Instant Pot Light Chicken Pot Pie Freezer Meal Food

FREEZER MEAL RECIPES: HOMEMADE CHICKEN POT PIE

Steps:

• Stovetop: Place the chicken and 2 cups broth in a large pot or Dutch oven and bring it to a simmer over medium heat. Cook the chicken until it is just done (don't overcook or it will dry out) - about 10-12 minutes. If the chicken pieces are large, you may need to pound them or cut them in half so they will cook more quickly.
• Slow Cooker: Or you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours.
• Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash it).
• Heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, and celery, and peas. Add salt and pepper to taste, if desired. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred or chop the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
• Over medium heat, melt the 4 Tbsp butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 tsp salt and 1/2 tsp pepper.
• Remove from the heat and stir the chicken, vegetables and peas into the sauce. Transfer to medium bowl, cover with plastic wrap and refrigerate until chilled, about an hour (only if freezing the pies and not cooking immediately).
• Unwrap and unroll pie crusts onto lightly floured surface. Cut out 2-3 pastry toppings by cutting around the edge of an overturned pan.
• Divide mixture among the number of disposable aluminum loaf pans you have. Top with pastry and use fork to seal edges.
• Using a paring knife, make 3 steam vents in each crust.
• Tightly wrap each loaf pan in 2 layers of plastic wrap and 1 layer of foil. Freeze for up to 2 months.
• Adjust oven rack to middle position and heat oven to 400. Unwrap frozen pot pies and arrange on a rimmed baking sheet. Brush crust with beaten egg, cover with foil, and bake 40 minutes. Uncover and bake until crusts are golden brown, about 20 minutes. Let pot pies rest 10 minutes before serving.

INSTANT POT LIGHT CHICKEN POT PIE (FREEZER MEAL)

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.

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.

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.