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Instant Pot Chicken Pot Pie

Instant Pot Chicken Pot Pie Recipe

This was surprisingly delicious. I thought it would taste nothing like chicken pot pie, but served on a biscuit it was terrific and quick.
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Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Cuisine American
Calories 291.2 kcal

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

Instructions
 

  • Place all the ingredients except biscuits in instant pot.
  • Place the lid on top and make sure set to sealing.
  • Press the manual button and select pressure time to 25 minutes.
  • Allow it to come to pressure to cook.
  • Meanwhile, prepare homemade biscuits or cook store bought biscuits.
  • Once finished, do a quick release to remove the pressure.
  • Remove the chicken and shred.
  • Return it back to the instant pot and stir to combine.
  • Serve in a bowl with a biscuit on top.

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Nutrition

Serving: 346gCalories: 291.2kcalCarbohydrates: 35.8gProtein: 17.5gFat: 9.3gSaturated Fat: 3.2gCholesterol: 40.6mgSodium: 448.1mgFiber: 5.7gSugar: 1.7g
Keyword < 60 Mins, Healthy, Low Cholesterol, Pot Pie, Savory Pies
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