Chicken pot pie soup made on the stove top, in the Instant Pot, or in the Crock Pot will be your new family favorite! It's creamy dreamy with less work and no crust!
Melt ghee in a large pot on medium heat.
Sauté onions, celery, and carrots until the onions soften.
Add the garlic, spices, salt, and pepper. Sauté until fragrant.
Add flour and stir to coat the veggies, cooking for 1 to 2 minutes.
Next, add the diced potatoes and chicken broth, stirring to combine.
Add the chicken thighs or breasts.
Cover with a lid and reduce heat to medium-low until simmering. Allow soup to simmer for 15 to 20 minutes, until chicken pieces are fully cooked and potatoes are tender.
Remove chicken and shred.
Stir in frozen peas, milk, and cream. Allow soup to simmer for several minutes until peas are heated through.
Instant Pot Method
If using an electric cooker such as the Instant Pot, press the Sauté function. If using a stove top cooker, place on burner over medium heat.
Melt ghee and add onions, celery, and carrots. Sauté until onions start to soften.
Then add the garlic, spices, salt, and pepper, and sauté until fragrant.
Turn off (if electric cooker) or remove from heat (if stove top cooker).
To the pot, add diced potatoes, chicken stock, and chicken thighs or breasts.
Cover the pot, checking the seal and components to make sure all is well.
If using an electric cooker, set to high pressure for 20 minutes. If using a stove top cooker, bring to high pressure and maintain for 20 minutes.
When cycle is complete, turn off (if electric cooker) or remove from heat (if stove top cooker). Quick release pressure.
Remove chicken and shred.
In a jar, make a slurry by combining milk, cream, and thickening agent, shaking vigorously.
Set to Sauté mode again (if electric cooker) or place on burner over medium heat (if stove top cooker). Pour slurry into soup and stir.
Add frozen peas and chicken and allow everything to heat together for about 10 minutes, stirring occasionally.
Crock Pot Method
For slow cooker method, simply add everything except frozen peas, flour, milk, and cream to the Crock Pot.
Cook on high for 3 hours, or low for 6 hours.
Remove chicken and shred.
Finally, make a slurry by adding the milk, cream, and thickening agent to a jar. Shake to combine and pour into the soup.
Add chicken and stir everything together, cooking on high for an additional 20 minutes.
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