Crisp-Cut Chicken Pot Pie
While no pressure cooker can produce a crisp crust, this recipe provides a solution which still utilizes the speed and convenience of your Instant Pot. From Time Inc's Instant Pot All-Time Best Recipes
While no pressure cooker can produce a crisp crust, this recipe provides a solution which still utilizes the speed and convenience of your Instant Pot. From Time Inc's Instant Pot All-Time Best Recipes
- 1 tablespoon olive oil
- cooking spray
- 3/4 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1 tablespoon canola oil
- 2 teaspoons all-purpose flour
- 3/4 teaspoon garlic powder
- 1 cup onion (chopped)
- 1 3/4 cups broth (from pressure cooker rotisserie-style chic
- 1 tablespoon greek seasoning
- 1/2 teaspoon dried italian seasoning
- 1 can chicken broth (14.5-ounce can)
- 2 sheets frozen puff pastry dough (thawed)
- 1 cup carrot (chopped)
- 1/2 cup celery (chopped)
- 3 cups pressure cooker rotisserie-style chicken (chopped
- 2 ounces cream cheese (1/3-less-fat)
- 2 tablespoons flat-leaf parsley (chopped)
- 2 teaspoons fresh thyme (chopped)
- 1/2 teaspoon black pepper (freshly ground )
- 1 whole frying chicken (3 1/2 - 3 3/4 pound)
- Carbohydrate 2.31549525537942 g
- Cholesterol 0 mg
- Fat 2.99390606860382 g
- Fiber 0.386775329886792 g
- Protein 0.33467954046093 g
- Saturated Fat 0.268241805586725 g
- Serving Size 1 1 serving (28g)
- Sodium 112.856938871255 mg
- Sugar 1.92871992549263 g
- Trans Fat 0.0554182906003791 g
- Calories 36 calories
Step-by-step
- 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.
My Effortless Weeknight Chicken Pot Pie
As a busy working mom, finding time to cook a delicious and healthy dinner is always a challenge. I'm constantly juggling work deadlines, school pick-ups, and everything in between. That's why I love recipes that are both quick and satisfying, and this chicken pot pie is a perfect example. I used to dread making pot pies, visualizing hours spent on chopping vegetables and painstakingly crafting a crust. But this recipe changed all that. The Instant Pot takes care of the hard work, while the pre-made puff pastry ensures a golden, crispy top that will impress even the pickiest eaters. It’s a lifesaver on those busy weeknights when I need a comforting, homemade meal on the table fast.
The best part? This recipe is incredibly versatile. I often swap out the vegetables depending on what's fresh at the market or what we have on hand. Sometimes I add extra carrots, other times I'll throw in some peas or mushrooms. The flavor combinations are endless! My kids especially love this dish, and it's become a family favorite. The creamy, savory chicken filling, combined with the flaky pastry, is the ultimate comfort food. It's the perfect balance of healthy and indulgent, and it makes even the busiest weeknights feel a little more manageable. Cleanup is a breeze too, which is a huge bonus after a long day. The Instant Pot makes it incredibly easy and cuts down on the cooking time significantly. It truly is my go-to recipe for a quick and satisfying meal that the whole family will enjoy.
Beyond the Weeknight Wonders: This recipe isn't just for busy weeknights. It’s a fantastic meal prep option, too. I often make a double batch on the weekend, allowing me to grab a quick and healthy lunch for work throughout the week. Simply portion it out into individual containers and reheat as needed. It also makes a great dish to bring to potlucks or gatherings; it’s always a crowd-pleaser and always gets rave reviews. The combination of the savory chicken, the soft vegetables, and the crispy crust is simply irresistible.
Tips and Tricks for Perfection:
- Don't overcook the chicken: Overcooked chicken can become dry. Follow the recipe's timing carefully, and always ensure the internal temperature reaches 165°F.
- Use quality ingredients: The better the ingredients, the better the taste! Invest in good quality chicken broth and fresh herbs for optimal flavor.
- Adjust seasoning to your taste: Feel free to experiment with different herbs and spices to create your own unique flavor profile. I often add a pinch of cayenne pepper for a subtle kick.
- Make it ahead: The chicken and vegetable filling can be prepared ahead of time and stored in the refrigerator. Assemble the pot pies just before baking for the freshest results. The filling even freezes well, so I often make a big batch and freeze half for a future meal.
So, if you're looking for a quick, easy, and delicious weeknight meal that the whole family will love, this recipe is a must-try. It’s the epitome of comfort food, and it's easily adaptable to any dietary needs or preferences. Give it a shot – I’m sure it will quickly become a staple in your meal rotation!
