Chicken Pot Pie Soup
A cozy and heartwarming soup that captures all the classic flavors of chicken pot pie with tender chicken, hearty vegetables, and a creamy broth.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Use skinless, boneless chicken for easy cooking.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with a dairy-free alternative for a lighter version.
- 1 cup frozen peas
- 2 cups potatoes, diced
- 1 tsp thyme
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup biscuit dough (optional) For a heartier soup.
Instructions
Instant Pot Method
- Set your Instant Pot to sauté mode and add the diced chicken, carrots, celery, onion, and potatoes. Sauté for about 5 minutes until the vegetables begin to soften slightly.
- Add thyme, garlic powder, salt, and pepper. Stir to combine.
- Pour in the chicken broth, ensuring all ingredients are submerged. Seal the lid.
- Cook on high pressure for about 10 minutes, then allow to release naturally for 5 minutes before a quick release.
- Stir in the heavy cream and frozen peas.
- If using biscuit dough, drop spoonfuls into the soup; close the lid and cook for an additional 5 minutes.
- Give it a final stir before serving.
Crockpot Method
- Place chicken, carrots, celery, onion, and potatoes in the crockpot.
- Sprinkle in thyme, garlic powder, salt, and pepper, then add chicken broth.
- Cover and cook on low for 6 to 8 hours.
- About 30 minutes before serving, stir in heavy cream and frozen peas. Add biscuit dough at that time if desired.
Stovetop Method
- In a large pot, sauté chicken, carrots, celery, onion, and potatoes for about 5 to 7 minutes.
- Season with thyme, garlic powder, salt, and pepper before adding chicken broth.
- Bring to a boil, then reduce heat and simmer for about 30 minutes.
- Stir in heavy cream and frozen peas, and add biscuit dough if desired; cook through.
- Serve hot in bowls.
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Notes
To store, let cool and transfer to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months, leaving out biscuit dough when freezing.