Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Instant Pot Chicken Pot Pie with Bisquick Biscuits

Instant Pot Chicken Pot Pie with Bisquick Biscuits

  • Author: Crafting a Family
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6serving 1x
  • Category: Main Dish
  • Method: Instant Pot

Description

Do you love an old fashioned Chicken Pot Pie but do not have the time to make a homemade pie crust, making a white sauce and then bake in the oven? Now you can have the great flavor of Chicken Pot Pie with out all the work.

Inspiration taken from original recipe found @cookiewithkarli


Ingredients

Units Scale
  • 1 cup of water (or chicken broth)
  • 6 Chicken Tenders, fresh or frozen
  • 2 Potatoes peeled and cubed
  • 3 to 4 carrots peeled and cut in rings
  • 1 cup of frozen baby onions
  • Salt and pepper
  • 1 cup or 1/2 a small bag of frozen peas (not thawed)
  • 1/2 cup of milk

To thicken the recipe:

  • 1 tablespoon of butter
  • 1 tablespoon of flour

Bisquick Biscuits:

  • 2 1/4 cup of Bisquick
  • 2/3 cup milk

Instructions

  1. Add to the inner bowl of the Instant Pot the water, chicken tenders, potatoes, carrots, baby onions, salt and pepper.
  2. Set the Instant Pot to high pressure for 8 minutes, when timer is done allow to slow release for 5 minutes.
  3. Open the lid, remove the chicken tenders and set aside, cut into bit size pieces.
  4. The the sauce add the frozen peas, stir and add the milk.
  5. Set the Instant Pot to saute.
  6. Mix together with a fork the softened butter and the flour, when the mixture is bubbly add the butter flour mixture, this will thicken the sauce.
  7. Next, add the chicken back in and stir.

Biscuits:

  1. While the dish is cooking for the 8 minutes, stir together the Bisquick and the milk with a fork.
  2. On a greased cookie sheet drop the dough onto the cookie sheet, about 1 inch apart.
  3. Bake for at 450 degrees for 10 minutes or until golden brown.

Serve the Chicken Pot Pie in a large bowl with a biscuit on the side.


Notes

  1. I did not have chicken broth. I used one cup of water and 1 tablespoon of Chicken Granulated Bouillon, Sodium Free. 

Keywords: Instant Pot Chicken Pot Pie

Recipe Card powered byTasty Recipes