Servings
Font
Back
Instant Pot Light Chicken Pot Pie (Freezer Meal)
2.9 from 66 votes

Instant Pot Light Chicken Pot Pie (Freezer Meal)

This Instant Pot Chicken Pot Pie combines chicken breast, broth, frozen vegetables, potatoes, onion, celery, garlic, and seasonings cooked under pressure to create a light pot pie filling. The mixture is cooked quickly in the Instant Pot or slowly in a crockpot, then served topped with a baked biscuit for a comforting meal. It also functions as a freezer meal, prepared in advance and thawed before cooking.

Prep Time
15 mins
Cook Time
25 mins
Total Time
8 hrs 15 mins
Servings: 8 people
Calories: 215 kcal
Course: Main Course, Dinner
Cuisine: American, International

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

    Cup of Yum
  1. Dice celery and puree onion.
MAKE IT NOW
  1. 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.
  2. 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
  1. 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
  1. 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. 
  2. 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. 
  3. 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

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%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 215

% 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.