Pressure Cooker Chicken Pot Pie That'll Warm Your Soul
This cozy pressure cooker chicken pot pie delivers comforting flavors of tender chicken, vegetables, and flaky biscuit crust in record time. It's a warm hug on a plate, perfect for weeknights.
Equipment
- 1 Skillet large
- 1 Baking Dish 8×8
Ingredients
Filling
- 2 cooked chicken breasts shredded
- 3 tablespoons butter
- 2 carrots diced
- 3 cups shredded Brussels sprouts
- ½ large onion diced
- ½ cup mushrooms diced
- ½ teaspoon dried thyme
- 4 tablespoons flour
- 2 cups chicken stock
- 1 cup half and half
- ¾ cup peas
- salt and pepper to taste
Biscuit Topping
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ cup chilled butter
- ½ teaspoon dried thyme
- 1 ¼ cups buttermilk
- 1 tablespoon melted butter
- flaky sea salt for topping
Instructions
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a large skillet over medium heat.
- Add carrots, Brussels sprouts, onion, and mushrooms; cook until softened, about 8 minutes.
- Stir in dried thyme and flour; cook for 2 minutes, stirring constantly.
- Slowly stir in chicken stock and cook until mixture thickens, about 5 minutes.
- Add half and half and shredded chicken. Cook for 2-3 minutes until heated through.
- Pour filling into baking dish and spread evenly.
- Scoop biscuit dough onto the pie filling; brush with melted butter and sprinkle with flaky sea salt.
- Bake for 25 minutes until bubbly and golden. Let stand 5 minutes before serving.
Notes
You can substitute rotisserie chicken or frozen veggies for convenience, and store-bought biscuit dough also works well. Leftovers keep up to 4 days in the fridge or 3 months frozen.