Instant Pot Chicken Pot Pie
Chicken pot pie happens to be one of those classic dishes that I pull out for those hectic weeks when dinner must be carried over to lunch carried over to the next dinner and so on. It’s one of those soul-nourishing, hearty meals that beg for second helpings. Paired with home-made drop biscuits (which tend to be handy when they’re sitting pretty in your freezer) or a simple puff-pastry crust, these are God-send on moving days, working-late days, I’m-going-out-but-your-dinner’s-in-the-fridge-days, cook-strike days, I-need-to-be-my-kid’s-chauffer-days, and… you get my gist.
What makes this particular recipe my go-to recipe? I like that it’s one-pot, packs a ton of vegetables, and requires very little intervention on my part. You can skip out on the peeling, chopping, and cutting if you want to use frozen vegetables, boxed broth, and canned-soup as your base. So there you have it, the ultimate energy-saving chicken pot pie recipe ever! Easy-peasy!