Miso Chicken and Mushroom Pie
This hearty pressure-cooked pie features juicy chicken thighs, earthy mushrooms, and a miso-rich broth wrapped under a golden crust.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 lb Chicken thighs boneless, skinless
- 8 oz Mushrooms sliced
- 2 tablespoon White miso paste
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 cup Chicken broth
- 1 tablespoon Soy sauce
- 1 ¼ cups Flour for crust
- ½ cup Butter cold, cut into cubes
- ½ teaspoon Salt
Instructions
Instructions
- Get your pressure cooker ready with the sealing ring on tight.
- Sauté onion and garlic in the pressure cooker until soft and aromatic.
- Add chicken and mushrooms, brown slightly and stir as needed.
- Stir in miso paste, soy sauce, and chicken broth.
- Lay chilled pie crust dough over the filling, leaving space around the edges.
- Lock the lid and cook on high pressure for 15 minutes.
- Quick release the pressure and open lid carefully.
- Check if crust is golden and flaky; broil briefly if desired for extra crisp.
- Scoop and serve; let the miso and mushroom broth comfort every bite.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge. Reheat slowly to preserve crust texture. Add broth if filling seems dry.