IMPOSSIBLY EASY CHICKEN POT PIE RECIPES

Steps:

• Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
• Stir together remaining ingredients with fork until blended. Pour into pie plate.
• Bake 30 minutes or until golden brown.

Steps:

• In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
• Add 1 tbsp olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
• When butter melts, brown the meat on both sides, 3-4 minutes per side until golden. Meat will not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish in a single layer and cover loosely with foil.
• Add remaining oil, remaining butter, shallot and garlic to the pot and saute until soft, 2-3 minutes. Add mushrooms and cook for 4-5 minutes more.
• Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Carefully add back chicken in a single layer.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
• When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a shallow dish in a single layer and cover loosely with foil.
• In a small bowl, mix 1/4 cup cooking liquid with 2 tbsp cornstarch. Stir into the pot, along with the cream.
• Cook and stir until thickened, about 5 minutes, returning to SAUTE mode as needed. Return chicken to the pot and cook an additional 1-2 minutes.
• Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.