That darn groundhog must have seen his shadow because we got a fresh dose of winter here in Vancouver this weekend. This weekend also happened to be our big moving day weekend. With half of my kitchen in boxes and my fridge shockingly empty I managed to whip up a dinner other than take out pizza and ramen (again). Due to the weather I was craving something warm and cozy and I had been meaning to try this recipe for Crockpot Chicken Pot Pie Soup from Pinch of Yum. However, it was 5:45 and I did not have the time to wait for a slow cooker to do its thing… so enter the hero of this story.. my instant pot. This baby has been an amazing addition to my kitchen. I got it for Christmas and I have lost count of how many times I have used it already. So this soup is like a deconstructed chicken pot pie: the soup = the yummy creamy filling and the puff pastry dippers = the flaky crust (because who has the time to make pastry during the week after work and a commute… NOT me let me tell ya).
I used the below conversion sheet to convert the crockpot recipe to an instant pot. I found this conversion chart on Pinterest and I don’t know who made it. If you do please let me know so I can provide credit where credit is due 🙂
I ended up pressure cooking my soup for 18 minutes. What I learnt is next time is I will either cut my vegetables bigger or cook the soup for less time. However, at the end of the cooking the chicken (which was frozen) was cooked and the soup just had to be thickened and then it was done. While my Instant Pot was doing its thing I prepped the puff pastry dippers. I was supposed to let the dough thaw for 2 hours at room temperature, but who has time for that after work? I didn’t and I didn’t have the forethought to take it out in the morning so I took it out and unrolled it and let it thaw for as long as I could (probably around 45 minutes). When I could wait no longer I cut out puff pastry hearts and brushed them with a homemade garlic butter. I baked them on a parchment paper lined tray at 375 for 12-15 minutes until golden brown and PUFFFED.
Now I am convinced that the cute effect of these heart shaped puffs raise the yum level of this dish quite a few pegs. If soup is you and your sweetheart’s thing why not try this for Valentine’s day.. so yummy, so easy and so quick which leaves more time for romance 😉
Anyways… as you have probably picked up on.. this meal was a very last minute inspiration and therefore I didn’t have all the ingredients that the recipe called for. I ended up missing out on peas because I didn’t have any and instead of using cream to thicken the soup I used 1 cup of milk and 3 tbsp of cornstarch plus my favourite thickener 1 tbsp softened butter creamed with 1 tbsp flour. This thickened the soup up plenty.
A delicious and quick deconstructed version of the beloved classic chicken pot pie.
- 1-2 chicken breasts I used 1 frozen
- 1 tsp olive oil
- 1 pinch salt and pepper
- 2-3 cloves garlic crushed
- 1-2 tsp dried thyme to taste
- 1/2 tsp dried rosemary to taste
- 1/4 tsp nutmeg to taste
- 1 russet potato chopped
- 2 carrots peeled and chopped
- 2 celery stalks cleaned and chopped
- 4 cups chicken stock
- 1-2 cups frozen peas
- 1 cup milk
- 3 tbsp cornstarch
- 1 tbsp butter softened
- 1 tbsp flour
- 1 sheet thawed puff pastry
Chop you onion, garlic, potato, celery and carrots. Drizzle the bottom of your instant pot with olive oil. Place the chicken, salt, pepper, onion, carrot, celery, garlic, seasonings and stock into the pot. Put the lid on your instant pot and put the nozzle to the sealing position. Press the manual or pressure cook button and set the time to 18 minutes and make sure it is at HIGH pressure.
In the meantime, preheat your oven to 375. Cut out whatever shapes you want from your puff pastry. If you’d like at this time you can brush them with garlic butter. Place in preheated oven and bake for 12-15 minutes until they are golden brown.
Back to your soup: Once the 18 minutes has completed. You can choose to let it natural release or manually release. I usually make this decision based on whether I am ready to eat yet or whether I am working on the other parts of dinner.
Once the pressure has been released and the metal button has gone DOWN open your instant pot and keep it on the KEEP WARM function. In a measuring cup mix the milk and cornstarch and add to the soup. At this point you may also add the frozen peas. In a small bowl mix together the flour and butter until it forms a paste. Mix this paste into the soup and keep heating until it thickens.
Serve soup topped with a puff pastry dipper and ENJOY!