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Chicken Pot Pie Soup

Loaded with tender chicken and packed with vegetables, this hearty soup is done in a matter of minutes!

Course Dinner
Cuisine American
Keyword Chicken Pot Pie, Chicken Pot Pie Soup
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings 12
Calories 431 kcal


  • 1 yellow onion, chopped
  • 1 1/2 cups carrots, chopped
  • 1 1/2 cups celery, chopped
  • 1 ½ cups potato, diced
  • 1/4 cup fresh parsley leaves, chopped
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup chicken stock
  • 2 boneless chicken breasts, diced
  • 1 1/2 cups frozen peas
  • 1 can (15 ounces) corn
  • 2 cans (10.5 ounces) cream of chicken, condensed soup
  • 1 can (16.3 ounces) biscuits, baked


  1. Place onion, carrots, celery, potato, parsley, paprika, oregano, salt, pepper, chicken stock, chicken, peas, and corn into the bowl of an instant pot. Stir to combine. Top with chicken soup.

  2. Lock lid and close the pressure valve. Set the instant pot to "MANUAL HIGH" for 4 minutes Select "Start". The timer will start once the instant pot reaches the necessary internal temperature (about 10 minutes). Once the 4 minutes is complete, the instant pot will beep to indicate that cooking is complete.

  3. Do not open the pressure valve. This recipe requires a natural pressure release. This process takes about 10 minutes. At the end of the ten minutes, release the pressure valve and open the lid.

  4. Serve topped with a biscuit.