Chicken Verde Pot Pie

A pot pie is a comfort food classic – and one where the flavours can be changed up easily, depending on your preference. This one is made in an Instant Pot to make things as easy as possible – plus, it uses pre-made biscuits for the topping. A family favourite for the season ahead.
BECKY WINKLER

Serves

2

Total Time

30 Minutes

Ingredients

70g of unsalted butter, divided
128g of carrots, peeled and diced
160g of white onion, diced
101g of celery, diced
20g of all-purpose flour
500g of rotisserie chicken, shredded
720ml of chicken stock
1x 283g can of green enchilada sauce or salsa verde
1 x 462g can of pre-made biscuits
1 tsp of taco seasoning
2 tbsp of cornstarch, mixed with 30ml of water
1 x 439g can of pinto beans, rinsed & drained
Crumbled cotija cheese, for topping (optional)
Chopped cilantro, for topping (optional)

Method

Step 1

Turn the Instant Pot on to sauté mode. Add 2 tablespoons (28g) of the butter to melt.

Step 2

When the butter is melted, add the carrots, onion and celery and sauté for 5 minutes. Add the flour and stir to combine. Cook for 2 minutes.

Step 3

Add the chicken, stock and enchilada sauce and stir to combine. Place a high trivet in the pot. Place the canned biscuits in a cake pan that fits inside the Instant Pot insert.

Step 4

Melt the remaining 3 tablespoons (42g) of butter, and brush it over the top of the biscuits, then season with taco seasoning.

Step 5

Cover with a paper towel and then with foil and place the cake pan on top of the trivet. Seal the lid and turn the valve to the sealing position.

Step 6

Turn the Instant Pot on manual, high pressure for 20 minutes. Release the pressure manually by carefully moving the valve to venting.

Step 7

Remove the cake pan and trivet. Add the cornstarch mixture and beans and turn the Instant Pot on to sauté mode for 3 minutes to thicken.

Step 8

Serve the pot pie with the biscuits and topped with cilantro and cotija cheese, if using.

The No-Shop Instant Pot by Meg Dow, Page Street Publishing Co. 2021. Photo credit: Becky Winkler

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