INSTANT POT CHICKEN POT PIE

Instant Pot Chicken Pot Pie image

Number Of Ingredients 12

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Ingredients

Puff pastry
3 frozen chicken breasts
1 cup chicken broth (split)
1 onion
3 large potatoes
1 bag frozen vegetables (carrots, peas, beans)
1 package of biscuits
1 2/3 cup of Red Lobster Biscuit mix
1/3 cup milk
1/3 cup cheddar cheese
1 teaspoon of Italian Seasoning
Salt and pepper to taste

Steps:

Take the Puff Pastry Sheets out of the freezer to thaw.
Add frozen chicken into the bottom of the Instant Pot and add 1/2 cup of broth. Cook on MANUAL or PRESSURE COOK on HIGH for 20 minutes.
Shred the chicken in the Instant Pot. Add another 1/2 cup of broth, onion, potatoes and frozen vegetables to the Instant Pot and stir.
While your vegetables are cooking it is time to make the biscuits. Mix the biscuit flour, water and cheese together. Shape into small balls.
When the vegetables are done cooking, turn the knob to VENTING and remove the lid when you can. Push CANCEL and then the SAUTE button. Add your small biscuit balls into your chicken and vegetables.
Let the biscuits cook for 4 minutes then flip them over and cook for another 4 minutes. Then they are done cooking it is time to mix them really well into the sauce. This will make a very thick consistency for your chicken pot pie.
Take your thawed Puff Pastry Sheets and measure them a little over the size of the pan. Put 1/2 of the filling into a cake or pie pan and cover with one of the pastry sheets. Do the same to the other pie/cake pan.
Cook at 350 degrees for 15 minutes. Continue to check on it so it doesn't burn.
When it is done, let it cool for a few minutes, cut and serve!

Nutrition Facts : Servingsize 1 serving, Calories 212 kcal, Fat 4 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 2883 mg, Carbohydrate 32 g, Sugar 20 g, Protein 8 mg