Low Sodium Chicken Pot Pie

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This thick and rich Pot Pie is not missing any of the flavor of the original. You can control the amount of sodium by making the chicken and biscuits from scratch. I have left salt out all together, but feel free to add a bit back in if sodium is not an issue for you. This comfort food is just what you are looking for when the temperature

Low Sodium Chicken Pot Pie

Chicken Pot Pie with Biscuits
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Prep Time 40 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 6



Insta Pot Chicken

  • 1 8 oz Lg Chicken Breast
  • 4-5 3 oz Chicken Thighs
  • 1 TBS Rosemary
  • 1 TBS dried minced Garlic
  • 2 Cups Chicken Stock Low Sodium


  • 3 cups Flour
  • 3 TBS Sugar
  • 4 tsp Baking Powder Low Sodium
  • ½ tsp Cream of Tarter
  • ¾ cup Cold Butter
  • 1 egg
  • 1 Cup Buttermilk

Pot Pie

  • 1 Cup Carrots/Peas frozen
  • 1 Cup Onion diced
  • ½ Cup Celery chopped
  • 1 Cup mushrooms chopped
  • 1 Cup Corn fresh or frozen
  • 2 TBS Butter No Salt
  • ½ Cup Flour
  • 1 Cup Whole Milk
  • 1 TBS Onion Powder
  • 1 TBS Garlic Power
  • 1 TBS Rosemary
  • 1 TBS Black Pepper
  • Chicken Stock from the Chicken add more until it is 2 Cups


Insta Pot Chicken

  • Add the Chicken Breast, Chicken Thighs, Dried Garlic, Rosemary, and Chicken Stock to your Insta Pot
  • Cook according to Insta Pot Instructions
  • Shred and returned to stock


  • The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
  • Combine the dry ingredients in a large bowl. Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here – you want to see small, pea-sized pieces of butter throughout the dough.
  • Add in the buttermilk and egg and mix just until the ingredients are combined.
  • The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
  • Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
  • Pat the dough out to 3/4 – 1 inch thickness and cut with a biscuit cutter or glass. Set aside to put on top of the casserole.

Chicken Pot Pie

  • Spray a 9×13 pan with nonstick spray.Preheat the oven to 375 degrees.
  • In a large skillet over medium-high heat melt the 2 tablespoons of butter.
  • Add the frozen vegetables,Onions, mushrooms and corn – cook for 10-15 minutes.
  • Sprinkle 1/2 cup of flour over the vegetables until flour is absorbed and the raw flavor is cooked off.
  • Slowly add the milk, onion powder, garlic powder, and black pepper until the mixture starts to thicken.
  • Add chicken and stock from the Insta Pot. If the liquid does not equal 2 cups – add a bit more stock.
  • Stir until mixture gets a bit thicker and then pour into prepared 9×13 dish and spread evenly.Take the biscuits and place them on top of the casserole.
  • Bake until biscuits are done about 25 min.


Notes: To save time you can use rotisserie chicken without the skin and pre-made biscuits. 
Keyword biscuits, casserole, chicken, Insta Pot
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