Description
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.
Ingredients
Scale
- 3 boneless chicken breasts ($5.50)
- 1 can Cream of Chicken Soup ($0.70, 10.5 oz)
- 1 cup Milk ($0.30)
- 1 cup chicken broth ($0.60)
- ½ onion ($0.50, chopped)
- 4 potatoes ($1.20, peeled and diced)
- 16 oz bag of Frozen mixed vegetables ($1.18)
- ½ cup celery ($0.75, chopped)
- 1 tsp Garlic Powder ($0.10)
- ½ tsp Poultry Seasoning ($0.10)
- 1 tsp salt ($0.02)
- ½ tsp pepper ($0.05)
- 16 oz canned biscuits ($1.18, 8 count)
Instructions
- Place 3 boneless chicken breasts, 1 can (10.5 oz) cream of chicken soup, 1 cup milk, 1 cup chicken broth, ½ chopped onion, 4 diced potatoes, 1 (16 oz) bag frozen mixed vegetables, ½ cup chopped celery, 1 teaspoon garlic powder, ½ teaspoon poultry seasoning, 1 teaspoon salt, and ½ teaspoon pepper into the Instant Pot.
- Secure the lid and set it to the sealing position.
- Cook on manual high pressure for 25 minutes.
- While it cooks, prepare 1 (16 oz) can biscuits according to package instructions.
- Once finished, perform a quick release.
- Remove the chicken, shred it, and return it to the Instant Pot. Stir to combine.
- Serve in bowls topped with a biscuit and enjoy!
Notes
Refrigerate the leftovers in an air tight container for up to 5-7 days.
Nutrition
- Calories: 614kcal
- Sugar: 6g
- Protein: 25g