Chicken Pot Pie Soup

8 standard portions

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Ingredients

• 2 tablespoons butter
• 1 small yellow onion (finely diced)
• 1 cup diced celery
• 2 cloves garlic (minced)
• 3 chicken breasts (or thighs, boneless and skinless)
• 3 cups peeled and diced potato
• 4 cups chicken stock (low sodium)
• 1 cup heavy cream
• ½ teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon cornstarch (mixed with 1 tablespoon of water)
• 3 cups frozen vegetable mix

Method

1. In a dutch oven, over medium high heat, melt butter then add onion and celery and saute until softened (about 3 minutes). Add garlic and saute for 30 seconds.
2. Pour in the chicken stock, add potatoes, and raw chicken breasts. Bring to a boil and reduce to simmer with the lid almost covered and cook for 20-25 minutes or until the potatoes are done and chicken is cooked through.
3. Take the chicken out (put the lid back on to keep the soup warm) and shred or dice the chicken into pieces then return to the dutch oven.
4. Stir in the heavy cream, Italian seasoning and garlic powder, and season with salt and pepper. Thicken the soup with cornstarch slurry, and finally stir in the frozen mixed vegetables. Cover with the lid for 5 minutes, this will help the frozen vegetables soften (if you feel the veggies need more time to cook, put back on heat for 2-3 minutes).
5. Give the soup a stir, ladle into bowls and garnish with freshly chopped parsley. Serve with homemade biscuits.
6. Melt the butter in the Instant Pot using the SAUTE setting. Add onion and celery, and saute until softened (about 3 minutes). Add garlic and saute for 30 seconds. Switch off the saute setting.
7. Add diced potatoes, raw chicken breasts, and pour in the chicken stock.
8. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
9. Carefully remove the lid, take the chicken out (put the lid back on to keep the soup warm) and shred or dice the chicken into pieces then return to the Instant Pot.
10. Stir in the heavy cream, Italian seasoning, garlic powder, and season with salt and pepper. Thicken the soup with cornstarch slurry, and finally stir in the frozen mixed vegetables. Cover with the lid for 5 minutes, this will help the frozen vegetables soften.
11. Give the soup a stir, ladle into bowls and garnish with freshly chopped parsley. Serve with homemade biscuits.
12. Follow the directions above, and add the cornstarch slurry at the end of the slow cooker for the last 30 minutes. The soup will cook on high for 3 hours.