The average chicken pot pie takes about 1 and a half hours or 1 hour and 45 minutes to make. But there is another way, a way that doesn’t require practice. You could use an Instant Pot chicken pot pie casserole recipe. Sure, this won’t come out like a classic chicken pot pie but the taste will be just as amazing, if not more so.
There is nothing better than a classic chicken pot pie recipe. However, this dish takes time to master. It is like making a pie, sure, you can toss it together but is the end result what it should be? This Instant Pot chicken pot pie casserole recipe offers a fun twist on a classic recipe and will easily become a family favorite.
You might know how hard it is to enjoy a freshly made chicken pot pie. Most pies are meant to be cooled before eating but this one is meant to be enjoyed hot. The problem is the pastry encases the heat and makes it so you do that open mouth chewing thing to keep from burning your tongue. Then, you burn your tongue anyway.
It’s just so good and you don’t want to stop eating. That is where the casserole version comes into play. You could make an Instant Pot chicken pot pie casserole and the heat won’t get trapped in the pie. It will release just like any other meal.
The flavors are all there, the chicken is there, everything is there. The only difference is that it is like an open-faced version of a delicious chicken pot pie.
Instant Pot Chicken Pot Pie Casserole Ingredients
The chicken is the star of the show. You will want to use boneless, skinless chicken breast for this recipe. It is easier to cut up and spread around in a casserole. In fact, you will also want to add more chicken to it by using cream of chicken soup, and chicken broth. There will also be onions, peas, and you could also add in more vegetables.
You will want to make sure the vegetables you add will go with the recipe. Luckily, there aren’t many vegetables that won’t go with chicken. You can use broccoli, cauliflower, green beans, the possibilities are endless. Don’t be afraid to stray too far off from the recipe.
The trick here is to use frozen vegetables. Any chicken pot pie recipe, including an Instant Pot chicken pot pie casserole recipe isn’t complete without some chopped celery, some potatoes, and of course, the crust. Instead of using a pie crust, this recipe uses canned biscuits.
Using canned biscuits makes the entire process easier but also adds a more fun way to enjoy the casserole. You can break the biscuit apart and mix it in or use it more like a side dish. Either way, the flavors will be very similar to chicken pot pie, just deconstructed. Deconstructed chicken pot pie is just a few steps away.
Place all ingredients except biscuits in the instant pot. Place the lid on and seal. Seal pressure and set manual for 25 minutes.
Prepare and cook biscuits.
One finished, do a quick release to remove the pressure.
Remove all ingredients to a serving pan or dish and add cooked biscuits on top.
Serve and enjoy.
Instant Pot Chicken Pot Pie Casserole
This Instant Pot chicken pot pie casserole recipe offers a fun twist on a classic recipe, and will easily become a family favorite.
2-3 Boneless & Skinless Chicken Breast
1 Can Cream of Chicken Soup
1 Cup Milk
8 Oz Chicken Broth
1/2 Onion, Chopped
1 Large Potato, Peeled, Diced
1 16 Oz Bag of Frozen Vegetables
8 Oz Frozen Peas
1/2 Cup Celery, Chopped
1 Tsp Garlic Salt
Salt & Pepper to Taste
- Place all ingredients except biscuits in the instant pot. Place lid and seal. Seal pressure and set manual for 25 minutes.
- Prepare and cook biscuits.
- One finished, do a quick release to remove the pressure.
- Remove all ingredients to a serving pan or dish and add cooked biscuits on top.
- Serve and enjoy.
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