Instant Pot Chicken Pot Pie Crustless And Gluten Free Food
INSTANT POT® CHICKEN POT PIE (CRUSTLESS AND GLUTEN FREE)
Make this delicious, flavorful, chicken pot (no pie) pie in your Instant Pot® pressure cooker. Not necessary to pre-saute the chicken or onions. No crust, wheat free, gluten free. Serve in bowls.
Provided by Jane Cooks It Up
Categories Meat and Poultry Recipes Chicken
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.
- Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 16.3 g, Cholesterol 120.5 mg, Fat 18 g, Fiber 3.2 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 814.2 mg, Sugar 5.3 g
GLUTEN FREE CHICKEN POT PIE
Tasty chicken pot pie modified to be gluten free. I used a store bought pie crust from Whole Foods, but you can make your own...
Provided by Andrew Mollmann
Categories Savory Pies
Time 1h20m
Yield 1 Pie, 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Cut up all of the vegetables and place them in a pot with the raw chicken and the chicken broth.
- Boil until the chicken is fully cooked. Remove chicken from pot and cut into 1" chunks.
- Add salt, pepper and chopped chicken. Simmer for 15 minutes.
- Mix flour with ~1 cup cold water and add to pot.
- Mix cornstarch with ~1 cup cold water and slowly pour into pot.
- Mix well and cook for about 5 more minutes.
- Pour mixture into oven dish. I used a 9" x 9" x 2" dish and it all fit in perfectly.
- Top dish with pie crust. Cut several slits in pie crust to allow steam to escape.
- Bake in oven until edges of pie crust are golden brown and mixture is bubbling through cracks. (about 25-35 minutes).
Nutrition Facts : Calories 480.9, Fat 21.1, SaturatedFat 5.4, Cholesterol 52.5, Sodium 1221.5, Carbohydrate 43.8, Fiber 4.9, Sugar 3.3, Protein 27.7
INSTANT POT LIGHT CHICKEN POT PIE (FREEZER MEAL)
Instant Pot Light Chicken Pot Pie (Freezer Meal) tastes like home, the country side, comfort...it has everything you need to lift your spirits, satisfy your cravings with less calories than traditional chicken pot pie. Also includes Slow Cooker instructions!
Provided by Chef Emanuela
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Dice celery and puree onion.
- MAKE IT NOW.
- INSTANT POT: Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, corn starch, poultry seasoning and salt into instant pot or pressure cooker. Stir gently until combined. Seal pressure cooker. Cook on manual (High) for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top.
- SLOWCOOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Add biscuits to the top, cover with lid and continue cooking 1 hour.
- MAKE IT A FREEZER MEAL.
- Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, poultry seasoning and salt into a labeled gallon-size (4 L) freezer bag; swish to mix. Seal, removing as much air as possible, and freeze.
- THAW AND COOK.
- Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or "Quick thaw" by running under water until meal can be broken apart.
- INSTANT POT: Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top.
- SLOW COOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Take two forks, shred chicken then stir to combine. Mix together cornstarch and 1/4 cup (60 mL) water with fork, stir into slow cooker. Add biscuits to the top, cover with lid and continue cooking 1 hour.
Nutrition Facts : Calories 346.4, Fat 14.2, SaturatedFat 4, Cholesterol 73.3, Sodium 561.1, Carbohydrate 25.9, Fiber 3.2, Sugar 2.5, Protein 27.6
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