Instant Pot Chicken Pot Pie

Name: Instant Pot Chicken Pot Pie
Prep time: 5 min
Cook time: 28 min
Total time: 33 min
Cuisine: American
Ingredients: 1 2/3 cup of Red Lobster Cheddar Bay Biscuit Mix (half the box) or 1 2/3 cups of Bisquick; 1⁄3 cup of milk; 1⁄3 cup of shredded Cheddar cheese; *If you want a REALLY, REALLY thick and almost stuffing-like consistency, use the whole box and double the milk and cheese; 2-2.5 lbs boneless skinless chicken breasts, cut into chunks; 1 yellow onion, chopped; 2 tablespoons of salted butter; 3 cups of reduced sodium chicken broth (I used 3 cups of water + 3 tsp of Chicken Better Than Bouillon); 1 tsp of oregano; 1 tsp of dried thyme; 1 tsp of dried basil; 2 teaspoons of poultry seasoning; 1/2 tsp of seasoned salt; 1/2 tsp of pepper; 1 tablespoons of crushed garlic; 2 Idaho potatoes, peeled and cut into cubes; 1 pack of 2 puff pastry sheets (I used Pepperidge Farm, frozen and set out to thaw) OR 1 pack of 2 pie crusts OR sourdough bread bowls (I like the ones from Panera); 1 egg, beaten for the egg wash on the pastry sheet; 1-2 packets (1-1.25oz each) of Chicken Better Than Gravy (or any kind of chicken or turkey gravy if it can’t be found). Use 1 packet for a thickened consistency and use 2 packets for a very thickened one; 10 oz box of mixed frozen vegetables (the kind with corn, carrots, peas and green beans mixed); 1 cup of heavy cream; Milk, as desired (totally optional for final consistency)

Instructions

Prep:5minCook:28min

When I set out to make Chicken Pot Pie, I knew it had to be a really thick filling instead of a runny, watery one. So my secret is to use some biscuit mix to make it just right.

Updated at: Thu, 21 Nov 2024 19:40:07 GMT