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Chicken Pot Pie Soup An Easy And Simple Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Easy Chicken Pot Pie Soup

This creamy and comforting chicken pot pie soup comes together quickly in the pressure cooker using simple ingredients like cooked chicken, skim milk, and frozen vegetables—perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 320 kcal

Ingredients
  

Main ingredients

  • 2 cups skim milk
  • 2 cups cubed cooked chicken breast meat
  • 1 package (16 ounce) frozen mixed vegetables, thawed
  • 1 can (10.5 ounce) condensed cream of potato soup
  • 1 can (10.5 ounce) condensed cream of chicken soup
  • pinch black pepper
  • ½ teaspoon salt or to taste
  • fresh thyme optional, for garnish

Instructions
 

Instructions

  • Grab your pressure cooker pot and set it on medium heat. Pour in the cream of potato soup, cream of chicken soup, and skim milk. Stir until smooth and all lumps are gone.
  • Add thawed frozen vegetables and cubed cooked chicken. Mix until evenly combined.
  • Lock on the lid and seal the pressure cooker. Set the valve to sealing position.
  • Bring to pressure and cook for 7 minutes, then perform a quick release of steam.
  • Open the lid, stir gently, adjust salt and pepper if needed. Serve hot with optional fresh thyme on top.

Notes

For richer flavor, add a splash of heavy cream after pressure cooking. Leftovers store well in the fridge for 4 days or freeze for later.