Recipes

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CHICKEN POT PIE
PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DIRECTIONS
1 Select SEAR/SAUTÉ and set to MD:HI. Select
START/STOP to begin. Allow to preheat for
5 minutes.
2 After 5 minutes, add butter to pot. Once it
melts, add onion, carrot, and garlic, and sauté
until softened, about 3 minutes.
3 Add chicken and broth to the pot.
4 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to HIGH. Set time to 5 minutes.
Select START/STOP to begin.
5 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
6 Select SEAR/SAUTÉ and set to MD:HI. Select
START/STOP to begin. Add remaining ingredients
to pot, except pie crust. Stir until sauce thickens
and bubbles, about 3 minutes.
7 Lay pie crust evenly on top of the filling mixture,
folding over edges if necessary. Make a small cut
in center of pie crust so that steam can escape
during baking.
8 Close the crisping lid. Select BROIL and set time
to 10 minutes. Select START/STOP to begin.
9 When cooking is complete, remove pot from unit
and place on a heat-resistant surface. Let rest
10 to 15 minutes before serving.
INGREDIENTS
1
/2 stick (
1
/4 cup) unsalted butter
1
/2 large onion, peeled, diced
1 large carrot, peeled, diced
2 cloves garlic, peeled, minced
2 pounds uncooked boneless skinless chicken
breasts, cut in 1-inch cubes
1 cup chicken broth
1 stalk celery, diced
1
/2 cup frozen peas
1
1
/2 teaspoons fresh thyme, minced
1 tablespoon fresh Italian parsley, minced
2 teaspoons kosher salt
1
/2 teaspoon black pepper
1
/2 cup heavy cream
1
/4 cup all-purpose flour
1 refrigerated store-bought pie crust,
room temperature
TIP If you don’t have all the vegetables listed, you can
substitute similar vegetables that you have on hand,
like potatoes, frozen peas and carrots, and corn.