Instant Pot Chicken Pot Pie loaded with Potatoes, Carrots, Celery, Onions and Peas in a delicious sauce is truly a comfort food recipe and takes me back to being a child when my Mom would make a traditional family meal.
Slice Chicken Breasts into 3 or 4 equal slices and season with Salt and Pepper. Set aside
Peel Potatoes and cut into 1 inch cubes. (Use 1 large potato or 2 small/med Potatoes)
Slice/Dice Onion and Celery
Heat Instant Pot using Saute Button until Pressure Cooker reads 'Hot'
Add 2 Tbs Olive Oil or Butter
Place seasoned chicken in Instant Pot and Saute for 3 minutes. Turn over and saute for 3 minutes on other side. You will need to do this in 2 batches. Do not overlap chicken pieces.
Turn off Pressure Cooker and Remove Chicken and set aside
Add ½ Cup Chicken Broth and Deglaze bottom of Instant Pot. Use a flat bottomed wooden spoon to scrape and lift any stuck bits.
Add cubed potatoes, carrots, celery, and onion to Pressure Cooker. Add remaining Chicken Broth to Instant Pot.
Drop Seasonings into Pot ~ Celery Seed, Onion Powder, Crushed Garlic, and Italian Seasonings. Stir to combine with vegetables
Place Sauteed Chicken on top
Pressure Cook for 4 minutes with a 5 minute Natural Pressure Release (NPR) before releasing remaining pressure and opening lid.
Remove chicken and dice using a sharp knife. Set aside
Add 1 Cup frozen peas and stir
Make a Cornstarch Slurry by mixing 2 Tbs Cornstarch with 2-3 Tbs water.
Add Half and Half and Cornstarch mixture to veggie mixture and stir to combine.
Set Instant Pot to Saute and continue stirring to reach desired thickness
Pour Pot Pie Filling into Casserole Dish
Slice Grands Biscuits into quarters. You will only need 6 Biscuits
Place Biscuits on top of Pot Pie Filling. Do not overlap or cram too many biscuit pieces into a small space. They won't cook evenly.
Bake at 350 Degrees for 15-20 minutes. The Center will take longer to bake. Cover edges in tin foil the last few minutes to prevent from burning.
Notes
Pillsbury Grands Biscuits:
Slice each biscuit into fourths. You will only need about 6 full biscuits depending on the size of the pan used. Arrange pieces but do not overlap. Biscuits will ‘grow’ as they bake. If you pack biscuit pieces too close together they will not bake and be doughy. Brush with Egg Wash (optional) before baking at 350 Degrees for 15-18 minutes. Make sure center pieces are fully baked before removing from oven.
Puff Pastry:
Use 1 sheet of thawed Puff Pastry and place on top of casserole dish. Pastry should be about ½ larger than casserole dish. Seal edge of pastry to casserole dish using a fork. Make sure to cut vent holes on top for the steam to escape by cutting 2 or 3 slits on top with a sharp knife. Brush with Egg Wash and Bake at 425 Degrees for 10-12 minutes or until puffed and golden brown.
Storage and Reheating:
Store Leftovers covered in the refrigerator for up to a week. Leftovers can be reheated using a microwave for single servings.
Tips:
Wrap edges in foil will keep the edges from burning as the center continues to bake. This is the easiest method from keeping a Pot Pie from Burning.
Make a Cornstarch Slurry by mixing 2tbls Cornstarch with 2-3 Tbs Water and mix into sauce. Turn Instant Pot to Sauté and heat for 1-2 minutes to reach desired thickness.
If you choose to use a bottom/crust to this recipe I recommend Blind Baking the crust and make sure to use a heavy dish.