Chicken Pot Pie Soup
A warm, hearty soup that combines all the flavors of a classic chicken pot pie, perfect for comfort food lovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soups
- Method: Instant Pot, Slow Cooker, Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 lb chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup peas
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil or butter
- 2 tablespoons coconut milk or heavy cream (optional)
Instructions
- Sauté the onion and garlic in olive oil over medium heat until fragrant, about 2-3 minutes.
- Add the carrots, celery, and potatoes and sauté for an additional 5 minutes.
- Pour in the chicken broth and add the shredded chicken, thyme, salt, and pepper.
- Seal and cook in the Instant Pot on high pressure for 10 minutes, or cook in the crockpot on low for 6-8 hours, or bring to a boil on the stovetop and reduce to a simmer for 20-30 minutes.
- Stir in the peas and coconut milk (if using) before serving.
Notes
For best results, use rotisserie chicken or any leftover tender chicken. Experiment with additional vegetables for more nutrition.