Well, I searched near and far for an instant pot chicken pot pie with a gluten free crust in it. I finally combined the idea of making the chicken mixture in my instant pot and then cooking it in the oven with a gluten free bisquick mixture. I have been battling strep and was looking for a hearty, but somewhat of a bland meal…and this is what I ended up doing to make the chicken pot pie:
Teresa’s Instant Pot Gluten Free Chicken Pot Pie
2 Tbs butter
1/2 onion, chopped
1 bag frozen mixed vegetables (carrots, corn, green beans, peas)
2 large red potatoes, diced
6 chicken breast tenders, thawed (or approx 1 lb)
3 cups water and 3 chicken bouillon cubes OR use 3 cups chicken broth
1/2 tsp Garlic powder
Salt and pepper to taste
1/2 tsp thyme
3 TBS cornstarch
For bisquick mixture:
3/4 cup gluten free bisquick
1/2 cup whole milk
2 TBS butter
1 TBS parsley
In instant pot, place the potatoes, chicken, 2 TBS butter, onion, seasoned salt, garlic powder, thyme, salt and pepper, water and chicken bouillon cubes. Cook on chicken setting for 15 min. Preheat oven to 350.
Release steam on instant pot and change to sauté/brown setting and place cornstarch in a small bowl with a couple ladles of liquid from the instant pot and stir until no lumps, then add back to instant pot, along with frozen mixed vegetables. Bring to boil and let it thicken. My sauté option has a 30 min setting and I cooked it approx 25 min total.
In 9”x 13” casserole dish, pour the mixture from instant pot. In a medium bowl, mix the bisquick mix, milk, egg and melted 2 TBS butter. Drop by spoonfuls throughout mixture. Sprinkle parsley on top. Bake approx 55 min, or until lightly golden. I actually turned mine up to 400 the last ten minutes and then I broiled my crust topping for a few min to make it more golden.