Craving Comfort Food? Try This Instant Pot Chicken Pot Pie Recipe For A Quick And Easy Meal

Indulge in the comforting goodness of classic chicken pot pie with a modern twist using the Instant Pot. This convenient kitchen appliance streamlines the cooking process, allowing you to enjoy a hearty and flavorful meal in a fraction of the time. With its tender chicken, savory vegetables, and creamy sauce, this chicken pot pie recipe instant pot is sure to become a family favorite.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 (10.75 ounce) can cream of chicken soup
• 1 (10.75 ounce) can cream of celery soup
• 1/2 cup milk
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen puff pastry sheets, thawed

Instructions:

1. Prepare the Instant Pot:

• Turn on the Instant Pot and select the “Sauté” function.
• Add the olive oil and allow it to heat up.

2. Sauté the Chicken and Vegetables:

• Add the chicken pieces, onion, carrots, and celery to the Instant Pot.
• Sauté for 5-7 minutes, stirring occasionally, until the chicken is browned and the vegetables are softened.

3. Add the Remaining Ingredients:

• Stir in the frozen peas, corn, cream of chicken soup, cream of celery soup, milk, flour, thyme, salt, and pepper.
• Bring the mixture to a boil, stirring constantly.

4. Pressure Cook:

• Close the lid of the Instant Pot and set the valve to “Sealing.”
• Select the “Manual” or “Pressure Cook” setting and set the cooking time to 10 minutes.

5. Natural Pressure Release:

• Once the cooking time is complete, allow the pressure to release naturally for 10 minutes.
• Then, quick-release the remaining pressure by carefully turning the valve to “Venting.”

6. Thicken the Sauce:

• Press the “Sauté” function again and bring the mixture to a simmer.
• In a small bowl, whisk together 2 tablespoons of water and 2 tablespoons of cornstarch.
• Slowly whisk the cornstarch mixture into the pot pie filling until it has thickened.

7. Assemble the Pot Pie:

• Preheat the oven to 400°F (200°C).
• Place the chicken pot pie filling into a 9-inch pie plate or individual ramekins.
• Roll out the thawed puff pastry sheets and cut them into circles or squares.
• Place the pastry sheets on top of the filling, trimming any excess.

8. Bake the Pot Pie:

• Bake the pot pie in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.

Serving Suggestions:

• Serve the chicken pot pie hot with a side salad or mashed potatoes.
• Garnish with fresh herbs like parsley or chives for an extra touch of flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Tips for the Best Chicken Pot Pie:

• Use high-quality ingredients for the best flavor.
• Don’t overcrowd the Instant Pot; if necessary, cook the chicken and vegetables in batches.
• Season the filling to taste; you may need to adjust the amount of salt and pepper.
• If the sauce is too thick, add a little more milk or broth.
• Be careful when handling the hot Instant Pot and its contents.

Variations:

• Add other vegetables to the filling, such as diced potatoes, green beans, or mushrooms.
• Use a different type of meat, such as turkey or beef.
• For a vegetarian version, omit the chicken and use vegetable broth instead.
• Top the pot pie with shredded cheddar cheese or Parmesan cheese before baking.

Benefits of Using an Instant Pot:

• The Instant Pot cooks food quickly and efficiently, saving you time in the kitchen.
• It is a versatile appliance that can be used for a variety of dishes, from soups and stews to rice and yogurt.
• The Instant Pot is also energy-efficient, as it uses less energy than traditional cooking methods.

Quick Answers to Your FAQs

Q: Can I use frozen chicken in this recipe?

A: Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking.

Q: What if I don’t have puff pastry sheets?

A: You can use a variety of other crusts for this recipe, such as pie crust, biscuit dough, or even mashed potatoes.

Q: How do I make sure the filling is thick enough?

A: If the filling is too thin, you can add a cornstarch slurry (a mixture of cornstarch and water) to thicken it.

Q: Can I make this recipe ahead of time?

A: Yes, you can make the filling ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply assemble the pot pie and bake it.

Q: What are some good side dishes to serve with chicken pot pie?

A: Some good side dishes to serve with chicken pot pie include mashed potatoes, roasted vegetables, or a green salad.