Chicken Pot Pie



  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.