Chicken Pot Pie

INGREDIENTS

• ☐  1 lb boneless, skinless chicken breasts cut in 1-inch pieces
• ☐  1 teaspoon salt
• ☐  3/4 teaspoon poultry seasoning
• ☐  2 tablespoons butter
• ☐  1 1/2 cups chicken broth
• ☐  2 cups diced peeled russet potatoes
• ☐  12 ounces frozen mixed vegetables
• ☐  3 tablespoons cornstarch
• ☐  3 tablespoons Water
• ☐  1 Pillsbury™ refrigerated pie crust softened as directed on box

PREPARATION

1. Heat oven to 450°F.


2. Line large cookie sheet with cooking parchment paper. Spray Instant Pot insert with cooking spray.


3. In medium bowl, toss chicken pieces with salt and poultry seasoning.


4. Select SAUTE; adjust to normal. Melt butter in insert.


5. Add chicken; cook 3 to 4 minutes without moving, until browned on first side, then turn and cook 2 to 4 minutes or until chicken is browned on second side. Select CANCEL.


6. Stir in broth, potatoes and frozen mixed vegetables.


7. Secure lid. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL.


8. Set pressure valve to VENTING to quick-release pressure.


9. In small bowl, beat cornstarch and water with whisk.


10. Select SAUTE, and adjust to normal; heat liquid to simmering. Beat in cornstarch mixture; cook 30 to 60 seconds, beating frequently with whisk, until thickened. Select CANCEL.


11. Meanwhile, unroll crust on work surface. With 2 1/2-inch round cutter, cut 16 rounds from crust, rerolling once; discard scraps.


12. Place pie crust rounds on cookie sheet. Bake 7 to 9 minutes or until golden brown and crisp. Immediately remove from cookie sheet to cooling rack.


13. Spoon chicken mixture into bowls. Top with pie crust rounds.