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Instant Pot Chicken Pot Pie Soup with Pie Crust Croutons

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 6 to 8
Calories: 650kcal

Ingredients

For the soup:

  • 4 Tbs. butter
  • 1 medium onion diced
  • 4 Tbs. flour
  • 8 cups chicken broth
  • 5 potatoes peeled and cubed
  • 4 carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 cup frozen peas
  • 3 cups chicken cooked
  • ⅛ tsp. poultry seasoning
  • 2 cups milk
  • salt & pepper

For the pie crust croutons:

  • 2 pie crusts prepared
  • 1 Tbs. butter
  • poultry seasoning optional

Instructions

For the soup:

  • Hit the sauté button on the Instant Pot and melt the butter.
  • 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.

For the pie crust croutons:

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

Nutrition

Calories: 650kcal | Carbohydrates: 76g | Protein: 17g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 409mg | Potassium: 1235mg | Fiber: 9g | Sugar: 10g | Vitamin A: 7507IU | Vitamin C: 49mg | Calcium: 169mg | Iron: 4mg