Instant Pot Golden Chicken Pot Pie Tested By Amy Jacky Recipes

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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



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

GOLDEN CHICKEN POTPIE



Golden Chicken Potpie image

The golden crust and creamy sauce make this veggie-packed pie a surefire hit. Mild and comforting, the family favorite has convenient freezer instructions for a night when there's no time for prep. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 potpies (6 servings each).

Number Of Ingredients 12

4 cups cubed cooked chicken
4 cups frozen cubed hash brown potatoes, thawed
1 package (16 ounces) frozen mixed vegetables, thawed and drained
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 can (10-1/2 ounces) condensed cream of onion soup, undiluted
1 cup whole milk
1 cup sour cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 sheets refrigerated pie crust

Steps:

  • Preheat oven to 400°. Combine the first 11 ingredients. Divide between two 9-in. deep-dish pie plates., Roll out crusts to fit top of each pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake until golden brown, 35-40 minutes., Freeze option: Cover and freeze unbaked pies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edges loosely with foil. Bake 30 minutes. Reduce heat to 350°. Remove foil and bake until golden brown or until heated through and a thermometer inserted in center reads 165°, 50-55 minutes longer.

Nutrition Facts : Calories 415 calories, Fat 19g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 706mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.

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