Instant Pot Chicken Pot Pie Soup with Pie Crust Croutons
Servings 6 - 8 servings
Ingredients
For the soup
- 4 Tbsp. butter
- 1 medium onion, diced
- 4 Tbsp. flour
- 2 32 oz. cartons chicken broth
- 5 potatoes, peeled and cubed
- 4 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 cup frozen peas
- 3 cups cooked chicken
- ⅛ tsp. poultry seasoning
- 2 cups milk
- Salt and pepper
For the Pie Crust Croutons
- 2 prepared pie crusts
- 1 Tbsp. butter
- Poultry seasoning, optional
Instructions
- Hit the saute 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. Do a quick pressure release.
- Hit the saute button. 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.
Pie Crust Croutons
- Unroll the pie crusts onto two baking sheets.
- Cut crusts in 2-inch squares or use a small circle cutter.
- Brush with melted butter and sprinkle with a dash of poultry seasoning, if desired.
- Bake at 450 degrees for 7-10 minutes.