Ella Walter
Chicken pot pie is a classic comfort food, but it can be time-consuming to make. However, with a pressure cooker, you can have this delicious dish on the table in under 30 minutes. In this article, we will explore different ways to make chicken pot pie in a pressure cooker, including cooking times and tips for a perfect, creamy pot pie. We will also discuss the option of using a slow cooker for those who want to try a different method.
| Characteristics | Values |
|---|---|
| Time taken in pressure cooker | 15-25 minutes |
| Time taken in Air Fryer Lid | 12-18 minutes |
| Time taken in oven | 12-14 minutes |
| Time taken overall | Less than an hour |
| Time taken for preheating | 5 minutes |
| Time taken for sautéing vegetables | 3-5 minutes |
| Time taken for sauce to thicken | 3 minutes |
| Time taken for broiling | 10 minutes |
| Time taken for resting | 10-15 minutes |
| Time taken for frozen chicken breasts | 25 minutes |
| Time taken for thawed chicken | 15-20 minutes |
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What You'll Learn
Chicken pot pie filling
Chicken pot pie is a classic comfort food. It is a savoury meat pie made with chicken, potatoes, and vegetables in a creamy sauce. The pie is topped with a flaky, golden-brown pastry crust.
The chicken pot pie filling is a rich, creamy, hearty, and warming mixture of tender chicken, vegetables, and a creamy sauce. The vegetables used in the filling can include frozen vegetables like peas, carrots, and celery. You can also add onions, garlic, and mushrooms to the filling.
To make the filling, you can start by sautéing the vegetables in butter until they are softened. Then, add the chicken and broth to the pot. You can also add spices and dried herbs to taste. Close the lid and cook under pressure for about 15-18 minutes. After the chicken is cooked, shred it with two forks and set it aside.
Next, you can add the vegetables to the pot and cook until the filling thickens. Finally, return the shredded chicken to the pot and stir to combine with the thickened filling. The filling is now ready to be served with a freshly baked biscuit or puff pastry crust.
The chicken pot pie filling can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months and thawed overnight before reheating.
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Cooking the chicken
Chicken pot pie is a delicious, hearty meal and a real comfort food classic. It's a dish that traditionally takes a long time to cook, but with a pressure cooker, you can have it ready in under an hour.
The first step is to prepare your chicken. You can use frozen or thawed chicken breasts—frozen chicken breasts will take around 25 minutes to cook in the pressure cooker, while thawed chicken will take around 15–20 minutes. If you want to brown your chicken first, heat up your pressure cooker using the "Sauté" function. Pat your chicken dry with a paper towel and season one side with salt and black pepper. Add butter or olive oil to the pot, coating the bottom of the pot. Place the seasoned side of the chicken in the pot, then season the other side. Brown one side for 3 minutes, then flip and brown the other side for another 3 minutes.
Once your chicken is browned, you can add the remaining ingredients for the filling. If you're using a recipe that starts with a roux, you'll need to cook the filling first, using a little extra liquid, and then finish the filling by adding the butter-flour mixture after pressure cooking. For the filling, you can add potatoes, peas, carrots, celery, and mushrooms, along with chicken broth, cream of chicken soup, and seasonings like thyme, salt, and pepper. You can also add frozen vegetables straight from the freezer after cooking the filling. Stir all the ingredients together, then cover with the lid.
Set your pressure cooker to the "Pressure Cook" or "Manual" mode and cook for 15–18 minutes. If you're using biscuits as a topping, you can bake them in the oven while the chicken is cooking. If you're using a puff pastry topping, you can prepare it while the chicken is cooking and add it after removing the chicken from the pressure cooker.
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Preparing the crust
First, decide if you want to make a traditional pie crust or go for a puff pastry option. For a classic pie crust, you will need flour, butter or shortening, and water. You can also add an egg for an extra rich and flaky crust. If you opt for puff pastry, you will need flour, butter, and water.
Once you have gathered your ingredients, it's time to mix and roll out the dough. For a pie crust, cut your butter or shortening into the flour until it resembles coarse crumbs. Then, slowly add water (and an egg, if using) and mix until the dough comes together. For puff pastry, mix your flour and water, then cut in the butter until it forms a rough dough.
Next, turn your dough out onto a floured surface and roll it out into a circle that is about 1/8-inch thick for a pie crust, or a rectangle that is about 1/4-inch thick for puff pastry. If making a pie crust, you can use a pie dish as a guide to cut a circle that is slightly larger than your dish.
Finally, carefully transfer your dough to your pie dish or baking dish. If using a pie dish, trim the edges of the dough to fit and crimp them with a fork or your fingers. For a puff pastry, simply place your baking dish on top and cut out a piece that is slightly larger, then transfer it to the dish and seal the edges.
Now your crust is ready to be filled! If you prefer to bake your crust first, that is also an option. Simply follow the baking instructions for your chosen recipe, and then fill with your prepared chicken pot pie filling.
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Cooking the vegetables
Chicken pot pie is a delicious, hearty meal that can be made in a pressure cooker in under 30 minutes. This is a detailed guide on how to cook the vegetables for this comforting classic.
Firstly, select the 'Sear/Sauté' function on your pressure cooker and set it to a high temperature. Allow the cooker to preheat for around 5 minutes. You can then add butter to the pot, and once melted, add your chosen vegetables. The traditional vegetables used in chicken pot pie are onions, carrots, celery, and garlic. However, you can also add mushrooms and peas if you wish. Sauté these vegetables for around 3-5 minutes, stirring occasionally, until they begin to soften.
Next, you can add flavour to the vegetables by adding some seasoning. A simple option is to add salt and black pepper to taste. You can also add dried herbs such as thyme for extra aroma and warmth. If you want to add a more intense savoury flavour, you can sprinkle some plain flour over the softened vegetables and stir it through. This will also help to thicken the sauce later on.
Once the vegetables are seasoned, you can add the chicken and broth to the pot. If you wish to brown the chicken first, you can do so by using the 'Sauté More' function on your pressure cooker. Pat the chicken dry with a paper towel, then season one side with salt and pepper. Add butter or olive oil to the pot, ensuring it coats the bottom, and place the chicken in the pot with the seasoned side down. Season the other side, then brown each side for around 3 minutes.
After adding the chicken and broth to the pot, you can assemble the pressure lid, ensuring the pressure release valve is in the 'Seal' position. Select 'Pressure' and set it to 'High', then set the time for 5 minutes. Once the cooking is complete, release the pressure by moving the valve to the 'Vent' position. You can then carefully remove the lid and stir in the remaining ingredients, except for the pie crust.
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Serving the pie
Once the pressure cooker has finished cooking, you can serve the chicken pot pie. It is recommended to serve the pie immediately. If you are serving the pie with biscuits, these can be baked in the oven while the chicken is cooking.
If you are using a pre-made pie crust, it is best to assemble the crust after the filling has cooled for a few minutes. If you are making your own pastry, lightly flour your work surface and roll out your thawed puff pastry with a rolling pin. Transfer the chicken pot pie filling to a baking dish and use a knife to cut a piece of pastry that is bigger than the baking dish. Use the knife to cut an X in the middle of the pastry to act as a vent. Carefully lay the pastry on top of the baking dish and seal the edges. Make an egg wash by beating a few eggs together and using a brush to brush over the pastry. Then, bake the pastry according to the instructions on the box or package.
If you are serving the pie with biscuits, you can serve the chicken pot pie filling in bowls, topped with a freshly baked biscuit for each serving. Alternatively, you can serve the pie with puff pastry.
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Frequently asked questions
It takes under 30 minutes to cook chicken pot pie in a pressure cooker.
The cooking time for chicken pot pie in a pressure cooker is 15-18 minutes.
Frozen chicken breasts take about 25 minutes to cook in a pressure cooker, while thawed chicken takes 15-20 minutes.
