Chicken Pot Pie Recipe
A comforting chicken pot pie recipe made in the pressure cooker with tender chicken, buttery crust, and creamy veggie filling.
Equipment
- 1 Mixing bowl for assembling filling
Ingredients
Main Ingredients
- 2 Pie crusts homemade or all-butter store-bought
- 1 lb Boneless skinless chicken breast or thighs cubed
- 1 cup Carrots sliced, about 2 carrots
- ½ cup Celery sliced
- ⅓ cup Unsalted butter
- ⅓ cup Yellow onion chopped, about half of a small one
- 1 teaspoon Minced garlic
- ⅓ cup All-purpose flour
- 1 ¾ cups Chicken broth or stock reduced sodium recommended
- ⅔ cup Half-and-half
- 1 cup Frozen peas
- Salt to taste
- Black pepper to taste
- Dried thyme to taste
- 1 Large egg beaten with tablespoon milk for egg wash
- 1 tablespoon Milk for egg wash
Instructions
Instructions
- Preheat oven to 425°F.
- Place cubed chicken in pot, cover with water, bring to boil. Cook 8–10 minutes until no pink remains. Drain and set aside.
- In pressure cooker or large skillet, melt butter over medium heat. Add onions, carrots, celery. Cook 5–7 minutes until softened.
- Add garlic; cook 1 minute until fragrant.
- Stir in flour, salt, and pepper. Cook 2 minutes to form thick paste.
- Slowly stir in chicken broth and half-and-half. Simmer 3–5 minutes until thickened and creamy.
- Remove from heat and fold in cooked chicken.
- Roll bottom crust into 9-inch pie dish. Add filling.
- Top with second crust. Seal edges and cut slits for steam to escape.
- Brush crust with egg wash.
- Bake 30–35 minutes until golden. Let cool 10 minutes before serving.
Notes
To reheat, bake at 350°F for crisp crust. Can freeze pre-baked – add 20 mins to baking time straight from freezer.