Instant Pot Chicken Pot Pie

Serves: 5

Ingredients:

·        1 Tablespoon Butter

·        ½ Yellow Onion, Diced

·        1 Large carrot, sliced into small circles or diced

·        1 ½ stalk celery

·        2 Teaspoons Garlic, minced

·        4 Cups Chicken Broth

·        2 Boneless Chicken Thighs, about 1lb (can use any chicken cut)

·        2 Russet Potatoes, cube 1”

·        2 Bay Leaves

·        2 Cups Water

Seasonings

·        1 tsp Season All

·        1 tsp Poultry Spice (w/salt) (or use ½ tsp thyme, ¾ tsp rubbed sage, and ¾ tsp black pepper)

·        1 tsp Parsley- Dried or 3 tbsp fresh, chopped

Noodles

·        1 Cup Flour

·        1 Egg

·        1 tsp Salt

·        Ice Cold Water (about 3 Tablespoons)

Directions:

1.      Using sauté function, sauté onions, carrots, and celery in butter. Cook about 5 minutes. Add garlic, cook 1 more minute.

2.      Add broth, chicken, potatoes, seasonings and bay leaf to pressure cooker and pressure cook for 10 minutes.

3.      Do a quick release and remove bay leaves and chicken.

4.      Add two cups of water. Season to taste. Keep on warm

5.      Prepare Noodles. Mix together flour, egg, salt. Add cold water 1 tablespoon at a time until dough is stiff but easy to roll. If you add too much water, add extra flour to make it not sticky.

6.      Roll dough out until it is thin. If dough isn’t stay rolled out, let it relax a few minutes and then continue rolling until thin enough.

7.      Cut with a pizza cutter into 1”x1” square. Dust with flour.

8.      Heat broth back to boiling using the Saute Function on pressure cooker. Once it’s boiling, add noodle one my one. Let boil for 15 minutes.

9.      Pull chicken apart and add back in.

10.   Taste and season to your liking. Serve.