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5.0 from 9 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
20 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 (192 g) carrots, chopped in half circles
  • 1 ½ cups (151 g) celery, diced
  • 1 ½ cups russet potato, diced
  • ¼ cup (15 g) fresh parsley leaves, chopped
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 cup (240 g) chicken stock
  • 2 boneless skinless chicken breasts, diced
  • 1 ½ cups (201 g) frozen peas
  • 1 can (15 ounces) corn kernels, drained
  • 2 cans (10.5 ounces) condensed cream of chicken soup
  • 1 can (16.3 ounces) homestyle buttermilk biscuits, baked

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: 12people

Amount Per Serving

Calories 431

% Daily Value*

Serving 1portion
Calories 431kcal 22%

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