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Instant Pot Chicken Pot Pie from Farmwife Feeds. A comfort food dish that takes less time than traditional but just as delicious! #chicken #potpie #instantpot

Instant Pot Chicken Pot Pie

Classic down-home comfort food with all the flavor and richness in less than 30 minutes.
5 from 1 vote
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Ingredients
  

  • 1 package boughten pie crusts
  • 3 boneless chicken breasts cut into 1 inch pieces About 1½ pounds
  • 3 stalks celery, cut into ½ inch pieces
  • 2 cups carrots, cut into 1 inch pieces
  • 2 medium potatoes, peeled and diced
  • 1 onion, diced
  • 1¼ cups chicken broth
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 Tablespoons butter, softened
  • 3 Tablespoons flour
  • 1 cup frozen peas
  • ⅓ cup heavy cream
  • ⅓ cup shredded 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 pressure
    When 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.

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