Chicken Pot Pie Biscuits

Finally nailed this one…

As I’ve said before, John is a pot pie fan(atic).

I have a great Chicken Pot Pie that I make, but I like this super quick version for that comfort food feeling after a stressful day when I just don’t want to spend much more time in the kitchen.

Always a fan of the Instant Pot! This literally goes for 1 min on pressure cook and uses frozen veggies so it’s easy and fast. I originally crafted this as a keto recipe and have now made some tweaks by decreasing the pepper, salt, and milk and subbed out cream cheese for reduced sodium condensed cream of mushroom.

Yum. Yum.

TIP: Though we prefer a more equitable distribution of peas and carrots, you can actually just buy the peas and carrots blend frozen bag and use 12 oz of that.

Chicken Pot Pie Biscuits Recipe

Ingredients

• 3/4 lbs boneless, skinless chicken breast (cubed)
• 6 oz frozen peas
• 6 oz frozen carrots
• 10.5 oz can reduced sodium condensed cream of mushroom soup
• 1/2 cup water
• 1 Tbsp Better than Bouillon Premium Roasted Chicken Base
• 1 Tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• Biscuits (I bake up a can of Pillsbury Grands Buttermilk Biscuits, 8 ct. 16.3 oz and use half of them for this recipe – my boys never seem to mind having the *extra* biscuits around for the meal)

Directions

1. Set Instant Pot to SAUTÉ – NORMAL.
2. Add 1 Tbsp extra virgin olive oil to inner pot and heat for at least 30 secs.
3. Add cube 3/4 lbs boneless, skinless chicken breast and cook (covered – I use the glass Instant Pot lid), stirring occasionally, until chicken is just fully cooked.
4. Scoop chicken onto a plate and set aside – I keep mine in the microwave.
5. Add 6 oz frozen peas, 6 oz frozen carrots, 10.5 oz can fat free condensed cream of mushroom soup, 1/2 cup water, 1 Tbsp Better than Bouillon Premium Roasted Chicken Base, cooked chicken, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground black pepper to inner pot of Instant Pot – then stir until well-combined.
6. Top with pressure cook lid, set valve to SEAL, and select PRESSURE COOK (or MANUAL) for 1 min.
7. Prepare biscuits according to package directions.
8. When Instant Pot’s cooking cycle is complete, do a quick release, then remove lid.
9. Stir well and allow to sit uncovered while your biscuits finish baking to cool just a smidge.
10. Serve by scooping *pot pie* mixture over a split biscuit on individual plates.

NUTRITION FACTS
Servings	4
Amount Per Serving	1 biscuit + 9.3oz (265g) pot pie filling
Calories	505
		% Daily Value*
Total Fat	21g	27%
Saturated Fat	5.5g	28%
Trans Fat	0.3g
Monounsaturated Fat	11.2g
Polyunsaturated Fat	3.9g
Cholesterol	88mg	29%
Sodium	1,160mg	50%
Total Carbohydrate	48g	17%
Dietary Fiber	4g	14%
Total Sugars	7g
Added Sugars	5g
Sugar Alcohols	0g
Protein	37g
Vitamin D	0.6mcg	3%
Calcium	64mg	5%
Iron	2.5mg	14%
Potassium	940mg	20%
Vitamin A	510mcg RAE	57%
Vitamin C	9mg	10%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#InstantPot