Description
Learn how to make a mouthwatering Instant Pot Chicken Pot Pie with this easy recipe. Perfectly cooked chicken and veggies in a savory sauce topped with flaky crust. Click here now!
Ingredients
- – 3 boneless chicken breasts (680 g)
- – 1 can Cream of Chicken Soup (298 ml)
- – 1 cup Milk (240 ml)
- – 1 cup chicken broth (240 ml)
- – 1/2 onion (chopped)
- – 4 potatoes (peeled and diced)
- – 16 oz bag of Frozen mixed vegetables (454 g)
- – 1/2 cup (120 ml) celery (chopped)
- – 1 tsp (5 ml) Garlic Powder
- – 1/2 tsp (3 ml) Poultry Seasoning
- – 1 tsp (5 ml) salt
- – 1/2 tsp (3 ml) pepper
- – 16 oz canned biscuits (8 count) (454 g)
Instructions
- Put all the ingredients, except the biscuits, into the Instant Pot.
- Secure the lid, ensuring it is positioned to “sealing.”
- Press the manual function and set the pressure cooking time to 25 minutes.
- Let the pot reach pressure and begin cooking.
- While waiting, either prepare homemade biscuits or bake pre-made ones.
- When the time is up, quickly release the pressure from the Instant Pot.
- Take out the chicken breasts and shred them.
- Place the shredded chicken back into the pot and mix everything together.
- Dish up the mixture in a bowl, placing a biscuit on top, and savor your meal!
Notes
- For a richer consistency, opt for whole milk over low-fat in this recipe.
- Enhance the dish with a touch of hot sauce or cayenne pepper for a spicy twist.
- Elevate the flavor profile by incorporating additional herbs like thyme or rosemary.
