![]() ![]() Select START/STOP to begin.Ĭooking is complete when pie crust is golden brown. We usually had to remember to grill chicken earlier in the week to make pot pie. Our original recipe for chicken pot pie, which I grew up eating, uses cooked, diced chicken. Lay the pie dough evenly over the top of the mixture, folding the edges under.Ĭlose crisping lid. This homemade Chicken Pot Pie recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL. Allow stew to thicken, then select START/STOP to turn off SEAR/SAUTÉ. Let stew come to a simmer, then add peas to pot.Īdd flour to the pot and slowly stir into stew. Carefully remove lid when unit has finished releasing pressure. When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Select START/STOP to turn off SEAR/SAUTÉ.Īssemble pressure lid, making sure the pressure release valve is in the SEAL position. Cook until softened, stirring occasionally, about 5 minutes.Īdd meat and cook until browned on all sides, about 3 minutes.Īdd seasonings, potatoes, stock, and Worcestershire sauce. Allow to preheat for 5 minutes.Īfter 5 minutes, add oil, onion, celery, carrots, and garlic to the pot. Press Airfry button, set the Temperature to 400☏ and Cooking Time to 20 minutes. Here’s an example of a nice clean cut slice of chicken pot pie.Select SEAR/SAUTÉ and set to MD:HI. Place a trivet and layer the chicken pot pies in Instant Pot. That way the filling has a chance to set and won’t make a mess when you cut into it! I typically allow the pie to cool for quite a few hours, or even refrigerate overnight. Once done, the crust will be a beautiful golden color and the crust will have puffed up a bit and have a wonderful flaky texture. During the last 15-20 minutes, cover the edges of the crust with foil or pie crust savers. ![]() Center the crust over the bottom one, then flute the edges.Ĭut a few slits in the center of the crust so steam can escape while it cooks, and bake for about 50 minutes. Roll the first refrigerated pie crust into a pie dish, cutting any excess crust off the edge.įill the crust with the warm pot pie mixture.Ĭover with the second pie crust. Once sauce has fairly thickened, add carrots and potatoes, frozen peas, then the shredded chicken. Slowly add chicken broth, whisking immediately.Īdd milk, and whisk often keeping pot over medium heat until thick. Stir in flour and whisk quickly until well blended. In a separate pot, bring water to boiling. 1 box refrigerated pie crust (like Pillsbury), brought to room temperatureīegin by sauteing your onion with the butter in a medium saucepan.Īdd the garlic and celery, heat until just softened.1/2 teaspoon poultry seasoning (such as Old Bay).2 medium yukon potatoes, peeled and diced.Thankfully I found it, (in my son’s dresser drawer – what’s that about!!?) so now I can share this delicious recipe ( adapted from this one) with you! Maybe it will bring about fond and comforting memories for you as well! Unfortunately over the course of that move I misplaced my folder that I write all my recipes down in that I’m making and testing. I asked if anyone would like the recipe and some interest was shown so I had planned to share it with you during our move. A few months ago (before our move) I posted a status update on my facebook that I was making a chicken pot pie using Pillsbury Pie Crusts. I like to recreate some of my favorite boxed or frozen meals that I enjoyed growing up, and make them homemade without all that nasty sodium and preservatives. To be honest, it’s still a comforting meal to me, and sometimes I’ll find them on special at the grocery store for $.75 each and buy a few. I learned at a young age how to poke holes in the top and heat them up. As a child I grew up eating those cute little frozen pot pies.
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