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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for CHICKEN POT PIE, by , is from Emily's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Emily Jacobs


2-3 boneless chicken breasts frozen (no need to thaw)
1 can Cream of Chicken Soup
1 cup almond Milk
1 cup chicken broth (or bone broth)
1/2 onion chopped (optional)
3-4 potatoes (peeled and diced)
(1) 16 oz bag of Frozen mixed vegetables
1/2 cup of chopped celery
Salt and Pepper to taste
1 tsp Garlic salt
1/4 tsp Poultry Seasoning
canned biscuits or Homemade biscuits

Place all the ingredients, except for the biscuits in the instant pot.

Place the lid on top and make sure it is set to "sealing"
Press the manual button and select the pressure time to 25 minutes.

Allow it to come to pressure and cook.

Meanwhile, prepare homemade biscuits or cook store bought biscuits.
Once finished, do a quick release to remove the pressure.

Remove the chicken and shred.

Return it back to the instant pot and stir to combine.

Serve in a bowl with a biscuit on top. Enjoy!

Personal Notes:
Personal Notes:
1 c per serving
1 biscuit per serving if you wish

Containers: 1 red, 1 yellow (without biscuit) 1 green




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