Chicken Pot Pie Soup – Instant Pot Recipe
Chicken Pot Pie is one of the ultimate comfort recipes. And there’s also something so comforting about a big bowl of soup, especially on a chilly day. So we thought why not combine the two and make a Chicken Pot Pie Soup? This is a delicious high protein soup recipe that’s full of veggies and actually made without any dairy. It’s healthy, comforting, AND downright delicious. That’s a win in our book!
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The cashews in this recipe may seem odd, but it’s what gives the broth the creaminess you love in a pot pie, without any dairy! It’s a great way to add some extra nutrients and health benefits to your soup as well.
Chicken Pot Pie Soup Recipe Tips:
+ We made this recipe in the instant pot to speed up the cooking time. If you don’t have one, you can just make this in a traditional pot on the stove. It will just take more time for your potatoes to cook. We would recommend following the same steps as in the recipe below, but for Step 3, first add in the chicken broth and bring your pot to a boil. Add the potatoes in about 15 minutes before the chicken breast. (It will also help to dice up your chicken breast into smaller pieces.) Then cook both together for another 15 minutes or until your potatoes are fork tender and chicken is thoroughly cooked. Pick the recipe back up at step 5 and finish it off!
+ If you can’t find or don’t want to buy poultry seasoning, just whip up your own with this easy recipe!
Chicken Pot Pie Soup
Ingredients
- 1 tbsp butter, or ghee
- 1/2 sweet onion, finely diced
- 3 cloves garlic, minced
- 3/4 tsp poultry seasoning
- 3 cups gold potatoes, diced
- 1 pound chicken breast
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup raw cashews
- 12 oz frozen peas and carrots
Equipment
- 1 Blender
Instructions
- Turn the instant pot onto the saute mode. Once hot, add the butter.
- Once the butter is melted, add the onion and saute for about 5 minutes or until translucent. Add the garlic and poultry seasoning and saute for another minute.
- Add in the potatoes, chicken breast, broth, salt, and pepper
- Place the lid on and pressure cook on high for 10 minutes. Allow to natural release for 5 minutes, then manually release.
- Take 1 cup of the potatoes and place into a blender along with 1 cup of broth. Add the cashews to the blender and blend on high for about 1 minute or until completely smooth. If should be thick and creamy with no chunks.
- Turn the saute mode back on and add the potato cashew mixture back into the pot and stir. Add the frozen peas and carrots and stir again.
- Bring to a simmer. Taste and add more salt if needed and enjoy!
