Chicken Pot Pie
By :Pillsbury
Print Recipe
Votes: 8
Rating: 3.63
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Butter, Chicken Breast, Vegetables
Prep Time 30 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 1 lb boneless, skinless chicken breasts cut in 1-inch pieces
  • 1 teaspoon salt
  • 3/4 teaspoon poultry seasoning
  • 2 tablespoons butter
  • 1 1/2 cups Progresso™ chicken broth from 32 ounce carton
  • 2 cups diced peeled russet potatoes
  • 1 package frozen mixed vegetables 12 ounce
  • 3 tablespoons cornstarch
  • 3 tablespoons Water
  • 1 Pillsbury™ refrigerated pie crust softened as directed on box
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Butter, Chicken Breast, Vegetables
Prep Time 30 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 1 lb boneless, skinless chicken breasts cut in 1-inch pieces
  • 1 teaspoon salt
  • 3/4 teaspoon poultry seasoning
  • 2 tablespoons butter
  • 1 1/2 cups Progresso™ chicken broth from 32 ounce carton
  • 2 cups diced peeled russet potatoes
  • 1 package frozen mixed vegetables 12 ounce
  • 3 tablespoons cornstarch
  • 3 tablespoons Water
  • 1 Pillsbury™ refrigerated pie crust softened as directed on box
Votes: 8
Rating: 3.63
Rate this recipe!
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.
9 replies
  1. ttutt
    ttutt says:

    This was surprisingly good. I used low sodium chicken broth and I think I should have used the regular broth for a little more saltiness. Other than that, the dish was very good.
    My kid liked the round crusts (they were like big crackers to him). Also, I just baked the leftover crust pieces and didn’t roll it out to make more circles; those pieces were consumed first.

  2. Mickey Biedermann
    Mickey Biedermann says:

    I followed the recipe as presented, and it was very easy to make. It had good consistancy, the pie circles were a good substitution for the pie crust, and the veggies were just right. My husband and I both thought the recipe lacked spices though…it was just kind of bland for us.

  3. Shazzababy
    Shazzababy says:

    This was just do easy my family loved it, i did add more spices ie parsly chicken spices from epicure and garlic and onion spice also epicure. Thanks

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