Crisp-Cut Chicken Pot Pie

By: Time Inc.

Crisp-Cut Chicken Pot Pie
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 6 servings, all-purpose flour, black pepper, broth, canola oil, carrot, celery, chicken broth, contributed, cook 35 min, cooking spray, cream cheese, dried italian seasoning, flat-leaf parsley, fresh thyme, frozen puff pastry dough, garlic powder, greek seasoning, kosher salt, main course, medium, modern, olive oil, onion, paprika, prep 25 min, pressure cook, pressure cooker rotisserie-style chicken, whole frying chicken

prep icon Prep Time
25 min
cook icon Cook Time
35 min

serving icon Servings
6 servings
Ingredients
  • 2 sheets frozen puff pastry dough
  • Cooking Spray
  • 1 tablespoon canola oil
  • 1 cup onion
  • 1 cup carrot
  • 1/2 cup celery
  • 1 3/4 cups broth
  • 2 teaspoons all-purpose flour
  • 3 cups Pressure Cooker Rotisserie-Style Chicken
  • 2 ounces cream cheese
  • 2 tablespoons flat-leaf parsley
  • 2 teaspoons fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 whole frying chicken
  • 1 tablespoon Greek seasoning
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon paprika
  • 1/2 teaspoon dried Italian seasoning
  • 1 tablespoon olive oil
  • 14.5 ounces chicken broth
Instructions
  • Cook the Rotisserie-Style Chicken prior to cooking the Chicken Pot Pie (recipe below)
  • Preheat oven to 400°F.
  • Place 1 sheet of pastry dough on a work surface lightly dusted with flour. Cut the dough with a 4-inch round cutter into 3 rounds (about 1 1/4 ounces each). Gently roll each round into a 6-inch circle. Place dough on a baking sheet coated with cooking spray. Bake at 400°F for 15 minutes or until golden brown; set aside. Repeat procedure with remaining puff pastry.
  • Remove the lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add onion, carrot, and celery; cook, stirring constantly, 4 minutes or until lightly browned.
  • Gradually whisk 1/4 cup of the broth into flour in a medium bowl. Whisk in remaining broth. Add broth mixture to vegetables, scraping pot to loosen brown bits.
  • Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 2 minutes. When time is up, open the lid using Quick Pressure Release.
  • Add chicken; cook 1 minute, stirring occasionally, or until thoroughly heated. Turn cooker off. Remove inner pot from cooker.
  • Add cream cheese to chicken mixture, stirring until cheese melts. Stir in parsley and remaining ingredients. Serve with pastry.
  • Rinse chicken, and pat excess moisture with paper towels. Combine Greek seasoning and next 3 ingredients (through Italian seasoning) in a small bowl. Rub seasoning over entire chicken and inside body cavity.
  • Remove the lid of a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil.
  • Place chicken, breast side down, in pot. Cook 5 minutes to brown. Turn chicken over, and cook 2 minutes. Pour chicken broth around chicken to avoid washing off the herb mixture.
  • Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 minutes. Turn cooker off.
  • Open cooker using Natural Pressure Release. Remove chicken from pot. Let stand 10 minutes before carving. If desired, you may remove skin and bones and chop chicken for another use.
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