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Deconstructed Chicken Pot Pie for the Instant Pot | via MyOtherMoreExcitingSelf.com

Deconstructed Chicken Pot Pie for the Instant Pot

A classic comfort food filled with chunks of chicken, potatoes, carrots and celery, all simmering in a thickened cream sauce and served with a puff pastry breadstick.
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Course Main Course
Cuisine American
Servings 5 servings
Calories 654 kcal

Equipment

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.

Nutrition

Serving: 2cupsCalories: 654kcal
Keyword chicken pot pie, puff pastry recipe
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