Instant Dutch Oven - Chicken Pot Pie Soup
By :Instant Brands Culinary Team
dutch oven recipes
dutch oven recipes
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Course Soup
Cuisine American
Difficulty Easy
Browse Category Poultry, Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Electric Dutch Oven
Main Ingredient All-Purpose Flour, Boneless and Skinless Chicken Breast, Carrot, Chicken Stock, Frozen Peas, Puff Pastry, Yellow Potato
Keyword chicken soup, dutch oven recipes, instant dutch oven
Prep Time 10 minutes
Cook Time 40 minutes
Servings
6-8 servings
Ingredients
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 lb boneless and skinless chicken breasts small diced
  • 1 onion small diced
  • 3 garlic cloves minced
  • 1 Yellow Potato peeled, small-diced
  • 1 large carrot small-diced
  • 1 celery stick small-diced
  • 2 cups peas frozen
  • 3 tbsp all-purpose flour
  • 4 cups chicken stock no salt added
  • 1 cup milk warm
  • 3 thyme sprig
  • 1 tbsp Italian seasoning
  • 1 cup parsley minced
  • 1 Puff Pastry Sheet thawed
  • 1 tbsp salt
  • 1/2 tbsp black peppercorn
Course Soup
Cuisine American
Difficulty Easy
Browse Category Poultry, Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Electric Dutch Oven
Main Ingredient All-Purpose Flour, Boneless and Skinless Chicken Breast, Carrot, Chicken Stock, Frozen Peas, Puff Pastry, Yellow Potato
Keyword chicken soup, dutch oven recipes, instant dutch oven
Prep Time 10 minutes
Cook Time 40 minutes
Servings
6-8 servings
Ingredients
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 lb boneless and skinless chicken breasts small diced
  • 1 onion small diced
  • 3 garlic cloves minced
  • 1 Yellow Potato peeled, small-diced
  • 1 large carrot small-diced
  • 1 celery stick small-diced
  • 2 cups peas frozen
  • 3 tbsp all-purpose flour
  • 4 cups chicken stock no salt added
  • 1 cup milk warm
  • 3 thyme sprig
  • 1 tbsp Italian seasoning
  • 1 cup parsley minced
  • 1 Puff Pastry Sheet thawed
  • 1 tbsp salt
  • 1/2 tbsp black peppercorn
dutch oven recipes
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Select SEAR/SAUTÉ Mode. Press Temp/Time button to set the time to 15 minutes with the knob. Press START.
  2. When the cooking vessel is hot, add olive oil and butter.
  3. Place chicken pieces in the vessel by spreading on the bottom as much as possible. Let it sit for around 4 minutes to brown and then stir occasionally until chicken is browned enough.
  4. Add onions and garlic and sauté until fragrant, for about 2 minutes.
  5. Press CANCEL.
  6. Select MANUAL 2. Press Temp/Time button and set the temperature to 325°F and set the time to 30 minutes. Press START.
  7. Stir in carrots, potatoes, and celery. Sauté until carrots are partially soft for around 4 minutes.
  8. Pour in flour and stir for 2 minutes to cook the flour.
  9. Add peas, Italian seasoning, thyme, salt, black pepper, and chicken stock. Scrub any bits stuck to the bottom of the vessel.
  10. Add milk and stir well.
  11. Close the lid.
  12. Cut puff pastry into the shape you prefer. Bake in the hot oven according to the instructions.
  13. When the program ends, open the lid carefully and season with salt and pepper to taste.
  14. Serve the soup and garnish with chopped parsley. Add baked puff pastry on top of the soup bowls.
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