This is easily one of my new all-time favorite recipes. I LOVE chicken pot pie (I mean, who doesn't?). It's one of the best cold weather comfort foods, but to make it from scratch can be time consuming. Not to mention, making a paleo crust for any kind of baking recipe can be a huge pain. This tastes just like chicken pot pie without the crust, and it was also extremely simple to make. You don't even have to thaw the chicken beforehand! If you're really craving some kind of starch to soak up the broth, you can serve with some paleo honey biscuits to make it extra filling.
Ingredients
- 4 large chicken breasts
- 1 large onion, chopped
- 1 bag of frozen mixed vegetables
- salt and pepper
- 4 cups of chicken broth
- 1 cup coconut cream
- 2-6 Tbsp. arrowroot flour (depending on how thick you like your broth)
Preparation
- Put your chicken breasts, chopped onion, salt and pepper and 4 cups of the chicken broth in to the Instant Pot.
- Lock the lid, and using the manual setting, set your Instant Pot to cook on high for 15 min. If you're using frozen chicken, set the timer for 30 minutes.
- Once the chicken is done cooking, use the quick release to vent out the steam and open the pot.
- Remove the chicken and cut it into chunks before returning it to the pot.
- Turn the Instant Pot to the "Saute" setting so the broth will start boiling. Add your bag of frozen veggies and more broth if you need to (depends on how much of the veggies you add) and allow the mixture to come back up to a boil.
- While the broth is heating up, in a small bowl mix 2 tablespoons of the arrowroot flour with the coconut cream, and add the mixture to the broth.
- If you want to thicken your broth even more, you can make a slurry using additional arrowroot flour. (I recommend) Simply spoon out about 1-2 cups of the liquid from the instant pot, and in a small bowl stir in 3-4 tablespoons of the arrowroot flour before returning the mixture to the pot.
- Allow to simmer 2-3 minutes before serving.
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