Instant Pot Chicken Pot Pie

pressureluckcooking.com

Sandra Baker-Gregory

2 to 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

½ tsp of seasoned salt

½ 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 to 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)

subheading: Biscuits (optional, but makes for a really fantastic Chicken & Dumplings taste with a Dressin’ consistency - meaning nice, smooth and thick):

1 ⅔ cup of Red Lobster Cheddar Bay Biscuit Mix (half the box) or 1 ⅔ cups of Bisquick

1⁄3 cup of milk

1⁄3 cup of shredded Cheddar cheese

note: If you want a REALLY, REALLY thick and almost stuffing-like consistency, use the whole box and double the milk and cheese

Directions at pressureluckcooking.com

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