PRESSURE COOKER / INSTANT POT CHICKEN POT PIE
With this Instant Pot / Pressure Cooker Chicken Pot Pie recipe, you'll have this classic meat and veggie-packed comfort food on the table in under 30 minutes!
Provided by Pressure Cooking Today / Barbara Bakes LLC
Categories Chicken
Time 22m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 833 calories, Carbohydrate 87 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 43 grams fat, Fiber 6 grams fiber, Protein 25 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 776 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
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
INSTANT POT CHICKEN POT PIE
This was surprisingly delicious. I thought it would taste nothing like chicken pot pie, but served on a biscuit it was terrific and quick.
Provided by AmyZoe
Categories Pot Pie
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 291.2, Fat 9.3, SaturatedFat 3.2, Cholesterol 40.6, Sodium 448.1, Carbohydrate 35.8, Fiber 5.7, Sugar 1.7, Protein 17.5
INSTANT POT® CHICKEN POT PIE STEW
A classic chicken pot pie recipe is transformed into a hearty, delicious stew that is well-suited for your Instant Pot®.
Provided by Chris Book
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 476.6 calories, Carbohydrate 49.6 g, Cholesterol 111.6 mg, Fat 19.5 g, Fiber 4 g, Protein 25.5 g, SaturatedFat 7.7 g, Sodium 1354.1 mg, Sugar 2.6 g
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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