Double Crust Chicken Pot Pie

 

  • 1/4 cup unsalted butter
  • 1 cup onion, diced
  • 2 tablespoons of minced garlic
  • 2 pound uncooked boneless chicken breast, 1 inch pieces
  • 1 cup chicken broth
  • 2 cups frozen mixed peas and carrots
  • 1 1/2 teaspoons of fresh thyme
  • 2 teaspoons of kosher salt
  • 1/2 teaspoon of black pepper
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1-2 store bought pie crusts, if using oven method use one deep dish in a pie plate and one refrigerated rolled style

Instructions


Stovetop & Oven with using precooked chicken:

1. Preheat oven to 425°. Dock the bottom of the pie crust with a fork and bake for 10 minutes. Set aside. 

2. In a large skillet melt butter over medium heat, then sauté onion and garlic for about 3 minutes until softened. Add in chicken and heat through. Add remaining ingredients, cooking as described below. 

3. When mixture is thick and bubbly, allow to cool 5 minutes then pour into bottom par baked piecrust, add top crust, flute, and make a few air vent slits. Bake for 35-40 minutes, covering with foil after 20 minutes if needed. Allow to cool 10 minutes before serving.


Instant Pot:

  • Select Sauté on the Instant Pot and preheat for 5 minutes. 
  • Add butter to the pot and allow it to melt.  Add onion and garlic, sauté for about 3 minutes until softened.
  • Add chicken and broth to the pot.  Close with the sealed pressure cooker lid and select Pressure, set for 5 minutes.  Select Start. When cooking is complete, quick release the pressure and remove the lid.
  • Select Sauté and add all remaining ingredients except the pie crust to the pot. Whisk or stir in the flour and cook for about 3 minutes until the sauce is thick and bubbly.
  • Lay the pie crust across the filling mix and fold edges in as necessary.  Make a cut in the middle of the pie crust to allow for the steam to release.
  • Close the crisping lid and select Broil and set to 10 minutes.  Select Start.
  • When cooking is complete remove the pot to a heat-resistant surface and let sit about 10 minutes before serving. 

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