|Nutritional Guidelines (per serving)|
The food processor and Instant Pot make this chicken pot pie a snap to prepare and bake. The filling is made with chicken breasts, but part or all chicken thighs may be used as well. Use a good quality chicken stock, preferably low-sodium or unsalted.
The easy pastry takes no time to prepare with a food processor and then rolled out and chilled until the filling is finished. The filling and pastry may be prepared a day in advance.
- For the pastry:
- 1 1/4 cups flour (all-purpose)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons butter (chilled)
- 3 tablespoons water (iced)
- For the filling:
- 1 1/2 pounds chicken breasts (boneless)
- Kosher salt to taste
- Black pepper to taste (freshly ground)
- 1 medium onion (chopped)
- 3 medium potatoes ( red-skinned, round white, or new)
- 3 ribs celery (sliced)
- 3 medium carrots
- 1 bay leaf
- 1/2 teaspoon herb seasoning (salt-free, or poultry seasoning blend)
- 1 1/2 cups stock (chicken)
- For the roux:
- 6 tablespoons butter
- 1/2 cup flour (all-purpose)
- 1/2 cup heavy cream
- 1 cup peas (frozen, thawed)
- For the egg wash:
- 1 egg (the white)
- 1 tablespoon water
- Optional: sesame seeds
Prepare the Pastry
In a food processor, combine 1 1/4 cups of flour, the baking powder and 1/2 teaspoon of salt. Pulse to blend thoroughly. Cut the 12 tablespoons of butter into small pieces and pulse them into the flour mixture, a few pieces at a time. The mixture should have many pea-size pieces. Drizzle the ice water into the food processor while pulsing. Continue pulsing just until the mixture begins to form clumps.
Transfer the dough mixture to a floured surface and knead a few times to form a cohesive dough. Pat it out into a flat disk or square and wrap it in plastic wrap. Refrigerate for at least 45 minutes.
Prepare the Filling
Chop the onion and put it in the Instant Pot.
Cut the chicken into 2-inch cubes and place the cubes on the onions. Season lightly with salt and pepper.
Cut the potatoes into 1 1/2-inch cubes and scatter them over the chicken pieces.
Slice the carrots into 1-inch pieces and add it to the pot along with the sliced celery.
Sprinkle with the herb seasoning or poultry seasoning and add the chicken stock.
Place the lid on the pot and close the pressure valve. Cook on high pressure for 4 minutes. Allow natural pressure release.
Make the Roux
In a saucepan over medium heat, melt the 6 tablespoons of butter. Add 1/2 cup of flour and cook for 4 to 5 minutes, stirring constantly. Add the heavy cream and thawed peas and season to taste with salt and pepper. Continue cooking until hot.
Stir the roux mixture into the chicken filling mixture in the Instant Pot. Stir to blend and cook for about 2 minutes, or until the liquids are thickened. Taste and adjust seasonings. Remove the bay leaf.
Assemble and Bake the Pie
Heat the oven to 375 F.
Lightly grease a 2 1/2-quart baking dish.
Pour the filling mixture into the baking dish. Set aside to cool slightly or refrigerate until you are ready to bake.
On a floured surface, roll the pastry out to a rectangle about 2 inches larger than the baking dish in width and length. Place the sheet of pastry on the filling. Crimp the edges as desired.
Whisk the egg white with 1 tablespoon of water. Brush the dough lightly and then sprinkle with sesame seeds, if using.
Cut several slits in the top of the dough.
Bake for 45 to 55 minutes, or until the crust is golden brown.
Make Ahead: Prepare the pastry, shape it into a disk, wrap and refrigerate. Prepare the filling and roux; pour into the prepared baking dish. Cover and refrigerate the filling until you're ready to roll out the pastry and bake.