Chicken Pot Pie Stew

I’ve made chicken pot pie before and, good grief, it takes forever. Worth it when you have the time but I don’t always have (or want to spend) three hours to make dinner.

Thanks to the magic of the instant pot, you can now have all the amazingness of chicken pot pie in 35 minutes or so. And–for bonus points–only one dish to clean.  Sounds like a perfect weeknight dinner to me!  You can even cook this using frozen chicken breasts for an even easier meal.

While I was cooking this, my entire house smelled like Thanksgiving thanks to the poultry seasoning and aromatics.

I served mine with some puff pastry but this would be equally great with garlic toast, cornbread, or even a hunk of baguette.

Everyone loved loved it and my kid even ate a bunch of the vegetables. That’s a win for sure.  This delivers all the flavor of a “for real” chicken pot pie with almost no fuss.  The chicken is tender and flavorful from being cooked in the broth and the vegetables are still flavorful and non-mushy since they are added at the end.  I doubt I will make any changes next time–except maybe skipping the hours of prep involved in making puff pastry from scratch but that is a whole other post!

Chicken Pot Pie Stew

  • 3 large chicken breasts
  • 1 large onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 2-3 garlic cloves, minced
  • 1 tsp olive oil
  • 1 bag of frozen mixed vegetables
  • 1/2 bag frozen cut green beans
  • 2 tsp poultry seasoning
  • 4 cups of chicken broth
  • 1 cup heavy cream
  • 2 Tbsp. flour

Set your Instant Pot to saute and add the onion, garlic, carrots, and celery along with the oil. Add salt and pepper as well as the poultry seasoning during cooking.  Cook until the vegetables have just begun to soften.    Then add the stock (carefully!) and the chicken.  I used thawed chicken.  If you want to cook  from frozen, add a few minutes to the cook time.  Use the poultry setting for 15 minutes.  Quick release.

Remove the cooked chicken and set aside to cool.  Set your IP to the saute setting and add the frozen vegetables.  If you are in a hurry, you can microwave them for a few minutes to reduce the cooking time in the IP.  Bring the liquid back up to a boil.  Mix the cream with the flour, then add to the IP.  Dice the chicken and return it to the pot.  Allow it to cook for roughly 5 minutes to thicken very slightly.

 

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