Pressure Cooker Chicken Pot Pie Recipe

I love making chicken pot pie! My whole family enjoys it, and lately I’ve been using my pressure cooker to save time. Here’s how I make our favorite Pressure Cooker Chicken Pot Pie, still baked in the oven for that beautiful golden crust, but without using three extra pots like I used to!

 

So here is how I make my traditional family favorite Pressure Cooker One Pot Chicken Pot Pie. Now of course to get the same look I still baked it in the oven with my crust recipe! But I no longer used three other pots to get the job done.

 

Pressure Cooker Chicken Pot Pie Recipe

 

Ingredients:

3 Chicken Breast (approximately 2 cups of shredded chicken)

3 1/2 cups of water

2/3 cup of butter

2/3 cup of chopped onions

2/3 cup of flour

Salt and pepper

1 1/2 tablespoons of spike

1 cup of milk

3 1/2 cups of chicken broth

2 cup of mixed veggies

First I pressure cooked my chicken! **Again this recipe is for TWO chicken pot pie. If you want to make just one cut this recipe in half!**

If I am making one chicken pot pie I just use two chicken breast, honestly that is even too much. I always make two pot pies. I either save and freeze the other for a rainy day or if I’m sick or I deliver the other to a friend in need.

So for two pot pies, I use three chicken breast. I place them in the pressure cooker along with 3 & 1/2 cups of water. I use that as my broth later on so make sure you save all the liquids. Close the lid and select chicken and cook for 8 minutes if the chicken is fresh if they are frozen make sure you cook it for 13 minutes.

Once the cooking is done I remove the chicken carefully, shred it with a fork and set the chicken and broth aside.

In the same pot as is you don’t need to clean it, add 2/3 cup of butter and turn the pressure cooker to sear/roast.

Then add 2/3 cup of chopped onions and cook them for about 2 minutes.

Add 2/3 cup of flour, add some salt and pepper for taste and I love to add Spike, about 1 1/2 tablespoons.

Spike is a seasoning my grandmother introduced me to, and I use it all of the time. It is so good, and every time I make this for someone they ask what is in it that makes it taste so good, my answer is always Spike! You get it and try it yourself here.

Then quickly add in 1 cup of milk and whisk till smooth.

Next add 3 1/2 cups of chicken broth. I use what I saved from cooking the chicken. Once it’s combined I add in 2 cup of mixed veggies and stir for about 3 minutes, then add in 2 cups of shredded chicken! Mix well.

At this point, the filling is done! If you want you can eat this as is if you don’t want crust or you can add this mixture to your deep pie crust and bake for 35 minutes in a 425-degree oven.

Like I said I make two at the same time, so I use these deep pie crust dishes because they have easy handles.

Also, keep your pie crust covered for the first 20 to 25 minutes. If not your crust will burn very quickly! I use these pie crust covers. They are very easy to clean if anything did happen to get on it.

Here is the biggest tip about serving your chicken pot pie in a crust! Let it sit on top of your stove for about 10-15 minutes before cutting into it. It needs to cool a while so you can serve it without looking like pot pie soup.

The final tip is to have a great serving spatula! I had a little server, and it always broke the crust or couldn’t get the whole slice because this was a deep dish pie! I use this serving spatula now, and it is dishwasher safe too!

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