When I’m craving chicken pot pie on a chilly night, this Instant Pot chicken pot pie soup gives me all the cozy flavor without making a pie crust. It’s full of tender shredded chicken, Yukon Gold potatoes, carrots, and sweet peas in a savory broth seasoned with thyme and rosemary. Blending a few of the potatoes right into the broth and finishing it with a splash of coconut milk makes it creamy and completely dairy-free. I love serving it with a thick slice of crusty sourdough to soak up every last spoonful.
Why I love this recipe
- All the comfort of chicken pot pie. Tender chicken, sweet peas, and a creamy herb broth give me everything I love about the filling.
- Creamy without the dairy. Blended Yukon Gold potatoes and a splash of coconut milk give the broth its velvety texture.
- Easy enough for a weeknight. The Instant Pot does most of the work, and all I need on the side is a slice of crusty sourdough.
Does this chicken pot pie soup taste like coconut?
The coconut flavor is mild, and the thyme, rosemary, and chicken broth keep the soup savory. If you’d rather skip the coconut, use unsweetened cashew cream in its place.
How do I thicken chicken pot pie soup without flour?
Blend a scoop of the cooked Yukon Gold potatoes with some of the broth, then stir it back into the pot. For an even thicker soup, blend a little more of the potatoes.
Can I use rotisserie chicken?
Yes! Pressure cook the vegetables in the broth, then stir in the shredded rotisserie chicken after releasing the pressure. Let it warm through with the peas and coconut milk.
Do I need to thaw the frozen peas first?
No, stir them in straight from the freezer after pressure cooking. They only need a few minutes to warm through and will stay bright green.
Can I make this soup on the stovetop?
Yes! Sauté the vegetables in a large pot, then add the broth, potatoes, and chicken. Simmer until the potatoes are tender and the chicken is cooked through, then shred the chicken, blend some of the potatoes into the broth, and stir in the peas and coconut milk.
How to make chicken pot pie soup: step-by-step
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon ground turmeric, optional
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1½ pounds Yukon Gold potatoes, cut into ½-inch cubes
- 5 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon black pepper
- ¾ cup canned full-fat coconut milk, stirred well
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
- 1–2 teaspoons lemon juice, optional
Equipment
- 6-quart Instant Pot or electric pressure cooker
- Cutting board and chef’s knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Immersion blender or countertop blender
- Tongs and two forks for removing and shredding the chicken
- Ladle for serving
Instructions
- Sauté the vegetables. Set the Instant Pot to Sauté and add the olive oil. Add the onion, carrots, and celery and cook for 5–6 minutes, stirring occasionally, until the onion begins to soften.
- Stir in the garlic, thyme, rosemary, and turmeric, if using, and cook for 30 seconds. Press Cancel.
- Pour in a splash of chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Add the remaining broth, Yukon Gold potatoes, chicken, bay leaf, salt, and pepper.
- Secure the lid and cook on High Pressure for 8 minutes. Let the pressure release naturally for 5 minutes, then carefully vent the remaining pressure.
- Transfer the chicken to a plate and shred it with two forks. Discard the bay leaf.
- Use an immersion blender to blend some of the potatoes into the broth, leaving plenty of vegetables intact. Alternatively, scoop out about 2 cups of soup with plenty of potatoes, blend until smooth, and stir it back into the pot.
- Return the shredded chicken to the pot and stir in the frozen peas and coconut milk. Set the Instant Pot to Sauté on Low and simmer gently for 3–5 minutes, stirring occasionally, until the peas are tender and the soup is heated through.
- Press Cancel and stir in the fresh parsley and a squeeze of lemon juice, if using. Taste and adjust the salt and pepper. Serve warm with crusty sourdough for dipping.
Storage
- Refrigerate: Divide leftover soup into shallow, airtight containers and refrigerate within 2 hours. Store for up to 4 days.
- Freeze: Freeze in airtight, freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator.
- Reheat: Warm on the stovetop or in the microwave until the soup reaches 165°F, stirring occasionally. Add a splash of broth if it has thickened.
More instant pot recipes
- Instant Pot Cabbage Roll Soup (Easy & Hearty!)
- Instant Pot White Bean Chicken Chili
- Instant Pot Lemon Garlic Chicken & Rice
- Healing Turmeric Chicken Soup (Easy One Pot Recipe)
Instant Pot Chicken Pot Pie Soup (Dairy-Free)
This creamy, dairy-free Instant Pot chicken pot pie soup is packed with tender chicken, Yukon Gold potatoes, carrots, and peas for an easy weeknight dinner.
Equipment
- 1 6-quart instant pot or electric pressure cooker
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Immersion blender or counter-top blender
- Tongs and forks for shredding the chicken
- Ladle for serving
Ingredients
- 2 tabelspoons extra virgin olive oil
- 1 medium yellow onion (diced)
- 3 medium carrots (diced)
- 3 medium celery stalks (diced)
- 4 garlic cloves (minced)
- 1 teaspoon dried thyme
- 1/4 teaspoon ground turmeric (optional)
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1½ lbs Yukon gold potatoes (cut into 1/2 inch cubes)
- 5 cups chicken broth (plus more as needed)
- 1 bay leaf
- 1 teaspoons salt (plus more to taste)
- 1/2 teaspoon black pepper
- 3/4 cup canned full-fat coconut milk
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
- 1-2 teaspoons lemon juice (optional )
Instructions
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Sauté the vegetables. Set the Instant Pot to Sauté and add the olive oil. Add the onion, carrots, and celery and cook for 5–6 minutes, stirring occasionally, until the onion begins to soften.
-
Stir in the garlic, thyme, rosemary, and turmeric, if using, and cook for 30 seconds. Press Cancel.
-
Pour in a splash of chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Add the remaining broth, Yukon Gold potatoes, chicken, bay leaf, salt, and pepper.
-
Secure the lid and cook on High Pressure for 8 minutes. Let the pressure release naturally for 5 minutes, then carefully vent the remaining pressure.
-
Transfer the chicken to a plate and shred it with two forks. Discard the bay leaf.
-
Use an immersion blender to blend some of the potatoes into the broth, leaving plenty of vegetables intact. Alternatively, scoop out about 2 cups of soup with plenty of potatoes, blend until smooth, and stir it back into the pot.
-
Return the shredded chicken to the pot and stir in the frozen peas and coconut milk. Set the Instant Pot to Sauté on Low and simmer gently for 3–5 minutes, stirring occasionally, until the peas are tender and the soup is heated through.
-
Press Cancel and stir in the fresh parsley and a squeeze of lemon juice, if using. Taste and adjust the salt and pepper. Serve warm with crusty sourdough for dipping.
Storage
-
Refrigerate: Divide leftover soup into shallow, airtight containers and refrigerate within 2 hours. Store for up to 4 days.
-
Freeze: Freeze in airtight, freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator.
-
Reheat: Warm on the stovetop or in the microwave until the soup reaches 165°F, stirring occasionally. Add a splash of broth if it has thickened.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
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