Rudy's First Homemade Chicken Pot Pie Soup | Teaching My Neighbor to Cook

Rudy learns how to make Chicken Pot Pie Soup Follow along as I attempt to teach Rudy how to cook healthier meals for his wife. He is the full time caregiver for her and is doing the best he can. He is an awesome person and so much fun to be around. I couldn't be happier doing videos like this with him. Recipe below is designed to be used in an Instant Pot. Ingredients • 1¼ lbs boneless skinless chicken breasts (or thighs) • 2 tbsp butter • 1 small onion, finely diced • 2 carrots, small dice • 2 celery stalks, small dice • 2 cloves garlic, minced • 1¼ cups Yukon gold potatoes, small dice • 3½ cups low sodium chicken broth • 1 tsp salt (adjust to taste) • ½ tsp black pepper • ½ tsp dried thyme • ½ tsp dried parsley • Small pinch turmeric (optional) • ¾ cup whole milk • ¾ cup heavy cream • 3 tbsp flour • ¾ cup frozen peas Instructions • 1. Set Instant Pot to Sauté (Normal). Add butter. Cook onion, carrots, and celery for 4–5 minutes. Add garlic and cook 30 seconds. Press Cancel. • 2. Add potatoes, whole chicken, broth, and seasonings. Stir gently. Seal lid. • 3. Cook on High Pressure for 9 minutes. Natural release 5 minutes, then quick release. • 4. Shred chicken directly in the pot using two forks. • 5. Turn on Sauté (Low). Whisk milk, heavy cream, and flour until smooth. Slowly pour into soup while stirring. • 6. Add peas and simmer 5–7 minutes until thick and creamy. • 7. Adjust seasoning if needed. Soup will thicken slightly as it cools. Thanks for watching and all your continued support! What should we make next?!