Is there any dish that embodies comfort food more than chicken pot pie? Well, if you want all the flavors of chicken pot pie in a quick and easy dinner, give this instant pot chicken pot pie soup recipe a try. Because the instant pot is a pressure cooker, this soup tastes like it has been simmering for hours when it really only takes minutes to prepare.
If you don't have an instant pot, I've also included stove top directions with the recipe.
If you love chicken pot pie as much as we do, check out my recipes for tater tot chicken pot pie casserole and my favorite gluten free dairy free chicken pot pie. Check out this collection of my favorite gluten free instant pot soup recipes for more ideas to try.
Why You'll Love This Recipe
- It's comforting for a cold winter night.
- It's a great way to use leftover chicken or rotisserie chicken.
- It's both gluten free and dairy free.
- It can be made in the instant pot or on the stove.
- Oil - I use olive oil, but you can use any light flavored cooking oil that is suitable for sauteing vegetables.
- Onions, Carrots, Celery - These provide the base soup flavor, so don't skip them. If you don't have onions, you can substitute 1 teaspoon of onion powder and for celery substitute ½ teaspoon celery seed.
- Salt & Pepper
- Potatoes - I haven't peeled my potatoes, but you definitely can if you prefer that.
- Gluten Free Chicken Broth - I use Pacific Foods brand. You can use your favorite brand, just ensure it's marked gluten free if you're following a gf diet. This is an ingredient that commonly has hidden gluten.
- Cooked Chicken - You'll need about 1 pound of cooked chicken. This is a great way to use leftovers/rotisserie chicken.
- Green Peas
- Tapioca Starch - Feel free to substitute with cornstarch if you prefer.
- Non-Dairy Milk - I have used unsweetened coconut milk. Any dairy free milk will work here. If you're not dairy free, use whole milk or heavy cream for a richer soup.
See recipe card for quantities.
Substitutions & Variations
- Cook the chicken in the soup - In place of cooked chicken, use 2 uncooked boneless skinless chicken breasts. Place the chicken in before adding your potatoes. Follow the same cooking time, but once the cook time has elapsed naturally release the pressure for 5 minutes. Then remove the chicken breasts and shred them before returning to the soup.
- Not Gluten Free - This recipe is naturally gluten free if you use gluten free chicken broth. If you don't follow a gluten free diet, there is nothing to change about the recipe.
- Make it Vegan - Use vegetable broth in place of chicken broth and Quorn Meatless Chiqin Pieces in place of the cooked chicken.
- Not Dairy Free - Use whole milk or heavy cream in place of the non-dairy milk.
- No peas - Add frozen corn in place of the peas.
This soup is easy to make in just one pot, using an instant pot. I've also included directions for preparing it on the stove top in the recipe card.
STEP 1: Turn the instant pot to saute mode. Add the oil, onions, carrots and celery. Cook for 5-7 minutes, stirring occasionally until the vegetables are softened.
STEP 2: Once the vegetables are cooked, add the garlic and cook for 1 minute more while stirring constantly to prevent burning.
STEP 3: Turn off the instant pot. Add the potatoes, thyme, salt, pepper and chicken broth. Stir well. Put the lid on the IP and turn to sealing. Cook on high pressure for 10 minutes.
STEP 4: Once cook time has elapsed, quick release the steam.
STEP 5: Make a slurry with your starch. Add it to the soup while whisking constantly.
STEP 6: Add the green peas, cooked chicken and coconut milk to the instant pot. Then replace the lid and leave it closed for 5 minutes.
Hint: If you want to make your soup extra thick and creamy, remove 1 cup of the cooked potatoes and puree them in a blender. Return them to the soup and stir in before adding the peas and chicken.
Store leftover chicken pot pie soup in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or reheat multiple portions on the stove.
This soup will freeze well. Place into a freezer safe bag or container and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
More soups to enjoy:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Instant Pot Chicken Pot Pie Soup
- 1 Instant Pot Pressure Cooker
- 3 Tablespoons Olive Oil
- 1 Cup Onion diced
- 1 Cup Carrots cut into ¼" thick coins
- ½ Cup Celery about 1-2 stalks
- 3 cloves Garlic minced
- 2 Cups Potatoes cut into 1" cubes
- ½ teaspoon Dried Thyme
- ¾ teaspoon Salt
- ½ teaspoon Black Pepper
- 4 Cups Gluten Free Chicken Broth
- ¼ Cup Water
- ¼ Cup Tapioca Starch or substitute corn starch
- 2 Cups Cooked Chicken about 1 pound
- 1 Cup Frozen Green Peas
- ½ Cup Coconut Milk
To cook in the instant pot
- Set the instant pot to saute mode.
- Add the oil, onions, carrots and celery to the instant pot. Cook for 5-7 minutes on saute stirring occasionally. Onions should be translucent and tender.3 Tablespoons Olive Oil, 1 Cup Onion, 1 Cup Carrots, ½ Cup Celery
- Add the garlic and cook for 1 minute more stirring constantly to prevent burning.3 cloves Garlic
- Turn the instant pot off. Add the potatoes, thyme, salt, pepper and chicken broth. Stir well.2 Cups Potatoes, ½ teaspoon Dried Thyme, ¾ teaspoon Salt, ½ teaspoon Black Pepper, 4 Cups Gluten Free Chicken Broth
- Attach the lid and seal. Cook on high pressure for 10 minutes. Quick release the pressure after cooking.
- Make a slurry of tapioca starch and water. Add the slurry to the instant pot, whisking constantly until it's incorporated.¼ Cup Water, ¼ Cup Tapioca Starch
- Add the green peas, chicken and coconut milk to the pot and replace the lid. Let it sit for 5 minutes then serve.2 Cups Cooked Chicken, 1 Cup Frozen Green Peas, ½ Cup Coconut Milk
To cook on the stove
- Add the oil to a large soup pot over medium heat.
- Once the oil is warm, add the onions, carrots and celery. Cook for 5-7 minutes until the onions are tender.
- Add the garlic, thyme, salt and pepper. Cook stirring constantly for 1 minute.
- Add the potatoes and broth. Stir well. Bring to a simmer and cover. Cook for 15 minutes until the potatoes are softened.
- Remove the lid and add a slurry of starch and water. Whisk constantly until it's incorporated.
- Add the chicken, peas and milk. Cook over low temperature for 5 minutes then serve.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.