Chicken Pot Pie Recipe (Instant Pot)2021-04-26
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat4.2 g
Polyunsaturated Fat2.7 g
Chicken pot pie recipe (instant pot). Very popular pie with chicken (use any parts of the chicken, I used boneless chicken breasts) and vegetables cooked in an electric instant pot. Food cooked in an instant pot turns juicy and extremely delicious.
You can also prepare this recipe in an oven:
Chicken Pot Pie Recipe (Oven)
The best classic chicken pot pie recipe cooked in an oven.
Makes 8 servings
Ingredients: 4 tablespoons (60 ml) unsalted butter, 1 pound (480 g) boneless and skinless chicken breasts, cubed, 1 cup (250 ml) sliced carrots, 1/2 cup (125 ml) sliced celery, 1/2 cup (125 ml) chopped yellow onion, 1¼ teaspoons (6 ml) salt, 1/2 teaspoon (3 ml) garlic powder, 1/2 teaspoon (3 ml) dried thyme leaves, 1/4 teaspoon (1 ml) freshly ground black pepper, 1/4 cup (60 ml) all-purpose flour, 1/2 cup (125 ml) heavy cream, 1 cup (250 ml) reduced-sodium fat-free chicken broth, 1/2 cup (125 ml) frozen peas, 2 tablespoons (30 ml) minced fresh parsley, 2 unbaked pie crusts
Instructions: Place a rack on the bottom of the oven. Preheat an oven to 425º F(220º C). Place a rack on the bottom of the oven.
In a large nonstick skillet, heat the butter over medium-high heat. Once it is hot, add cubed chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and black pepper. Cook, stirring often, for about 8-10 minutes or until chicken is cooked through. Add all-purpose flour and stir well.
Slowly stir in heavy cream, then pour in chicken broth. Continue cooking, stirring often, until bubbling and thick, for a further 3-4 minutes.
Remove the skillet from the heat. Stir in the peas and minced fresh parsley. Set aside and allow to cool for 15-30 minutes before filling the pie. Place one pie crust into a 9-inch (22.5 cm) pie plate, then spoon the cooled chicken filling into the pie crust. Top with the second pie crust, then seal the edges of the pie crust together.
Place chicken pot pie on a baking sheet. Bake in preheated oven for 30 minutes or until a toothpick inserted in the center of pie comes out clean.
Chicken Pot Pie Recipe (Instant Pot)
- For the Pastry:
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons chilled unsalted butter
- 3 tablespoons iced water
- For the Filling:
- 1 medium yellow onion, peeled and chopped
- 1½ pounds (720 g) boneless and skinless chicken breasts, cubed
- kosher salt and freshly ground black pepper
- 3 medium potatoes, peeled and cubed
- 3 medium carrots, peeled and sliced
- 3 ribs celery, sliced
- 1 bay leaf
- 1/2 teaspoon herb seasoning
- 1½ cups (375 ml) chicken stock
- For the Roux:
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1/2 cup (125 ml) heavy cream
- 1 cup frozen peas, thawed
- For the Egg Wash:
- 1 egg white
- 1 tablespoon fresh water
For the Patry: In a food processor, combine all-purpose flour, baking powder, and the salt. Process well.
Cuth chilled butter into small pieces and pulse them into the flour mixture, a few pieces at a time, drizzling with iced water while pulsing.
Remove the dough from the food processor and transfer to a floured surface. Using your hands, knead a few times to form a cohesive dough. Cover with a plastic wrap and refrigerate for at least 45 minutes.
To Make the Filling: Place chopped yellow onion in the pressure cooker. Top with cubed chicken, then season with salt and black pepper. Top with cubed potatoes. Add sliced carrots, bay leaf, and celery. Sprinkle with herb seaoning, then por in th chicken stock.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 4 minutes.
Using the Natural Release method, bring pressue to normal. Unlock and open the lid.
For the Roux: In a large saucepan, melt 6 tablespoons butter over medium-high heat. Stir in 1/2 cup all-purpose flour and cook for 4-5 minutes, stirring constantly.
Stir in the heavy cream and thawed peas. Season to taste with salt and black pepper. Stir well and continue cooking ubtil hot.
Stir the roux miture into the chicken mixture in the pressure cooker. Mix well and cook for a further 2 minutes or until the liquids are thickened. Taste and adjust seasonings. Discard the bay leaf.
Preheat the oven to 375 F (190 C). Lightly grease a 2 1/2-quart (2 1/2 l) baking dish with nonstick cooking spray.
Pour the filling mixture into greased baking dish. Set aside to cool slightly.
Roll the pastry out on a floured surface. Place the pastry sheet on the filling and fold the edges.
In a small mixing bowl, combine egg white and water. Whisk well. Brush the dough lightly withegg mixture.
Bake in preheated oven for 45-55 minutes or until crust is golden browl and a toothpick inserted in the center comes out clean.