Instant Pot Light Chicken Pot Pie (Freezer Meal)
User Reviews
2.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
8 hrs 15 mins
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Servings
8 people
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Calories
215 kcal
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Course
Main Course, Dinner
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Cuisine
American, International
Instant Pot Light Chicken Pot Pie (Freezer Meal)
Description
The recipe starts by blending vegetables like celery, onion, and potatoes with chicken breast, broth, frozen vegetables, and seasonings including poultry seasoning, garlic, and salt. In the Instant Pot, these ingredients cook together under high pressure for 25 minutes, then the chicken is shredded and stirred to combine. Biscuits are baked separately and placed on top when serving, providing a flaky biscuit topping typical of pot pie.
Alternatively, the dish can be slow-cooked for several hours until the chicken is tender, with biscuits added toward the end to cook on top. As a freezer meal, the uncooked ingredients are combined and stored in a freezer bag for convenience, then thawed and cooked as needed.
Ingredients
- 2 lbs chicken breast boneless
- 2 cups chicken broth low fat
- 12 oz mixed vegetables frozen
- 1 15 oz diced potatoes canned, drained
- 1/2 onion pureed, large
- 2 celery diced, stalks
- 1 tsp garlic minced, about 2 cloves
- 1-1/2 tbsp corn starch
- 1-1/2 tbsp poultry seasoning
- 1 tsp salt
- 1 biscuit dough Pillsbury Golden Layer Flaky Biscuits only 100 calories each!, canned
Instructions
- Dice celery and puree onion.
MAKE IT NOW
- INSTANT POT: Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, corn starch, poultry seasoning and salt into instant pot or pressure cooker. Stir gently until combined. Seal pressure cooker. Cook on manual (High) for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top.
- SLOWCOOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Add biscuits to the top, cover with lid and continue cooking 1 hour.
MAKE IT A FREEZER MEAL
- Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, poultry seasoning and salt into a labeled gallon-size (4 L) freezer bag; swish to mix. Seal, removing as much air as possible, and freeze.
THAW AND COOK
- Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or "Quick thaw" by running under water until meal can be broken apart.
- INSTANT POT: Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top.
- SLOW COOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Take two forks, shred chicken then stir to combine. Mix together cornstarch and 1/4 cup (60 mL) water with fork, stir into slow cooker. Add biscuits to the top, cover with lid and continue cooking 1 hour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 27g | 54% |
| Fat | 3g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 678mg | 28% |
| Potassium | 811mg | 17% |
| Fiber | 3g | 12% |
| Vitamin A | 2265IU | 45% |
| Vitamin C | 13.3mg | 15% |
| Calcium | 52mg | 5% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
2.9
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