Don’t have time for homemade crust and a slow cooked dinner?! These Chicken Pot Pie Meatballs come together in under 20 minutes including cooking time!
Yesterday morning I woke up inspired to hit the kitchen. After 5 days of visiting in laws and a blur of Halloween + kid birthday madness, I just needed to cook. I didn’t quite know what I’d be making, but as luck would have it, inspiration hit.
I baked up these Gingerbread Muffins with Cream Cheese Frosting first, and then moved onto some Peppermint Mocha Cookies (OMG so good), and then finally I realized that feeding muffins and cookies for dinner was probably not my best laid plan.
These Chicken Pot Pie Meatballs use frozen, YES FROZEN peas and carrots, ground chicken, and go straight to the air fryer where they get golden and perfectly cooked in just 10 minutes.
The veggies are nice and al dente and the meatballs are tender and flavorful. I made an easy gravy with chicken broth and cassava flour and tossed a little rice into the Instant Pot.
The family loved these! Stella said these were some of her favorite meatballs I’ve ever made!! Noah said he would eat the gravy as soup. I’m not so sure about that but who am I to understand the mind of a 13 year old boy?!
I wrote the instructions within the recipe below for how to make the quick gravy. It takes less time than it does to cook the meatballs so everything will be ready at the same time!Print
Chicken Pot Pie Meatballs
- Combine all ingredients in a mixing bowl and mix by hand, saving the gelatin for last
- Shape meatballs into 1-2″ by hand
- Place on air fryer tray and cook at 350F for 10 minutes
**To make a quick gravy, pour 1.75 cups of chicken broth into a skillet, reserving 1/4 cup. Warm on medium/high heat until it simmers. Add 2 tablespoons of cassava flour into the reserved broth and stir to dissolve before adding into the pan. Salt to taste and stir until it thickens to desired texture.