Chicken Pot Pie
Servings Prep Time
4servings 30minutes
Cook Time
15minutes
Servings Prep Time
4servings 30minutes
Cook Time
15minutes
Ingredients
  • 1lb boneless, skinless chicken breastscut in 1-inch pieces
  • 1teaspoon salt
  • 3/4teaspoon poultry seasoning
  • 2tablespoons butter
  • 1 1/2cups Progresso™ chicken brothfrom 32 ounce carton
  • 2cups diced peeled russet potatoes
  • 1 package frozen mixed vegetables12 ounce
  • 3tablespoons cornstarch
  • 3tablespoons Water
  • 1 Pillsbury™ refrigerated pie crustsoftened as directed on box
Instructions
  1. Heat oven to 450°F. Line large cookie sheet with cooking parchment paper. Spray Instant Pot™ insert with cooking spray. In medium bowl, toss chicken pieces with salt and poultry seasoning. Select SAUTE; adjust to normal. Melt butter in insert. Add chicken; cook 3 to 4 minutes without moving, until browned on first side, then turn and cook 2 to 4 minutes or until chicken is browned on second side. Select CANCEL.
  2. Stir in broth, potatoes and frozen mixed vegetables. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  3. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Beat in cornstarch mixture; cook 30 to 60 seconds, beating frequently with whisk, until thickened. Select CANCEL.
  4. Meanwhile, unroll crust on work surface. With 2 1/2-inch round cutter, cut 16 rounds from crust, rerolling once; discard scraps. Place pie crust rounds on cookie sheet. Bake 7 to 9 minutes or until golden brown and crisp. Immediately remove from cookie sheet to cooling rack.
  5. Spoon chicken mixture into bowls. Top with pie crust rounds.