Instant Dutch Oven - Chicken Pot Pie Soup

By: Instant Pot Culinary Team

Instant Dutch Oven - Chicken Pot Pie Soup
cuisine icon Cuisine
American
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Electric Dutch Oven
cuisine icon Keywords
30-60 min, 6-8 servings, all-purpose flour, american, black peppercorn, boneless and skinless chicken breasts, celery stick, chicken soup, chicken stock, cook 40 min, dutch oven recipes, easy, electric dutch oven, garlic cloves, instant dutch oven, Instant Pot Culinary Team, italian seasoning, large carrot, milk, olive oil, onion, parsley, peas, prep 10 min, puff pastry sheet, salt, soup, thyme sprig, unsalted butter, yellow potato

prep icon Prep Time
10 min
cook icon Cook Time
40 min

serving icon Servings
6-8 servings
Ingredients
  • 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
Instructions
  • 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.
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