chicken-InstantPot
chicken pot pie recipe
buttermilk biscuits
There is something so comforting and cozy about chicken pot pie. It feels like a candlelit Sunday dinner after a blustery day spent outdoors. This might look more complicated than it is with the three links above, but it is really very simple.
The Instant Pot makes cooking the chicken super easy, if you’re lucky enough to have one. You can use the link above or others or your own method. While this is cooking, I make the vegetables for the pot pie. The first time I had this pot pie, a friend made it for me, according to the recipe above, and it was WONDERFUL! I usually don’t have the patience to make the full pie crust, etc. So, what I do is make the pot pie filling, then I add the buttermilk biscuits to the top. Voila!
Instead of trying to explain all the shortcuts I take, I will type out the recipe as I make it. (Please see the links above to support the creators.)
Cook the chicken
-Place fresh chicken breasts in Instant Pot with 1 cup of water. Cook for 8 minutes. 5-minute natural release.
While the chicken is cooking…
-Heat 1/4 cup butter in large skillet. Add 1/3 cup diced onions, 2 medium carrots (sliced-I use a mandoline), 1/2 cup sliced celery (if you have some), and 2 cloves minced garlic (or 1 tsp from minced garlic jar)
-Whisk in 1/3 cup flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, 1 tsp dried parsley, 1 3/4 chicken broth (or 1 3/4 cup water with 1 3/4 tsp bouillon), and 1/2 cup heavy cream.
-Whisk until no lumps, then simmer for 10 minutes, or until sauce thickens.
Meanwhile…
-Shred the cooked chicken with two forks.
-Add chicken and 1 cup frozen peas to thickened sauce. Stir, and immediately remove from heat.
Make the biscuits.
2 cups flour
1 Tbs baking powder
1/2 tsp salt
1 stick butter, cubed
1 cup buttermilk (I use powdered buttermilk, made into liquid, according to bag instructions)
1 egg
-Whisk dry ingredients. Add cubed butter and rub it into the flour with your fingers.
-Combine buttermilk and egg. Stir into flour mixture with a few swift strokes.
The biscuits will be super sticky!
Pour the chicken pot pie “sauce” into an oven-safe pan. I used to plop the biscuits on top at random, but recently, I’ve been spreading the biscuit batter evenly across the top of the whole thing.
Bake at 400 for 20-25 minutes.
So delicious and hearty and comforting. Love it!