CHICKEN POT PIE
PREP:
10 MINUTES |
TOTAL COOK TIME:
27 MINUTES |
PRESSURE BUILD:
APPROX. 6 MINUTES |
COOK:
21 MINUTES
PRESSURE RELEASE:
QUICK |
MAKES:
6 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1
Close lid and move slider to AIR FRY/STOVETOP.
Select SEAR/SAUTÉ and set to 4. Open lid and
select START/STOP to begin preheating. Allow
unit to preheat for 5 minutes.
2
After 5 minutes, add butter to pot. Once it
melts, add onion, carrot, and garlic, and sauté
until softened, about 3 minutes.
3
Add chicken and broth to the pot. Close lid
and move slider to PRESSURE. Make sure the
pressure release valve is in the SEAL position.
4
The temperature will default to HIGH, which is the
correct setting. Set time to 5 minutes. Select START/
STOP to begin cooking (the unit will build pressure
for approx. 6 minutes before cooking begins).
5
When cooking is complete, quick release pressure
by turning the pressure release valve to the VENT
position. Move slider to AIR FRY/STOVETOP to
unlock the lid, then carefully open it.
6
Select SEAR/SAUTÉ and set to 4. Carefully open
lid and select START/STOP to begin cooking. Add
remaining ingredients to pot, except pie crust. Stir
until sauce thickens and bubbles, about 3 minutes.
7
Lay pie crust evenly on top of the filling mixture,
folding over edges if necessary. Make a small cut
in center of pie crust so that steam can escape
during baking.
8
Close lid and keep slider in the AIR FRY/STOVETOP
position. Select BROIL and set time to 10 minutes.
Select START/STOP to begin cooking.
9
When cooking is complete, remove pot from
unit and place on a heat-resistant surface. Let
rest 10 to 15 minutes before serving.
INGREDIENTS
1
/
2
stick (
1
/
4
cup) unsalted butter
1
/
2
large onion, peeled, diced
1 large carrot, peeled, diced
2 cloves garlic, peeled, minced
2 pounds uncooked boneless skinless chicken
breasts, cut in 1-inch cubes
1 cup chicken broth
1 stalk celery, diced
1
/
2
cup frozen peas
1
1
/
2
teaspoons fresh thyme, minced
1 tablespoon fresh Italian parsley, minced
Kosher salt, as desired
Ground black pepper, as desired
1
/
2
cup heavy cream
1
/
4
cup all-purpose flour
1 refrigerated store-bought pie crust,
room temperature
TIP
If you don’t have all the vegetables listed, you can
substitute similar vegetables that you have on hand,
like potatoes, frozen peas and carrots, and corn.
MAINS
48
Mains
