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