Dinner
◦
Pressure Cooker Chicken Pot Pie – it’ll make even those who don’t like chicken pot pie fall in love!
Let the countdown begin! 4 days until we head off on our great midwest adventure and 7 days until Christmas!! I feel like I’m in a good place right now with things, but I’m sure when Thursday gets here I’ll be running around in a flurry of craziness trying to get everything done before we leave. There are some things I say no to in the month of December and one of those things is guilt having to do with my to-do lists. There’s no point in running myself to the ground or beating myself up because I wasn’t able to do a few of the things I had originally penciled in. All we can do is work as hard as we can with the time on hand and anything else will have to wait until tomorrow, or the next week, or 2018!
Something that I say YES to in the month of December is going to bed at a decent time and continuing to cook/eat well. This is cold and flu season, which I had a mini bout of at the beginning of last week, but other than that I’m doing my best to fight anything trying to come my way! It’s just no fun doing the holidays when you’re sick, and so many people run themselves into the ground getting ready for Christmas that when it finally gets here they’re completely spent! So, let’s remember to keep eating well, saying no to some of the sugary treats when they come your way, and overall just be kind to your body.
This chicken pot pie is everything good. I got a secret that I’m never gonna tell (but this is the first time I’ve ever let a bite of chicken pot pie pass my lips). Oops, secret’s out! Yep, I was never interested in eating it growing up, and I think it’s because every time I saw it served, it was so thick and mushy that it had almost achieved a gelatin state. Then the crust. Don’t get me started on the crust. I know a classic chicken pot pie has crust on the bottom and the top, but I just couldn’t do the bottom crust. No soggy bottoms for me!! Instead I just laid a nice sheet of pie crust on top of my CPP (Chicken pot pie) and let it get niiiiiiice and crispy so when served it’s almost like a crispy cracker alongside a thick and creamy chicken soup. YUM!!
The pressure cooker is the way to go for making your chicken pot pie filling. You can throw all of the ingredients in there, including raw chicken breasts! You’ll set the time to 8 minutes then when the cooking has finished, the chicken can be shredded right in the pot. Lastly, you’ll pour everything right into your baking dish and cover with the crust. Easy {pie}sy lemon squeezy!
Pressure Cooker Chicken Pot Pie
- Total Time: 1 hour 15 mins
- Yield: 4-6 1x
Ingredients
Scale
- 1/4 cup unsalted butter (affiliate)
- 1/3 cup diced onion
- 2 medium carrots, sliced (about 1 cup)
- 1 stalk celery, sliced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 1/2 teaspoons dried thyme
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 boneless skinless chicken breasts
- 1 1/2 cups chicken broth (affiliate)
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1 cup frozen peas
- 1 frozen sheet of unshaped, rolled pie crust
Instructions
- In pressure cooker, sauté onion, carrots, celery, and garlic in butter until fragrant and starting to soften.
- Add thyme, parsley, salt, pepper, 2 boneless skinless chicken breasts, and chicken broth.
- Set to high pressure for 8 minutes and when time is up, let pressure naturally release for 10 minutes followed by a quick release to let out any remaining pressure.
- Press the sauté or simmer button on your pressure cooker and with two forks, shred chicken right in the pot.
- Sprinkle flour over top of chicken mixture, whisking continuously so there are no lumps.
- When the flour is all stirred in, add heavy cream and stir until the mixture starts to thicken. This will take 3-5 minutes.
- Add frozen peas, stir, then turn off pressure cooker.
- Pour chicken mixture into a pie dish or another oven proof baking dish, then cover with a sheet of pie crust. **you can also use refrigerator biscuit dough if you would rather!
- Make a few cuts into the top with a knife to let out the steam.
- Bake at 425 degrees for 30-40 minutes or until crust is golden brown on top.
- Prep Time: 15 mins
- Cook Time: 1 hour
Other Pressure Cooker Chicken Recipes You’ll Love!
Pressure Cooker Crack Chicken Dip
Pressure Cooker Chicken And Mushrooms
Pressure Cooker Chicken And Rice Burrito Bowls
Pressure Cooker Chicken And Eggplant Bake