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HomeChicken Pot Pie Soup

Chicken Pot Pie Soup

All of the taste of a pot pie filling without the crust. If you would like to use this as filling, however, you can make the recipe with only 1 cup of water and top with a pastry crust. I like to eat most of the broth the first day and then use the thicker leftovers for filling.

INGREDIENTS

  • 3  cups  diced rotisserie chicken
  • 1  cup  trimmed green beans
  • 1  cup  frozen green peas  optional
  • 1  cup  diced onion
  • 1  cup  diced celery
  • 1  cup  sliced carrots
  • 2  tbsp  butter
  • 3  garlic cloves  minced
  • 1  tsp  black pepper
  • 1  tsp  dried thyme
  • 1/4 to 1/2  tsp  kosher salt
  • 3  cups  low-sodium chicken broth
  • 1  can evaporated milk  5-ounce

INSTRUCTIONS

  1. In the Instant Pot, combine the chicken, green beans, peas (if using), onion, celery, carrots, butter, garlic, pepper, thyme, salt, and broth.
  2. Secure the lid on the pot. Close the pressure-release valve. Select  PRESSURE COOK OR MANUAL  and set the pot at  HIGH pressure for 2 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 5 minutes, then release any remaining pressure.
  3. Open the lid, stir in the evaporated milk, and serve.

RECIPE NOTES

Note: If you would like to use this as a filling for a pot pie, reduce the broth to 1[1⁄2] cups. You may also want to thicken with a cornstarch slurry. To make the slurry, in a small bowl, mix 1 tablespoon cornstarch and 1⁄4 cup water. Stir the slurry into the pot after the pressure has been released. Select SAUTÉ/Normal. Cook and stir 3 to 5 minutes or until thickened.

Per Serving
Calories: 230
Total Fat: 11g
Saturated Fat: 5g
Sodium: 430mg
Carbohydrates: 10g
Fiber: 2g
Sugars: 5g
Protein: 24g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

 

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