Otherby Megan ThomaselliInstant Pot Chicken Pot PiePrep5 minCook6 minTotal11 minServes4Keep screen onSaveShare Cook my versionIngredientsServings−4+1 cup chicken broth3 medium potatoes (peeled and cubed)1 cup petite baby carrots1/4 medim onion (minced)6 chicken tenders (fresh, raw)1/2 tsp salt1/8 tsp pepper1/2 cup peas (frozen)1/2 cup milk1 tbsp butter1 tbsp flourStepsStep-by-step0 of 8 done1Add the broth, potatoes, carrots, onion, chicken tenders, salt and pepper to the Instant Pot. Cook on Manual HIGH for 3 minutes.2Create the butter and flour paste by combining equal parts butter and flour.3NPR for 6 minutes and then quick release.4Remove the chicken tenders. Shred and set aside.5Add frozen peas (This is important to bring the temp down so the milk doesn't curdle when added) and then add the milk. Stir to combine.6Turn the saute function back on. Once the liquid starts to bubble, add in the butter paste and stir until it has melted and thickened the sauce.7Add the chicken back into the Instant Pot. Stir to combine.8Serve by itself, with some biscuits, or pie crust.
