Warm, comforting Chicken Pot Pie whipped up in the Instant Pot and topped with flaky Pesto Puff Pastry Rounds.
Prep Time:15 minutes
Cook Time:3 minutes
Total Time:30 minutes
Yield:6 servings 1x
1 tablespoon butter
1 small onion, diced
1 cup diced carrots
½ cup diced celery
1 small red bell pepper, diced
3 cloves garlic, minced
1 teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon thyme
½ cup chicken broth
1 large yukon or russet potato peeled and diced (about 1 cup)
1 pound boneless, skinless chicken breasts or thighs, cut into small bite size pieces
1 cup frozen peas
For the Roux
4 tablespoons butter
⅔ cup flour
1 cup chicken broth
1 cup milk (skim, 1%, or 2% all work)
dash of hot sauce
½ teaspoon salt
¼ teaspoon pepper
For serving: Pesto Puff Pastry Rounds (directions below), pie crust, biscuits, crackers, etc
If topping with puff pastry, pie crust, or biscuits, prepare them now per package directions. Note: Cut puff pastry and pie crust into your desired shape and size. If making the Pesto Puff Pastry Rounds, see the directions below.
Preheat the pressure cooker by selecting saute. Add the butter.
When butter is melted, add diced onions, carrots, celery, red bell peppers, garlic, salt, pepper, and thyme; saute until softened, about 5 minutes.
Add ½ cup chicken broth, diced potato, and chicken; stir.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 3 minutes.
Meanwhile, prepare the roux: Melt butter in a medium saucepan. Add flour and stir for 1 – 2 minutes until lightly browned. Add about a half cup of chicken broth and whisk until mostly smooth. Add remaining broth, milk, hot sauce, salt, and pepper. Bring to a light boil and continue to whisk until it becomes very thick, about 2 minutes. Take off the heat and set aside. Note: if the roux isn’t completely smooth, don’t panic! It will all work out once it’s added to the chicken mixture.
When pressure cooking is complete, use a quick release.
Select saute; stir in peas.
Add the roux and simmer until everything is hot and thick.
Season with extra salt and pepper as needed.
Scoop into bowls and top with Pesto Puff Pastry Rounds (directions below), baked pie crust, biscuits, crackers, or other topping of your choice and serve immediately.
For the Pesto Puff Pastry Rounds
1 pound Puff Pastry Sheets (I use Pepperidge Farms)
½ cup basil pesto
¼ – ½ cup parmesan cheese (depending on how cheesy you want it)
Kosher salt, Italian seasoning
To Prepare the Pesto Puff Pastry Rounds
Thaw dough per package directions. The Pepperidge Farm packages have two pastries – use both.
Preheat oven to 400° F.
Unfold one pastry onto parchment paper. Use a rolling pin to roll dough to about 9×13 inches.
Top the dough with half of the pesto and parmesan. Fold it in half (so the filling is enclosed) and cut out as many rounds as you can (about 3-4). Repeat with the other pastry.
Note: Don’t throw the leftover scraps of dough. I roughly twist them into a breadstick shape and cook them alongside the rounds.
Place the rounds on a sheet pan covered with nonstick foil or parchment paper.
Whisk egg and 1 tablespoon water together. Brush the rounds with egg mixture and sprinkle them with a pinch of kosher salt and Italian seasoning.
Bake for 15 minutes or until golden brown and cooked through.
I prefer to bake the pot pie pastry/biscuit topping separately to avoid the soggy situation that often occurs on the underside. If you prefer to have the topping baked on top of the filing, simply pour the filling into the desired dish, top with your pastry/biscuit of choice, and bake per package directions.
The Pesto Puff Pastry Rounds are optional, but they make and amazing topper to your pot pie! If you don’t want the extra step of making a topping, the filling is still delicious with just crackers on top.
Keywords: Instant Pot dinner, Easy chicken pot pie, healthy chicken pot pie