Chicken Potpie with Puff Crust

There’s no danger of a soggy crust with this easy and flavorful version of chicken potpie. The hearty filling is cooked in the Instant Pot® while you bake the flaky puff pastry crust separately.

Cuisine

Modern

Course

Dinner, Main Course

Difficulty

Medium

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 4-6 servings, all-purpose flour, bacon slices, boneless skinless chicken thighx, carrots, chicken potpie, chicken stock, chopped fresh thyme or 1 teaspoon dried thyme, chopped yellow onion, cold water, cornstarch, dinner, dried sage, finely grated lemon zest, frozen peas, instant pot, Instant Pot Culinary Team, kosher salt and black pepper, main course, medium, modern, olive oil, pressure cook, red potato, ribs celery, sauté, sheet frozen puff pastry, white wine

Servings

4-6 servings

Ingredients

1 tbsp olive oil
2 bacon slices
1 cup chopped yellow onion
2 carrots
2 ribs celery
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 tsp dried sage
1/4 cup white wine
1 1/2 lb boneless skinless chicken thighx
1 1/2 cups chicken stock
1 red potato
kosher salt and black pepper
all-purpose flour
1 sheet frozen puff pastry
1 cup frozen peas
1 1/2 tsp finely grated lemon zest
3 tbsp cornstarch
3 tbsp cold water

Instructions

Put the oil in the Instant Pot®, select Sauté, and adjust to More/High heat. When the oil is hot, add the bacon and cook, turning occasionally, until crisp, about 5 minutes. Transfer the bacon to a cutting board and leave the drippings in the pot. Coarsely chop the bacon and set aside.
Add the onion, carrots, celery, thyme, and sage to the pot and cook, stirring frequently, until the onion is tender, about 4 minutes. Add the wine and simmer, stirring with a wooden spoon to scrape up any browned bits, until nearly evaporated, about 1 minute. Press the Cancel button.
Return the bacon to the pot and add the chicken, stock, potatoes, ½ teaspoon salt, and ¼ teaspoon pepper and stir to combine. Lock the lid in place and turn the valve to Sealin. Press the Pressure Cook button and set the cook time for 10 minutes at high pressure.
Meanwhile, preheat the oven to 400°F (200°C). On a lightly floured surface, unfold the puff pastry and roll out into a rectangle large enough to cover a 2-quart (1.9-L) casserole dish. Alternatively, unfold the pastry and cut it into 4–6 strips or rounds to cover individual gratin dishes or soup bowls with ½-inch (12-mm) overhang all around. Place the pastry on a baking sheet and prick all over with a fork. Bake until puffed and golden, about 15 minutes.
When the cooking time is up, turn the valve to Venting to quick-release the steam. Carefully remove the lid and use tongs or 2 forks to pull the chicken apart into bite-size pieces. Add the peas and lemon zest.
In a small bowl, stir together the cornstarch and cold water. Add to the pot, select Sauté, and adjust to Normal/Medium heat. Cook, stirring gently, until the sauce is thickened, about 2 minutes. Season to taste with salt and pepper. Spoon the filling into a casserole dish or individual gratin dishes, top with the puff pastry, and serve.

Notes

TIP You can serve the potpie family-style in a large casserole dish covered with the crust, or parcel out individual potpies in gratin dishes or bowls, as shown.

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