Creamy and comforting, this Chicken Pot Pie Soup is a great weeknight meal that is hearty, tasty and easy to make on the stove or in your Instant Pot. It has all the comforts of classic Chicken Pot Pie without the effort of making a crust. Simply top each serving with fluffy, golden biscuits or slices of puff pastry and you’re ready to serve. It’s a one pot meal the whole family will love. Make it with me!

What You’ll Need To Make Chicken Pot Pie Soup

• 4 Tablespoons butter
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup small-diced carrot or matchstick carrots
• 1 cup small-diced celery
• ¼ cup all-purpose flour
• 4 cups chicken stock
• 8 ounce can cream of chicken soup
• 1 ½ cups country style frozen hashbrowns
• ½ teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon poultry seasoning
• 2 cups cooked diced or shredded chicken
• 1 cup frozen peas
• 1 cup frozen corn
• ½ cup heavy cream
• 1/4 cup instant pot flakes
• Biscuits for serving

How to Make Chicken Pot Pie Soup in the Instant Pot

1. To the Instant Pot on the saute setting, add the butter and onioins and cook until onioins are soft. Add in the garlic, carrots, and celery and cook for two more minutes.
2. Sprinkle in and stir the flour until no clumps remain.
3. Deglaze the pot with the chicken stock. Add the cream of chicken soup, hashbrowns, thyme, salt, pepper, and poultry seasoning.
4. Lock the lid, set the valve to seal, and manually set the pressure for 4 minutes once the timer sounds quick release the pressure by turning the vaalve from seal to vent.
5. Add in the chicken, peas, corn, and heavy cream. Stir.
6. If the soup feels thin, add in the instant potato flakes and allow the soup to thicken as it cools for 2-3 minutes.
7. Serve warm with biscuits on top and enjoy!

How to Make Chicken Pot Pie Soup on the Stove Top

For the stove top instructions: follow the steps above on the stovetop. Bring the pot to a boil at step 4 and cook until hasbrowns are soft, roughly 8 minutes. Add the remaining ingredients over medium heat and serve warm.

Best Served with Biscuits

This Chicken Pot Pie Soup is best served with yummy buttermilk biscuits on top to enjoy with every bite. Either make your own homemade biscuits, sourdough biscuits, or grab a can or frozen bag, and bake them up!

You can also serve the soup with puff pastry sheets as well. I baked this soup for a party for a large crowd, and cut up a few sheets of puff pastry into cubes and baked them. Each serving got a couple yummy pasty squares to enjoy their soup with.

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