Chicken Pot Pie Soup
Creamy, hearty and comforting, this Chicken Pot Pie Soup is packed with tender chicken, potatoes, fresh vegetables and herbs—all without requiring a crust. Perfect for cozy evenings.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 6 tablespoon unsalted butter
- 1 medium yellow onion chopped
- 2 medium carrots thinly sliced into rings
- 2 celery sticks finely chopped
- 8 oz white or brown mushrooms sliced
- 3 garlic cloves minced
- ⅓ cup all-purpose flour
- 6 cups chicken stock
- 3-4 teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 lb Yukon gold potatoes peeled and sliced into ¼” thick pieces
- 5 cups cooked chicken shredded
- 1 cup frozen peas
- 1 cup corn frozen or canned
- ½ cup whipping cream
- ¼ cup parsley finely chopped, plus more for garnish
Instructions
Instructions
- Melt butter in your pressure cooker on medium heat.
- Toss in chopped onion, sliced carrots, and chopped celery. Sauté for 5 to 7 minutes until softened.
- Add sliced mushrooms and cook about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Sprinkle in flour and stir constantly for 2 to 3 minutes.
- Gradually pour in chicken stock while stirring. Season with salt and pepper. Bring to a boil, then reduce heat and simmer 15 to 20 minutes.
- Stir in shredded chicken, frozen peas and corn. Cook another 5 minutes.
- Pour in whipping cream and stir gently. Taste and adjust seasoning as needed.
- Garnish with parsley when serving.
Notes
Serve warm, optionally with fresh baked biscuits. Leftovers keep well in the fridge up to 4 days.