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Chicken Pot Pie Soup
5 from 6 votes

Chicken Pot Pie Soup

Loaded with tender chicken and packed with vegetables, this hearty soup is done in a matter of minutes!

Prep Time
20 mins
Cook Time
4 mins
Total Time
24 mins
Servings: 12 people
Calories: 431 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 medium yellow onion diced (about 1 cup
  • 1 ½ cups carrot chopped in half circles, 192 g
  • 1 ½ cups celery diced, 151 g
  • 1 ½ cups russet potato diced
  • ¼ cup parsley chopped, fresh leaves, 15 g
  • 1 teaspoon paprika
  • 1 teaspoon oregano dried
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup chicken stock 240 g
  • 2 boneless chicken breasts diced, skinless
  • 1 ½ cups pea frozen, 201 g
  • 1 can corn kernel drained, 15 ounces
  • 2 cans condensed cream of chicken soup 10.5 ounces
  • 1 can buttermilk biscuit baked, homestyle, 16.3 ounces

Instructions

    Cup of Yum
  1. To the bowl of an instant pot, add onion, carrots, celery, potato, parsley, paprika, oregano, salt, pepper, chicken stock, chicken, peas, and corn kernels. Stir to combine. Top with chicken soup.
  2. Lock lid and close the pressure valve. Set the instant pot to "MANUAL HIGH" for 4 minutes Select "Start". The timer will start once the instant pot reaches the necessary internal temperature (about 10 minutes). Once the 4 minutes is complete, the instant pot will beep to indicate that cooking is complete.
  3. Do not open the pressure valve. This recipe requires a natural pressure release. This process takes about 10 minutes. At the end of the ten minutes, release the pressure valve and open the lid.
  4. Serve topped with a biscuit.

Nutrition Information

Serving 1portion Calories 431kcal (22%)

Nutrition Facts

Serving: 12 people

Amount Per Serving

Calories 431

% Daily Value*

Serving 1portion
Calories 431kcal 22%

* Percent Daily Values are based on a 2,000 calorie diet.