Deconstructed Chicken Pot Pie

By: Barbara Schieving

Deconstructed 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, Sauté
cuisine icon Notes
["TIP: Most toddlers love using the cookie cutters to help cut out the piecrust pieces. However, because toddlers don’t have the best sense of where to position the cookie cutter, you can let them have their turn first and then use a knife to cut the leftover crust into shapes and bake it all up at once."]
cuisine icon Keywords
30-60 min, 4 servings, all-purpose flour, Barbara Schieving, contributed, cook 15 min, diced onion, freshly ground black pepper, frozen carrots and peas, large boneless skinless chicken breasts, large russet potato, main course, medium, milk, modern, piecrust, prep 20 min, pressure cook, reduced-sodium chicken broth, rib celery, salt, sauté, unsalted butter, vegetable oil

prep icon Prep Time
20 min
cook icon Cook Time
15 min

serving icon Servings
4 servings
Ingredients
  • 1 piecrust
  • 1 tablespoon vegetable oil
  • 1/2 cup diced onion
  • 1 rib celery
  • 1/2 cup reduced-sodium chicken broth
  • 2 pound large boneless skinless chicken breasts
  • 1 large russet potato
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup frozen carrots and peas
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1/2 cup milk
Instructions
  • Preheat the oven to 425°F. Line a baking sheet with parchment paper (or spray with nonstick cooking spray) and set aside. Roll out the piecrust dough to 1/8 inch thick. Use cookie cutters to create shapes in the piecrust and transfer to the baking sheet. Bake according to the package directions until lightly browned. Remove from the oven and allow to cool.
  • Select Sauté to preheat the pressure cooking pot. When hot, add the vegetable oil, onion, and celery. Sauté for about 3 minutes, stirring occasionally, until the onion is tender. Stir in the chicken broth, diced chicken, potato, salt, and pepper. Lock the lid in place. Select High Pressure and 4 minutes cook time.
  • When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the float valve drops, carefully remove the lid. Stir in the carrots and peas.
  • In a small saucepan on the stovetop over medium heat, melt the butter. Whisk in the flour. Cook for 2 to 3 minutes, stirring constantly, until smooth and bubbly. Gradually add the milk, stirring constantly for about 2 minutes, until the sauce is thick and smooth. Add this to the pressure cooking pot and stir until the sauce is thick and creamy. Add more milk, if needed, to achieve your desired consistency.
  • To serve, place the cooked pot pie filling into individual bowls and top with the piecrust shapes.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.