Chicken Pot Pie Biscuits

Finally nailed this one…

As I’ve said before, @mc_lackluster 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 fat free condensed cream of mushroom.

Yum. Yum.

Chicken Pot Pie Biscuits Recipe

Ingredients

• 3/4 lbs boneless, skinless chicken breast (cubed)
• 12 oz frozen peas and carrots blend
• 10.5 oz can fat free condensed cream of mushroom soup
• 1/2 cup water
• 1 Tbsp Better than Bouillon Chicken Base
• 1 Tbsp extra virgin olive oil (EVOO)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• Biscuits (I bake up half a can of Pillsbury Grands Buttermilk Biscuits, 8 ct. 16.3 oz)

Directions

1. Set Instant Pot to SAUTÉ – NORMAL.
2. Add 1 Tbsp EVOO 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 12 oz frozen peas and carrots blend, 10.5 oz can fat free condensed cream of mushroom soup, 1/2 cup water, 1 Tbsp Better than Bouillon 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 a cool just a smidge.
10. Serve by scooping *pot pie* mixture over a split biscuits on individual plates.

Nutrition Facts
Servings: 4
Amount per serving
Calories	396
% Daily Value*
Total Fat 17.6g	23%
Saturated Fat 5.7g	29%
Cholesterol 22mg	7%
Sodium 2745mg	119%
Total Carbohydrate 48.9g	18%
Dietary Fiber 4.3g	15%
Total Sugars 7.8g
Protein 14.2g
Vitamin D 0mcg	0%
Calcium 71mg	5%
Iron 2mg	13%
Potassium 255mg	5%
*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.