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.
Can a pressure cooker ever produce a truly flaky top crust? Traditional pot pies rely on an oven to bake the dough directly over the filling, absorbing moisture as it cooks. Combining a multi-cooker with a separate baking sheet solves this dilemma. The appliance builds flavor quickly, while the oven handles the texture independently.
Isolating the Pastry
Baking puff pastry separately prevents the dreaded soggy bottom common in pressure-cooked casserole dishes. Roll chilled dough into six-inch circles and bake at 400 degrees Fahrenheit for 15 minutes. Watch for a deep golden brown color before removing them from the heat. This approach guarantees that the buttery layers puff fully without steaming into the sauce.Building the Filling
Pressure cooking breaks down aromatics like onions, carrots, and celery in a fraction of traditional stovetop times. High pressure cooks the whole poultry foundation efficiently in 25 minutes. Allowing a 10-minute resting period after pressure release firms up the muscle fibers before chopping. Whisking flour into warm broth prevents lumps from forming when thickening the sauce.Scaling Considerations
Adjusting portions requires careful attention to liquid volumes inside sealed cookers. Halving the batch works well for smaller households, though minimum liquid requirements for pressure building must still be met. Doubling the poultry component requires a larger multi-cooker capacity to avoid exceeding the maximum fill line.
