Creamy and savory: chicken pot pie pressure cooker recipe for a perfect meal

Indulge in the warmth and comfort of a classic chicken pot pie, now made effortlessly in your pressure cooker. With this easy-to-follow recipe, you can savor the rich flavors of tender chicken, savory vegetables, and a creamy sauce, all in a flaky, golden crust.

Ingredients

For the Filling:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1/2 cup frozen peas
• 1/4 cup flour
• 4 cups chicken broth
• 1 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Crust:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
• 1/4 cup ice water

Instructions

Making the Filling:

1. Season the chicken breasts with salt and pepper.
2. Turn on your pressure cooker to the “Sauté” function.
3. Add the chicken breasts and cook until browned on all sides.
4. Remove the chicken from the pot and set aside.
5. Add the carrots, celery, and onion to the pot and cook until softened.
6. Stir in the flour and cook for 1 minute.
7. Gradually whisk in the chicken broth and milk.
8. Bring the mixture to a boil, then add the chicken, peas, thyme, salt, and pepper.

Cooking in the Pressure Cooker:

1. Secure the lid on the pressure cooker and set the valve to “Sealing.”
2. Select the “Pressure Cook” function and set the timer for 10 minutes.
3. Once the timer goes off, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes and use a pastry cutter or two forks to cut them into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Assembling the Pot Pie:

1. Preheat your oven to 375°F (190°C).
2. Roll out the dough on a lightly floured surface to a 12-inch (30 cm) circle.
3. Transfer the chicken filling to a 9-inch (23 cm) pie plate.
4. Top with the dough and trim the edges.
5. Crimp the edges to seal.
6. Cut a few slits in the top of the crust to allow steam to escape.

Baking:

1. Bake the pot pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
2. Let stand for 15 minutes before slicing and serving.

Enjoying the Perfect Chicken Pot Pie

Savor the mouthwatering combination of tender chicken, savory vegetables, and a creamy sauce, enveloped in a flaky, golden crust. Each bite will transport you to a cozy winter evening, filled with warmth and comfort.

Tips for a Flawless Pot Pie

• Use fresh, high-quality ingredients for the best flavor.
• Don’t overfill the pressure cooker, as this can prevent proper cooking.
• If the sauce is too thick, add more chicken broth until it reaches your desired consistency.
• If the crust is browning too quickly, cover the edges with foil.
• Let the pot pie stand before slicing to allow the filling to set.

Variations and Substitutions

• Add other vegetables to your liking, such as mushrooms, green beans, or corn.
• Use a different type of meat, such as ground beef or turkey.
• Swap out the chicken broth for vegetable broth for a vegetarian option.
• Top the pot pie with a sprinkle of grated cheese before baking.

What to Serve with Chicken Pot Pie

• Pair your pot pie with a side of mashed potatoes or roasted vegetables.
• Serve a crisp green salad for a refreshing contrast.
• Enjoy a warm cup of tea or coffee to complete the cozy experience.

The Joy of Pressure Cooker Cooking

Pressure cooking is a game-changer in the kitchen. It allows you to cook delicious meals in a fraction of the time, while preserving nutrients and flavors. Embrace the convenience and enjoy the culinary adventures that await you with your pressure cooker.

Quick Answers to Your FAQs

Q: How do I know when the chicken is cooked through?

A: Insert a meat thermometer into the thickest part of the chicken. It should read 165°F (74°C) to ensure it is safe to eat.

Q: Can I use frozen vegetables in this recipe?

A: Yes, you can use frozen vegetables. Just add them to the pressure cooker without thawing.

Q: What if I don’t have a pastry cutter?

A: You can use two forks to cut the butter into the flour. Just make sure to work quickly so the butter doesn‘t melt.