Chicken Pot Pie
1/3 cup plus 1 tablespoon unsalted butter, divided
1/2 cup diced onion
1 rib celery, chopped
1/2 cup reduced-sodium chicken broth
2 large boneless skinless chicken breasts, diced into bite-size pieces
1 to 2 large russet potatoes, cut into 1-inch cubes
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup frozen diced peas and carrots
1/3 cup all-purpose flour
1/2 cup milk, plus more as needed
1 storebought or homemade pie crust (recipe below)
Homemade Pie Crust
2 1/2 cup flour
1 teaspoon salt
1/4 cup unsalted butter, chilled and cut into small cubes*
2/3 cup shortening, chilled*
5 to 6 tablespoons ice water
Prepare the pie crust: If you are making homemade pie crust, combine the flour and salt in a mixing bowl.
Cut butter and shortening into flour mixture until it resembles very coarse meal. Gradually add water. Form into a round disc and wrap in plastic. Chill for 30 minutes.
Prepare the pot pie: Preheat the oven to 425°F. Spray a deep dish pie plate or 9x13 glass pan with nonstick cooking spray and set aside.
Select Saute to preheat the cooking pot. Melt 1 tablespoon butter. Add onion and celery and saute 2 to 3 minutes, stirring occasionally, until the vegetables are tender. Stir in the chicken broth, chicken, potato, carrots, thyme, salt, and pepper.
Lock the lid in place. Select High Pressure and 3 minutes cook time.
While the food is coming to pressure, roll out pie crust at least 1-inch larger than the baking dish. Use a knife or cookie cutters to cut shapes in the crust.
When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid. Stir in the peas and carrots.
In a small saucepan over medium heat, melt the remaining 1/3 cup butter. Whisk in the flour. Cook for 2 to 3 minutes, stirring constantly until smooth and bubbly. Gradually add the milk, stirring constantly 2 minutes more, until the sauce is thick and creamy. Remove from heat and add to the pressure cooking pot. Stir until the sauce is thick and creamy. Add more milk, if needed, to achieve your desired consistency.
Pour the pot pie filling into the prepared pie plate. Top with the pie crust and bake for 10 minutes, or until the crust is golden-brown and the filling is hot. Remove from the oven and allow to cool for 3 to 5 minutes before serving.
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
OThe prep time will increase to 10 minutes if you're preparing a homemade pie crust, with at least another 30 minutes of chill time. If you plan to make the pie crust earlier in the day, remove the chilled disc from the refrigerator when you preheat your oven.
For the homemade pie crust, you get the flakiness from the shortening and the great taste from the butter. I prefer to use both in my homemade pie crust. I also like to use butter flavored shortening.
**If you'd like, you can make the roux in the pressure cooking pot before pressure cooking the chicken. Select Saute adjusted to low to preheat the cooking pot and add the ingredients as instructed in step 8. After cooking, remove to a bowl and cover to keep warm. Since some of the flour may stick to the bottom of the pot, you will likely need to wash the cooking pot before moving to the next step in the recipe.