Jylia Jenkins. Instant Pot Chicken PotPie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
450 grams Potato, raw 150 grams Celery, raw 150 grams Onions, raw 150 grams Carrots, raw 450 grams Peas, frozen 20 oz Boneless Skinless Chicken Breast - Raw (by LAURIE32) 1.5 cup Milk, 2%, with added nonfat milk solids, without added vit A 0.25 cup Flour - Gold medal all purpose flour
Defrost and dice chicken, add to Instant Pot with 1 cup water, thyme, basil, and rosemary. Cook 9 mins.
Chop veggies into finely diced cubes.
When Instant Pot is done, release pressure, Add all veggies, 1 cup milk, and salt/pepper to taste. Cook on chicken for 9 more minutes.
Mix 1/2 cup milk with 3 tbsp of flour. Let sit and mix while IP finishes.
When done, release steam, turn on saute. Once boiling stir in milk/flour mixture.
Measure into 3 equal portions then too with croutons as desired (croutons not added to recipe).
Serving Size: 3 (24 ounce servings).
Number of Servings: 3
Recipe submitted by SparkPeople user JYLIAJENKINS.
Chop veggies into finely diced cubes.
When Instant Pot is done, release pressure, Add all veggies, 1 cup milk, and salt/pepper to taste. Cook on chicken for 9 more minutes.
Mix 1/2 cup milk with 3 tbsp of flour. Let sit and mix while IP finishes.
When done, release steam, turn on saute. Once boiling stir in milk/flour mixture.
Measure into 3 equal portions then too with croutons as desired (croutons not added to recipe).
Serving Size: 3 (24 ounce servings).
Number of Servings: 3
Recipe submitted by SparkPeople user JYLIAJENKINS.
Nutritional Info Amount Per Serving
- Calories: 575.0
- Total Fat: 3.3 g
- Cholesterol: 116.7 mg
- Sodium: 463.8 mg
- Total Carbs: 69.1 g
- Dietary Fiber: 13.4 g
- Protein: 57.6 g
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