Chicken Pot Pie Soup

Updated: Mar 10

Changing my eating habits meant that I had to set aside some types of foods that didn't fit my goals. Things like pasta, cereal, bread and granola bars were the first foods I removed from my regular diet. These were the foods that didn't serve me, that were full of sugar, and that made me feel bloated.


Giving up those foods wasn't a big deal for me, which is why they were the first to go.

But when it came to some of my favorite foods, I had to figure out what I was going to do. One of my all-time favorite meals is chicken pot pie. It's one of those comfort foods that just hit the spot and makes me feel like home.


I had to find a healthier recipe for chicken pot pie. The main unhealthy culprits to this favorite meal of mine are: refined flour and the pie crust. These are the foods that contribute to my weight issues, food cravings and don't support the strong, healthy body I was after.


This recipe fixes those things and can now fit into any weight loss goal you might have. Pin it, save it, try it, and share it! I'd love to know what you think!



Chicken Pot Pie Soup

Ingredients

1 Tbsp butter

1 onion, diced

4 ribs celery, diced

3 large carrots, peeled and diced

1 pound chicken (breasts or boneless thighs can work)

2 cups chicken broth

1 tsp dried thyme

1/2 tsp salt

1/2 tsp black pepper

1 cup frozen mixed vegetables

1/2 cup frozen peas

3 Tbsp corn or potato starch

1 cup heavy cream


Instant Pot Directions

1) Set the Instant Pot to 'Sauté' function and melt in butter. Add the diced onion, celery and carrots to sauté until onion becomes translucent. Turn off the 'Sauté' mode on the Instant Pot.

2) Add the chicken, chicken broth, thyme, salt and pepper to the pot. Close and lock the lid and set the Instant Pot to 'Manual' for 10 minutes. Then allow to naturally release for 5 minutes.

3) While you wait for the Instant Pot to finish cooking, mix together the cream and starch until starch dissolves.

4) Once the Instant Pot is done and has naturally released the pressure for 5 minutes, quick release the rest of the pressure to open the lid. Add in the frozen veggies, peas, and cream to the pot. Set to 'Sauté' mode and bring to a simmer. Simmer for about 10 minutes, until cream has thickened. Soup will thicken further as it cools down. Season with additional salt and pepper if desired, enjoy!