Instant Pot Chicken Pot Pie - Pressure Luck Cooking
"When I set out to make Chicken Pot Pie, I knew it had to be a really thick filling instead of a runny, watery one. So my secret is to use some biscuit mix to make it just right...."
INGREDIENTS
•
1 2/3 cup of Red Lobster Cheddar Bay Biscuit Mix (half the box) or 1 2/3 cups of Bisquick
•
1⁄3 cup of milk
•
1⁄3 cup of shredded Cheddar cheese
•
*If you want a REALLY, REALLY thick and almost stuffing-like consistency, use the whole box and double the milk and cheese
•
2-2.5 lbs boneless skinless chicken breasts, cut into chunks
•
1 yellow onion, chopped
•
2 tablespoons of salted butter
•
3 cups of reduced sodium chicken broth (I used 3 cups of water + 3 tsp of Chicken Better Than Bouillon)
•
1 tsp of oregano
•
1 tsp of dried thyme
•
1 tsp of dried basil
•
2 teaspoons of poultry seasoning
•
1/2 tsp of seasoned salt
•
1/2 tsp of pepper
•
1 tablespoons of crushed garlic
•
2 Idaho potatoes, peeled and cut into cubes
•
1 pack of 2 puff pastry sheets (I used Pepperidge Farm, frozen and set out to thaw) OR 1 pack of 2 pie crusts OR sourdough bread bowls (I like the ones from Panera)
•
1 egg, beaten for the egg wash on the pastry sheet
•
1-2 packets (1-1.25oz each) of Chicken Better Than Gravy (or any kind of chicken or turkey gravy if it can’t be found). Use 1 packet for a thickened consistency and use 2 packets for a very thickened one
•
10 oz box of mixed frozen vegetables (the kind with corn, carrots, peas and green beans mixed)
•
1 cup of heavy cream
•
Milk, as desired (totally optional for final consistency)
Comments & Reviews
Just A Pinch Sweepstakes