Instant Pot Light Chicken Pot Pie Freezer Meal Recipes

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INSTANT POT LIGHT CHICKEN POT PIE (FREEZER MEAL)



INSTANT POT LIGHT CHICKEN POT PIE (FREEZER MEAL) image

Instant Pot Light Chicken Pot Pie (Freezer Meal) tastes like home, the country side, comfort...it has everything you need to lift your spirits, satisfy your cravings with less calories than traditional chicken pot pie. Also includes Slow Cooker instructions!

Provided by Chef Emanuela

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs boneless chicken breasts
2 cups low-fat chicken broth
12 ounces mixed vegetables, frozen
1 (15 ounce) can diced potatoes, drained
1/2 large onion, pureed
2 stalks celery, diced
1 teaspoon minced garlic (about 2 cloves)
1 1/2 tablespoons cornstarch
1 1/2 tablespoons poultry seasoning
1 teaspoon salt
1 (6 ounce) can pop biscuits (Pillsbury Golden Layer Flaky Biscuits only 100 calories each!)

Steps:

  • Dice celery and puree onion.
  • MAKE IT NOW.
  • INSTANT POT: Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, corn starch, poultry seasoning and salt into instant pot or pressure cooker. Stir gently until combined. Seal pressure cooker. Cook on manual (High) for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top.
  • SLOWCOOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Add biscuits to the top, cover with lid and continue cooking 1 hour.
  • MAKE IT A FREEZER MEAL.
  • Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, poultry seasoning and salt into a labeled gallon-size (4 L) freezer bag; swish to mix. Seal, removing as much air as possible, and freeze.
  • THAW AND COOK.
  • Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or "Quick thaw" by running under water until meal can be broken apart.
  • INSTANT POT: Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top.
  • SLOW COOKER: To make in slow cooker cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Take two forks, shred chicken then stir to combine. Mix together cornstarch and 1/4 cup (60 mL) water with fork, stir into slow cooker. Add biscuits to the top, cover with lid and continue cooking 1 hour.

Nutrition Facts : Calories 346.4, Fat 14.2, SaturatedFat 4, Cholesterol 73.3, Sodium 561.1, Carbohydrate 25.9, Fiber 3.2, Sugar 2.5, Protein 27.6

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  • INSTANT POT: Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, corn starch, poultry seasoning and salt into instant pot or pressure cooker. Stir gently until combined. Seal pressure cooker. Cook on manual (High) for 25 minutes. Meanwhile, bake pop biscuits according to directions. When instant pot finished do a quick release. Take two forks, shred chicken then stir to combine. Serve in bowls with a biscuit on top.
  • Place chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, poultry seasoning and salt into a labeled gallon-size (4 L) freezer bag; swish to mix. Seal, removing as much air as possible, and freeze.
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