For a quick comfort meal, try this hearty Instant Pot chicken verde pot pie with easy premade biscuits and rotisserie chicken.
Course Main
Cuisine Tex Mex
Keyword biscuits, Budget-Friendly, Cheesy, Chicken, Easy, Instant Pot Chicken Recipes, pot pie, Salsa Verde
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 6servings
Calories 761kcal
Author Instant Pot Eats
Ingredients
5tablespoonsbutter60 g, unsalted and divided
1cupcarrots128 g, peeled and diced
1cupwhite onion160 g, diced
1cupcelery100 g, diced
2.5tablespoonsall-purpose flour20 g
4cupsrotisserie chicken500 g, shredded
3cupschicken stock720 ml
10oz.green enchilada sauce283 g, or salsa verde
1canpremade biscuits462 g or 16 oz.
1teaspoontaco seasoning
2tablespooncornstarch16 g mixed with 2 tbsp. cold water
1canpinto beans15.5 oz. / 429 g, rinsed and drained
Chopped cilantrofor topping (optional)
Crumbled cotija cheesefor topping (optional)
Instructions
Turn the Instant Pot and press the Sauté mode. Add 2 tablespoons (28 g) of the butter to melt. When the butter is melted, add the carrots, onion and celery and sauté for 5 minutes.
Add the flour and stir to combine. Cook for 2 minutes. Add the chicken, stock and enchilada sauce and stir to combine.
Place a high trivet in the pot. Place the canned biscuits in a cake pan that fits inside the Instant Pot insert. Melt the remaining 3 tablespoons (42 g) of butter, and brush it over the top of the biscuits, then season with taco seasoning. Cover with a paper towel and then with foil and place the cake pan on top of the trivet. Seal the lid and turn the valve to the sealing position. Turn the Instant Pot on manual, HIGH pressure for 20 minutes.
Release the pressure manually by carefully moving the valve to Venting.
Remove the cake pan and trivet. Add the cornstarch mixture and beans and turn the Instant Pot on to Sauté mode for 3 minutes to thicken. Serve the pot pie with the biscuits and topped with cilantro and cotija cheese, if using.