Instant Pot Chicken Pot Pie Soup: Use every bit of a rotisserie chicken to make homemade broth, and then a soup. (Homemade broth is easy with an Instant Pot and a rotisserie chicken.) Serve with thick slices of crusty bread or with biscuits for the "pie" part of the pot pie, and you have a soup that is a one-pot meal.
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If you've followed my blog, you'll know how much I love making soup from a rotisserie chicken. (See my Instant Pot Rotisserie Chicken Noodle Soup (and video), Tortilla Soup, Lemon and Rice Soup (Avgolemono), and many others. This soup was inspired by the rotating hot soup menu at Heinens, a local grocery store. It's a great idea for a simple chicken soup - buy a rotisserie chicken and add potatoes, frozen peas and carrots, and some heavy cream. Done!
Ingredients Notes and Substitutions
- Frozen peas and carrots: I like the pops of green and orange that frozen peas and carrots add to the bowl, but any frozen vegetable will work here - frozen peas, frozen mixed vegetables - whatever you want.
- Fresh peas and carrots: I hate to say it, but frozen peas are better than fresh peas for 95% of the year - you have to cook fresh peas immediately or the sugar starts turning to starch. If you want fresh carrots, they work well in the recipe - add another large carrot or two in the "Sauté" section.
- Wine substitute: Some of the alcohol simmers off, but there will still be a trace of alcohol in the soup. If you can't (or won't) drink any alcohol, Substitute more chicken broth. The wine adds a hint of bright flavor to the soup, but it's not necessary for a good recipe.
- Potato substitutions: Yukon gold (yellow), red skin, and white skin potatoes are best in this soup - waxy potatoes hold up best to pressure cooking. You can skip the peeling if you're OK with the skins on the potatoes. Idaho (russet) potatoes cook up floury, and tend to crumble into the broth.
- Store-bought broth: If you don't want to make the homemade broth, you can use low-sodium store-bought broth. The soup won't be as good, but it will be quick. But you'll need chicken meat, either leftover cooked chicken or raw chicken - see below.
- Make ahead broth: The broth can be made ahead - it will refrigerate for a few days, or can be frozen for up to six months. Or, if you have leftover broth from another recipe, it will also work.
- Raw chicken: If you are using make-ahead broth or store-bought broth, you won't have the chicken breasts from the rotisserie chicken for the soup. Buy 1 pound of boneless skinless chicken thighs (preferable) or chicken breast, and cut them into 1-inch cubes or ½-inch thick strips. Add them with the broth and the potatoes, and everything else in the recipe works the same.
Variations
- Thickened soup: This recipe has a thin broth - it is a soup after all. If you want a thicker, more gravy-like broth (closer to a pot pie), whisk ¼ cup of cornstarch with ¼ cup of cold water to make a cornstarch slurry, then whisk the cornstarch slurry into the soup right before serving.
- Thanksgiving Leftovers Pot Pie Soup: Speaking of make-ahead broth - make some Instant Pot Turkey Bone Broth with the turkey carcass after Thanksgiving, replace the shredded chicken with shredded leftover turkey, and you have Instant Pot Turkey Pot Pie Soup.
Step-by-step pictures of Instant Pot Chicken Pot Pie Soup.
Make the chicken broth with the rotisserie chicken carcass
Pressure cook for 1 hour, then strain out the broth
Sauté the aromatics
Sauté some onion, carrot, and celery in butter, then simmer a little bit of wine in the pot
Everything in the pot
Add the chicken broth and potatoes to the pot, and lock the lid
Pressure cook for 10 minutes
Pressure cook for 10 minutes
Heat the peas and carrots and stir in the cream
Stir in frozen peas and carrots, shredded rotisserie chicken breast meat, and cream. Enjoy!
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Instant Pot Chicken Pot Pie Soup Recipe
- Total Time: 2 hours 20 minutes
- Yield: 12 cups of soup 1x
Description
Instant Pot Chicken Pot Pie Soup: Turn a rotisserie chicken into the best Chicken Pot Pie Soup you've ever had with your Instant Pot.
Ingredients
Rotisserie Chicken Broth
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- 1Â (2- to 4-pound) rotisserie chicken, breast meat removed and saved for later
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- Juices from the rotisserie chicken container
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- 1Â onion, peeled and halved
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- 1 carrot, scrubbed and cut in half (or 4oz baby carrots)
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- 1 rib celery, cut in half
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- 2Â bay leaves
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- 1 teaspoon fine sea salt
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- 8 cups water
Soup Ingredients
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- 2 tablespoons butter
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- 1 medium onion, chopped
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- 1 large carrot, peeled and sliced ½ inch thick
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- 1 stalk celery, sliced ½ inch thick
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- 1 clove garlic, crushed
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- ½ teaspoon fine sea salt
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- ½ teaspoon dried thyme
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- ½ cup white wine (or use some of the broth)
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- 8 cups of Rotisserie Chicken Broth (from above)
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- 1 ½ teaspoons fine sea salt
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- 1 pound Yukon gold (yellow) potatoes, peeled and cut into ½-inch chunks
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- Breast meat from the rotisserie chicken, shredded (about 3 cups)
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- 1 ½ cups (6 ounces) frozen peas and carrots, rinsed to remove any ice
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- ½ teaspoon fresh ground black pepper
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- ¼ cup heavy cream
Instructions
- Pressure cook the broth for 60 minutes with a Natural Release: Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rotisserie chicken carcass, onion, carrot, celery, bay leaves, and salt to the Instant Pot or pressure cooker, then add the 8 cups of water. (It should just cover the rotisserie chicken - it's OK if the knobs of the drumsticks are poking up.) Lock the lid and pressure cook on high pressure for 60 minutes in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot) or for 50 minutes in a stovetop PC. Let the pressure come down naturally - about 30 minutes. (It takes a long time for all that water to cool off.) If you're in a hurry, let the pressure come down naturally for 20 minutes, then quick release the remaining pressure. Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they've given their all to the broth. Strain the broth through a fine mesh strainer, and set aside for later.
(For more details see my Instant Pot Rotisserie Chicken Broth recipe). - Sauté the aromatics: Wipe out the pot, then put it back in the pressure cooker base. Add the butter and melt over Sauté mode - high (medium-high heat for a stovetop PC). Add the onion, celery, carrot, and garlic, and sprinkle with ½ teaspoon of salt and the dried thyme. Sauté, stirring occasionally, until the onions soften and turn translucent about 5 minutes. Pour in the white wine and bring to a simmer, scraping the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits. Simmer the wine for 1 minute.
- Potatoes and broth in the pot: Pour the chicken broth into the pot, then stir in the 1 ½ teaspoons of fine sea salt (use ½ teaspoon if using store-bought broth) and the diced potatoes.
- Pressure cook the soup for 10 minutes with a Natural Release: Lock the lid. Pressure cook on high pressure for 10 minutes in an Instant Pot, electric PC, or stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot.) Let the pressure come down naturally for 15 minutes, then quick release any remaining pressure.
- Add the chicken and peas, and season the soup: Leave the pot in keep warm mode. (Low heat for a stovetop PC). Stir in the shredded chicken breast meat, frozen peas, and black pepper. Let the soup rest for 5 minutes to reheat the chicken meat and frozen peas, then stir in the heavy cream. Serve and enjoy!
- Prep Time: 20 minutes
- Cook Time: 2 hours
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Nutrition
- Serving Size: 1 cup
- Calories: 143
- Sugar: 2.4 g
- Sodium: 860.9 mg
- Fat: 4.5 g
- Carbohydrates: 11 g
- Fiber: 1.9 g
- Protein: 12.7 g
- Cholesterol: 44.3 mg
Scaling
This recipe just fits in a 6-quart pressure cooker. If you want to double the recipe, it can be doubled if you have an 8-quart pressure cooker. It can also be halved to fit in a 3-quart pressure cooker.
Make Ahead and Leftovers
To make the soup ahead, make the rotisserie chicken broth and shred the chicken breasts. Store both, covered, in sealed containers - they'll last for a few days in the refrigerator, or for up to six months in the freezer. Thaw the broth (I put it in the microwave) and continue with the "Sauté the aromatics" step.
Soup makes great leftovers. I freeze it in 2-cup containers so I have lunch-sized portions whenever I need them.
What to Serve with Instant Pot Chicken Pot Pie Soup
Soup, salad, and bread are a classic pairing for a reason - they're a hearty, balanced meal - so that's what I serve. To simulate the pie crust, serve with a crusty bread or biscuits. Biscuits are a better substitute for a pie crust, but bread is easier. (I'm not a baker, so I don't have a recipe to share for the bread or the biscuits. My wife is the baker in the family, and makes the bread or biscuits. When I'm on my own, I'll buy a French baguette from the grocery store and slice it on the diagonal for topping the soup).
Frequently Asked Questions
Can I Skip the Homemade Broth Step?
Yes! The soup won't be as good without homemade broth, but it's not absolutely necessary. (And I know what it's like to need to get dinner on the table as soon as possible). Skip the broth step and substitute 8 cups of store-bought low-sodium chicken broth, and add a 1-pound pack of "stir-fry cut" raw chicken breast with the broth before pressure cooking. (Or cut chicken breasts into ½-inch strips yourself.)
Do I have to use a rotisserie chicken?
No! If you have leftovers from a roast chicken dinner, they are a perfect substitute - just save some of the meat to add to the broth. If you want to use raw chicken, buy 2 pounds of chicken wings to replace the rotisserie chicken carcass in the Broth step, and a 1-pound pack of "stir-fry cut" raw chicken breast with the broth before pressure cooking.
Why is this soup not thick like a chicken pot pie?
It's got way too much broth to be as thick as a pot pie - that's why it's a soup. To thicken it up, use a cornstarch slurry. Whisk ¼ cup cornstarch with ¼ cup cold water, and stir it into the soup right before serving. It will still not be as thick as a pot pie, but it will be a lot thicker.
Can I use the "soup" button on my Instant Pot?
I prefer the Manual option - the Manual button (or Pressure Cook button, or Pressure Cook- Custom button, depending on which Instant Pot you own). I want direct control over the time when I'm cooking, and when I'm sharing instructions. (Different models of pressure cooker can do different things with their "soup" button). Stick with my timings for the broth and soup steps if you want the best results.
Is the wine necessary?
The wine adds a hint of acidity to the soup that helps bring out the other flavors, but it's not necessary. Skip it if you don't want wine in your soup.
Related Posts
I really enjoy using this rotisserie chicken technique with a variety of flavors. For more options, try my Instant Pot Rotisserie Chicken and Lentil Soup, Instant Pot Chicken and Wild Rice Soup (with Rotisserie Chicken Broth), or Instant Pot Rotisserie Chicken Jalapeno Popper Soup. Or try my Instant Pot Rotisserie Chicken Gumbo Soup, Instant Pot Chicken and Herb Soup with White Beans and Acini di Peppe, or Instant Pot Buffalo Chicken Soup.
If you're looking for something else, here is my index of Instant Pot and Pressure Cooker Recipes.
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