Instant Pot Chicken Pot Pie is all of the flavor from the classic oven baked favorite all made in under 30 minutes! From the perfectly cooked potatoes and carrots to the tender, shredded chicken this one pot, dump & start Instant Pot meal will be your family’s favorite!
Anyways, that brings us to this inside out chicken pot pie recipe. It is the perfect way to cut some corners to save some time but not cut corners on taste. This easy chicken pot pie saves you from making the pie because you make it with biscuits instead. But it leaves you with a filling meal full of veggies and a little extra time to play a game or two with the kids before bed! See the recipe below for this life-changing crustless chicken pot pie!
1 cup chicken broth
3 medium potatoes peeled and cubed
1 cup petite baby carrots
1/4 medim onion minced
6 chicken tenders fresh, raw
1/2 tsp salt
1/8 tsp pepper
1/2 cup peas frozen
1/2 cup milk
Butter and Flour paste
1 tbsp butter
1 tbsp flour
Add the broth, potatoes, carrots, onion, chicken tenders, salt and pepper to the Instant Pot. Cook on Manual HIGH for 3 minutes.
Create the butter and flour paste by combining equal parts butter and flour.
NPR for 6 minutes and then quick release.
Remove the chicken tenders. Shred and set aside.
Add frozen peas (This is important to bring the temp down so the milk doesn’t curdle when added) and then add the milk. Stir to combine.
Turn the saute function back on. Once the liquid starts to bubble, add in the butter paste and stir until it has melted and thickened the sauce.
Add the chicken back into the Instant Pot. Stir to combine.
Serve by itself, with some biscuits, or pie crust.