Chicken Pot Pie Casserole in Your Pressure Cooker
A comforting chicken pot pie casserole made quick and easy with your pressure cooker. Perfectly tender chicken and vegetables in a creamy sauce, topped with a flaky biscuit crust.
Equipment
- 1 Large skillet
Ingredients
Ingredients
- 4 Tbsp. butter
- 3 medium carrots diced (about 1 ½ cups)
- 3 stalks celery diced (about 1 ½ cups)
- 1 large yellow onion diced (about 1 9 cups)
- 1 tsp. chopped fresh thyme
- 1 tsp. kosher salt divided
- ½ tsp. freshly ground black pepper
- 4 Tbsp. all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- 1 Tbsp. Dijon mustard
- ½ tsp. garlic powder
- 4 cups cooked shredded chicken
- 1 cup frozen peas
- 1 tube biscuit dough (16.3-ounce)
Instructions
Instructions
- First, preheat your oven to 400 F. You wanna get that biscuit dough baking as soon as you9re done with the filling.
- Melt the butter in a large skillet over medium heat till it9s all melty and smells good. Toss in the diced carrots, celery, and onion and sauté for about 5-7 minutes till they get soft.
- Stir in the thyme, half the salt, and pepper then cook another minute so those flavors kinda wake up and combine.
- Sprinkle the flour over the veggie mix and stir through. Let it cook for 1-2 minutes to get rid of that raw flour taste.
- Slowly whisk in the milk and chicken broth, stirring to mix and bring it to a simmer. Keep it going for 5-10 minutes12you watching that sauce thicken up nicely is kinda satisfying.
- Pour this thickened mixture into a greased casserole dish. Add the shredded chicken and frozen peas and stir gently. Lay your biscuit dough on top and pop it into your preheated oven. Bake for 20-25 minutes till that biscuit topping is golden and flaky. Let it cool just a few minutes before digging in!
Notes
For a gluten-free version, substitute with gluten-free flour and biscuit dough. Adjust thickening times accordingly.