3boneless chicken breasts cut into 1 inch piecesAbout 1½ pounds
3stalkscelery, cut into ½ inch pieces
2cupscarrots, cut into 1 inch pieces
2mediumpotatoes, peeled and diced
1onion, diced
1¼cupschicken broth
½teaspoonsalt
⅛teaspoonpepper
2Tablespoonsbutter, softened
3Tablespoonsflour
1cupfrozen peas
⅓cupheavy cream
⅓cupshredded parmesan cheese
Instructions
Chicken Pot Pie Filling
Add the celery, carrots, potatoes, onions, chicken, chicken broth, salt and pepper to your Instant Pot - give a stir to mix up
Secure the lid in sealed position and vent to seal, set the pressure cooker to manual for 5 minutes at high pressureWhen time ends use the quick release and carefully remove the lid when able
Combine the flour and butter into a paste, carefully remove approximately 1 cup of liquid from the instant pot and slowly whisk into the butter and flour paste to make roux - once the roux is smooth and no lumps - CAREFULLY and slowly pour back into the instant pot - stir carefully as not to mash all the vegetables, also stir in the heavy cream and shredded parmesan
Allow to cool and thicken before serving
Pie Crust
Using your favorite homemade recipe or boughten - roll out dough and cut into circles or shapes
Place on a cookie sheet and bake in a pre-heated 450° oven for 12-15 minutes until crispy and lightly browned
Nutrition values are estimates, for exact values consult a nutritionist.