen corn, and ½ cup of heavy cream. Continue to cook over medium-low heat for another 3-5 minutes, just until the chicken and frozen vegetables are heated through. It’s important not to bring the soup to a rolling boil after adding the cream, as it can cause the cream to curdle.
7. Adjust Consistency (Optional): If you desire a thicker soup, or if you prefer a more stew-like consistency, gradually stir in ¼ cup of instant potato flakes. Let the soup sit for a few minutes; the potato flakes will absorb liquid and help achieve your preferred consistency.
8. Serve & Savor: Taste the soup and adjust seasonings if necessary, adding more salt or pepper as desired. Ladle the hot, fragrant soup into individual bowls and prepare for a truly comforting and satisfying meal!

Perfect Pairings: Serving Your Delicious Chicken Pot Pie Soup

The beauty of Chicken Pot Pie Soup lies not just in its rich, creamy flavors, but also in the delightful toppings and accompaniments that complete the “pot pie” experience. While the soup itself is undeniably delicious and hearty, serving it with the right complement elevates it to a truly special meal that feels both comforting and complete.

Classic Biscuits: Our absolute top recommendation for serving this hearty soup is with warm, fluffy biscuits. The tender, buttery texture of a good biscuit is the perfect contrast to the creamy soup, and they’re excellent for soaking up every last drop of that savory broth. You have several options: you can easily make your own homemade buttermilk biscuits from scratch, try a delightful batch of tangy sourdough biscuits for an extra depth of flavor, or simply opt for the convenience of store-bought canned biscuits or a frozen bag – just bake them according to package directions until golden brown and flaky. Place one or two warm biscuits directly on top of each bowl of soup, or serve them on the side for dipping.

Flaky Puff Pastry: For a more elegant presentation or when feeding a large crowd, baked puff pastry squares are an excellent and equally delicious alternative. Simply cut a few sheets of store-bought puff pastry into small cubes, triangles, or strips, bake them according to package instructions until they’re golden and beautifully puffed, and then serve a couple of these yummy pastry pieces on top of each soup serving. The crisp, airy, and flaky layers add a wonderful textural dimension that brilliantly mimics a traditional pot pie crust without any of the extra work. This method was a huge hit when I served it at a party for a large gathering!

Other Delicious Topping Ideas: Don’t limit yourself! Consider these other fantastic options to enhance your soup experience:

• Crusty Bread: A thick slice of toasted artisan bread, a rustic sourdough loaf, or a fresh baguette is absolutely perfect for dipping into the rich soup.
• Crispy Croutons: Store-bought or homemade crunchy croutons add a satisfying textural contrast and absorb flavor beautifully.
• Fresh Herbs: A sprinkle of finely chopped fresh parsley, chives, or dill can brighten the flavors, add a pop of vibrant color, and offer a fresh aromatic finish.
• Cheese: A light dusting of shredded sharp cheddar, nutty Gruyere, or even a mild provolone cheese can add an extra layer of savory goodness and melty appeal.

Expert Tips for the Best Chicken Pot Pie Soup Every Time

Achieving that perfect, comforting bowl of chicken pot pie soup is straightforward, but a few simple tips can elevate your dish from good to absolutely amazing.

• Don’t Rush the Roux: Whether you’re using the Instant Pot or the stovetop, take your time to properly cook the flour with the butter and vegetables. This crucial step eliminates the raw flour taste and ensures a smooth, lump-free, and perfectly thickened soup base.
• Season to Taste: Always taste your soup before serving and adjust the salt and pepper as needed. Remember that different brands of chicken stock and cream of chicken soup can vary significantly in sodium content, so an initial taste test is essential.
• Use Pre-Cooked Chicken: This recipe is designed for convenience, calling for pre-cooked chicken. Using a store-bought rotisserie chicken is a fantastic shortcut that adds instant flavor and makes preparation incredibly fast. Alternatively, you can boil or bake chicken breasts ahead of time and shred or dice them.
• Embrace Vegetable Versatility: Feel free to customize your vegetable blend to suit your preferences or what you have on hand. Green beans, diced regular potatoes (if you’re not using hash browns), sliced mushrooms, or even a handful of spinach would also be delicious additions. Just ensure they are cooked until tender.
• Control Your Thickening: The instant potato flakes are your best friend if you prefer a thicker, more stew-like soup. Add them gradually, as a little goes a long way, and remember that the soup will continue to thicken slightly as it cools. Start with a smaller amount and add more if necessary.
• Fresh Herbs for Finish: While dried thyme is used in the recipe for convenience, a final sprinkle of fresh parsley or chives before serving can significantly enhance the aroma and visual appeal of your soup.

Storing and Reheating Your Comforting Soup

Chicken Pot Pie Soup is not only a fantastic meal to enjoy fresh but also excellent for meal prepping and savoring as leftovers. Here’s how to store it and reheat it for maximum freshness, flavor, and enjoyment:

• Refrigerator Storage: Allow the soup to cool completely to room temperature before transferring it to an airtight container. It can be safely stored in the refrigerator for up to 3-4 days. This makes it perfect for delicious lunches or quick dinners throughout the week.
• Freezing for Longer: For longer storage, this chicken pot pie soup freezes wonderfully. Transfer cooled soup to freezer-safe containers or heavy-duty freezer bags, making sure to leave about an inch of headspace at the top to allow for expansion. It can be stored in the freezer for up to 2-3 months. For best results, thaw frozen soup overnight in the refrigerator before reheating.
• Reheating Instructions:
  • Stovetop Method: Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally, until it is thoroughly warmed through. If the soup has thickened too much in the refrigerator, you can add a splash of chicken stock, milk, or even a little heavy cream to reach your desired consistency.
  • Microwave Method: For individual portions, transfer the soup to a microwave-safe bowl. Reheat on medium power, stirring every minute or so, until it is hot and steaming.
• Important Note on Toppings: For the best texture and freshness, always store biscuits, puff pastry, or other crunchy toppings separately from the soup. Add them fresh upon reheating your soup to ensure they remain crisp and delicious.

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