Instant Pot Chicken Pot Pie With Bisquick Biscuits Food

INSTANT POT CHICKEN POT PIE

Steps:

• Slice Chicken Breasts into 3 or 4 equal slices and season with Salt and Pepper. Set aside
• Peel Potatoes and cut into 1 inch cubes. (Use 1 large potato or 2 small/med Potatoes)
• Slice Onion and Celery
• Heat Instant Pot using Saute Button until Pressure Cooker reads 'Hot'
• Add 2 Tbs Olive Oil or Butter
• Place seasoned chicken in Instant Pot and Saute for 3 minutes. Turn over and saute for 3 minutes on other side. You will need to do this in 2 batches. Do not overlap chicken pieces.
• Turn off Pressure Cooker and Remove Chicken and set aside
• Add 1/2 Cup Chicken Broth and Deglaze bottom of Instant Pot. Use a flat bottomed wooden spoon to scrape and lift any stuck bits.
• Add cubed potatoes, carrots, celery, and onion to Pressure Cooker. Add remaining Chicken Broth to Instant Pot.
• Drop Seasonings into Pot ~ Celery Seed, Onion Powder, Crushed Garlic, and Italian Seasonings. Stir to combine with vegetables
• Place Sauteed Chicken on top
• Pressure Cook for 4 minutes with a 5 minute Natural Pressure Release (NPR) before releasing remaining pressure and opening lid.
• Remove chicken and dice using a sharp knife. Set aside
• Add 1 Cup frozen peas and stir
• Make a Cornstarch Slurry by mixing 2 Tbs Cornstarch with 2-3 Tbs water.
• Add Half and Half and Cornstarch mixture to veggie mixture and stir to combine.
• Set Instant Pot to Saute and continue stirring to reach desired thickness
• Pour Pot Pie Filling into Casserole Dish
• Slice Grands Biscuits into quarters. You will only need 6 Biscuits
• Place Biscuits on top of Pot Pie Filling. Do not overlap or cram too many biscuit pieces into a small space. They won't cook evenly.
• Bake at 350 Degrees for 15-20 minutes. The Center will take longer to bake. Cover edges in tin foil the last few minutes to prevent from burning.

INSTANT POT CHICKEN POT PIE

Steps:

• Preheat oven to 400F.
• In the insert pot of the Instant Pot, combine chicken tenders, broth, celery, onion, carrots, thyme, salt, and pepper.
• Close the lid and set the vent to the sealed position. Select a cook time of 4 minutes at high pressure.
• Once the cook time is complete, allow a natural release of pressure. After the pressure has released and the valve drops, carefully remove lid.
• Remove chicken to a cutting board.
• Whisk together flour and cream until lumps are gone, creating a slurry. Stir slurry into the hot broth in the insert pot, stirring well to combine.
• Add frozen peas to the broth and cream mixture.
• Shred or chop chicken as desired, then return to the broth and stir to combine.
• To prepare a traditional chicken pot pie, pour filling into a deep dish pie plate and top with prepared pie crust. Use a fork to prick a few holes into the top of the crust. Bake in preheated oven for 30-40 minutes, until crust is golden brown.
• To prepare as a chicken pot pie casserole, use a cookie cutter, biscuit cutter, or the rim of a glass to cut small rounds out of the prepared pie crust dough (or biscuits or puff pastry, if preferred). Place on a baking sheet lined with parchment paper. Bake as directed until golden brown. Scoop filling into bowls and serve with rounds of pie crust, biscuits, or puff pastry.

INSTANT POT CHICKEN POT PIE WITH BISQUICK BISCUITS

Steps:

• Add to the inner bowl of the Instant Pot the water, chicken tenders, potatoes, carrots, baby onions, salt and pepper.
• Set the Instant Pot to high pressure for 8 minutes, when timer is done allow to slow release for 5 minutes.
• Open the lid, remove the chicken tenders and set aside, cut into bit size pieces.
• The the sauce add the frozen peas, stir and add the milk.
• Set the Instant Pot to saute.
• Mix together with a fork the softened butter and the flour, when the mixture is bubbly add the butter flour mixture, this will thicken the sauce.
• Next, add the chicken back in and stir.

EASY BISQUICK CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
• Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
• Bake in oven for 30 minutes or until top turns golden brown.

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.

CHICKEN POT PIE WITH BISQUICK BISCUITS RECIPE - (4.5/5)

Steps:

• In a large pot, heat the butter and oil. Sauté the vegetables and season with salt and pepper. When they are aromatic and glossy remove from the pot. Salt and pepper the chicken. Add a tablespoon of olive oil and sear the chicken for 8 to 10 minutes. Once the chicken is lightly browned, add the vegetables back to the pot as well as water, bouillon cubes, thyme and bay leaf. Bring the mixture to a boil and then simmer for 15-20 minutes. Pour the chicken mixture into a deep baking dish and set aside until the bisquick mixture is ready. Mix the bisquick and milk to create a very loose dough mixture. Add the parsley to the dough mixture and spoon over the top of the baking dish and chicken mixture. Make an egg wash by mixing water and egg and brush over the top of the bisquick biscuits. Bake for 20-25 minutes at 325 degrees. Serve chicken pot pie in a large soup bowl and top with leftover parsley leaves for garnish.