Instant Pot Chicken Pot Pie
This pressure cooker version delivers a classic chicken pot pie filling with minimal effort. Combining chicken, vegetables, and a creamy sauce, it cooks under pressure for 25 minutes. The result is a rich and savoury mixture, ideal for spooning over freshly baked biscuits for a complete and comforting dish.
Ingredients
- 2 -3 boneless chicken breasts (frozen)
- 10 1/2 ounces cream of chicken soup
- 1 cup milk
- 1/2 onion, chopped
- 3 -4 potatoes (peeled and diced)
- 16 ounces frozen vegetables
- 1/2 cup chopped celery
- salt, to taste
- pepper, to taste
- 1 teaspoon garlic salt
- 1/4 teaspoon poultry seasoning
- refrigerated buttermilk biscuits or homemade biscuit
Method
- Add every ingredient to the Instant Pot, leaving out the biscuits.
- Secure the lid, ensuring the valve is set to sealing.
- Select the manual function and set a pressure cook time of 25 minutes.
- Let the pot come to full pressure and complete the cooking cycle.
- While the filling cooks, prepare your homemade or shop-bought biscuits.
- When the timer ends, perform a quick pressure release.
- Take out the cooked chicken and shred it into pieces.
- Place the shredded chicken back into the pot and mix everything together.
- Spoon the filling into bowls and top each serving with a biscuit.
Nutrition (per serving)
Sodium448100 mg
Recipe details
CategoryPot Pie
AuthorAmyZoe
