This post contains Amazon affiliate links.
I am a huge fan of comfort food, if you haven’t noticed that already! It’s especially delicious to me when it’s the middle of winter and the snow just won’t stop falling and I’m just so tired of the cold!
This recipe was perfect for the chilly weather, and seemed to warm me up from my head to my toes.
I went to my trusty Instant Pot and cookbook again for this meal. You seriously can’t go wrong with any of these recipes!
This recipe was surprisingly easy, and took a twist over the classic recipe. Instead of the traditional pot pie crust, it is topped with oven-browned puff pastry, which was a delicious alternative!
I would highly recommend this recipe. It was delightful!
Chicken Pot Pie
Recipe adapted from “The Instant Pot Electric Pressure Cooker Cookbook.”
Prep: 20 minutes Pressure: 7 minutes Total: 45 minutes
1 frozen puff pastry sheet
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
2 medium potatoes, cut into 3/4-inch cubes
3 medium bone-in, skin-on chicken breasts
1 1/2 cups chicken broth
1 teaspoon kosher salt
2 tablespoons all-purpose flour
2 tablespoons cold butter
1/2 cup heavy cream or whole milk
1 cup frozen peas
Freshly ground black pepper
We also added one can of drained yellow corn, and a can of drained french cut green beans. The additions were perfect, and we loved making this recipe a little bit heartier.
- Thaw the puff pastry sheet on the counter for 30 minutes.
- Preheat the oven to 400 degrees F.
- Select Sauté on the Instant Pot and add the oil.
- Add the onion, carrots, and celery. Stir and cook for 3 minutes, until the onion starts to turn translucent. Add the potatoes, chicken, broth, and salt. If you added the canned veggies I suggested, add these now! Secure the lid.
- Select Manual and cook at high pressure for 7 minutes.
- Meanwhile, once the pastry sheet is pliable but still cold, lay it out on a baking sheet and cut into 4 even squares or rectangles. Bake for 15 minutes.
- Once pressure cooking is complete, use a quick release. Remove the chicken and, once cool enough to handle, pull off the meat and discard the skin and bones. Cut the meat into cubes.
- Select Sauté on the pot.
- In a small bowl, combine the flour and butter into a smooth paste. Add the paste to the simmering broth along with the cream or milk and peas. Cook, stirring, until the paste has dissolved, 3 to 5 minutes. Add the chicken and season with salt and pepper.
- To serve, spoon the stew into bowls and top with the puff pastry.