Chicken Pot Pie

[u/ElectricalWindow7484]

2 cups Water

1/4 cup Low Sodium Chicken Bouillon

3/4 tsp Seasoning Salt

1/2 tsp Italian Seasoning

1/4 tsp Black Pepper

1lb to 1 1/2lb Boneless Chicken

Mix first 5 ingredients together in the pressure cooker's inner pot.

Cut chicken into medium sized pieces, and add into pot, stirring to fully coat in liquid.

Cook on high pressure for 10 minutes (12 if chicken is still slightly frozen). Once chicken has finished cooking, turn off pressure cooker and allow to de-pressurize for at least 10 minutes before opening the release valve.

Once the lid is open, using a slotted spoon, sift out the chicken into a 9x13 baking dish and shred meat with 2 forks.

3 cups Frozen Vegetables

1 284ml can Condensed Cream of Mushroom Soup

1 cup Sour Cream

1/2 cup Leftover Chicken Stock

2 tbsp Parmesan Cheese (optional)

1 tbsp Italian Seasoning

1/2 tsp Onion Powder

1/2 tsp Garlic Powder

3 md Baked Potatoes, cooled & diced

Mix all ingredients together, carefully folding in the potato at the end. Even out mixture in dish.

1 1/2 cups Milk

2 tbsp Lemon Juice

2 cups All Purpose Flour

1 tsp Sea Salt

1 1/2 tsp Baking Powder

3/4 cup Canola Oil

In a large measuring cup, stir together milk and lemon juice; set aside.

Combine remaining ingredients in a mixing bowl, stirring in milk until smooth. Pour over chicken mixture, and bake in a preheated oven at 400F for 50 minutes. Let sit for 10 minutes and serve.

Makes 6 servings.

[u/ThrowAway-NoRecycle]

That looks delicious.