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Instant Pot Chicken Pot Pie Casserole
One of the best chicken pot pies chock-full of chicken and veggies!
Course
dinner, Main Course
Cuisine
American
Keyword
Chicken pot Pie Casserole
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
small pies
Calories
846
kcal
Author
Corrie
Ingredients
1
package
store pie dough
11/2
lb
chicken
boneless, in cubes
1
teaspoon
salt
1
teaspoon
onion powder
2
can
cream of celery
1
cup
chicken broth
16
ounces
mixed vegetables
frozen
1
teaspoon
black pepper
11/2
teaspoon
garlic powder
Instructions
Put olive oil inside the Instant Pot and select "saute".
Add chicken and salt and saute for about 3 minutes till the chicken is browned.
Add mix vegetables, cream of celery, all the spices and chicken broth. Saute for about 10 minutes.
Remove the sauce for the Instant Pot and clean it
Roll the pie dough on a floured surface and make 8 circles.
Place 4 circles in a bottom of a small round mold
Add Chicken mixture on top.
Add the rest of the dough circles on top , press the edge with a fork to close the pie.
cover the pie with foil paper
Add ½ cup of water to the Instant Pot, place the trivet inside and place the pot pie on top of the trivet.
Cook at high pressure for 8 minutes.
Once done, do a quick pressure release.
Take it our and enjoy.
Optional: Broil it in the oven or use the crisplid for a crispy dough.
Nutrition
Calories:
846
kcal
|
Carbohydrates:
30
g
|
Protein:
63
g
|
Fat:
53
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
13
g
|
Monounsaturated Fat:
20
g
|
Trans Fat:
1
g
|
Cholesterol:
241
mg
|
Sodium:
1849
mg
|
Potassium:
1064
mg
|
Fiber:
6
g
|
Sugar:
2
g
|
Vitamin A:
6611
IU
|
Vitamin C:
21
mg
|
Calcium:
121
mg
|
Iron:
5
mg