Double crust chicken pot pie

Steam curls up from the valve and your stomach starts talking back. You notice that gentle hiss from the pressure cooker as it begins to work its thing. That sealing ring you slipped in place? It's holding all the goodness in tight now.

You can almost smell the garlic and ginger mixing under the lid. The pressure build inside that pot is like the countdown to awesome dinner. Y'all know that feeling when the kitchen fills up with those rich scents? Yeah, it's dang good.

While the valve hisses and the slow release waits, you recall the fresh mushrooms and tender chicken cooking down into creamy filling. Waiting's hard but worth it. When you finally slice into that golden crust, you'll sense why this method works real good for your busy days.

The Real Reasons You Will Love This Method

• Pressure cooker speeds up cooking chicken and veggies so fast.
• Sealing ring keeps flavors packed inside, nothing gets out.
• Quick release or slow release gives you control on how you finish.
• Juicy chicken comes out tender, shredding like a dream.
• Cooking broth right in pot means more flavor, less mess.
• Double crust bakes perfectly crisp in the oven after pressure cooking.
• Once you make this, you'll wanna keep it as a go-to comfort meal.

All the Pieces for This Meal

• 1 ½ to 2 pounds boneless, skinless chicken breasts or thighs
• 1 cup soy sauce or coconut aminos
• 2 cups water and One 2-inch piece of fresh ginger
• 5 cloves garlic, smashed up
• Half recipe Fool Proof Pie Crust dough, chilled for 30 mins or more
• 8 ounces button mushrooms, sliced
• 2 tablespoons plus ⅓ cup salted butter, divided
• 1 tablespoon extra virgin olive oil or vegetable oil
• Salt, ground black pepper, 1 egg, ½ cup chopped yellow onion
• ⅓ cup all-purpose flour, 1 ¾ cup chicken broth, ⅔ cup milk (whole or 2%)
• 12 ounces frozen peas and carrots

The Full Pressure Cooker Journey

First, preheat your oven to 4256F (2206C). You'll need that later for the crust.

Now, in your pressure cooker pot, toss in the chicken, soy sauce, water, fresh ginger, and garlic. Lock the lid and get that pressure build going until you hear the valve hiss. Let it simmer under pressure for about 20 minutes.

Once the time's up, use the quick release to bring the pressure down fast. Open it carefully and take out the chicken. Let it cool a bit so you can shred it nice and bite-sized.

Back in the pot, add your sliced mushrooms. Hit that slow release to simmer them for about 5 minutes until they get tender.

Melt 2 tablespoons butter in a skillet with your olive oil over medium heat. Toss in shredded chicken and mushroom mix. Season with salt and black pepper, stir, and get those flavors mingling.

Roll out half of your chilled pie dough, fit it into a 9-inch pie pan. Spoon in the chicken filling. Roll out the rest of the dough and place it over the top. Pinch and seal the edges real good. Cut slits for steam escape.

Melt ⅓ cup butter and brush it all over the crust. Slide it into your preheated oven and bake for 30 minutes or till it turns golden and flaky. Let it cool for a few minutes before diving in.

Smart Shortcuts for Busy Days

• Make the pie crust ahead and keep it chilled or frozen, so it's ready to roll when you need it.
• Use pre-sliced mushrooms from the store to save chopping time.
• Buy frozen peas and carrots instead of freshtheyre just as good and way easier.
• Shred leftover cooked chicken instead of cooking new chicken to save cooking time.

Your First Taste After the Wait

That first bite hits your tongue with warm, creamy chicken wrapped in buttery golden crust. The crust's crisp edges crack under your teeth, flaky and satisfying.

The filling feels rich and cozy with tender shredded chicken, mushrooms, and a hint of garlic and ginger mingling smoothly. The frozen peas and carrots add little pops of sweetness.

You sense the soy sauce's depth, giving a nice umami twist, kinda different but so dang good. The flavors blend just right, like they'd been simmering together forever.

Each mouthful reminds you why comfort food means everything after a long day. You'll find yourself dreaming about the next slice even while you eat.

Making It Last All Week Long

If you got leftovers, pop them in airtight containers to keep the pot pie fresh for several days in the fridge. It reheats great in the oven or microwave.

You can also freeze pieces in separate containers or wrapped tight in foil. Just thaw in the fridge overnight and reheat slowly so crust stays flaky.

For a quick single serving, freeze individual slices wrapped in plastic. Pull one out when dang hungry and warm it in the toaster oven or microwave. Easy peasy.

Your Most Asked Questions Answered

• Can I use dark meat chicken instead of breasts? Heck yeah, thighs work great because they stay juicy and get tender fast in the pressure cooker.
• What if I don't have soy sauce? You can swap it with coconut aminos or even just a dash of salt and extra broth. It changes flavor a bit but still tasty.
• How important is the sealing ring? Super important y'all. It keeps pressure inside and prevents leaks so cooking stays on point.
• Can I make the filling entirely in the pressure cooker? Yes, you pressure cook the chicken first then simmer mushrooms in the same pot, which saves time and dishes.
• What if I want to skip the oven baking? You could try browning the crust in a skillet or use a toaster oven but for best crispiness the oven's the way.
• How to avoid soggy crust? Make sure to seal edges tight and cut slits on top for steam escape. Also, brushing butter on crust helps keep it crisp.

For more great recipes using your pressure cooker, check out our Maple Chicken Bacon Sliders recipe and the handy Classic deviled eggs guide to keep your meals exciting and delicious.