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Instant Pot Chicken Pot Pie Soup - 365 Days of Slow Cooking - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 4 cups Chicken Broth/Stock
  • 3 cups dice Chicken, Boneless Breasts
  • 2 1/4 cups slice Mushrooms
  • 1/2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 3 cups Hashed Brown Potatoes, Diced, Frozen
  • 1/3 cups cook and dice Bacon
  • 2 cups Peas, Frozen

Serving Day Ingredients

  • 8 ounces Cream Cheese
  • 3 tablespoons Cornstarch
  • 3 tablespoons Water
  • 6 individual cook Refrigerated Biscuit

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups pot pie & 1 biscuit
  • 508 Calories
  • 23g Total Fat
  • 10g Sat Fat
  • 0g Trans Fat
  • 117mg Cholesterol
  • 1352mg Sodium
  • 44g Total Carb
  • 4g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 33g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit 365 Days of Slow Cooking for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide the chicken broth, chicken, mushrooms, salt and pepper among the indicated number of round freezer containers.
  2. Divide the hash browns, bacon and peas among the indicated number of freezer bags.
  3. Label all containers and bags. Freeze together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place the frozen soup base in the Instant Pot.
  4. Lock the lid in place and seal the steam nozzle.
  5. Cook on high pressure for 8 minutes.
  6. Quick release the pressure.
  7. Switch the Instant Pot to saute.
  8. Stir in the hash browns, bacon and peas. Add the cream cheese.
  9. While the cream cheese is melting, combine the cornstarch and water to make a slurry.
  10. Stir the slurry into the soup. Stir occasionally. Soup should thicken in 5 minutes.
  11. Ladle soup into bowls and top with a biscuit.

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