Chicken pot pie is one of those meals that instantly makes you feel comforted and happy. While it is great to make chicken pot pie in the oven in the wintertime when the oven can help heat your house, what if you want chicken pot pie in the summer? What if you don’t want to turn your oven on in order to have a bite of this amazing comfort food? Just use your Instant pot! This great recipe will show you how. This version of chicken pot pie is gluten-free and crustless making it healthier and easier than any chicken pot pie you have ever tried!
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Instant Pot® Chicken Pot Pie
Equipment
- Instant Pot
- Measuring Spoon
- Measuring Cup
- Rubber Spatula
- Knife
- Cutting Board
Ingredients
- 1 pound Chicken Breast
- 1.5 cups Chicken Broth
- 1.5 cups Carrots, chopped
- 1.5 cups Celery
- 1 cup Corn Kernels
- 1 cup Onion, chopped
- 1 tsp Salt
- 0.5 tsp Ground Black Pepper
- 1 tsp Garlic powder
- 0.5 tsp Dried Thyme
- 0.5 tsp Dried Basil
- 1 cup Whole Milk
Instructions
- Add the chicken, chicken broth, corn, onion, carrot, celery, salt, pepper, garlic powder, basil and thyme to the Instant Pot bowl. Close the Instant Pot lid and set the steamer valve to ‘seal’. Press the ‘manual’ button and set the timer for 10 minutes, cooking at high pressure.
- Once the timer is done, unlock the lid using a natural pressure release. This means just let the pot sit, untouched, on the counter for about another 10 minutes until you are able to open the lid. Open the Instant Pot lid and add the milk to the chicken pot pie mix. Stir well then press the ‘saute’ button.
- Add the milk and cook the mix using the saute function for about 5 minutes, stirring constantly, until it has thickened.
- Divide into bowls and serve! If you want to add a pie crust element, top the pie with baked biscuits. Enjoy!
Was that the easiest chicken pot pie you have ever made or what? You gotta love when a classic becomes even easier to make! Let us know if you have any questions before you start cooking and we will respond ASAP!
