I love chicken pot pie but my husband isn’t a big fan of it so I decided to make a soup or stew version that I knew he would eat. I used my Instant Pot to quickly put this Chicken Pot Pie Stew together.
Since this Chicken Pot Pie Stew didn’t have the traditional crust, I paired it with buttermilk cornbread which I know my husband loves…and I love that it’s in the shape of a mustache (but you don’t have to make your cornbread like this)!
- 4 large frozen chicken breasts
- 1 large onion, chopped
- 1 bag of frozen mixed vegetables
- salt and pepper
- 4 cups of chicken broth
- 1 cup heavy cream (or milk)
- 2 Tbsp. flour
- Put your frozen chicken breasts, chopped onion, salt and pepper and 4 cups of the chicken broth in to the Instant Pot.
- Lock the lid and set your Instant Pot to the "Soup/Stew" setting and the timer for 30 minutes.
- After 30 minutes, use the quick release to vent out the steam and open the pot, being careful to open the lid away from you since there is still steam inside and you don't want it rushing towards your face.
- Remove the chicken breasts to a plate and allow to cool for a few minutes. Cut the chicken breasts into bite sized pieces and return to the pot.
- Turn the Instant Pot to the "Saute" setting so the broth will start boiling. Add your bag of frozen veggies and more broth if you need to (depends on how much of the veggies you add) and allow the mixture to come back up to a boil.
- In a small bowl, mix the 1 cup of heavy cream with the flour and pour this in to the mix to help thicken the soup.
- Taste and add more seasonings if you wish and then serve.