There’s something deeply comforting about classic chicken pot pie flavors transformed into a hearty soup, all made in one pot. This method captures every element of the traditional dish—tender chicken, creamy vegetables, and rich herbs—without the fuss of a crust.
Using an Instant Pot streamlines the process, infusing the broth with deep, savory flavor in a fraction of the time. The fluffy biscuit topping, cooked right on top, soaks up the rich, velvety soup like a dream.
What you’ll get is a bowl of warm, nostalgic comfort with all the textures and tastes you love, ready in under an hour. It’s the perfect way to enjoy pot pie without the effort of rolling out dough.
Ideal for busy weeknights or cozy weekends, this recipe delivers restaurant-quality results with minimal cleanup. Here’s how to make it.
Ingredients for Instant Pot Chicken Pot Pie Soup
One pot, classic flavors, and a fluffy biscuit topping you’ll love.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Unsalted Butter 🧈 | ¼ cup | For sautéing vegetables |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Carrots 🥕 | 3 whole | Medium, peeled and diced |
| Celery Stalks 🌿 | 3 whole | Diced, leaves reserved |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| All-Purpose Flour 🌾 | ⅓ cup | For thickening soup |
| Chicken Broth 🥣 | 4 cups | Low-sodium preferred |
| Whole Milk 🥛 | 1 cup | For creamy texture |
| Frozen Peas 🌱 | 1 cup | No need to thaw |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
| Fresh Rosemary 🌿 | 1 tsp | Finely chopped |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Baking Powder 🧂 | 2 tsp | For biscuit topping |
| All-Purpose Flour 🌾 | 1 cup | For biscuit topping |
| Cold Unsalted Butter 🧈 | ¼ cup | Cubed for biscuits |
| Whole Milk 🥛 | ⅓ cup | For biscuit topping |
The chicken is the star here—boneless, skinless breasts stay tender without drying out. I grab mine from Costco for bulk savings, but any grocery store works. For the veggies, fresh is best (especially carrots and celery), but frozen peas are a freezer staple I always keep on hand. Don’t skip the fresh herbs—thyme and rosemary make the broth taste like it simmered all day.
No fresh herbs? Dried work at one-third the amount. Swap chicken broth for vegetable broth if you prefer. Out of peas? Corn or green beans add a nice touch. For the biscuits, buttermilk instead of milk gives extra fluffiness. If you’re short on time, store-bought biscuit dough on top is a great hack—just drop spoonfuls right on the soup.
Leftovers keep well for 3-4 days in the fridge, but the biscuits soften the longer they sit. Reheat gently on the stove—microwaving can make the biscuits rubbery. Freezes beautifully for up to 3 months (just leave off the biscuits and add them fresh later).
Why You’ll Love This Recipe
- Set It and Forget: I dump everything in the Instant Pot—chicken, butter, onion, carrots, celery—and walk away. No babysitting the stove.
- Rich Comfort: The butter and veggies melt together into this creamy, savory broth that tastes like the filling of my grandma’s pot pie.
- Meal Prep Magic: I make a double batch on Sunday and it’s my lunch all week. Reheats like a dream.
- Budget Stretcher: One pound of chicken breasts feeds my family of four with leftovers. Honestly, it’s cheaper than takeout.
Step-by-Step Instructions for Instant Pot Chicken Pot Pie Soup
This one-pot method delivers creamy soup and fluffy biscuit topping with minimal effort.
Step 1: Sauté Vegetables and Chicken
Set the Instant Pot to the sauté function on normal heat. Add the 0.25 cup unsalted butter and let it melt. Then add the finely diced yellow onion, diced carrots, and diced celery stalks.
Cook for 4-5 minutes until the vegetables begin to soften and the onion turns translucent. Stir occasionally to prevent browning. Add the 3 cloves garlic cloves and cook for 30 seconds until fragrant—don’t let it burn.
Push the vegetables to one side and add the 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces. Cook for 2-3 minutes until the chicken begins to whiten on the outside. This builds flavor before pressure cooking.
Step 2: Create the Creamy Soup Base
Sprinkle the 0.33 cup all-purpose flour evenly over the chicken and vegetables. Stir constantly for 1-2 minutes to cook off the raw flour taste. This creates a roux that will thicken the soup beautifully.
Slowly pour in the 4 cups chicken broth while stirring continuously to prevent lumps. Add the 1 tsp salt, 0.5 tsp black pepper, 1 tbsp fresh thyme leaves, and 1 tsp fresh rosemary. Stir to combine, making sure to scrape up any browned bits from the bottom of the pot.
Secure the lid and set the Instant Pot to high pressure for 8 minutes. The soup will finish cooking under pressure, and the flavors will meld together perfectly.
Step 3: Add Final Touches to the Soup
Once the pressure cooking is complete, allow a natural release for 5 minutes, then quick-release any remaining pressure. Open the lid carefully and stir in the 1 cup whole milk and 1 cup frozen peas. The peas will thaw almost instantly in the hot soup.
Taste and adjust the seasoning if needed. The soup should be creamy and velvety, with tender chunks of chicken and vegetables. If it’s too thick, stir in a little more broth to reach your desired consistency.
Step 4: Prepare and Add the Biscuit Topping
In a separate bowl, whisk together the 1 cup all-purpose flour and 2 tsp baking powder. Cut in the 0.25 cup cold unsalted butter using a fork or pastry cutter until the mixture resembles coarse crumbs. This ensures flaky biscuits.
Gradually add the 0.33 cup whole milk, stirring just until the dough comes together. Drop spoonfuls of the biscuit dough directly onto the hot soup in the Instant Pot. Secure the lid and let the biscuits steam for 8-10 minutes on the high sauté setting.
Remove the lid and let the biscuits steam for an additional 2-3 minutes to set. They’ll rise beautifully and soak up some of the creamy broth. Serve the soup hot, with each bowl topped with a fluffy biscuit.
Pro Tips For Making Instant Pot Chicken Pot Pie Soup
- Sear the Chicken: Brown the chicken breasts in the Instant Pot first using the sauté function—about 3-4 minutes per side in butter. I learned this the hard way: skipping this step leaves the soup tasting flat, even with all the veggies.
- Uniform Veggie Dice: Cut the onion, carrots, and celery into small, even pieces, about 1/4-inch thick. After burning three batches, I finally figured out that uneven chunks mean some bits turn mushy while others stay crunchy.
- Skip Overfilling: Never exceed the Instant Pot’s max fill line—usually around 2/3 full for soups. Sounds weird, but it works: this prevents messy sputters and guarantees the soup cooks evenly under pressure.
- Use Frozen Veggies: Swap fresh carrots and celery for frozen mixed veggies if you’re short on time. I was skeptical until I tried it—just reduce the cook time by 1-2 minutes to avoid mush.
Essential Equipment for Great instant pot chicken pot pie soup
Instant Pot Essentials
I use my 6-quart Instant Pot Duo for this recipe—it’s the perfect size for 4 servings with room for the biscuit topping. The Duo model has all the functions you need, including sauté and pressure cooking. It’s become my go-to for weeknight meals. 🔥
Wooden Spoon
A sturdy wooden spoon is ideal for stirring the roux and scraping up browned bits from the bottom. I prefer one with a long handle to avoid steam burns. Avoid metal utensils that can scratch the nonstick inner pot.
Measuring Tools
Accurate measurements matter for the biscuit topping. I rely on my OXO Good Grips measuring cups and spoons for consistency. The ¼ cup and ⅓ cup measures get the most use here. Precision ensures fluffy biscuits every time.
Mixing Bowls
You’ll need a medium mixing bowl for the biscuit dough. I use a Pyrex glass bowl because it’s easy to clean and won’t absorb odors. A fork or pastry cutter works for cutting in the butter. 💡
Pastry Cutter
For the flakiest biscuits, a pastry cutter blends the cold butter into the flour perfectly. I like the OXO Spring-Loaded model. If you don’t have one, two forks or your fingers work in a pinch.
Optional Gadgets
A silicone spatula helps scrape every last bit of soup from the pot. For easy serving, I use a ladle to portion the soup into bowls with biscuits on top. These small tools make the process smoother.
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Use 1.5 lb boneless skinless thighs for even richer flavor. They stay juicier than breasts but may need an extra 1-2 minutes of pressure cooking.
Why is my soup too thin?
If it’s not thick enough, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the hot soup. Simmer for 2-3 minutes until thickened.
Can I make this without the biscuit topping?
Yes! Skip the biscuits and serve with crackers or bread. The soup itself is hearty enough. Store leftovers in an airtight container for 3-4 days.
What if I don’t have fresh herbs?
Substitute 1 teaspoon dried thyme and ½ teaspoon dried rosemary. Use one-third the amount since dried herbs are more concentrated.
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