Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 cup frozen peas and carrots mix
  • 3 tbsp cornstarch
  • 1/4 cup cold water
  • 1/2 cup heavy cream
  • 12 oz refrigerated flaky biscuits

Instructions:

  1. Set the Instant Pot to Sauté mode. Melt the butter, then add the diced onion, carrots, and celery. Sauté for 3–4 minutes until the onions are translucent.
  2. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Add the cubed chicken, thyme, salt, and pepper. Pour in the chicken broth, scraping the bottom of the pot to remove any browned bits to prevent the Burn notice.
  4. Lock the lid and set to Manual/Pressure Cook on High for 10 minutes.
  5. Perform a Quick Release of the pressure and switch the pot back to Sauté mode.
  6. In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly stir the slurry into the bubbling mixture, followed by the heavy cream.
  7. Stir constantly for 2–3 minutes until the sauce thickens and looks glossy.
  8. Fold in the frozen peas and carrots mix; the residual heat will cook them through.
  9. Top the filling with refrigerated flaky biscuits and finish under a high-heat broil or in an air-fryer until the crust is golden brown and crisp.