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chicken_pot_pie_filling_recipe.md

Ingredients:

• 1 lb boneless, skinless chicken breast, cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup chopped carrots
• 1/2 cup all-purpose flour
• 1/2 cup milk
• Salt and pepper, to taste

Instructions:

1. Set your instant pot to "saute" mode and add the olive oil.
2. Once hot, add the cubed chicken and saute for 2-3 minutes until browned.
3. Add the onion and garlic and continue sauteing for 1-2 minutes until the onion is translucent.
4. Add the chicken broth, peas, corn, and carrots to the instant pot, and stir to combine.
5. Close the instant pot lid and set the vent to "sealing."
6. Set the instant pot to "manual" mode on high pressure for 5 minutes.
7. Once the cooking time is up, release the pressure naturally for 5 minutes, then quick-release any remaining pressure.
8. In a separate bowl, whisk together the flour and milk until smooth.
9. Open the instant pot and stir in the flour mixture until well combined.
10. Switch the instant pot to "saute" mode and cook for an additional 2-3 minutes until the mixture has thickened.
11. Serve hot and enjoy!