Instant Pot Chicken Pot Pie Stew Food

SAVORY CHICKEN POT PIE

Steps:

• Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unroll crust. Place crust in bottom and up sides of 1-quart casserole.
• In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
• Remove second crust from pouch; unroll crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
• Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

INSTANT POT® CHICKEN POT PIE STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and add chicken and 2 cups broth. Close and lock the lid and seal the vent. Choose manual high pressure and 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 for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken, shred, and set aside. Pour broth into a bowl and reserve.
• Turn the empty Instant Pot® to Saute and melt butter. Add onion to melted butter and saute 2 to 3 minutes. Add shredded chicken, reserved broth, and remaining broth. Stir in garlic powder, Italian seasoning, salt, and pepper. Place egg noodles on top and press down to submerge; if necessary, add more water just to cover the noodles.
• Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add frozen vegetables, cream of chicken soup, and sour cream to the pot. Stir to combine and replace the lid. Wait 5 minutes for vegetables to warm through.

INSTANT POT® CHICKEN POT PIE (CRUSTLESS AND GLUTEN FREE)

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.

INSTANT POT® CREAMY CHICKEN STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken thighs to melted butter and sear, 4 to 5 minutes per side. Remove chicken and set aside.
• Add carrots, onion, and celery; cook until onions begin to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add 1/2 cup chicken broth and stir to deglaze the pot.
• Add chicken thighs back to the pot along with remaining chicken broth, potatoes, flour, Worcestershire sauce, bay leaves, poultry seasoning, thyme, pepper, rosemary, and salt. Stir together, then close and lock the lid.
• Switch to 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 for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken and shred or cut into bite-sized pieces. Return to the pot. Remove and discard bay leaves.
• Set cooker to Saute. Add heavy cream and bring to a boil. Add frozen peas to boiling stew and cook, stirring as needed, until heated through, about 5 minutes.

INSTANT POT CHICKEN STEW

Steps:

• Throw everything in the Instant pot except the corn starch and parsley.
• Cover the lid. Set the valve to sealing.
• Set the pressure for 25 minutes.
• Do a quick release to release the pressure.
• remove the chicken, shred into bitesize pieces.
• Return chicken to the instant pot.
• In a small bowl whisk together the cornstarch and water.
• Stir into the pot.
• Press the saute setting and and cook until the stew has thickened.
• Serve with fresh parsley on top.

CHICKEN STEW OR CHICKEN POT PIE FILLING

Steps:

• Cook chicken and set aside.
• Melt 1/4 cup of margarine in pot; add flour until it becomes a thick paste.
• Add milk until it becomes a thick sauce stirring constantly.
• Add 1 can of cream soup and 1/2 a can of milk.
• Make sure sauce is slightly thick.
• Put in frozen veggies, chicken and seasonings.
• Cook on low heat for about an hour.

SLOW COOKER CHICKEN POT PIE STEW

Steps:

• Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
• Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

PRESSURE COOKER / INSTANT POT CHICKEN POT PIE

Steps:

• If you are making homemade pie crust, combine the flour and salt in a mixing bowl.
• Cut the butter and shortening into the flour mixture until it resembles a very coarse meal. Gradually add water until the dough just sticks together into a ball.
• Form the dough into a round disc and wrap in plastic. Chill for 30 minutes.
• Preheat the oven to 425°F. Spray a deep-dish pie plate or 9x13 glass pan with nonstick cooking spray.
• Select Sauté to preheat the pressure cooking pot. Melt 1 tablespoon butter. Add the onion and celery and sauté for 2 to 3 minutes, stirring occasionally, until the vegetables are tender. Stir in the chicken broth, diced chicken, potatoes, thyme, salt, and pepper.
• Lock the lid in place. Select High Pressure and 3 minutes cook time.
• While the food is coming to pressure, transfer the pie crust to a lightly floured work surface and roll it into a circle that's at least 1-inch larger than the prepared baking dish. Use a knife or cookie cutters to cut shapes in the crust if you like.
• When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid. Stir in the peas and carrots.
• Prepare the roux.** In a small saucepan over medium heat, melt the remaining ⅓ cup butter. Whisk in the flour. Cook for 2 to 3 minutes, stirring constantly, until smooth and bubbly. Gradually add the milk, stirring constantly for 2 more minutes, until the sauce is thick and creamy. Remove from heat and stir into the cooking pot to combine well. Add more milk, if needed, to achieve your desired consistency.
• Pour the pot pie filling into the prepared pie plate. Top with the pie crust (if you have not cut shapes in the crust, be sure to poke some holes in the top to vent the crust while it bakes). Bake for 10 minutes, or until the crust is golden-brown and the filling is hot. Remove from the oven and allow to cool for 3 to 5 minutes before serving.

CHICKEN POT PIE STEW

Steps:

• Season the chicken with salt and pepper. Heat a large stockpot to medium to medium-high heat. Spray with olive oil and add chicken. Cook a few minutes until mostly cooked through. Remove from pan and cover.
• Spray pot with oil and add onion, celery, carrots, garlic, thyme and oregano. Sauté 2-3 minutes until softened. Return chicken to the pot. Reserve a couple tablespoons of broth and add the rest of the broth and green beans to the pot. Turn heat to medium-low.
• Meanwhile, add beans and reserved broth to a blender. Blend until smooth. Add beans to the stockpot.
• Simmer stew for 20 minutes.

INSTANT POT CHICKEN POT PIE

Steps:

• Place all the ingredients except biscuits in instant pot.
• Place the lid on top and make sure set to sealing.
• Press the manual button and select pressure time to 25 minutes.
• Allow it to come to pressure to cook.
• Meanwhile, prepare homemade biscuits or cook store bought biscuits.
• Once finished, do a quick release to remove the pressure.
• Remove the chicken and shred.
• Return it back to the instant pot and stir to combine.
• Serve in a bowl with a biscuit on top.