Deconstructed Chicken Pot Pie
Serves 420 mins prep15 mins cook
This lazy version of chicken pot pie comes together in the Instant Pot for a creamy, dairy-free dish. It's perfect for chilly days and pairs well with warmed bread or almond flour cheddar biscuits. The dish contains chicken, potatoes, carrots, and other veggies, all cooked together for comforting flavor.
0 servings
What you need
Instructions
1: Dice 1/2 an onion (or 1 small one). 2: Chop 3 potatoes, 2 carrots, and 2 stalks of celery. 3: Mince 2 garlic cloves. 4: Hit sauté on your Instant Pot and add olive oil. Once hot, add veggies and cook for 4 minutes. 5: Hit cancel and add 1 cup chicken broth, 1 tsp thyme, salt, pepper, and chili flakes (optional). 6: Stir and top with 2 raw chicken breasts cut in half. 7: Pressure cook for 5 minutes + naturally release for 10. 8: Remove chicken and dice. 9: Stir in 1/2 cup frozen peas followed by 1/2 cup almond milk. 10: Hit sauté again and let it come to a simmer. 11: Stir in 1 tbsp arrowroot flour mixed with 1 tbsp melted ghee (or vegan butter) and simmer for 5 minutes until it thickens. 12: Hit cancel and return chicken to the pot. 13: Serve with your choice of biscuits or bread.View original recipe