Low Calorie Instant Pot Chicken Pot Pie Soup is loaded with vegetables and chicken. This soup is a twist on a classic chicken pot pie recipe! It's the perfect soup to make as a complete meal in the pressure cooker. Stovetop instructions included!
Check out my Instant Pot Sausage and Spinach Soup and Instant Pot Chicken Taco Soup for more Instant Pot soup recipes!
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Low calorie chicken pot pie soup has all the comforts of traditional chicken pot pie, without the time and hassle of rolling out a pie crust or puff pastry sheet. This delicious soup is loaded with tender chicken, potatoes, carrots, celery and green beans.
All the deliciousness of a chicken pot pie but in soup form! Pressure cooking this easy chicken pot pie soup recipe is great for cold weather.
Why You'll Love This Recipe
This delicious chicken pot pie soup uses mostly pantry staple ingredients. It's great for meal prep the next day! It's a great lunch, for busy weeknights or made into a freezer meal.
Loaded with hearty vegetables, chicken and mouth watering seasonings. It's the best way to enjoy the ultimate comfort food.
Ingredients You Need
- Onion, celery, carrots, garlic and butter: Aromatics cooked in butter as a base for flavoring the soup.
- Chicken: You can use chicken breasts, chicken thighs, shredded chicken like rotisserie chicken or even leftover chicken.
- Poultry seasoning and bay leaf: You can also use a blend of dried thyme, rosemary, bay leaves and parsley for delicious flavor.
- All-purpose flour: Thickens the soup to make it creamy.
- Chicken stock: You can use homemade or store bought. Chicken broth works too.
- Potatoes: I use russet, but Yukon gold works too.
- Green beans: These are my favorite, but frozen peas and corn also work.
- Skim milk: I use fat free milk, but you can use almond milk if you prefer.
- Parsley: For flavor and garnish and to add color and freshness.
Step By Step Photos
Sauté onions, carrots and chicken.
Pressure cook for 10 minutes.
Add potatoes and green beans.
Add the milk and seasonings.
How To Make Chicken Pot Pie Soup From Scratch
Step 1. Sauté vegetables: In Instant Pot on sauté mode, melt butter. Sauté diced onion, celery, and carrots for 2-3 minutes.
Step 2. Prepare chicken: Season chopped chicken with salt, pepper, and poultry seasoning. Add to the pot with minced garlic and sauté for another 2-3 minutes.
Step 3 Add flour and deglaze: Whisk in flour until lightly browned. Cancel sauté, add broth to deglaze the pot.
Step 4. Add ingredients: Add diced potatoes, frozen green beans, bay leaf, and remaining chicken stock.
Step 5. Pressure cook: Close the lid, set Instant Pot to high pressure for 10 minutes. Natural release for 10 minutes, then quick release.
Step 6. Finish on sauté: Open the lid, switch to sauté mode. Add milk, fresh parsley, and additional salt and pepper. Simmer for 3-4 minutes until thickened.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Stovetop Chicken Pot Pie Soup
- In a large soup pot or Dutch oven, melt the 4 tablespoons of butter over medium heat.
- Add the diced onion, celery, and carrots to the pot. Sauté them for 2-3 minutes until they start to soften.
- Season the chopped chicken with salt, pepper, and poultry seasoning. Add the seasoned chicken, minced garlic, and poultry seasoning to the pot. Sauté for another 2-3 minutes to lightly brown the chicken.
- Whisk in the 5 tablespoons of all-purpose flour until it's lightly browned, which should take about 1 minute. This will help thicken the soup.
- Pour in the chicken stock gradually, stirring continuously to prevent lumps. Make sure to scrape up any browned bits from the bottom of the pot.
- Add the diced potatoes, frozen green beans, and bay leaf to the pot. Stir to combine.
- Bring the soup to a simmer, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the potatoes and vegetables are tender.
- Stir in the ½ cup of whole milk and chopped fresh parsley. Let the soup simmer for an additional 5 minutes to heat through and thicken slightly.
- Season with any additional salt and pepper to taste if needed.
- Remove the bay leaf from the soup.
Tips
- To save time, you can use pre-cut vegetables from the grocery store.
- You can also add other vegetables, such as corn, peas, or mushrooms, to the soup for extra flavor and nutrition.
- If you don't have poultry seasoning, you can use a combination of dried herbs such as thyme, sage, rosemary, and marjoram.
- Instead of using an Instant Pot, you can make this soup in a slow cooker. Sauté the vegetables and chicken in a pan on the stove, then add them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
Frequently Asked Questions About Chicken Pot Pie Soup
Absolutely! Peas, corn, asparagus, zucchini, mushrooms, or spinach are other great options.
Crusty bread, your favorite biscuits, oyster crackers and a side salad are some of my favorites.
Serve the leftover soup over some mashed potatoes and top with shredded cheddar cheese, it's delicious!
Yes, place cooled soup in an airtight container and store in the refrigerator for up to 3 days.
I do not recommend freezing this soup, but rather cut the recipe in half if you're looking for a smaller batch. Soups that contain milk or cream do not do well in the freezer. They generally take on a grainy texture and the milk and fats separate once defrosted.
More Instant Pot Recipes You Might Enjoy
Low Calorie Instant Pot Chicken Pot Pie Soup
Special Equipment
Ingredients
- 4 tablespoons butter
- 1 yellow onion diced
- 3 stalks celery diced
- 3 carrots diced
- 2 pounds boneless skinless chicken breasts chopped into ½-inch cubes
- Salt and pepper to taste
- 2 cloves garlic minced
- 1 teaspoon poultry seasoning
- 5 tablespoons all-purpose flour
- 48 ounces chicken stock
- 2 pounds russet potatoes peeled and diced into ½-inch cubes
- 1 cup frozen green beans
- 1 bay leaf
- ½ cup whole milk
- 1 teaspoon fresh parsley chopped
Instructions
- Turn Instant Pot on to sauté mode and melt butter in the pot. Add the chopped onions, celery and carrots and sauté for 2-3 minutes.
- Season chicken with salt and black pepper, to taste. Add chicken, garlic and poultry seasoning to the pot and sauté for about 2-3 minutes.
- Whisk in flour until lightly browned, about 1 minute. Press cancel and add 1 cup of the broth and deglaze the bottom of the pot.
- Add the potatoes, green beans, bay leaf and remaining chicken stock. Close the lid and set the Instant Pot to high pressure for 10 minutes. Natural pressure release for 10 minutes, then release any remaining pressure.
- Open the lid and turn the pot on to sauté. Add the milk, fresh parsley and any additional salt and pepper, to taste. Stir to combine. Simmer until soup has thickened, about 3-4 minutes.
Notes
- To save time, you can use pre-cut vegetables from the grocery store.
- You can also add other vegetables, such as corn, peas, or mushrooms, to the soup for extra flavor and nutrition.
- If you don't have poultry seasoning, you can use a combination of dried herbs such as thyme, sage, rosemary, and marjoram.
- Storing: Place cooled soup in an airtight container and store in the refrigerator for up to 3 days.
- Freezing: I do not recommend freezing this soup, but rather cut the recipe in half if you’re looking for a smaller batch. Soups that contain milk do not do well in the freezer. They generally take on a grainy texture and the milk and fats separate once defrosted.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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