Chicken Pot Pie Soup
Chicken Pot Pie Soup is a creamy, cozy, and hearty one-pot comfort dish. It combines all the rich flavors of classic chicken pot pie — without the crust! Filled with tender chicken, colorful vegetables, and a velvety broth, it’s perfect for chilly nights and busy weeknights alike.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 6 tablespoon unsalted butter
- 1 medium yellow onion chopped
- 2 medium carrots sliced into rings
- 2 celery sticks finely chopped
- 8 oz white or brown mushrooms sliced
- 3 garlic cloves minced
- ⅓ cup all-purpose flour
- 6 cups chicken stock or broth
- 1 lb Yukon gold potatoes peeled and sliced thin
- 5 cups cooked chicken shredded
- 1 cup frozen peas
- 1 cup corn frozen or canned
- ½ cup whipping cream
- ¼ cup fresh parsley finely chopped, plus more for garnish
- 3-4 teaspoon salt to taste
- ½ teaspoon black pepper
Instructions
Instructions
- Melt butter in a pressure cooker over medium heat.
- Add onion, carrots, celery, and mushrooms. Sauté for 7–10 minutes until softened.
- Stir in garlic and cook 1–2 minutes until fragrant.
- Sprinkle in flour and stir well. Cook for another 1–2 minutes to eliminate raw flour taste.
- Slowly add chicken stock while stirring. Add potatoes, salt, and pepper. Simmer 15–20 minutes until vegetables are tender.
- Stir in cooked chicken, frozen peas, and corn. Cook 5 more minutes to heat through.
- Add whipping cream and parsley. Stir to combine and turn off heat.
- Use quick release to safely release pressure. Garnish and serve warm.
Notes
Serve warm with biscuits or crusty bread. Store leftovers in fridge up to 3 days or freeze flat in bags for later.