Sophie Bennett
Chicken pot pie is a classic comfort food that can be easily prepared in an Instant Pot. This method allows for a quicker cooking time while still achieving the rich, savory flavors of a traditional pot pie. To begin, gather your ingredients: chicken breasts, frozen peas and carrots, diced potatoes, onions, garlic, chicken broth, heavy cream, and your choice of herbs and spices. You'll also need a pie crust for the top. Start by sautéing the onions and garlic in the Instant Pot, then add the chicken and cook until browned. Next, add the vegetables, broth, and seasonings, and let the mixture simmer. Once the filling is cooked through, pour in the heavy cream and let it thicken. Finally, top with the pie crust and cook for a few more minutes until the crust is golden brown. Serve hot and enjoy your homemade chicken pot pie!
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What You'll Learn
- Ingredients Preparation: Gather and prepare all ingredients, including chicken, vegetables, and pie crust
- Instant Pot Setup: Configure the Instant Pot for sautéing and pressure cooking
- Cooking the Filling: Sauté onions and garlic, add chicken and vegetables, then pressure cook until tender
- Making the Sauce: Create a creamy sauce using chicken broth, milk, and seasonings
- Assembling and Baking: Place the filling in a pie crust, cover with another crust, and bake until golden
Ingredients Preparation: Gather and prepare all ingredients, including chicken, vegetables, and pie crust
Begin by selecting high-quality ingredients for your chicken pot pie. Choose fresh, boneless chicken breasts or thighs, depending on your preference for tenderness and flavor. For vegetables, opt for a mix of carrots, peas, and onions, which are traditional choices that complement the chicken well. You can also add celery or potatoes if desired. Ensure all vegetables are washed and chopped into bite-sized pieces.
Next, prepare your pie crust. You can either make your own from scratch using flour, butter, salt, and water, or purchase a pre-made crust from the store. If making your own, combine the dry ingredients in a bowl, then cut in the butter until the mixture resembles coarse crumbs. Gradually add water, mixing until the dough comes together. Roll out the dough on a floured surface to fit your pie dish, then trim the edges.
While the pie crust is being prepared, cook the chicken in the Instant Pot. Season the chicken with salt, pepper, and any other desired herbs or spices. Place the chicken in the Instant Pot with a cup of chicken broth and cook on high pressure for about 10-15 minutes, or until the chicken is fully cooked and tender. Remove the chicken from the pot and set aside to cool slightly before shredding.
In the same Instant Pot, sauté the vegetables in a bit of oil until they are tender but still crisp. Add the shredded chicken back into the pot and mix everything together. Pour in additional chicken broth if needed to create a thick, creamy filling. Season to taste with salt, pepper, and any other herbs or spices you prefer.
Finally, pour the chicken and vegetable mixture into the prepared pie crust. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool for a few minutes before serving.
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Instant Pot Setup: Configure the Instant Pot for sautéing and pressure cooking
To configure your Instant Pot for sautéing and pressure cooking, begin by ensuring the appliance is clean and all parts are properly assembled. The sauté function is ideal for browning the chicken and onions, which will add depth of flavor to your pot pie. To start, press the "Sauté" button and adjust the heat setting to "Normal" or "High" depending on your preference. Add a small amount of oil to the pot and allow it to heat up before adding the chicken pieces. Sauté the chicken until it is browned on all sides, then remove it from the pot and set it aside.
Next, sauté the onions in the same pot until they are translucent and slightly caramelized. This step is crucial for developing the rich, savory base of your pot pie filling. Once the onions are cooked, add the garlic and cook for an additional minute, stirring constantly to prevent burning.
After sautéing the ingredients, it's time to switch to pressure cooking mode. Press the "Pressure Cook" button and set the cooking time according to the recipe. Typically, chicken pot pie filling requires about 10-15 minutes of pressure cooking time. Ensure the pressure release valve is set to "Sealing" before starting the cooking process.
During the pressure cooking time, prepare the pie crust according to your preferred recipe or use a store-bought crust. Once the cooking time is complete, carefully release the pressure by turning the valve to "Venting" and allowing the steam to escape. Open the lid and check that the chicken is fully cooked and the filling is bubbling hot.
Finally, transfer the filling to the pie crust and bake in the oven until the crust is golden brown and the filling is bubbling. This combination of sautéing and pressure cooking in the Instant Pot allows for a quick and efficient preparation of chicken pot pie, resulting in a delicious and comforting meal.
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Cooking the Filling: Sauté onions and garlic, add chicken and vegetables, then pressure cook until tender
Begin by sautéing onions and garlic in a bit of oil until they're translucent and fragrant. This step is crucial as it forms the flavor base for your chicken pot pie filling. Once the onions and garlic are cooked, add in your cubed chicken and let it brown on all sides. Browning the chicken not only adds a rich color to your dish but also enhances the flavor through the Maillard reaction.
Next, incorporate your vegetables. For a classic chicken pot pie, you might include diced carrots, peas, and celery. Cook these until they're just tender but still retain some crispness. You don't want them to be mushy in the final dish. Season the mixture with salt, pepper, and any herbs you prefer, such as thyme or rosemary.
Now it's time to add your liquid. For an Instant Pot recipe, you'll want to use a combination of chicken broth and possibly some cream or milk to achieve a creamy consistency. Pour in the liquid, making sure it covers the chicken and vegetables.
Close the lid of your Instant Pot and set it to high pressure for about 10-15 minutes. This cooking time will ensure that the chicken is fully cooked and tender, and the flavors have melded together beautifully. Once the cooking time is up, allow the pressure to release naturally for a few minutes before doing a quick release.
Carefully open the Instant Pot and check that the chicken is cooked through. If it is, you're ready to proceed to the next step. If not, close the lid and cook for an additional 5 minutes. Once the filling is cooked to perfection, you can move on to preparing the crust and assembling your chicken pot pie.
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Making the Sauce: Create a creamy sauce using chicken broth, milk, and seasonings
To create a creamy sauce for your chicken pot pie using an Instant Pot, start by combining equal parts chicken broth and milk in the pot. This mixture will form the base of your sauce. For a richer sauce, you can use heavy cream instead of milk, but this will increase the calorie content.
Next, add your seasonings. A classic combination includes salt, pepper, and a pinch of nutmeg, which adds a subtle warmth to the sauce. If you prefer a more savory flavor, you can also add a teaspoon of dried thyme or rosemary. For a bit of heat, consider adding a dash of cayenne pepper.
Once you've added your ingredients, whisk them together until well combined. Then, press the "Saute" button on your Instant Pot and let the mixture heat up. Stir occasionally until the sauce begins to thicken, which should take about 5-7 minutes.
If you find that your sauce isn't thickening enough, you can create a slurry by mixing equal parts flour and water in a small bowl. Slowly pour this slurry into the pot, whisking constantly, and continue to cook for another 2-3 minutes until the sauce reaches your desired consistency.
Finally, taste your sauce and adjust the seasonings as needed. If it's too thin, add more flour slurry; if it's too thick, add more broth or milk. Once you're satisfied with the flavor and consistency, you can use this creamy sauce as a filling for your chicken pot pie.
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Assembling and Baking: Place the filling in a pie crust, cover with another crust, and bake until golden
To assemble and bake a chicken pot pie, begin by preparing the pie crust. You can either make your own crust from scratch using flour, butter, salt, and water, or use a store-bought pre-made crust. If making your own, combine the dry ingredients in a bowl, cut in the butter until the mixture resembles coarse crumbs, and then gradually add water until the dough comes together. Roll out the dough on a floured surface to fit your pie dish.
Next, prepare the filling. In a large skillet, sauté onions, carrots, and celery in butter until softened. Add flour and cook for a minute to create a roux. Gradually stir in chicken broth and milk, and bring the mixture to a simmer. Add cooked, shredded chicken, peas, and seasonings such as salt, pepper, and thyme. Cook until the filling thickens and the flavors meld together.
Pour the filling into the prepared pie crust. If using a top crust, roll out another piece of dough and place it over the filling. Crimp the edges to seal, and cut a few slits in the top crust to allow steam to escape during baking. Brush the top crust with an egg wash (beaten egg mixed with a little water) to give it a golden finish.
Preheat your oven to 425°F (220°C). Place the pie on a baking sheet and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pie to cool for a few minutes before serving.
Some tips to ensure a perfect chicken pot pie: Make sure the filling is not too hot when you pour it into the crust, as this can cause the crust to become soggy. Also, be careful not to overfill the pie crust, as the filling may expand slightly during baking. Finally, if you notice the crust browning too quickly, you can cover the edges with aluminum foil to prevent burning.
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Frequently asked questions
Yes, you can use frozen chicken in your Instant Pot. However, you'll need to increase the cooking time to ensure the chicken is fully cooked and safe to eat. Typically, add about 5-7 minutes to the usual cooking time for thawed chicken.
A biscuit or pie crust works well for chicken pot pie in an Instant Pot. You can either place the crust on top of the filling before cooking for a more integrated flavor or add it after cooking for a crispier texture.
To thicken the filling, you can use a mixture of flour and water or cornstarch and water. Mix the thickening agent with a small amount of cold water until smooth, then stir it into the filling. Cook for an additional 1-2 minutes until the filling reaches the desired consistency.
Absolutely! You can cook vegetables such as carrots, peas, and potatoes along with the chicken in the Instant Pot. Just ensure that the vegetables are cut into bite-sized pieces and add them to the pot with the chicken and other ingredients.
