Instant Pot Chicken Pot Pie

1. Cut and cube; potatoes, celery, carrot, onion and mushrooms. 2. Put your instant pot on Sauté mode for 15 minutes, add previous ingredients with minced garlic and butter, salt and pepper, then Sauté till cooked down or 15 mins. 3. Once cooked down, add chicken broth, place a trivet in the pot and add the whole chicken breasts. 4. Put lid on, making sure to close the vent, set Instant Pot to Pressure Cook mode for 12 minutes. 5. Quick Release. 6. When this is done, take out the chicken and cut into pieces or shred (your preference). Drain the remaining chicken broth liquid and set that aside. 7. Turn your Instant Pot back to Sauté mode with the Vege mix in it adding your preferred herbs (thyme, parsley, all purpose seasoning, salt and pepper used here). Turn oven onto 200 degrees celsius on Bake to preheat. 8. Add flour and stir in. 9. Add 3/4 Cup of your chicken broth back in. 10. Add Cream and stir in. 11. Add Cream of Chicken Soup and stir in. 12. Add back in your cooked chicken and stir though, taste and adjust as needed (add more of cream or herbs etc). Leave on a low heat Sauté for 10-15 minutes 13. Grab your pie dish, here we used one large family pie dish and 8 single serve pie dishes. 14. Prep the dishes with cooking spray. 15. Line dishes with flaky pastry. 16. In a seperate dish beat an egg to use for an egg wash. 17. Cover the edges of the pastry with the egg wash. 18. Fill the dish, roughly level with the top. Cover the top with a square or squares of the pastry. Do not worry about gaps. 19. Pierce top of square ( in single serve only) and then egg wash the top of the pies. 20. Place in the oven for 35-40 minutes or until dark golden brown.