Instant Pot Chicken Pot Pie
Tender chicken and vegetables in a creamy homemade sauce, served with warm, golden biscuits. A hearty pressure cooker dinner with no canned cream soup.
Servings: 5
Ingredients
- 5 Tablespoons Butter divided (soften 3 Tablespoons for the flour mixture)
- 1 medium Yellow Onion diced (about 1¼ cups)
- 3 Celery Ribs sliced (about ¾ cup)
- 3 Garlic Cloves minced
- 1 ½ lbs Boneless Skinless Chicken Thighs trimmed of excess fat
- 1 ½ cups Low-Sodium Chicken Broth
- 1 teaspoon Dried Thyme
- 1 teaspoon Poultry Seasoning
- 1 teaspoon Fine Sea Salt or to taste
- ¼ teaspoon Black Pepper or to taste
- 2 cups Diced Yukon Gold Potatoes about ¾-inch pieces
- 1 cup Diced Carrots about ½-inch pieces
- 3 Tablespoons All-Purpose Flour
- 1 cup Whole Milk warmed
- 1 cup Frozen Peas
- 1 cup Frozen Corn
To Serve
- 8 Frozen or Refrigerated Buttermilk Biscuits
Instructions
Bake the Biscuits
- Heat the oven and bake the biscuits according to the package directions. You can bake them while the filling cooks. Set aside when done.
Make the Filling
- Select Sauté on the Instant Pot and use Normal or medium heat. Add 2 Tablespoons of the butter. When melted, add the onion and celery. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Press Cancel.
- Pour in the chicken broth and scrape the bottom of the pot to release any browned bits.
- Stir in the thyme, poultry seasoning, salt, and pepper. Add the chicken thighs, spreading them out as much as possible. Add the potatoes and carrots on top.
Pressure Cook
- Close the lid and set the steam release valve to Sealing, if your model requires it. Select Pressure Cook or Manual, High pressure, for 10 minutes. Press Start if needed for your model.
- When the cook cycle ends, let the pressure release naturally for 10 minutes. Carefully release the remaining pressure. Open the lid when the pin drops.
- Check that the chicken has reached 165°F. If needed, simmer it in the liquid using Sauté until it reaches that temperature. Transfer the chicken to a cutting board and shred into bite-sized pieces. Set aside.
Thicken and Finish
- In a small bowl, mash the remaining 3 Tablespoons of softened butter with the flour until a smooth paste forms.
- Select Sauté on Normal or medium heat and bring the liquid to a gentle simmer. Add the butter-flour mixture a little at a time, stirring or whisking gently until fully incorporated, about 2 minutes. Avoid breaking up the potatoes as you stir.
- Gradually stir in the warmed milk. Simmer gently, stirring often, until the sauce thickens, about 3 to 4 minutes. Reduce the heat as needed to keep the sauce from sticking or boiling hard.
- Stir in the frozen peas, frozen corn, and shredded chicken. Continue cooking, stirring gently, until the chicken is hot and the frozen vegetables are cooked through according to their package directions.
- Taste and adjust the salt and pepper. Press Cancel.
- Serve the filling in bowls with warm biscuits on top or alongside.
Notes
- For a thicker filling, mash together 1 Tablespoon softened butter and 1 Tablespoon flour. Stir it into the simmering sauce a little at a time and simmer for another 2 to 3 minutes, or until thickened.
- If using regular chicken broth, start with less salt and adjust after cooking.
- Store the filling separately from the biscuits in an airtight container in the refrigerator for up to 4 days. Reheat the filling to 165°F, adding a splash of broth or milk as needed.
- Freeze the filling separately for up to 3 months. Thaw overnight in the refrigerator before reheating. The milk-based sauce may separate slightly after freezing.
Nutrition
Calories: 482kcal | Carbohydrates: 35g | Protein: 32g | Fat: 24g | Saturated Fat: 11g | Sodium: 745mg | Fiber: 5g | Sugar: 9g
