Instant Pot Light Chicken Pot Pie (Freezer Meal)

The aroma of chicken pot pie always transports me back to my grandmother’s kitchen. I remember watching her expertly crimp the edges of the pie crust, a skill passed down through generations. The warmth of the oven, the savory scent mingling with the sweet promise of dessert baking nearby – it was pure comfort. This lighter, easier version brings back those cherished memories, but with the convenience of the Instant Pot and the option of making it ahead as a freezer meal.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 8
• Yield: 1 pot pie filling, plus biscuits
• Dietary Type: Can be made lighter with substitutions

Ingredients

• 2 lbs boneless chicken breasts
• 2 cups low-fat chicken broth
• 12 ounces mixed vegetables, frozen
• 1 (15 ounce) can diced potatoes, drained
• ½ large onion, pureed
• 2 celery stalks, diced
• 1 teaspoon minced garlic (about 2 cloves)
• 1 ½ tablespoons cornstarch
• 1 ½ tablespoons poultry seasoning
• 1 teaspoon salt
• 1 (6 ounce) can pop biscuits (Pillsbury Golden Layer Flaky Biscuits only 100 calories each!)

Equipment Needed

• Instant Pot or pressure cooker
• Baking sheet
• Freezer-safe gallon-sized bag
• Fork

Instructions

1. First, prepare your vegetables. Dice the celery and puree the onion. (A food processor or blender works well for pureeing the onion.)
2. MAKE IT NOW (Instant Pot): Place the chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, cornstarch, poultry seasoning, and salt into the Instant Pot. Stir gently until all ingredients are combined.
3. Seal the Instant Pot or pressure cooker according to the manufacturer’s instructions.
4. Cook on manual (High) pressure for 25 minutes.
5. While the pot pie filling is cooking, preheat your oven and bake the pop biscuits according to the package directions. These biscuits typically bake in about 10-12 minutes at 375°F (190°C), but always check the packaging for specific instructions.
6. Once the Instant Pot is finished cooking, carefully perform a quick release of the pressure.
7. Remove the lid and use two forks to shred the chicken into bite-sized pieces.
8. Stir the shredded chicken into the vegetable mixture to combine everything thoroughly.
9. Serve the pot pie filling in bowls, with a warm biscuit placed on top of each serving.

MAKE IT NOW (Slow Cooker):

1. Dice celery and puree onion.
2. Place the chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, poultry seasoning, and salt into the slow cooker.
3. Cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shreds.
4. Take two forks, shred chicken then stir to combine.
5. Bake pop biscuits according to directions.
6. Serve in bowls with a biscuit on top.

MAKE IT A FREEZER MEAL:

1. Dice celery and puree onion.
2. Place the chicken, celery, onion, broth, frozen vegetables, potatoes, garlic, poultry seasoning, and salt into a labeled gallon-size (4 L) freezer bag.
3. Swish the bag gently to mix the ingredients.
4. Seal the bag, removing as much air as possible to prevent freezer burn. Lay the bag flat to freeze.
5. Freeze for up to 3 months.

THAW AND COOK (Instant Pot):

1. Place the freezer bag in the refrigerator for at least 12 hours or up to 24 hours to thaw completely. If you are short on time, you can “quick thaw” by running the bag under cool water until the contents can be broken apart.
2. Transfer the thawed contents of the freezer bag into the Instant Pot or pressure cooker.
3. Seal the Instant Pot or pressure cooker.
4. Cook on manual (High) pressure for 25 minutes.
5. Meanwhile, bake the pop biscuits according to the package directions.
6. Once the Instant Pot is finished cooking, carefully perform a quick release of the pressure.
7. Remove the lid and use two forks to shred the chicken into bite-sized pieces.
8. Stir the shredded chicken into the vegetable mixture to combine.
9. Serve in bowls with a warm biscuit on top of each serving.

THAW AND COOK (Slow Cooker):

1. Place the freezer bag in the refrigerator for at least 12 hours or up to 24 hours to thaw completely. If you are short on time, you can “quick thaw” by running the bag under cool water until the contents can be broken apart.
2. Transfer the thawed contents of the freezer bag into the slow cooker.
3. Cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is tender.
4. Take two forks, shred chicken then stir to combine.
5. In a small bowl, mix together the cornstarch and ¼ cup (60 mL) of water until smooth. This creates a slurry that will help thicken the sauce.
6. Stir the cornstarch slurry into the slow cooker.
7. Place the biscuits on the top of the pot pie filling inside the slow cooker.
8. Cover with the lid and continue cooking for 1 hour, or until the biscuits are cooked through.

Expert Tips & Tricks

• For a richer flavor, brown the chicken in the Instant Pot using the sauté function before adding the other ingredients. This adds depth and complexity to the dish.
• To avoid a watery pot pie, ensure the vegetables are well-drained after thawing. You can also add an extra tablespoon of cornstarch to the Instant Pot to thicken the sauce further.
• If you prefer a more traditional pot pie crust, you can substitute the pop biscuits with homemade pie crust or store-bought refrigerated pie crust. Simply bake the crust separately and add it to the filling when serving.
• For a smoother sauce, use an immersion blender to partially blend the pot pie filling after cooking. Be careful not to over-blend, as you still want some texture.
• Adjust seasoning to taste.

Serving & Storage Suggestions

Serve the Instant Pot Light Chicken Pot Pie hot, straight from the Instant Pot or slow cooker, with a warm biscuit on top. A side of steamed green beans or a simple salad complements the dish nicely.

Storage:

• Room Temperature: Do not leave cooked chicken pot pie at room temperature for more than 2 hours.
• Refrigerator: Store leftover pot pie filling in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through.
• Freezer: Freeze leftover pot pie filling in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the vegetables may change slightly after freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	346.4 kcal	N/A
Calories from Fat	127 g	37%
Total Fat	14.2 g	21%
Saturated Fat	4 g	20%
Cholesterol	73.3 mg	24%
Sodium	561.1 mg	23%
Total Carbohydrate	25.9 g	8%
Dietary Fiber	3.2 g	12%
Sugars	2.5 g	10%
Protein	27.6 g	55%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free biscuits or make a gluten-free pie crust. Ensure all other ingredients are also gluten-free.
• Dairy-Free: Substitute the low-fat chicken broth with vegetable broth and ensure the biscuits are dairy-free. You can also use a dairy-free milk alternative (such as almond or soy milk) to brush the biscuits before baking for a golden finish.
• Vegetarian: Replace the chicken with cubed tofu or additional vegetables such as mushrooms, zucchini, and bell peppers.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the pot pie filling for a spicy kick.
• Herbs: Experiment with different herbs, such as thyme, rosemary, or sage, to customize the flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked chicken instead of raw chicken breasts?
A: Yes, you can use pre-cooked chicken, such as rotisserie chicken. Add the pre-cooked chicken towards the end of the cooking time (about 5 minutes before the end) to prevent it from drying out.

Q: Can I add different vegetables to the pot pie?
A: Absolutely! Feel free to add other vegetables such as peas, green beans, corn, or mushrooms.

Q: How do I prevent the biscuits from getting soggy in the slow cooker version?
A: To prevent soggy biscuits, place them on top of the pot pie filling during the last hour of cooking and ensure the lid is tightly sealed to trap the steam.

Q: Can I make this recipe without an Instant Pot or slow cooker?
A: Yes, you can cook the pot pie filling on the stovetop in a large pot. Simmer until the chicken is cooked through and the vegetables are tender.

Q: How long can I store the freezer meal in the freezer?
A: The freezer meal can be stored in the freezer for up to 3 months. After that, the quality and flavor may start to decline.

Final Thoughts

This Instant Pot Light Chicken Pot Pie is a comforting and convenient meal that’s perfect for busy weeknights. The freezer meal option makes it even easier to enjoy a homemade, wholesome dinner anytime. Don’t be afraid to experiment with different vegetables and herbs to create your own unique twist on this classic dish. I encourage you to give this recipe a try and share your feedback. Enjoy!