Wolfgang Puck BPCR0010 manual Quick Chicken Pot Pie, Minestrone Soup

Quick Chicken Pot Pie

6 Servings

INGREDIENTS

1 package (10 ounces) frozen puff pastry

2 cups chicken stock

15 whole frozen chicken tenders

1 bag (16 ounces) frozen pearl onions

1 bag (16 ounces) frozen mixed vegetables

1 can (10 3/4 ounces) condensed cream of mushroom soup

METHOD

1Bake puff pastry according to package directions.

2Preheat uncovered pressure cooker to 375°.

3Add chicken stock, chicken tenders and pearl onions. Secure pressure cooker lid.

4Set temperature to 400°. When pressure indicator pops up, reduce temperature to 250°. Set a kitchen timer for 10 minutes.

5When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.

6Add frozen vegetables and condensed cream of mushroom soup to chicken mixture. Set temperature to 400° and heat through in uncovered pressure cooker. Serve in pastry towers.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Minestrone Soup

6 Servings

INGREDIENTS

3 tablespoons olive oil

1 large onion, chopped

4 slices pancetta (or bacon), chopped

2 stalks celery, thinly sliced 1/2 cup baby carrots

2 small potatoes, cubed

1 can (28 ounces) diced tomatoes in juice

4 cups liquid (white wine, stock or water) 1/2 cup dried great northern beans, washed 3 sprigs fresh thyme

salt and pepper

1/4 cup chopped fresh spinach

1 medium zucchini, halved and sliced 1/2 cup small pasta shells

METHOD

1Preheat uncovered pressure cooker to 350°.

2Add oil and brown onion and pancetta in oil.

3Add all other ingredients except pasta. Secure pressure cooker lid.

4Set temperature to 400°. When pressure indicator pops up, reduce temperature to 250°. Set a kitchen timer for 30 minutes.

5When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.

6Check tenderness of beans. If beans are tender, add pasta to pot and check for seasoning. Place lid back on pressure cooker and bring back to high pressure for 8 minutes more. Again, release pressure before opening lid.

PRESENTATION

This low-calorie and lowfat soup is wonderful hot or cold. Try dropping a teaspoon of fresh pesto and some olive oil in each bowl of soup right before serving.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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