Best Instant Pot Chicken Pot Pie Casserole Recipes

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INSTANT POT CHICKEN POT PIE



Instant Pot Chicken Pot Pie image

Instant Pot chicken pot pie is a classic, hearty meal made simpler with the pressure cooker. You can serve it with biscuits, puff pastry, or topped with pie crust!

Provided by Chrysti Benner

Categories     Pressure Cooker {Instant Pot}

Time 49m

Number Of Ingredients 12

1 lb chicken tenders (approx. 5 tenders)
2 cups chicken broth
3 ribs celery, diced (approx. 3/4 cup)
one medium onion, diced (approx. 1 cup)
3 carrots, sliced (approx. 1 cup)
1 tsp ground thyme
1/2 tsp salt
1/2 tsp black pepper
1/2 cup frozen peas
1/4 cup all-purpose flour
1 cup heavy cream
1 unbaked pie crust (or biscuits or puff pastry)

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.

Nutrition Facts : Calories 587 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 37 grams fat, Fiber 3 grams fiber, Protein 19 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1314 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

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



Instant Pot® Chicken Pot Pie (Crustless and Gluten Free) image

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

1 ½ pounds chicken tenders, cubed
1 ½ cups chicken broth
1 ½ cups diced carrots
1 ½ cups diced celery
1 cup corn kernels
1 large onion, diced
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
½ teaspoon dried thyme
1 cup heavy cream
½ cup frozen peas

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 CASSEROLE



Instant Pot Chicken Pot Pie Casserole image

Make and share this Instant Pot Chicken Pot Pie Casserole recipe from Food.com.

Provided by marjo1964

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb cubed chicken
16 ounces frozen mixed vegetables
16 ounces egg noodles
1 cup heavy cream
4 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Place your pot on saute, Add chicken, spices, and olive oil.
  • Saute about 2-3 minutes until the outside of the chicken is white.
  • Add Egg noodles, broth, and veggies.
  • Cook on manual high pressure for 5 minutes.
  • Do a quick release. Stir in heavy cream.
  • Place pot back on saute.
  • Cook for another 2-3 minutes or until thickens. Serve.

Nutrition Facts : Calories 1011.9, Fat 46.2, SaturatedFat 20.5, Cholesterol 262.3, Sodium 1513.7, Carbohydrate 102.1, Fiber 9.1, Sugar 3, Protein 47.8

INSTANT POT CHICKEN POT PIE



Instant Pot Chicken Pot Pie image

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

2 -3 boneless chicken breasts (frozen)
10 1/2 ounces cream of chicken soup
1 cup milk
1/2 onion, chopped
3 -4 potatoes (peeled and diced)
16 ounces frozen vegetables
1/2 cup chopped celery
salt, to taste
pepper, to taste
1 teaspoon garlic salt
1/4 teaspoon poultry seasoning
refrigerated buttermilk biscuits or homemade biscuit

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

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