Tillie Doyle
Chicken pot pie is a classic comfort food that can be made in a pressure cooker. This one-pot meal is a quick and easy weeknight dinner option, taking less than 30 minutes to prepare and cook. With a pressure cooker, you can make a creamy, buttery chicken pot pie filling with a flaky, golden-brown pastry pie crust. The convenience of a pressure cooker allows you to cook all the ingredients together, including raw chicken, and even experiment with your favourite spices and herbs. So, if you're looking for a soul-satisfying, hearty meal that's both delicious and efficient to make, chicken pot pie in a pressure cooker might be the perfect choice for you!
| Characteristics | Values |
|---|---|
| Time | Under 30 minutes |
| Ingredients | Chicken, potatoes, vegetables, cream, gravy, biscuit mix, puff pastry, butter, flour, salt, cheese, eggs |
| Equipment | Pressure cooker, air fryer lid, mixing bowl, baking dish, oven |
| Steps | Prepare ingredients, sauté vegetables and chicken, cook at high pressure, prepare biscuits, bake crust, assemble pie, serve |
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What You'll Learn
Preparing the ingredients
Chicken pot pie is a hearty dish that can be made in a pressure cooker. Preparing the ingredients for this delicious meal involves several steps, and the list of ingredients varies depending on the recipe. Here is a detailed guide to help you prepare the ingredients for a tasty chicken pot pie in your pressure cooker.
Firstly, decide on the type of pastry or crust you want for your pie. You can use puff pastry, pie dough, a pre-made or homemade pie crust, or even get creative with a sourdough bread bowl. If you opt for puff pastry, take a pack of frozen puff pastry sheets and set them aside to thaw while you prepare the filling. If you're making a pie crust from scratch, combine flour and salt in a mixing bowl, and you can even add herbs or spices for extra flavour.
For the filling, you'll need a variety of ingredients, including chicken, vegetables, broth or stock, and seasonings. You can use raw chicken breasts or opt for cooked rotisserie chicken. Common vegetables used include onions, carrots, celery, garlic, and mushrooms. Frozen mixed vegetables, such as corn, carrots, peas, and green beans, can also be added directly from the freezer to save time.
To create a creamy sauce, you can use butter, flour, milk, and heavy cream. You'll also need chicken broth or stock, and for extra flavour, consider adding cream of chicken soup. If you want to thicken the filling, you can use a biscuit mix, or create a slurry by whisking cornstarch with cold water. Additionally, you can season your chicken pot pie with dried thyme, salt, and black pepper to enhance the flavour.
While the chicken is cooking in the pressure cooker, you can prepare any biscuits or toppings you wish to include. Mix biscuit mix with milk and shredded cheddar cheese, and create an egg wash by beating an egg. You can also bake refrigerated biscuits separately in the oven, following the package instructions, to serve with the pot pie.
Lastly, gather any equipment you'll need, such as a mixing bowl, measuring cups and spoons, a rolling pin (if using puff pastry), and a pressure cooker or instant pot. With your ingredients prepared and ready to go, you'll be well on your way to making a delicious chicken pot pie!
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Cooking the filling
Chicken pot pie is a comforting meal that can be made in a pressure cooker. The pressure cooker method allows you to cook the filling and the crust at the same time, making it a quick and easy weeknight dinner option. Here is a step-by-step guide to cooking the filling for a delicious chicken pot pie in a pressure cooker:
Prepare the Ingredients:
First, gather your ingredients. You will need butter, onions, garlic, chicken broth, and your choice of vegetables. Common vegetable choices include carrots, celery, mushrooms, and frozen mixed vegetables. Don't forget the star ingredient—chicken! You can use raw chicken breasts or opt for cooked rotisserie chicken.
Sauté the Vegetables:
Set your pressure cooker to the sauté function and add butter to the pot. Once melted, add the chopped onions, garlic, and any other vegetables you plan to use. Sauté this mixture until the vegetables start to soften, which usually takes around 3-5 minutes. Keep in mind that the timing may vary depending on your pressure cooker.
Add the Chicken and Broth:
Once the vegetables are softened, add the chicken and chicken broth to the pot. You can use boneless, skinless chicken breasts or opt for pre-cooked rotisserie chicken. If using raw chicken, it will cook along with the filling.
Season and Simmer:
Now is the time to add your favourite seasonings. You can use thyme, parsley, salt, and pepper to taste. Give everything a good stir to combine the ingredients and coat them with the seasonings. Close the lid of the pressure cooker, ensuring that the pressure release valve is in the "Seal" position.
Pressure Cook:
Set the pressure cooker to "Pressure Cook" or "Manual" mode and adjust it to High Pressure. The cooking time may vary depending on the recipe and your pressure cooker, but it typically ranges from 5 to 18 minutes. During this time, the chicken will cook through, and the flavours will meld together to create a delicious filling.
Shred the Chicken (optional):
If you used raw chicken breasts, you can shred them right in the pot using two forks after the pressure cooking is complete. This step may not be necessary if you prefer larger chunks of chicken in your filling.
Thicken the Filling:
To achieve a thick and creamy filling, you can add a slurry made of cornstarch and cold water. Whisk the cornstarch and water together in a separate bowl until smooth, then stir this mixture into the pot. Continue cooking for a few minutes until the filling thickens to your desired consistency.
Combine and Adjust Seasoning:
If you shredded the chicken, return it to the pot and stir everything together. Taste the filling and adjust the seasoning as needed. Your chicken pot pie filling is now ready to be used!
Remember, you can customise the filling by adding your favourite spices or dried herbs. You can also use frozen vegetables, which can be added straight from the freezer after cooking the filling. Enjoy creating a hearty and comforting chicken pot pie filling in your pressure cooker!
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Making the pastry
If you want to make your own pastry, you will need flour and salt. Combine these ingredients in a mixing bowl and then roll out the dough with a rolling pin. You can also add some butter to the flour and salt mixture to make the dough more flaky and flavorful.
Once you have your dough, you will need to roll it out and cut it into the desired shape. If you are using a pie dish, you will need to cut the dough into a circle that is slightly larger than the dish. If you are making individual pot pies, you will need to cut out smaller circles.
For a pre-made pie crust, you can use a store-bought option or make your own by rolling out a pre-made puff pastry sheet. If you are using a puff pastry sheet, be sure to thaw it before using it. You can also use a biscuit or sourdough bread bowl as an alternative to a traditional pie crust.
After cutting out your pastry, you will need to seal it to your pot pie filling. Brush an egg wash, made from a beaten egg, onto the edges of the pastry to help it stick. Then, lay the pastry on top of your filling and press the edges to seal it closed.
Finally, bake your chicken pot pie according to the instructions for your chosen pastry. If you are using a puff pastry, be sure to follow the baking instructions on the package.
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Assembling the pie
Now, take about four individual ramekins (or a large pie dish) and lay them on the pastry or dough. With the ramekin upside down, cut the pastry about half an inch wider in diameter than the lip of the dish. Pull the pastry down so that it cascades over the sides, making it easier to seal. You can use a similar process for a bread bowl, cutting the sourdough with a knife so that it's slightly larger than the dish.
Brush the edges of the pastry or dough with an egg wash. You can make an egg wash by beating an egg. This will help the pastry seal and give it a golden colour when baked. Now, carefully place the pastry on top of the cooked filling in the pressure cooking pot. Tuck the crust edges in if necessary.
If you're baking the crust separately, you can cut out shapes with cookie cutters and bake according to the instructions.
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Serving the dish
Once your chicken pot pie is cooked, you can serve it immediately. However, if you want to achieve a crispy crust, there are a few extra steps to take.
First, let the pressure release naturally for 5 minutes, then release any remaining pressure. Remove the lid and shred the chicken with two forks. You can do this directly in the pot. Next, add your biscuits, if using, and frozen vegetables. If you want to thicken the sauce, whisk cornstarch and cold water together and stir this into the pot.
If you're using a pre-made pie crust, you can simply assemble the pie and serve. However, if you want to make your own pastry, lightly flour your work surface and roll out your thawed puff pastry. Transfer the filling to a baking dish and cut a piece of pastry that's bigger than the dish. Cut a vent in the middle of the pastry, then lay it on top of the dish and seal the edges. Make an egg wash by beating a few eggs together and brush this over the pastry. Bake according to the instructions on your puff pastry packaging.
If you're using an air fryer, you can cook the filling directly in the pot and lay the pie crust on top. Tuck in the edges, close the lid, and broil for 10 minutes. Once the crust is browned, let the pot cool for 5-10 minutes before serving.
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Frequently asked questions
The cooking time varies depending on the recipe and the ingredients used. However, on average, it takes around 15-18 minutes to cook chicken pot pie in a pressure cooker.
You can use a variety of ingredients for the filling, including chicken broth, vegetables (such as onions, carrots, celery, and garlic), and spices (such as thyme, parsley, salt, and pepper). Some recipes also include heavy cream, cheese, and gravy packets to add flavor and thicken the filling.
You can use a pre-made pie crust, puff pastry, biscuit dough, or even a sourdough bread bowl for the crust. If you want to make your own crust, you can combine flour and salt in a mixing bowl and roll it out with a rolling pin. For a golden, crispy crust, brush an egg wash on top before baking.
The chicken pot pie is done when the filling is thickened and bubbly, and the crust is golden brown. You can also use a meat thermometer to check the internal temperature, which should be at least 165°F for food safety.
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