Inspiration Guide

CHICKEN POT PIE
PREP: 10 MINUTES | COOK: 25 MINUTES | MAKES: 6 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DIRECTIONS
1 Select SEAR/SAUTÉ and set to MD:HI. Select
START/STOP to begin. Allow 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. Assemble
pressure lid, making sure the pressure release
valve is in the SEAL position.
4 Select PRESSURE and set to HIGH. Set time to
5 minutes. Select START/STOP to begin.
5 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
6 Select SEAR/SAUTÉ and set to MD:HI. Select
START/STOP to begin. 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 the crisping lid. Select BROIL and set time
to 10 minutes. Select START/STOP to begin.
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
2 teaspoons kosher salt
1
/2 teaspoon black pepper
1
/2 cup heavy cream
1
/4 cup all-purpose flour
1 refrigerated store-bought pie crust,
room temperature
48 TenderCrisp™ One-Pot Wonders
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.