Instant Pot Chicken Pot Pie
A delicious pot pie full of tender chicken with lots of veggies in a creamy, flavorsome sauce topped with crispy puff pastry! Make the filling in the Instant Pot for ease and convenience!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp olive oil (or oil of your choice)
- 1 onion
- 3 garlic cloves
- 1 lb skinless, boneless chicken breast ((450 grams) diced)
- 1 lb potatoes ((450 grams) peeled and chopped )
- 3/4 cup chopped celery
- 3 cup frozen mixed carrot pea and corn (or frozen veg mix of your choice)
- 1 tbsp chopped fresh rosemary (1 teaspoon dried rosemary)
- 1+1/2 cup chicken stock
- 1/2 cup heavy cream (whole milk or half and half)
- 3 tbsp all purpose plain flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 sheets thawed puff pastry (enough to cover the tops of the pies/pie)
Instructions
- 1
With the inner cooking pot in place, set the Instant Pot to “Saute”. Pour in the oil and when hot add the chopped onion.
- 2
Fry the onion for a minute or two stirring with a wooden spoon so that it doesn’t burn.
- 3
Add the diced chicken and sear for 3-4 minutes until most of the chicken has been sealed. However the chicken won’t be cooked through at this stage. Press “Cancel”.
- 4
Add the garlic, potatoes, celery, rosemary, chicken stock, salt and ground black pepper. Stir to combine ingredients.
- 5
Seal with the lid and set to “Pressure Cook” or “Manual” for 3 minutes.
- 6
When the time is up, leave the Instant Pot undisturbed for 8 minutes. This is known as “natural release” and the time will show on the display. Then switch the pressure release knob to “Venting” to do a “quick release”. Once the valve has dropped, remove the lid. Press “Cancel”.
- 7
Combine the cream with the flour until smooth and lump free.
- 8
Press “Saute”. Then stir in the cream/flour mixture along with the frozen vegetables.
- 9
Bring the pie filling to the boil, stirring all the time so that it doesn’t stick and burn on the bottom. The sauce will thicken slightly. Taste and adjust seasoning if needed
- 10
Ladle the pie filling into 6 individual ramekins or a deep 9 inch (22cm) pie dish for one large pie. The top of the filling needs to be just a bit cool before covering with the puff pastry. Work quickly after topping the pies with pastry to get them into the oven and you won’t have a problem.
- 11
Cut the puff pastry into squares or rounds to fit the top of the ramekins with overhang if that’s what you like. Cover each ramekin with puff pastry. Make a slit in the middle. If making one large pie, join sheets if necessary to cover the pie.
- 12
Place on a cookie sheet for ease of handling and bake until the pastry is puffed and golden brown, approximately 15-20 minutes. (A large pie may need a little more time.)
- 13
Let the chicken pot pies cool for 10 minutes. Then transfer to serving plates to serve.
- 14
In a large saute or casserole pan, heat the oil and fry the onion for 4-5 minutes until softened. Add the chicken breast and stir to lightly sear all sides.
- 15
Stir in the garlic, potatoes, celery, rosemary, chicken stock, salt and ground black pepper. Stir to combine and bring to a gentle simmer.
- 16
Place the lid on the pan, adjust the heat to ensure the liquid gently simmers and cook for 15 minutes until the potato is tender and the chicken is cooked through.
- 17
In the meantime, combine the cream with the flour until smooth and lump free.
- 18
When the potato is tender and the chicken cooked, stir in the frozen vegetables followed by the cream and flour slurry.
- 19
Over medium heat, stir until the sauce is simmering and has thickened. Taste and adjust seasoning if needed. Assemble and bake as above.