Instant Pot Chicken Pot Pie Recipe
Easy chicken pot pie! You are going to love this Instant Pot Chicken Pot Pie Recipe. It is the best pot pie recipe ready in under an hour.
Servings: 6
Ingredients
- 3 boneless chicken breasts
- 1 can Cream of Chicken Soup (10.5 oz)
- 1 cup Milk
- 1 cup chicken broth
- 1/2 onion (chopped)
- 4 potatoes (peeled and diced)
- 16 oz bag of Frozen mixed vegetables
- 1/2 cup celery (chopped)
- 1 tsp Garlic Powder
- 1/2 tsp Poultry Seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 16 oz canned biscuits (8 count)
Instructions
- Place all the ingredients, except for the biscuits in the instant pot.
- Place the lid on top and make sure the lid is set to "sealing" position.
- Press the manual button and select the pressure time to 25 minutes.
- Allow it to come to pressure and cook.
- Meanwhile, prepare homemade biscuits or cook store bought biscuits.
- Once finished, do a quick release to release the pressure from the instant pot.
- 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 and enjoy!
Notes
Refrigerate the leftovers in an air tight container for up to 5-7 days.
Nutrition
Calories: 614kcal | Carbohydrates: 80g | Protein: 25g | Fat: 23g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1703mg | Potassium: 1201mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4091IU | Vitamin C: 20mg | Calcium: 145mg | Iron: 6mg
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