Instant Dutch Oven - Chicken Pot Pie Soup


  • 1 tbsp Olive Oil
  • 1 tbsp Unsalted Butter
  • 1 lb Boneless and Skinless Chicken Breasts
  • 1 Onion
  • 3 Garlic Cloves
  • 1 Yellow Potato
  • 1 Large Carrot
  • 1 Celery Stick
  • 2 cups Peas
  • 3 tbsp All-purpose Flour
  • 4 cups Chicken Stock
  • 1 cup Milk
  • 3 Thyme Sprig
  • 1 tbsp Italian Seasoning
  • 1 cup Parsley
  • 1 Puff Pastry Sheet
  • 1 tbsp Salt
  • 1/2 tbsp Black Peppercorn
  • Select SEAR/SAUTÉ Mode. Press Temp/Time button to set the time to 15 minutes with the knob. Press START.
  • When the cooking vessel is hot, add olive oil and butter.
  • Place chicken pieces in the vessel by spreading on the bottom as much as possible. Let it sit for around 4 minutes to brown and then stir occasionally until chicken is browned enough.
  • Add onions and garlic and sauté until fragrant, for about 2 minutes.
  • Press CANCEL.
  • Select MANUAL 2. Press Temp/Time button and set the temperature to 325°F and set the time to 30 minutes. Press START.
  • Stir in carrots, potatoes, and celery. Sauté until carrots are partially soft for around 4 minutes.
  • Pour in flour and stir for 2 minutes to cook the flour.
  • Add peas, Italian seasoning, thyme, salt, black pepper, and chicken stock. Scrub any bits stuck to the bottom of the vessel.
  • Add milk and stir well.
  • Close the lid.
  • Cut puff pastry into the shape you prefer. Bake in the hot oven according to the instructions.
  • When the program ends, open the lid carefully and season with salt and pepper to taste.
  • Serve the soup and garnish with chopped parsley. Add baked puff pastry on top of the soup bowls.
Previous Next