Instant Pot Chicken Pot Pie Soup with Pie Crust Croutons
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 644kcal
Ingredients
For the soup:
- 2 Tbs. butter
- 1 small onion diced
- 2 Tbs. flour
- 4 cups chicken broth
- 2-3 potatoes peeled and cubed
- 2 carrots peeled and chopped
- 1 stalk celery chopped
- ½ cup frozen peas
- 1½ cups chicken cooked
- dash poultry seasoning
- 1 cup milk
- salt & pepper
For the pie crust croutons:
- 1 pie crust prepared
- 1½ tsp. butter
- poultry seasoning optional
Instructions
For the soup:
- Hit the sauté 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, followed by a quick pressure release.
- Hit the saute button again and 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 crust 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: 644kcal | Carbohydrates: 71g | Protein: 19g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1529mg | Potassium: 1146mg | Fiber: 8g | Sugar: 11g | Vitamin A: 7513IU | Vitamin C: 43mg | Calcium: 177mg | Iron: 4mg