A crustless chicken pot pie dinner made in less than 30 minutes. Enjoy all the comfort flavours made easily in your Instant Pot!
We love a creamy dinner, and this “pot pie” is no exception! Keep it simple with some toasted fresh buttered bread or biscuits! Either way, its delicious!
Ingredients
Donia Farms Sea Salted Grass Fed Butter
Medium yellow onion
Garlic
Bonesless Skinless Chicken Breasts
Chicken Broth
Donia Farms Grass Fed Milk, Divided
Mini potatoes
Black pepper
Salt (if you are using chicken bouillon to replace the chicken broth, adjust salt according to taste)
Italian seasoning
Corn niblets
Frozen Peas and Carrots. Option to also add green beans!
Flour
Chives, for topping
Instructions
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On the saute function of your Instant Pot, add the butter, garlic and onion. Saute for 5 minutes, until onion is soft and garlic fragrant.
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Add in the chicken, chicken broth, 1 cup of milk, spices and the mini potatoes. Pressure cook for 8 minutes. Let stand for 3 minutes before venting.
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After venting, pull out the chicken and shred. Tip: Use a hand held mixer in a bowl to easily shred your chicken! Using a potato masher, smash your potatoes to the desired size. Add the chicken back to the pot.
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Turn the instant pot to the saute function. Add in the peas, carrots, green beans and corn. Stir to combine and stir often as it heats.
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In a small bowl, wish together the flour and the remaining 3/4 cup of milk until smooth. Add the slurry to the pot and mix to combine. Cook until the mixture thickens and vegetables are tender.
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Season with additional salt and pepper to taste! Option: add a few tsp of curry powder!
