Deconstructed Chicken Pot Pie


  • 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
  • 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