It’s currently 51 degrees in Minnesota (yes, on September 7) and feels like the perfect day for a little Deconstructed Chicken Pot Pie for the Instant Pot.
Teacher Man is starting full-on distance learning with his students tomorrow and Joe actually doesn’t go back until next Monday. He will be on a hybrid schedule (2 days in school / 3 days home). I’m doing some work back at my office now, which is in my business partner’s home, and I’ll probably continue to also be home some days, depending on what’s going on.
Such is life during a pandemic.
Since the weather decided to immediately turn to fall in a matter of hours last night, I decided it was time for some comfort food. And that’s exactly what this Deconstructed Chicken Pot Pie for the Instant Pot is! There is nothing unusual about it, but that’s why my family loves this recipe.
Chunks of chicken and potatoes commingled with carrots, celery, and garlic in a thickened cream sauce. (Oh, and did I mention bacon — along with some grated Havarti cheese on top?) You will love this Deconstructed Chicken Pot Pie for the Instant Pot!
Why is this chicken pot pie “deconstructed?
It’s not fully covered in a puff pastry crust like you see with more typical chicken pot pies. Instead I made breadsticks out of puff pastry to serve on the side. Easy and fun!
Can I use turkey instead?
Absolutely! Just substitute the chicken breasts for turkey tenderloins!
Can I put a crust on top anyway?
Sure! Once the chicken pot pie mixture is done cooking the Instant Pot, transfer it to a casserole dish or pie plate. Then just cover the dish with a piece of softened puff pastry sheet and use any offcuts as strips over the top and around the edges. You can also crimp around the edges. Then, whisk an egg in a bowl and brush lightly over the pastry top. This will give the crust a lovely shine. Place the pie dish in the oven and bake for 25-30 minutes, until the crust is golden brown and puffed up.
My favorite Instant Pot is this 6-quart version. I also love this French rolling pin.
More Instant Pot recipes you may love:
- Instant Pot Creamy Turkey and Parmesan Penne
- Instant Pot White Turkey Chili
- Instant Pot Spaghetti and Meatballs
- Instant Pot Turkey Lasagna Soup
- Instant Pot Pulled Turkey
Do you like this recipe? Be sure to give it a rating and also pin to Pinterest:
Deconstructed Chicken Pot Pie for the Instant Pot
Equipment
- Pressure Cooker (e.g. Instant Pot)
- Cookie sheet
- Parchment paper
- Sharp knife
- Measuring spoons
Ingredients
Chicken Pot Pie
- 2 tbsp butter
- 1 medium onion white or yellow, diced
- 3 slices bacon diced
- 2 medium Yukon Gold potatoes, peeled and diced (or 4 small potatoes – about 200 grams)
- 1 large carrot diced
- 1 large celery stick diced
- 2-3 chicken breasts cut into 1.5 inch pieces
- 3 cloves garlic minced
- 1/2 cup chicken broth low-sodium
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1/2 cup frozen peas thawed
- 1/2 cup Havarti cheese grated (for topping)
Puff Pastry Breadsticks
- 1 sheet frozen puff pastry slightly thawed
- 1 tablespoon extra virgin olive oil
Instructions
Chicken Pot Pie
- Turn the Instant Pot on and press the Sauté button. Once the pot heats up slightly, add the butter, onions and bacon and cook for 4-5 minutes, stirring several times.
- Add the potatoes, carrot, celery, chicken, garlic, stock and pepper and stir through. Press Cancel/Keep Warm to stop the Sauté process.
- Place the lid on top, lock it and make sure the vent is pointing to Sealing. Press Manual, HIGH pressure and set the time to 4 minutes.
- While the chicken filling is cooking, thaw out the frozen peas in the microwave or in a pot of boiling hot water.
- Once the timer is finished, use the quick release method to let off the steam from the pot. (Simply point the vent handle on the lid to Venting and stand back.)
- Open the Instant Pot lid and stir in the peas, flour and cream while the mixture is very hot. It should thicken slightly.
Puff Pastry Breadsticks
- Preheat your oven to 400 F. and take the puff pastry out of the freezer to thaw out for 5-10 minutes.
- Roll out the pastry sheet on a cutting board and cut it into thick 2” strips. Simply twist each strip starting in the middle. (If the puff pastry isn't thawed out enough to roll out, you can defrost it in the microwave for a few seconds until it's the right consistency.)
- Place a piece of parchment paper on a flat baking tray and drizzle lightly with olive oil.
- Bake in the oven for about 15 minutes, until they are golden brown and puffed up.