Instant Pot Chicken Pot Pie

 

Instant Pot Chicken Pot Pie with potatoes, carrots, celery, onions, and peas in a wonderful sauce is a true comfort food dish that transports me back to my childhood when my mother would prepare a typical family supper.

 

Ingredients

1 1/2 lb Chicken Breasts or Tenders

1 1/2 Cup Potatoes Diced

1 Cup Celery

1 1/2 Cup Carrots

1 Cup Peas Frozen

1 tsp Salt

1/2 tsp Pepper

2 Tbs Olive Oil

1/2 tsp Celery Seed

1/2 tsp Onion Powder

1/2 tsp Italian Seasonings

2 Garlic Cloves Crushed

1 3/4 Cup Chicken Broth

1 Cup Half and Half

2 Tbs Cornstarch

2 Tbs Water

1 Egg

1 pkg Pillsbury Grand Biscuits

 

Instructions

Season the chicken breasts with salt and pepper and slice them into 3 or 4 equal pieces. Set aside some time

Peel the potatoes and chop them into 1-inch pieces. (You may use 1 giant potato or 2 small/medium potatoes.)

Onion and celery slices

Heat the Instant Pot on Saute until the pressure cooker reads 'Hot.'

2 tablespoons olive oil or butter

Saute the seasoned chicken in the Instant Pot for 3 minutes. Turn over and cook for another 3 minutes on the other side. This must be done in two batches. Do not overlap any of the chicken pieces.

 

Switch off the Pressure Cooker and Remove the chicken and set it aside.

Deglaze the bottom of the Instant Pot with 1/2 cup chicken broth. Scrape and remove any sticky parts with a flat-bottomed wooden spoon.

In the Pressure Cooker, combine the cubed potatoes, carrots, celery, and onion. Fill the Instant Pot halfway with the leftover Chicken Broth.

Seasonings: Celery Seed, Onion Powder, Crushed Garlic, and Italian Seasonings should be added to the pot. Combine with the veggies by stirring.

Place the sautéed chicken on top of the pressure cooker. Cook for 4 minutes, followed by a 5-minute Natural Pressure Release (NPR), before releasing any residual pressure and lifting the lid.

Using a sharp knife, remove the chicken and dice it. Set aside.

 

Stir in 1 cup frozen peas.

Make a Cornstarch Slurry by combining 2 tablespoons cornstarch and 2-3 tablespoons water.

Stir in the Half & Half and Cornstarch mixture to the vegetable mixture.

Set the Instant Pot to Saute and continue stirring until the desired thickness is reached.

Fill Casserole Dish with Pot Pie Filling

Grands Biscuits should be cut into quarters. You will only require 6 Biscuits.

Place the Biscuits on top of the Pot Pie Filling. Avoid cramming too many biscuit pieces into a tiny area. They're not going to cook uniformly.

Bake for 15-20 minutes at 350°F. It will take longer to bake the center. To prevent burning, wrap the edges with tin foil for the last few minutes.