This Chicken Pot Pie Soup transforms the comforting flavors of the classic dish into a rich, creamy bowl of cozy goodness. Packed with tender chicken, plenty of vegetables, and satisfying flavor, it’s a nourishing take on one of the most beloved comfort food soup recipes. Even better, it’s made without refined sugar, grains, gluten, and—with a simple swap—dairy, making it suitable for a variety of dietary needs.
The Instant Pot makes this soup especially convenient, delivering all the comforting flavors of traditional chicken pot pie in less than 45 minutes. Most of the process is wonderfully hands-off, making it an excellent option for busy days when you’re craving something homemade without spending hours in the kitchen. Prefer another method? Stovetop and slow cooker instructions are included, so you can prepare it in whatever way works best for you.
For an even quicker version, the stovetop method pairs beautifully with already-cooked chicken. Rotisserie or leftover chicken works especially well, since it avoids the risk of overcooking in the Instant Pot. Simply stir the cooked chicken into the soup along with the cashew cream and let everything simmer just long enough to heat through. Shredded chicken creates a classic pot pie texture, though chopped chicken works just as well.
If you’re using the Instant Pot, don’t skip the deglazing step after sautéing the mirepoix and garlic. Once the vegetables are softened and fragrant, add the broth and scrape up any bits stuck to the bottom of the insert. This simple step not only captures extra flavor but also helps prevent a burn notice from interrupting the cooking process.
Creamy, hearty, and loaded with wholesome ingredients, this Chicken Pot Pie Soup delivers everything people love about the original dish in a comforting, spoonable form that’s both practical and deeply satisfying.
Instant Pot Chicken Pot Pie Soup
This Chicken Pot Pie Soup transforms the comforting flavors of the classic dish into a rich, creamy bowl of cozy goodness. Packed with tender chicken, plenty of vegetables, and satisfying flavor, it's a nourishing take on one of the most beloved comfort food soup recipes. Even better, it's made without refined sugar, grains, gluten, and—with a simple swap—dairy, making it suitable for a variety of dietary needs.
Ingredients
For the Instant Pot Chicken Pot Pie Soup:
- 2 tablespoons or 2 tablespoons olive oil
- 1 medium onion diced, approximately 2 cups
- 3 large carrots diced, approximately 1 cup
- 3 large celery stalks sliced, approximately 1 cup
- 5-6 cloves garlic minced
- 2 cups low-sodium chicken broth or chicken stock
- 2 large boneless, skinless chicken breasts cut into bite-sized chunks, approximately 1–2 pounds
- 1 pound red potatoes diced
- 1 ½ teaspoons dried sage see Notes
- 2 tablespoons chopped fresh thyme leaves
- 1 cup unsweetened, full-fat coconut cream see Notes
- 1 cup raw cashews see Notes
- 1 ½ teaspoons salt more or less to taste
- to taste
Serving Suggestions (All Optional):
- chopped fresh parsley
Instructions
Step-By-Step Instructions
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