Chicken Pot Pie Casserole in Your Pressure Cooker
This hearty, comforting chicken pot pie casserole is made with succulent ingredients in a pressure cooker, offering a delightful taste experience with golden biscuit crust and creamy filling.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 4 tablespoons Butter
- 3 medium Carrots diced, about 1 and a half cups
- 3 stalks Celery diced, about 1 and a half cups
- 1 large Yellow onion diced, 1 and a half cups or so
- 1 teaspoon Chopped fresh thyme
- 1 teaspoon Kosher salt divided
- ½ teaspoon Freshly ground black pepper
- 4 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Low-sodium chicken broth
- 1 tablespoon Dijon mustard
- ½ teaspoon Garlic powder
- 4 cups Cooked shredded chicken
- 1 cup Frozen peas
- 1 tube (16.3 ounces) Biscuit dough
Instructions
Instructions
- First, you preheat the oven to 375 degrees Fahrenheit. Get it hot so your biscuit top bakes just right.
- In a large skillet, melt the butter over medium heat. Let that butter get all melty and nice.
- Throw in your diced carrots, celery, and onion. Sauté until the veggies soften up, about 5 to 7 minutes. You wanna smell those aromatics filling the kitchen.
- Stir in thyme, half the salt, and pepper. Cook it another minute so flavors get cozy.
- Sprinkle flour all over the veggie mix and stir it up. Keep cooking for 2 minutes to toss out that raw flour taste.
- Gradually whisk in milk and chicken broth. Bring it to a simmer and cook until it thickens, about 5 minutes. This is kinda the heart of your creamy broth depth.
- Put the whole filling into a casserole dish. Mix in shredded chicken and peas before pouring if you want it distributed nice and even.
- Top it all with biscuit dough. Bake it for 25 to 30 minutes until the top turns that perfect golden brown. Watch the steam cues and don’t rush it.
Notes
Cool the casserole completely to keep it safe from getting soggy or spoiling. Cover it tightly with plastic wrap or foil and pop it in the fridge. It’ll last about 3 to 4 days this way. For longer storage, portion it out into airtight containers and freeze it. Chicken pot pie casserole freezes well up to 3 months. When reheating, let it thaw overnight in the fridge then bake until warm and bubbly. You want to keep that biscuit crust crispy if you can.