Chicken out-of-the-pot pie – A Wholesome Quickie Meal
Stew:
- 1 ½ pounds of Tyson frozen chicken breasts, cubed
- 1/2 pound diced bacon slices
- 1 Tablespoon Extra Virgin Olive Oil
- 1 onion, large diced
- 2 garlic cloves, minced
- 1 can mixed vegetables
- 1 tsp thyme
- 1/2 tsp celery salt
- 2-3 Tablespoons flour
- 1 cup chicken stock
- S&P to taste
Directions:
- Add olive oil to instant pot and pressed sauté button. Once it’s hot, add onion, carrots, and celery. Cook for two or three minutes or until soft.
- Add chicken, bacon, garlic and seasonings. Cook for four or five minutes stirring constantly. Press “cancel” button.
- Add chicken stock, tomatoes and veggies. Close the lid and seal the vent.
- Choose manual function (or “pressure cook”), then set the timer for 20 minutes and cook on high pressure.
- When cooking time is over, release the steam. If you would like a thicker stew, make a paste with olive oil and a tablespoon of gluten free flour (if you want to keep it paleo), and mix it into the pot on the sauté setting until it reached the desired consistency.
- Serve over rice, with pierogis or a nice buttery flaky biscuit.
Buttery, Flaky, Biscuit top:
- 1 stick of cold butter
- 2 cups flour
- 3 teaspoons baking powder
- 2 teaspoons sugar
- ½ teaspoon pink Himalayan salt
- ¾ cup very cold whole milk
Directions:
- First, measure out the flour into a mixing bowl. Add the baking powder, sugar, and salt.
- Mix all the ingredients together, and then add the stick of butter.
- Using a pastry blender, cut up the butter into the dry ingredients. Keep cutting the butter until you don’t have any pieces bigger than a small pea.
- Next, pour in all the milk.
- Using a fork, stir the mixture until all the dry ingredients are absorbed by the milk. Don’t overdue the stirring – when all the dry stuff is gone, you’re done.
- Next, Norwex your work surface, then sprinkle it with flour. Put the dough on the floured surface.
- Then knead the dough. To knead, fold it in half, press it down, and turn the dough a quarter turn. Then fold again, press down and turn. This is how the flaky layers are formed!
- When you’re done with the kneading, flatten the dough out with your hands into a uniform thickness of about 3/8 inch.
- Carefully place the biscuit dough onto an ungreased metal cookie sheet, then cut into squares or diamonds.
- Preheat oven to 450.
- OK, here’s the secret for getting biscuits to rise sky high, as opposed to flat hockey pucks: The fridge! Put the pan in the fridge for 10 minutes, before you put it in the oven. I don’t know the technicalities of why this works, but it does. After 10 minutes, take the pan out of the fridge and put it into the preheated oven.
- Bake for 12-14 minutes or until a beautiful golden brown. Remove the pan from the oven, and place biscuit squares on top of bowls of stew.
- If there are any leftover, refrigerate for up to a week (freeze for longer) in a shallow container, lined with a deli sheet.