Multi Cooker

Multi-Cooker Chicken Pot Pie Soup

  • Main Dish
  • Slow Cook

As soon as the first hint of fall chill is in the air, the craving for comforting, savory dishes begins.

Whether you’re a fan of chicken and dumplings or prefer a hearty slow cooker chicken stew, there’s no denying that combining chicken and vegetables results in a dish full of rich flavor.

This slow-cooked chicken pot pie soup captures all the delicious essence of a classic chicken pot pie while being incredibly easy to prepare in your Tiger multi-cooker.

Bonus: The comforting warmth of pot pie makes family dinners even cozier, effectively chasing away the autumn chill!

  • Servings 3-4
  • Preparation 20 min
  • Cooking 180 min

Ingredients

  • 1 10.5 ounce can cream of chicken soup
  • 1 cup milk
  • ¼ cup water.
  • ½ cup flour

  • 2 boneless, skinless chicken breasts, chopped bite size
  • 1 medium onion, finely chopped
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 1 medium russet potato, peeled and diced

  • ½ cup frozen peas, thawed
  • ½ cup corn kernels
  • 1 teaspoon garlic powder
  • ½ teaspoon thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 package of biscuits

Optional ingredients

  • ½ teaspoon of paprika if desired
  • Cornstarch 1 tbsp
  • Water 2 tbsp

Directions

  • In a bowl, whisk in cream of chicken with milk and flour.
  • Add to the inner pot along with all the other ingredients, except biscuits, and stir well.
  • Place inner pot in the multi-cooker. Select Programmed Menu No.07. Press [Start] key.
  • When there is about 20 minutes left to cook, bake biscuits in the oven until golden.
  • Once the chicken soup is complete, adjust thickness by adding some cornstarch slurry while having the multi-cooker on the Keep Warm Mode
  • Serve chicken pot pie with biscuits on top.

WHAT EXACTLY IS A POT PIE?

Traditional pot pies consist of meat and vegetables in a creamy sauce, topped with a baked pie crust. Variations include handheld puff pastry pot pies and even a Pennsylvania Dutch-style pot pie that resembles chicken and dumplings.

This recipe offers a deconstructed version, where the savory chicken and vegetable stew is slow-cooked to perfection in your multi-cooker and topped with a flaky biscuit before serving.

SLOW COOKER CHICKEN POT PIE IN A MULTI-COOKER

Preparing this homemade chicken pot pie soup is effortless with your Tiger multi-cooker. More than just a rice cooker, it serves as a multi-functional appliance capable of making everything from soups to cakes.

Using the Programmed menu setting allows flavors to develop beautifully while eliminating the need for constant monitoring.

When the timer goes off, stir well and serve with freshly baked biscuits for a delicious finishing touch.

This deconstructed chicken pot pie is simple to prepare, packed with bold, hearty flavors, and sure to please a crowd!

Plus, it’s the ideal meal for when you want comfort food but still need a nutritious dinner option.

Who doesn’t love a win-win at mealtime?

Products used in this recipe

Electric Multi-Cooker COL-A40U

The compact cooker for daily use. A 2.6 qt (2.5 L) multi-cooker that allows you to make great-tasting dishes w […]

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Multi Cooker

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