Crisp-Cut Chicken Pot Pie
By :Time Inc.
Print Recipe
While no pressure cooker can produce a crisp crust, this recipe provides a solution which still utilizes the speed and convenience of your Instant Pot. From Time Inc's "Instant Pot All-Time Best Recipes"
Votes: 7
Rating: 4.29
Rate this recipe!
Course Main Course
Cuisine Greek
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Carrot, Chicken, Cream Cheese
Prep Time 25 minutes
Cook Time 35 minutes
Servings
6 servings
Ingredients
For the Chicken Pot Pie
  • 2 sheets frozen puff pastry dough thawed
  • Cooking Spray
  • 1 tablespoon canola oil
  • 1 cup onion chopped
  • 1 cup carrot chopped
  • 1/2 cup celery chopped
  • 1 3/4 cups broth from Pressure Cooker Rotisserie-Style Chicken
  • 2 teaspoons all-purpose flour
  • 3 cups Pressure Cooker Rotisserie-Style Chicken chopped skinned and boned
  • 2 ounces cream cheese 1/3-less-fat
  • 2 tablespoons flat-leaf parsley chopped
  • 2 teaspoons fresh thyme chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
For the Rotisserie-Style Chicken
  • 1 whole frying chicken 3 1/2 pounds - 3 3/4 pounds
  • 1 tablespoon Greek seasoning
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon paprika
  • 1/2 teaspoon dried Italian seasoning
  • 1 tablespoon olive oil
  • 14.5 ounces chicken broth 1 can
Course Main Course
Cuisine Greek
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Carrot, Chicken, Cream Cheese
Prep Time 25 minutes
Cook Time 35 minutes
Servings
6 servings
Ingredients
For the Chicken Pot Pie
  • 2 sheets frozen puff pastry dough thawed
  • Cooking Spray
  • 1 tablespoon canola oil
  • 1 cup onion chopped
  • 1 cup carrot chopped
  • 1/2 cup celery chopped
  • 1 3/4 cups broth from Pressure Cooker Rotisserie-Style Chicken
  • 2 teaspoons all-purpose flour
  • 3 cups Pressure Cooker Rotisserie-Style Chicken chopped skinned and boned
  • 2 ounces cream cheese 1/3-less-fat
  • 2 tablespoons flat-leaf parsley chopped
  • 2 teaspoons fresh thyme chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
For the Rotisserie-Style Chicken
  • 1 whole frying chicken 3 1/2 pounds - 3 3/4 pounds
  • 1 tablespoon Greek seasoning
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon paprika
  • 1/2 teaspoon dried Italian seasoning
  • 1 tablespoon olive oil
  • 14.5 ounces chicken broth 1 can
Votes: 7
Rating: 4.29
Rate this recipe!
Instructions
For the Crisp-Cut Chicken Pot Pie
  1. Cook the Rotisserie-Style Chicken prior to cooking the Chicken Pot Pie (recipe below)
  2. Preheat oven to 400°F.
  3. Place 1 sheet of pastry dough on a work surface lightly dusted with flour. Cut the dough with a 4-inch round cutter into 3 rounds (about 1 1/4 ounces each). Gently roll each round into a 6-inch circle. Place dough on a baking sheet coated with cooking spray. Bake at 400°F for 15 minutes or until golden brown; set aside. Repeat procedure with remaining puff pastry.
  4. Remove the lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add onion, carrot, and celery; cook, stirring constantly, 4 minutes or until lightly browned.
  5. Gradually whisk 1/4 cup of the broth into flour in a medium bowl. Whisk in remaining broth. Add broth mixture to vegetables, scraping pot to loosen brown bits.
  6. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 2 minutes. When time is up, open the lid using Quick Pressure Release.
  7. Add chicken; cook 1 minute, stirring occasionally, or until thoroughly heated. Turn cooker off. Remove inner pot from cooker.
  8. Add cream cheese to chicken mixture, stirring until cheese melts. Stir in parsley and remaining ingredients. Serve with pastry.
To Cook the Rotisserie-Style Chicken
  1. Rinse chicken, and pat excess moisture with paper towels. Combine Greek seasoning and next 3 ingredients (through Italian seasoning) in a small bowl. Rub seasoning over entire chicken and inside body cavity.
  2. Remove the lid of a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil.
  3. Place chicken, breast side down, in pot. Cook 5 minutes to brown. Turn chicken over, and cook 2 minutes. Pour chicken broth around chicken to avoid washing off the herb mixture.
  4. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 minutes. Turn cooker off.
  5. Open cooker using Natural Pressure Release. Remove chicken from pot. Let stand 10 minutes before carving. If desired, you may remove skin and bones and chop chicken for another use.
3 replies
  1. VSerreno
    VSerreno says:

    This is terrific – BUT – it cooks down to a very small quantity. This recipe will feed two people with moderate appetites.

  2. VickiSpeirs
    VickiSpeirs says:

    Love it, but i definitely didn’t follow the recipe to the letter. I increased the amounts of everything used and added a can of corn. Turned out amazing though

  3. Skoozie
    Skoozie says:

    This is a true hit in our house: her are changes i made-
    I Doubled recipie as people said it wasnt enough for more than 2 people
    I feed 5 (2 adult, 3 teenagers ) with some left overes! I used 2 rotissori chickens from costco and it still was amazing ( you could always do the rottisori in instant pot i just happened to have two in my fridge that neeeded eaten.
    I used dried parsley and thyme as i had them in cubbard. I added frozen peas (1cup) per recipie This is a deffonate keeper!

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