If you’re looking for a guilt free comfort dish that’s full of flavor, look no further than this recipe for Instant Pot Chicken Pot Pie Soup! It has everything you love about a pot pie in a delicious, easy to make soup with some hidden veggie power. The ingredients are simple, healthy, and so tasty. This post contains affiliate links for products I am obsessed with.
Chicken Pot Pie Soup
As much as I love my healthy chicken pot pie, I also love quick and easy versions of my favorites. That’s exactly what this soup is- a shortcut to all the delicious flavors of pot pie made in just one pot – my Instant Pot!
This is also something I can eat bowl after bowl of and feel fantastic about it. It’s full of protein and veggies, making it one of our new go-tos!
Inspired by my Instant Pot Cheeseburger Soup [Slow Cooker Option], I am using the power of a full head of cauliflower to add creaminess without any actual cream. It works amazing in this recipe, too, and once again, nobody could detect the cauliflower. My cauliflower hating husband ate his usual three bowls and declared this a winner!
Why use the Instant Pot?
I love using my Instant Pot for 2 very simple reasons. 1 – it makes life SO much easier. 2 – it cuts your cook time in half, if not more!
Quicker cook time, easy cleanup, and the perfect dinner every time. If you’re not an Instant Pot lover, this recipe will surely change your mind!
Ingredients for Instant Pot Chicken Pot Pie Soup
- butter – If you are dairy free, you can use dairy free butter.
- chicken – You can use tenderloins or breasts. As long as your chicken is boneless and skinless, it’ll work! I love getting my organic, free range chicken from Butcher Box!
- celery – When choosing what celery to buy, make sure the stalks are green and tightly bunched.
- carrots – Carrots are full of Vitamin A, and they’re delicious! No pot pie recipe would be complete without them.
- onion – A yellow or white onion will both work for this recipe.
- garlic – My garlic lowers can increase the amount #iseeyou
- chicken stock or broth – Whichever you choose, make sure it’s low sodium! I recommend stock, also, because it has a richer flavor.
- potatoes – Yukon gold potatoes or russet potatoes are perfect for this soup because of how easily they adapt to the other flavors. If you want to keep your soup super low carb, you can substitute the potatoes with radishes or turnips.
- cauliflower – Did you know that cauliflower has 100% of your daily serving of Vitamin C?! Yep!
- salt and pepper – These seasonings are totally optional! I like a little sprinkle on top.
- fresh herbs – To garnish the soup, chop up some fresh parsley or thyme. Again, optional but yummy and pretty.
- milk – You can use unsweetened almond milk, cashew milk, or 1% milk in this recipe. You could also use coconut milk.
How to Make Instant Pot Chicken Pot Pie Soup
1. Prepare your Instant Pot by setting it to sauté. When it gets hot, add 1 tsp of butter to it.
2. Add in the onions, celery and carrots. Sauté these ingredients for 1-2 minutes, or until fragrant. The onions should be slightly translucent. Then, add in the garlic and sauté for an additional minute!
3. Add in the potatoes and chicken. Sprinkle with however much salt and pepper you’d like!
If you want to really keep it low-sodium, skip the salt entirely and just sprinkle some freshly cracked black pepper.
4. Pour the chicken stock or broth over the veggies and meat. Then, place the head of the cauliflower on top.
5. Time to cook! Lock the lid and set the Instant Pot to 15 minutes on manual.
6. After it’s done cooking, let the pot naturally release for 5 minutes. Then, quick release the rest of the pressure.
7. Remove the cauliflower from the Instant Pot and place it in a blender with milk and a few tablespoons of broth. Blend it all together until it’s creamy and smooth.
8. Remove the cooked chicken, shred it, then return it to the pot.
9. Add the cauliflower puree back into the pot and stir in the remaining butter. Taste and adjust seasoning, if necessary. Garnish with fresh herbs, and enjoy!
Can I use frozen chicken?
Yes! You definitely can- just add 5 minutes of cooktime if your chicken is in a huge frozen block. Otherwise, you can keep everything else the same!
How long will this low sodium soup stay fresh?
In an airtight container in the fridge, this soup will stay fresh for up to 4 days! It reheats perfectly in the microwave, making it great for meal prep and an awesome make ahead lunch.
Can I freeze it?
Definitely! I use my Souper Cubes or mason jars to freeze lunch sized portions! When you’re ready to serve it, you can place the frozen soup in a pot on the stove. Let it thaw out at a low temperature before heating it up again.
Is this soup good for the 21 Day Fix or Timed Nutrition? What about 2B Mindset?
Yes! This is a great 21 Day Fix recipe, but thanks to the container counts, it also makes a good timed nutrition recipe for those following timed nutrition or 80 Day Obsession. For 2B Mindset, this is a great lunch as written, but if you include radishes or turnips in place of the potatoes, you can also eat this as a low carb dinner.
And like all of my recipes, this is a gluten free chicken pot pie soup. And if you use vegan butter, olive oil or omit the butter, this is also dairy free (as long as your milk choice is a plant based milk).
If you’re looking for more Instant Pot Soup recipes, here are some of the best:
Instant Pot Chicken Noodle Soup
Healthy Instant Pot Lasagna Soup
Instant Pot Low Carb Stuffed Pepper Soup
Instant Pot Chicken Tortilla Soup
Instant Pot Ramen Noodles | Gluten Free Ramen Noodles
Instant Pot Broccoli and Cheese Soup | The Foodie and the Fix
Chicken Pot Pie Soup
Ingredients
- 4 teaspoons butter divided (can use 2 tsp for WW)
- 1 lb chicken tenderloins or chicken breast
- 1 cup chopped celery
- 2 cups chopped carrots
- 1 cup onion diced (about 1 small onion)
- 2-3 cloves garlic minced
- 3 cups low sodium chicken stock or broth
- 3-4 yukon gold potatoes or russet potatoes peeled (or not) and diced (can omit or sub for radishes or turnips for low carb)
- 1 small head cauliflower washed and bottom leaves trimmed but still intact
- ½ teaspoon salt
- black pepper to taste
- Fresh parsley and/or thyme for garnish
- 1/2 cup unsweetened almond milk coconut milk, or 1% milk
Instructions
Instant Pot:
- Set Instant Pot to saute. When hot, add 1 tsp butter to the instant pot, then add in onions, celery, carrots and saute for 1-2 minutes or until fragrant and slightly translucent. Add in garlic and saute for an additional minute.
- Add in potatoes and chicken and sprinkle with salt and pepper.
- Pour stock or broth over the veggies and meat, then place the head of cauliflower on top.
- Lock lid and set IP for 15 minutes on manual. (Set for 20 minutes if using a large block of frozen chicken)
- After cook time, let the pot naturally release for 5 minutes, then quick release the rest of the pressure.
- Remove cauliflower from the Instant Pot and place in a blender with milk and a few tablespoons of broth. Blend until creamy and smooth.
- Remove chicken, shred, then return to the pot.
- Add cauliflower puree back into the pot and stir in remaining butter. Taste and adjust seasonings, if necessary. Garnish with fresh herbs, if desired.
Stove Top:
- In a large dutch oven or pot, add 1 tsp butter, onions, celery, carrots and saute for 1-2 minutes or until fragrant and slightly translucent. Add in garlic and saute for an additional minute.
- Add in stock or broth, potatoes and chicken and sprinkle with salt and pepper. Then, place the head of cauliflower on top.
- Bring soup to a boil and then reduce heat to a simmer, about 30 minutes, until chicken is easily shredded and the veggies are tender.
- Remove cauliflower from the pot and place in a blender with milk and a few tablespoons of broth. Blend until creamy and smooth.
- Remove chicken, shred, then return to the pot.
- Add cauliflower puree back into the pot and stir in remaining butter. Taste and adjust seasonings, if necessary. Garnish with fresh herbs, if desired.
Crock Pot:
- In a large saucepan, add 1 tsp butter, onions, celery, carrots and saute for 1-2 minutes or until fragrant and slightly translucent. Add in garlic and saute for an additional minute. Transfer to your slow cooker.
- To slow cooker, add stock or broth, potatoes and chicken and sprinkle with salt and pepper. Then, place the head of cauliflower on top. Set to low for 6-8 hours.
- Once cauliflower is soft, remove whole head from the slow cooker and place in a blender with milk and a few tablespoons of broth. Blend until creamy and smooth.
- Remove chicken, shred, then return to slow cooker.
- Add cauliflower puree back into slow cooker and stir in remaining butter. Taste and adjust seasonings, if necessary. Garnish with fresh herbs, if desired.
Katrina says
I have made this soup many times and just wanted to comment a variation I’ve done in case anyone else likes it…. I subbed the chicken out and made it with diced ham instead. (I’m not following 21DF so not sure if ham is approved on the fix or not). BUT this ends up being the creamiest, yummiest ham and potato soup! I add a little shredded cheddar on top and it’s just SO good and filling. I just had to share. 🙂 Thanks for such great recipes!
Ruthann says
Made this last night and it was amazing!!
Nancylynn says
So happy to hear, friend!
Diana says
Another fantastic meal! My husband refused to believe it contained cauliflower.
Nancylynn says
LOL! Love it! Thank you so much for your comment and recipe rating!
Donna says
I made this couple weeks ago. I ate it 2 nights in a row and froze other 2 servings and had for lunch this week. This is one of my favorites and will be in my rotation often.
heidi Merriman says
when you say coconut milk, are you meaning canned or the type in the carton?
Nancylynn says
Canned is good if mixed really well, or the culinary coconut milk is also a good option!
Donna says
I am following Noom and need a calorie count. Do you know how many calories are a 2 cup serving?
Thanks!
Love to try this recipe!
Nancylynn says
I just added the nutrition information to the recipe card! Hope you love the soup- it’s a great one!
Genien McMillan says
This soup is incredible!!! It is definitely going to be added to our family rotation. Thank you for your genius, Nancylynn!!
Nancylynn says
Thank you always for your support!
Charlene says
Love this recipe. Wondering if it’s freezer friendly?
Nancylynn says
Absolutely!
Piper says
This is the first recipe I have tried! LOVE it and I am not a huge cooked cauliflower lover. I love the 21DF breakdown but was also curious to calorie count range.
Nancylynn says
Thank you for trying the recipe, hopefully you’ll try others, too! Calories and other macros are coming to recipes soon, stay tuned!
Mel says
Did it have a cauliflower taste to it?
Nancylynn says
Nope! Super sneaky!
Dana J says
This was the 6th recipe I’ve tried of yours over the last week. Every one of them has been AMAZING and my kids LOVE them, too. Thank you so much! I love having all of the hidden veggies and the kiddos have no clue and gobble it up.
Nancylynn says
Doing a happy dance!! This comment is everything!
Megan Wise says
This hit the spot on a chilly day and my need for a chicken pot pie, but not wanting to eat an entire day’s worth of calories. Healthy and delicious and the entire family loved it. Highly recommend trying this recipe.
Nancylynn says
Thank you!! We love it too!
Julia says
I have cauliflower rice…. any thoughts how to do with that? Maybe cook cauliflower rice in micro then pull some broth and blend???
Nancylynn says
Exactly! Might not be quite as creamy, but should work pretty well.
Rachelle says
If I left out the cauliflower, would it just be 1 green?
Nancylynn says
Yes! It just won’t be a creamy soup then, but will totally work.
Robin says
Love your recipes and that you include 21 Day Fix container counts!
Question- what is a serving size? Is 1 cup = 21 DF container counts? Thank you
Nancylynn says
For this soup, the serving is roughly 2 cups. It can vary due to different sizes of a head of cauliflower, so the larger the cauliflower the more soup it will yield.
Alicia says
Is there a crockpot or stove top method? Thanks!
Nancylynn says
Those directions are both added now! Enjoy!
Hannah says
Do you think this would work with Oatmilk? My grocery delivery forgot the milk this week and I only have oatmilk on hand!
Nancylynn says
I think it would be just fine! If the puree or soup gets too thick, just add a little bit extra broth.
Cyndi Furseth says
This soup is WONDERFUL! And my husband who hates veggies had no clue there was anything “healthy ” in there!
Nancylynn says
Love a sneaky veggie soup! Thank you!
Kathy says
Can you make this without an Instant Pot?
Nancylynn says
Hi! Stovetop and crock pot directions are now added!
Raelee says
this looks delicious. can you use frozen chicken? or must it be thawed first?
Thanks! 🙂
Nancylynn says
Thank you! Frozen chicken will work just fine! If your chicken is a frozen “block” you’ll want to up the cooktime to 20 minutes, otherwise you can follow everything else as-is.
Brenda says
If I use cauliflower rice instead of a head of cauliflower, can I just add to the blender to purée after cooking it in the microwave? If so, how much should I use?