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–+ servings

Instant Pot Chicken Pot Pie

Super easy crustless chicken pot pie, made in the instant pot. Pair with your fave biscuit recipe!
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Course Main Course
Servings 4
Calories 178 kcal

Equipment

  • 1 instant pot

Ingredients
  

  • 1 lb chicken breast
  • 1 16 oz bag frozen mixed veggies
  • 1 onion
  • 2-3 stalks celery
  • 1 cup chicken broth
  • 1/2 tsp poultry seasoning
  • 1/2 tsp salt
  • 1/4 tsp thyme
  • 1 tbsp butter
  • 1 tbsp flour (I used GF)
  • 1/4 cup almond/coconut milk (I used nut pods)
  • dash worcestershire sauce

Instructions
 

  • Chop chicken breast, onion, and celery into bite size pieces.
  • Add the following to the instant pot: broth, onion, celery, frozen veggies, seasonings, and chicken.
  • Close the lid, make sure vent is set to sealing, and cook on manual high pressure for 4 minutes.
  • While it is cooking you can prepare your choice of biscuits or bread for the side.
  • When cook time is done, allow to naturally release for 5 minutes, followed by a quick release.
  • Next, set the instant pot to the sautée function.
  • Whisk together your butter (melted) and flour to make a paste, and pour into the pot. Add your milk choice and dash of worcestershire sauce, and stir/cook for a few minutes until it reaches your desired consistency.
  • Taste test and add salt/pepper to taste as needed! Serve with a warm biscuit and ENJOY!

Notes

*Please note nutritional facts are estimated and may vary depending on actual ingredients used. 

Nutrition

Calories: 178kcalCarbohydrates: 4gProtein: 25gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 81mgSodium: 685mgPotassium: 475mgFiber: 1gSugar: 2gVitamin A: 151IUVitamin C: 4mgCalcium: 39mgIron: 1mg
Tried this recipe?Comment below and let me know how it was!