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A comforting, creamy soup capturing the classic chicken pot pie flavors with chicken, carrots, celery, peas, potatoes, and onions in a rich broth finished with heavy cream. Easy to make in Instant Pot, slow cooker, or stovetop.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 cup chopped and peeled carrots
  • 1 cup chopped celery
  • 1 cup chopped yellow or white onion
  • 1 cup peas (frozen or canned)
  • 3 garlic cloves, minced
  • 1 large russet potato, peeled and chopped
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons butter (salted or unsalted)
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried parsley

Instructions

  1. Melt butter in the Instant Pot on sauté/sear or in a large pot or skillet over medium heat.
  2. Add chopped carrots and celery and cook a few minutes until softened, stirring occasionally.
  3. Add chopped potatoes, onions, and minced garlic and cook for another couple minutes.
  4. Sprinkle all-purpose flour over the vegetables and stir well to coat and form a roux.
  5. Add raw chicken, chicken broth, salt, pepper, paprika, thyme, and parsley; stir to combine.
  6. For Instant Pot slow cook: switch to slow cook and cook on low for 4 hours; for traditional slow cooker: transfer sautéed mixture to slow cooker and cook low for 4 hours; for Instant Pot pressure cook: pressure cook on high 10–12 minutes, allow natural release; for stovetop: bring to gentle simmer, cover and cook low 1–2 hours.
  7. Add frozen peas in the last 5–10 minutes of cooking.
  8. If using rotisserie or pre-cooked chicken, add toward end just to warm through.
  9. Confirm chicken reaches 165°F, then shred chicken with two forks directly in pot.
  10. Stir in heavy cream off heat or on lowest setting to avoid curdling.
  11. Adjust consistency as needed: simmer uncovered to reduce, whisk in cornstarch slurry to thicken, or add extra chicken broth to thin.
  12. Let soup cool slightly before serving.

Notes

Chop vegetables roughly the same size for even cooking., Sauté carrots, celery, and onion first for rich flavor base., After adding flour, stir well to create smooth roux without lumps., Add heavy cream at the end off heat to prevent curdling., If using pre-cooked chicken, reduce salt and add chicken late to avoid drying out., Use meat thermometer to ensure chicken is 165°F (74°C) for safety., If soup is too thick, add broth; if too thin, simmer uncovered or add cornstarch slurry., Add peas near the end to keep texture and color., Rotisserie chicken can be used as a shortcut; add at end to warm through., For vegetarian option, substitute vegetable broth and hearty mushrooms or chickpeas for chicken., Use gluten-free flour blend or cornstarch slurry for gluten-free version., To lighten creaminess, substitute half-and-half or whole milk for heavy cream., Extras like corn, cooked bacon, shredded cheddar, or fresh herbs can be added., Serve with quick drop biscuits, green salad, or crackers., Refrigerate leftovers 3-4 days; freeze up to 3 months without cream for best texture., Reheat gently adding cream fresh when thawing frozen soup.

Nutrition

Find it online: https://margorecipes.com/chicken-pot-pie-soup/