Kim’s Christmas dinner: Healthy chicken pot pie
Hello, from my kitchen to yours! I’m making this for Christmas dinner because it’s always a hit. Everyone loves a hearty, cozy slice. It’s like a hug in a bowl. And they don’t know it’s pretty darn good for them!
Grab your Instant Pot and let’s get cookin’.
Heart-healthy chicken pot pie recipe with fresh vegetables
Ingredients:
- 1 lb boneless, skinless chicken breast
- 1 can Heart Healthy Campbell’s Cream of Chicken Soup
- 1 can Heart Healthy Campbell’s Cream of Celery Soup
- 1 can Heart Healthy Campbell’s Cream of Mushroom Soup
- 1 package of Pillsbury Pie Crusts (contains two crusts)
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup diced onions
- 1/2 cup diced celery
- 1/2 cup peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- Salt and pepper to taste
- 1 egg (for egg wash)
- 1 tbsp olive oil
Instant Pot instructions
Prepare the chicken:
First, season the chicken breasts with salt and pepper. Next, set your Instant Pot to ‘Sauté’ mode and heat the olive oil. Sauté the onion and garlic until fragrant, then add the chicken breasts.
Cook for about 3-4 minutes on each side, just to brown them a bit. Add a cup of low-sodium chicken broth. Seal the Instant Pot and set it to ‘Manual’ mode for 8 minutes. Once cooked, release the pressure and shred the chicken with forks.
Cook the vegetables:
In a saucepan, boil the carrots, potatoes and celery until just tender, about 5-7 minutes. Add the peas in the last 2 minutes. Drain the vegetables and set aside.
Prepare the pie filling:
In a large bowl, mix the shredded chicken, Cream of Chicken, Cream of Celery and Cream of Mushroom soups. Add the cooked vegetables, thyme, parsley, and adjust salt and pepper to taste.
Assemble the pie:
- Preheat your oven to 375°F (190°C).
- Roll out one Pillsbury pie crust and fit it into a 9-inch pie dish.
- Pour the filling into the crust.
- Cover with the second pie crust, seal the edges, and make a few slits in the top to allow steam to escape.
- Beat the egg and brush it over the top crust for a golden finish.
Bake:
Put the pie in the preheated oven for about 30-40 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for 10 minutes before serving. Voilà! You have the perfect hearty meal for a cold winter holiday.
Tags: Instant Pot, love