I find it so funny how the best-tasting recipe uses simple (and minimal) ingredients. No need for any fancy Nancy over here with this homemade chicken pot pie soup! Serve topped with a biscuit.

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Recipe Summary test

prep:
15 mins
cook:
30 mins
additional:
5 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter and cook until transparent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.

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  • Add chicken stock, frozen vegetables, chicken, Italian seasoning, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Combine milk and cornstarch in a small bowl; pour into the soup and stir until incorporated. Turn Instant Pot® to warm and cook until soup has thickened, about 5 minutes.

  • Remove chicken and shred with 2 forks. Return meat to the pot, turn off the heat, and mix in heavy cream.

Nutrition Facts

268 calories; protein 18.1g; carbohydrates 14.7g; fat 15.6g; cholesterol 83.5mg; sodium 472.4mg. Full Nutrition
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