Jylia Jenkins. Instant Pot Chicken PotPie

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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Jylia Jenkins. Instant Pot Chicken PotPie calories by ingredient
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Introduction

Fresh veggies, chicken, made with 1/4 cup flour and milk, no butter. Delicious! Fresh veggies, chicken, made with 1/4 cup flour and milk, no butter. Delicious!
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

Tips

If you have extra calories to burn, cheese and hot sauce make nice additions to toppings


Directions

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.

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