Chicken Pot Pie

Instant pot

key ingredients:

Olive oil Veggies Chicken thighs Garlic & Herb soft    cheese Chicken broth Cornstarch

Saute onion and carrots until just slightly softened. Stir in the broth and potatoes.


Nestle the seasoned chicken thighs into the Instant Pot in a single layer. Cook at high pressure for 6 minutes with a quick release of pressure.


Transfer it to a cutting board and shred or chop it into bite-size pieces.


Turn on the Saute function. Make the slurry, stir it into the sauce, and bring to a boil. Stir until it begins to thicken. 


Crumble the garlic and herb soft cheese into the Instant Pot and stir until melted. Return the chicken to the mixture in the pot, add the peas, and stir to combine.


To make it a freezer meal:

Make the chicken mixture and let the mixture cool completely. Freeze in individual containers or in an air-tight freezer bag.

Grab the full recipe below

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