Instant Pot Chicken Pot Pie

INGREDIENTS

• Crescent Roll Dough (I bought Pillsbury)
• 1 Tbsp Olive Oil
• 1 Small Onion
• 1 1/2 Cups Cut Carrots (I used baby carrots and sliced them up)
• 2 Celery Stalks, Chopped
• 2 Medium Potatoes, Cubed
• 2 Chicken Breasts
• 1 1/2 Cups Chicken Broth (I always use low sodium broths)
• 1 Tsp Salt
• 2 Tbsp Flour
• 2 Tbsp Butter Softened
• 1/2 Cup Heavy Whipping Cream
• 1 Cup Frozen Peas
• 1 Tsp Black Pepper

DIRECTIONS

1. Preheat oven to 400 degrees.
2. Select the saute function on the Instant Pot and add the oil.
3. Add the onion, carrots, and celery. Stir and cook for a few minutes. Add the potatoes, chicken, broth and salt and pepper. Secure the lid.
4. Select manual and cook on high pressure for 8 minutes.
5. Meanwhile, unroll crescent roll dough and place on baking sheet. (I used foil and sprayed beforehand). I also added a little spritz of spray butter and garlic powder with a pinch of parsley flakes. Bake for about 12 minutes or until desired brownness.
6. Once pressure cooking is complete, use a quick release. Remove the chicken and slide into cubes (bite-size).
7. Select saute on the pot.
8. In a small bowl combine the flour and butter into a smooth paste. Add the paste into instant pot along with cream and peas. Cook, stirring until the paste is dissolved about 4 minutes. Add the chicken and season to taste.
9. Enjoy! I served ours in a bowl with the crescent roll on top/side.