Instant Pot Crustless Gluten-Free Chicken Pot Pie

Name: Instant Pot Crustless Gluten-Free Chicken Pot Pie
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 tablespoons olive oil; 1 kg boneless skinless chicken breasts (diced); 1 cup onion (chopped); 2 cups carrots (sliced); 2 cups celery (sliced); 3 cups chicken broth (gluten-free); 1 cup frozen peas; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 tablespoons cornstarch; 3 tablespoons water

45 min 6 servings Easy

All Recipes

Enjoy a warm, hearty crustless chicken pot pie that's gluten-free, made effortlessly in your Instant Pot.

Prep

15 min

Cook

25 min

Total

45 min

Servings

Difficulty

Easy

Chicken pot pie is a classic comfort food, but making it gluten-free and without the crust makes it a lighter, quicker option. This recipe is perfect for busy weeknights when you crave something warm and hearty without the fuss of baking a crust. Using an Instant Pot not only speeds up the cooking process but also allows for the flavours to meld beautifully in a short amount of time. Ideal for those who are gluten-sensitive or simply looking to cut back on carbs, this version of chicken pot pie will satisfy all your comfort food cravings. If you love the rich, savoury taste of chicken pot pie but want to avoid gluten or the calories from a pastry crust, this recipe is tailored for you. It's simple, delicious, and maintains all the traditional flavours you'd expect.

Instructions

Prepare the Instant Pot

Heat the olive oil in the Instant Pot on the sauté setting.

Pro tip: Ensure the oil is hot to prevent sticking.

Cook the Chicken

Add the diced chicken breasts and cook until lightly browned, about 5 minutes.

Pro tip: Stir occasionally to cook evenly.

Add Vegetables

Stir in the chopped onion, carrots, and celery. Cook for another 3 minutes.

Pro tip: This helps to release their flavours.

Add Broth and Seasonings

Pour in the chicken broth, then add the peas, thyme, salt, and pepper. Stir well.

Pro tip: Ensure all ingredients are submerged in the broth.

Pressure Cook

Seal the Instant Pot lid and set to pressure cook on high for 10 minutes.

Pro tip: Use quick release once cooking is complete.

Thicken the Sauce

Mix cornstarch with water to create a slurry, then stir into the pot. Use the sauté function to simmer until thickened, about 3 minutes.

Pro tip: Stir continuously to avoid lumps.

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Tips & Tricks

Ensure all ingredients are gluten-free by checking labels carefully.
Use a quick-release method for the Instant Pot to prevent overcooking.
Thicken the sauce with cornstarch for a smooth, gluten-free consistency.
Dice vegetables uniformly for even cooking.

Frequently Asked Questions

How do I make an Instant Pot chicken pot pie crustless and gluten free?

Use gluten-free chicken broth and thicken with cornstarch instead of flour. Skip the crust entirely for a lighter dish.

Can I use frozen chicken in an Instant Pot pot pie?

Yes, but increase the cooking time to account for the frozen chicken. Ensure it's fully cooked before serving.

What are the calories in a crustless chicken pot pie?

This crustless chicken pot pie contains approximately 320 calories per serving.

How do I store leftover chicken pot pie?

Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

What sides go well with chicken pot pie?

Serve with a fresh green salad or steamed vegetables for a balanced meal.

Serving Suggestions

Serve this crustless chicken pot pie hot, garnished with fresh herbs like parsley for a burst of colour and additional flavour. Pair it with a side salad for a complete, balanced meal. This dish can be made ahead and stored in the fridge for up to three days. Reheat gently on the stove or in the microwave before serving. It's also a perfect candidate for freezing; just ensure it's fully thawed and heated through before eating.