Dinner

Jylia Jenkins. Instant Pot Chicken PotPie is for Dinner.

Jylia Jenkins. Instant Pot Chicken PotPie takes 15 minutes to prepare.

Jylia Jenkins. Instant Pot Chicken PotPie takes 40 minutes to cook.

Jylia Jenkins. Instant Pot Chicken PotPie makes 3 servings.

The ingredients for Jylia Jenkins. Instant Pot Chicken PotPie are:

450 grams Potato, raw
150 grams Celery, raw
150 grams Onions, raw
150 grams Carrots, raw
450 grams Peas, frozen
20 oz Boneless Skinless Chicken Breast - Raw (by LAURIE32)
1.5 cup Milk, 2%, with added nonfat milk solids, without added vit A
0.25 cup Flour - Gold medal all purpose flour

Here is how you make Jylia Jenkins. Instant Pot Chicken PotPie:

Defrost and dice chicken, add to Instant Pot with 1 cup water, thyme, basil, and rosemary. Cook 9 mins.Chop veggies into finely diced cubes.When Instant Pot is done, release pressure, Add all veggies, 1 cup milk, and salt/pepper to taste. Cook on chicken for 9 more minutes.Mix 1/2 cup milk with 3 tbsp of flour. Let sit and mix while IP finishes.When done, release steam, turn on saute. Once boiling stir in milk/flour mixture. Measure into 3 equal portions then too with croutons as desired (croutons not added to recipe).Serving Size: 3 (24 ounce servings). Number of Servings: 3Recipe submitted by SparkPeople user JYLIAJENKINS.

The nutritional information for Jylia Jenkins. Instant Pot Chicken PotPie is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 575.0

• Total Fat: 3.3 g
• Cholesterol: 116.7 mg
• Sodium: 463.8 mg
• Total Carbs: 69.1 g
• Dietary Fiber: 13.4 g
• Protein: 57.6 g

The dietary needs meet for Jylia Jenkins. Instant Pot Chicken PotPie is Low Carb