Instant Pot + Slow Cooker Chicken Pot Pie (Gluten-Free, Dair

• portions: 6 servings

Ingrédients

2 cups chopped yellow onion

3 cups chopped carrot

2 cups chopped celery

1 teaspoon kosher salt

32- oz chicken stock

1 bay leaf

2 pounds boneless skinless chicken breasts (or thighs)

1 cup frozen peas (defrosted (omit for paleo or whole30))

¾ cup full-fat coconut milk (from a can)

Instructions

Instant Pot Instructions

Add the onion, carrot, celery, salt and chicken stock to a 6-quart pressure cooker, stirring to combine. Add the chicken and bay leaf, stirring again.

Secure the lid, select the manual setting, and set it to high pressure for 15 minutes for raw chicken or 20 minutes for frozen chicken. If chicken is frozen be sure it's spread in an even layer and stuck together.

When the pressure cooker timer is done, quick release the pressure.

Remove the chicken and cut into 1-inch pieces or shred with two forks. Add the chicken back to the pressure cooker along with the coconut milk and peas (if using). Taste and add additional salt if desired.

Slow Cooker Instructions

Add the onion, carrot, celery, salt and chicken stock to a 6-quart slow cooker, stirring to combine. Add the chicken and bay leaf, stirring again.

Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the veggies are very tender and the chicken is cooked through.

Remove the chicken and cut into 1-inch pieces or shred with two forks. Add the chicken back to the slow cooker along with the coconut milk and peas (if using). Taste and add additional salt if desired.