Make this delicious, flavorful, chicken pot (no pie) pie in your Instant Pot® pressure cooker. Not necessary to pre-saute the chicken or onions. No crust, wheat free, gluten free. Serve in bowls.
6.2.18 Followed the recipe to the letter, and the one modifcation I had to make was adding a cornstarch slurry. It simply didn’t thicken after adding the cream and peas. All of the chicken pot pie flavors are in this, but I must say I do miss the crust. One thing that I really like is that the ingredients in this recipe are ones that I always have on hand, so I could see this turning into a "go-to recipe." My husband asked me if this was a soup and when I told him it wasn’t, his next question was “are we having this over rice or noodles?” I did cook up a few noodles, mostly for him, at least he was happy! Once I had the consistency to where I wanted, I switched over to Slow Cook, low temperature, until we were ready to eat. This was good, even without the crust, and I will make this again. Read More
6.2.18 Followed the recipe to the letter, and the one modifcation I had to make was adding a cornstarch slurry. It simply didn’t thicken after adding the cream and peas. All of the chicken pot pie flavors are in this, but I must say I do miss the crust. One thing that I really like is that the ingredients in this recipe are ones that I always have on hand, so I could see this turning into a "go-to recipe." My husband asked me if this was a soup and when I told him it wasn’t, his next question was “are we having this over rice or noodles?” I did cook up a few noodles, mostly for him, at least he was happy! Once I had the consistency to where I wanted, I switched over to Slow Cook, low temperature, until we were ready to eat. This was good, even without the crust, and I will make this again. Read More
After reading others reviews stating it was thin like soup I decided to cut back on the chicken stock to 1 cup. It helped but I still needed to thicken it up with a cornstarch/water mixture. I also upped the seasonings to suit my taste. I did end up serving it with noodles for my husband but I enjoyed it as is. Very easy to make. Read More
Pretty good recipe for a Chicken Pot Pie without the pie (aka crust). Flavors are here for a pot pie but the consistency of a thin chicken soup--a really tasty chicken soup! Mine didn't thicken up to achieve more of a creamy pot pie mixture I was hoping for (lactose free and subbed with coconut cream). I made a cornstarch slurry which helped a little but not enough. I'm guilty and made some gluten free elbow noodles to go with the soup. Will make this again but will try ladling out some of the excess broth before adding the cream or try making a little basic bechamel sauce and grate in some cheddar cheese to the sauce to add to the soup when it's done. I'm wondering if adding some shredded or small cubed potatoes would work in absorbing some of the liquid too. Lots of room to play with the recipe if desired but really it does make a very good and quick chicken soup! Thanks for the recipe! Read More
This is really good!! I read reviews and used 1 cup of broth. I also used canned corn, peas and carrots. I added them at the end. It's still very runny so I added a cornstarch slurry and 2 tbsp of GF flour/ butter mixture which thicken it really well. First time I made this I put it over mashed potatoes but 2nd I poured it into 9x13 and topped it with GF stuffing (Aldis) and popped it into oven until stuffing browned. If you're missing the crust I suggest using stuffing. It's amazing!! Read More
I sautéed for 6 minutes at the end and it thickened up nicely. Also cooked GF rotini on the stove and added it at the very end to make it a bit more filling. Super satisfying! Read More
Instant Pot® Chicken Pot Pie (Crustless and Gluten Free)
Servings Per Recipe: 6 Calories: 333.8
% Daily Value *
protein:
27.2g
54 %
carbohydrates:
16.3g
5 %
dietary fiber:
3.2g
13 %
sugars:
5.3g
fat:
18g
28 %
saturated fat:
10g
50 %
cholesterol:
120.5mg
40 %
vitamin a iu:
6648.7IU
133 %
niacin equivalents:
16.7mg
129 %
vitamin b6:
0.7mg
41 %
vitamin c:
9.3mg
16 %
folate:
44.6mcg
11 %
calcium:
77.9mg
8 %
iron:
1.7mg
9 %
magnesium:
44.9mg
16 %
potassium:
539.8mg
15 %
sodium:
814.2mg
33 %
thiamin:
0.2mg
18 %
calories from fat:
162
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
6.2.18 Followed the recipe to the letter, and the one modifcation I had to make was adding a cornstarch slurry. It simply didn’t thicken after adding the cream and peas. All of the chicken pot pie flavors are in this, but I must say I do miss the crust. One thing that I really like is that the ingredients in this recipe are ones that I always have on hand, so I could see this turning into a "go-to recipe." My husband asked me if this was a soup and when I told him it wasn’t, his next question was “are we having this over rice or noodles?” I did cook up a few noodles, mostly for him, at least he was happy! Once I had the consistency to where I wanted, I switched over to Slow Cook, low temperature, until we were ready to eat. This was good, even without the crust, and I will make this again.
After reading others reviews stating it was thin like soup I decided to cut back on the chicken stock to 1 cup. It helped but I still needed to thicken it up with a cornstarch/water mixture. I also upped the seasonings to suit my taste. I did end up serving it with noodles for my husband but I enjoyed it as is. Very easy to make.
Pretty good recipe for a Chicken Pot Pie without the pie (aka crust). Flavors are here for a pot pie but the consistency of a thin chicken soup--a really tasty chicken soup! Mine didn't thicken up to achieve more of a creamy pot pie mixture I was hoping for (lactose free and subbed with coconut cream). I made a cornstarch slurry which helped a little but not enough. I'm guilty and made some gluten free elbow noodles to go with the soup. Will make this again but will try ladling out some of the excess broth before adding the cream or try making a little basic bechamel sauce and grate in some cheddar cheese to the sauce to add to the soup when it's done. I'm wondering if adding some shredded or small cubed potatoes would work in absorbing some of the liquid too. Lots of room to play with the recipe if desired but really it does make a very good and quick chicken soup! Thanks for the recipe!
This is really good!! I read reviews and used 1 cup of broth. I also used canned corn, peas and carrots. I added them at the end. It's still very runny so I added a cornstarch slurry and 2 tbsp of GF flour/ butter mixture which thicken it really well. First time I made this I put it over mashed potatoes but 2nd I poured it into 9x13 and topped it with GF stuffing (Aldis) and popped it into oven until stuffing browned. If you're missing the crust I suggest using stuffing. It's amazing!!
I sautéed for 6 minutes at the end and it thickened up nicely. Also cooked GF rotini on the stove and added it at the very end to make it a bit more filling. Super satisfying!
