Description
Instant Pot Chicken Pot Pie has all of the flavor of the classic oven baked dish, but it’s ready in less than 30 minutes! This one-pot, dump-and-start Instant Pot meal will be a family favorite, from the perfectly cooked potatoes and carrots to the soft, shredded chicken!
Ingredients
Scale
- 1 cup chicken broth
- 3 medium potatoes peeled and cubed
- 1 cup petite baby carrots
- 1/4 medim onion minced
- 6 chicken tenders fresh, raw
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup peas frozen
- 1/2 cup milk
Butter and Flour paste
- 1 tbsp butter
- 1 tbsp flour
Instructions
- In the Instant Pot, combine the broth, potatoes, carrots, onion, chicken tenders, salt, and pepper. Cook for 3 minutes on Manual HIGH.
- Combine equal parts butter and flour to make the butter and flour paste.
- NPR for 6 minutes, followed by a rapid release.
- Take out the chicken tenders. Set aside the shredded meat.
- Add the frozen peas first (this is vital to reduce the temperature down so the milk does not curdle when added), followed by the milk. To blend, stir everything together.
- Reactivate the saute function. When the liquid begins to bubble, add the butter paste and stir until it is melted and the sauce has thickened.
- Return the chicken to the Instant Pot. To blend, stir everything together.
- Serve alone or with biscuits or pie crust.
Notes
None
- Category: Dinner
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 369kcal
- Sugar: 5g
- Sodium: 104mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 37mg
Keywords: instant chicken pot pie recipe, chicken dinner recipes, chicken pot pie recipe, chicken pot pie instant pot recipe