Turkey Pot Pie
2 lb turkey breast, boneless, skinless, 1-inch cubed
3 c chicken stock
1 yellow onion, small dice
3 potatoes, peeled, 1-inch cubed
1 c celery root, small dice
1 lb mixed vegetables, frozen
1 can cream of chicken soup
1 (8-oz) can biscuit dough, biscuits quartered
1 t seasoned salt
Parsley, rough chop (garnish)
Add turkey, chicken stock, and onions to pressure cooker. Add potatoes, celery root, and veggies. Add cream of chicken soup and stir.
Cut biscuits into quarters, place on top, and sprinkle seasoned salt over biscuits. Close and lock lid and set pressure cooker to “soup/stew”. Adjust time to 5 minutes and press “start/stop”.
When done, allow pressure cooker to naturally release pressure for 15 minutes, then do a quick released and make sure all pressure is released before opening lid. Carefully open lid and check seasoning. Add salt and pepper, if needed. Ladle into serving dishes and top with parsley.