Go Back
Instant Pot Chicken Pot Pie Soup

Instant Pot Chicken Pot Pie Soup with Pie Crust Croutons

Prep Time 15 minutes
Cook Time 10 minutes
Pressure Cooker Time 10 minutes
Servings 6 - 8 servings


For the soup

  • 4 Tbsp. butter
  • 1 medium onion, diced
  • 4 Tbsp. flour
  • 2 32 oz. cartons chicken broth
  • 5 potatoes, peeled and cubed
  • 4 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 cup frozen peas
  • 3 cups cooked chicken
  • tsp. poultry seasoning
  • 2 cups milk
  • Salt and pepper

For the Pie Crust Croutons

  • 2 prepared pie crusts
  • 1 Tbsp. butter
  • Poultry seasoning, optional


  • Hit the saute button on the Instant Pot and melt the butter.
  • Add the onion and cook until soft.
  • Whisk in flour and cook for 1 minute.
  • Whisk in one carton of chicken broth until smooth.
  • Add in the potatoes, carrots, celery, and remaining broth.
  • Set the manual cook time for 10 minutes. Do a quick pressure release.
  • Hit the saute button. Add in the peas, chicken, milk, poultry seasoning, salt and pepper, and cook until heated through. Do not boil - if it starts to boil, remove the pot from the Instant Pot.
  • Serve topped with pie crust croutons.

Pie Crust Croutons

  • Unroll the pie crusts onto two baking sheets. 
  • Cut crusts in 2-inch squares or use a small circle cutter.
  • Brush with melted butter and sprinkle with a dash of poultry seasoning, if desired.
  • Bake at 450 degrees for 7-10 minutes.