Cook the Chicken

* Place the 3 chicken breasts in your pressure cooker with 3 1/2 cups water.

* Cook on the “Chicken” setting:

* 8 minutes if fresh

* 13 minutes if frozen

* Carefully remove the chicken, shred with a fork, and set aside.

* Save all the cooking liquid — this becomes part of your broth.

Make the Filling

* In the same pressure cooker pot (no need to wash it), set to Sear / Roast.

* Melt the butter.

* Add chopped onions and cook for about 2 minutes.

* Add flour, salt, pepper, and Spike seasoning. Stir into a roux (thick paste).

* Add milk and whisk until smooth.

* Add chicken broth (use the broth you saved from cooking the chicken).

* Stir in mixed veggies and let heat for about 3 minutes.

* Add shredded chicken and mix well.

At this point — the filling is done! You can eat it as-is if you prefer no crust.

Bake the Pie

* Preheat oven to 425°F.

* Pour the mixture evenly into two deep pie crusts.

* Bake for 35 minutes.

* Cover your crust edges for the first 20–25 minutes to prevent burning.

Extra Tips

* Let the pot pie rest for 10–15 minutes before slicing so it sets properly (otherwise it will run like soup).

* A sturdy serving spatula makes it easier to lift clean slices from a deep dish.

* I often freeze the second pie for another day — perfect when busy, sick, or to bless a friend!