Easy Chicken and Vegetable Pot Pie
A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Feel free to use buttery spread in place of the butter and chicken stock instead of broth.
Canned corn also works.
Instant Pot(R) Method: Reduce broth to 1 1/4 cups. Coat the bottom of the pot with butter. Stir in all remaining ingredients except chicken. Lock lid and select Pressure Cook; set to 4 minutes. When cooking is done, let stand for 10 minutes then carefully open vent. Stir in chicken; cover and let stand for 5 minutes.
Slow Cooker Method: Reduce Breeze and broth to 1 1/4 cups each. Place butter in a slow cooker and cook on High until melted. Stir in all remaining ingredients except chicken. Cook on Low for 3 1/2 to 4 hours. Stir in chicken and cook for 5 minutes more.
