This recipe was designed for my mother. We were zoom cooking for Mothers Day, and we were using Instant Pots. Her special request was comfort food, specifically a chicken pot pie. I thought she was crazy, but it turns out this pot pie is pretty crazy good. This photo was from Mothers Day and I just prepare again last night a snowy Colorado day in December a gave a little truffle flavor. I also used a Classic Mushroom Stock from Edwards Meats that created a really flavorful and robust flavor…. I was very happy!
This is the pot pie that I added a little truffle flavor. I used truffle salt in the cooking, grated truffle cheese on top before the baking. And when the pot pie came out of the oven I gave a drizzle of truffle oil before serving.
INSTANT POT CHICKEN POT PIE
Pot Pie Filling:
1 medium yellow onion chopped
3 medium potatoes your choice cut in 1 inch cubes
3 medium carrots peeled cut in 1/2 inch pieces
3 ribs celery cut in half inch pieces
8 ounces cremini mushrooms sliced
2 – 4 cloves of garlic minced
4 boneless chicken breasts cut in 1 inch cubes
sea salt & coarse ground black pepper
1 teaspoon poultry seasoning ( or your favorite Penzey seasoning)
3 cups chicken broth
1 Classic French Chicken Demi Glaze 1.5 oz or Classic Mushroom Stock (optional)
Fresh rosemary springs
For The Thickening
4 tablespoons butter cubed
2 tablespoons cornstarch
1/2 cup heavy cream (half and half, milk, non dairy milk, broth)
1 cup peas frozen, thawed
Puff Pastry
1 package puff pastry thawed
1 egg whisked
Grated Parmesan
Chicken Filling
Turn your Instant Pot on using the Saute’ button, when the inner pot is heated give a swirl of olive oil. When the olive oil is hot add the vegetables and garlic. Saute for a few minutes. Add the chicken breast, give another swirl of olive oil. Saute for another few minutes. You are not really looking to get color on the chicken. The pot is too full for this. Season with salt & pepper and seasonings of your choice. I used a combo of Penzeys Tuscan Sunset, Buttermilk & Sandwich Sprinkle. Add the 3 cups of chicken broth. You may also try 1 cup dry white wine and 2 cups of chicken broth. The demi glaze or mushroom stock is optional but provides some crazy flavor, if you are using add now.
Place your lid on the instant pot. Make sure the pressure valve is on sealing. Manually you can set on high pressure for 9 minutes. After the cooking time allow to naturally release for 10 minutes. Now you can adjust the pressure valve to venting to release the rest of the pressure and steam. Hit the cancel button, followed by pressing the saute’ button. Add the peas and the cubed butter, stir to melt the butter. In a small bowl whisk the cornstarch with the cream and add to the pot. Stir until thickened and turn off. If the sauce gets to thick you may add a little chicken broth to thin.
Puff Pastry
Pre heat oven to 400*
Roll out thawed puff pastry on a counter dusted with flour. Decide whether you are baking in one casserole or individual soup pots or ramekins. You will need the puff pastry to be cut at least 1 inch larger all the way around the top of your baking dish or dishes. Ladle the chicken pot pie into your baking dish. Place the puff pastry over the top, try not to let it sink into the filling. Secure around the edges. Brush with the beaten egg, sprinkle with grated parmesan. Bake 7 – 10 minutes until puffed up and nice and golden.
Serves 8