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Chicken Pot Pie Soup/crust Crackers
Chicken Pot Pie with Crust Crackers is the perfect comfort food! The "Crust Crackers" add an extra treat and so easy to make!
Prep Time: 00:15
Cook Time: 00:30
6 chicken tenders cooked and shredded
4 cups of chicken broth
4 tablespoon butter
1/4 cup flour
1 tablespoon minced garlic
90 ( oz) cans homestyle veg-all
salt and pepper (to your taste)
1/4 cup milk or cream
1 pkg refrigerated pie crusts
1To cook the chicken in the Instant Pot:
2Place chicken tenders in the Instant Pot with one cup of the broth. Season with salt and pepper. Set the IP to "manual" setting for 15 minutes. Do a quick pressure release by turning the valve from "sealing" to "venting." Place on cutting board and shred. Pour the broth left in the pot into a bowl. Set aside.
3To make the roux:
4Set IP to "saute" setting. Add butter to the IP and melt. Then add flour and whisk until it bubbles. Then slowly add chicken broth, whisking vigorously. Cancel "saute." Start it again but this time adjust it to "more" and bring to a rolling boil. Boil it for 5 minutes to thicken. When thickened, cancel "saute." Start it again on "normal" and add cooked chicken, Veg-all, garlic, salt, and pepper. Let the soup simmer for about 5-10 minutes. Add the milk/cream and stir. Set the IP to warm.
5To make the Crust Crackers:
6Place one of the pie crusts on a baking sheet lined with parchment. Cook on 450°
7for 10-12 minutes. Cut into triangles with pizza cutter. Serve with soup.
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