Instant Pot Chicken Pot Pie

Updated at: Sun, 09 Jun 2024 22:07:59 GMT

Step 1

INSTRUCTIONS:

Step 2

Take the pastry sheets out of the freezer and unwrap so they can thaw as you do everything else

Step 3

Add the butter to the instant pot, hit saute, and adjust so it’s on the more or High setting. Once the butter is melted, add the shallots and celery and saute for 3 minutes, until softened. Add the chicken and garlic and saute for 3 minutes, until the chicken is pinkish-white

Step 4

Add the broth, potatoes, poultry seasoning, seasoned salt, oregano, thyme, sage, and pepper and sitr. Secure the lid and move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook on High pressure for 5 minutes. Quick release when done.

Step 5

As the chicken is cooking, make a slurry by mixing together the cornstarch and cold water in a small bowl until smooth. In a separate bowl, mix togeth the biscuit mix (with the garlic powder), cream, and shredded cheese.

Step 6

When the lid comes off, hit Cancel and then Saute and Adjust so it’s on the More or High setting. When it begins to boil, add the slurry while stirring, followded by the gravy mix and frozen mixed vegetables. Stir for 2 minutes, until heated through and thickened.

Step 7

Sitr in the biscuit batter and let simmer for 5 minutes, occasionally using the mixing spoon to scrape the bottom of the pot while the batter is cooking to keep ny chicken or veggies from sticking.

Step 8

ASSEMBLE THE PIES:

Step 9

Preheat the oven to 400 F. By now, the puff pastry should be thawed (but still cool). Gently unfold the sheets. Position an 8 or 12 oz oven safe ramekin upside down on the top of the dough. Cut the pastry around the top of the ramekin, leaving an extra 1 inch to fold over the sides. Repeat to cut out 4-6 rounds. Place 4-6 ramekins on a foil lined baking sheet and fill each to the brim with the pot pie filling. Sealk the tops with the pastry rounds, with the excess folded over the sides. Brush with the egg

Step 10

Put it in the oven for 10-15 minutes, until golden brown and flaky.

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