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Instant Pot Chicken Pot Pie Soup with Biscuit Croutons
Soup

Instant Pot Chicken Pot Pie Soup with Biscuit Croutons

Credit: myDinnerPlan

All the cozy flavors of chicken pot pie in a creamy soup that pressure cooks in minutes. Chicken, potatoes, carrots, celery, and peas simmer in a thyme-scented broth, and crisp baked biscuit pieces on top stand in for the crust.

45 mins 6 servings
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Ingredients

  • 1 ½ pounds Chicken Thigh (Boneless Skinless)
  • 4 cups Low-Sodium Chicken Broth
  • 1 Carrot, peeled and sliced into coins
  • 2 Celery, sliced
  • 3 cloves of Garlic, minced
  • 2 tablespoons Parsley (Fresh), chopped
  • 1 Yellow Onion, diced
  • 1 pound Yukon Gold Potato, cut into 1/2-inch cubes
  • ¼ cup All-Purpose Flour
  • 2 tablespoons Butter
  • 1 tablespoon Butter, for the biscuits
  • 1 cup Milk (Whole)
  • 1 can of Refrigerated Buttermilk Biscuits
  • 1 teaspoon Kosher Salt
  • 1 cup Peas (Frozen), frozen
  • ½ teaspoon Black Pepper
  • 1 teaspoon Dried Thyme
  • ½ teaspoon Rosemary (Dried), crushed

Directions

  1. Heat the oven to 400°F. Cut each biscuit into quarters, toss with the melted butter on a small baking sheet, and bake for 10 to 12 minutes until golden. Set aside.
  2. Set the Instant Pot to Sauté and melt 2 tablespoons butter. Add the onion, carrots, and celery and cook for 4 minutes, stirring often. Add the garlic and cook for 30 seconds.
  3. Pour in 1 cup of the broth and scrape the bottom of the pot so nothing sticks. Add the remaining broth, potatoes, thyme, rosemary, salt, and pepper, then lay the chicken thighs on top.
  4. Lock the lid, set the valve to Sealing, and pressure cook on High for 10 minutes. Let the pressure release naturally for 5 minutes, then quick-release the rest.
  5. Move the chicken to a cutting board and shred it with two forks.
  6. In a bowl, whisk the milk and flour until completely smooth. Set the pot to Sauté, stir in the milk mixture, and simmer for 3 to 4 minutes, stirring, until the soup thickens.
  7. Stir in the shredded chicken and frozen peas and cook for 2 minutes more, until the peas are hot. Turn off the pot and taste for salt and pepper.
  8. Ladle into bowls and top with the biscuit croutons and parsley.