Description
Chicken, potatoes, veggies, cheese and bacon served with a creamy sauce over biscuits. An easy way to make chicken pot pie with a fun bacon cheddar twist! You can also make this recipe in the slow cooker.
Ingredients
- 1 cup chicken broth
- 1 1/2 pounds raw chicken breasts, cut into bite size pieces (see note)
- 2 cups peeled, cubed potatoes
- 1 cup sliced carrots
- 1/2 cup diced celery
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp poultry seasoning
- 1 cup frozen peas
- 1 cup half and half or whole milk
- 3 Tbsp flour
- 1 1/2 cups grated cheddar
- 6 crispy pieces of bacon, crumbled
- Salt and pepper to taste
- Hot cooked biscuits (out of a can or homemade)
Instructions
- Add broth, chicken, potatoes, carrots, celery, salt, pepper and poultry seasoning to Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes on high pressure. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Turn the Instant Pot to the saute setting and add in the peas.
- In a large glass measuring cup add the half and half. Add in about ½ cup of the liquid from the Instant Pot to temper it. Then slowly add in a tablespoon of flour at a time and whisk it in well so that there are no lumps. Add the whole mixture to the Instant Pot and let it cook on saute until it thickens and the flour taste is cooked out (just a couple of minutes). Add in the cheese and bacon. Salt and pepper to taste.
- Serve the chicken and veggies over the top of biscuits.
Notes
For tender bites of chicken start by slicing the breast slightly against the grain into large slices. Then cut each of those wider strips crosswise into cubes.
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 3 or 8 quart with no changes.
Slow Cooker Instructions: Add broth, chicken, potatoes, carrots, celery, kosher salt, pepper and poultry seasoning to slow cooker. Cover and cook on low for 3-4 hours (or until potatoes are tender). Turn slow cooker to high and add in the peas. In a large glass measuring cup add the half and half. Add in about ½ cup of the liquid from the slow cooker to temper it. Then slowly add in a tablespoon of flour at a time and whisk it in well so that there are no lumps. Add the whole mixture to the slow cooker and let it cook on high until it thickens and the flour taste is cooked out (about 30 minutes more). Add in the cheese and bacon. Salt and pepper to taste. Serve the chicken and veggies over the top of biscuits.
- Category: Chicken
- Method: Instant Pot