Is there anything more comforting than sitting down to homemade chicken pot pie for dinner? We think not, but it’s rare that it ends up on the weeknight table because it can take hours to come together – until now.
Our Instant Pot version speeds things up thanks to PERDUE® HARVESTLAND® boneless, skinless chicken breasts and our favorite small appliance: the pressure cooker.
Here’s the game plan: Whip up some biscuits in a flash for the topping, and while they’re baking, pop bite-size chicken pieces, vegetables, and stock into your Instant Pot. Now you’re on your way to a soul-satisfying supper in a matter of minutes.
Why PERDUE® HARVESTLAND® Chicken?
We can’t say enough about these PERDUE® HARVESTLAND® Free Range Boneless Chicken Breasts. Their Chickens are raised on farms with the freedom and space to move around. This allows chickens to act like chickens and enjoy fresh air and sunshine when they want to go outside.
How to Make Chicken Pot Pie Filling in the Instant Pot
A creamy chicken filling comes together quickly in the pressure cooker: simply cook chunks of boneless chicken breast in broth alongside carrots, celery, and potatoes for 5 minutes. When you use the quick release valve, the chicken and vegetables will be perfectly cooked.
Then to thicken the sauce, instead of making a traditional roux, you simply set the Instant Pot on sauté and stir in beurre manié (a fancy French term for the technique of mixing butter and flour to make a paste).
When the buttery paste is added to simmering liquid, it dissolves quickly and thickens the broth to a saucy consistency. Cream (or milk) lightens it up, and peas stirred in at the last minute finish the filling. Pour it into a deep-dish pie pan or your favorite serving dish and top with biscuits.
Biscuits Don’t Have to Take All Day!
You can use your favorite biscuit mix, buy ready-made biscuits or bake biscuits from the refrigerator section of your market. But really, making biscuits is no big deal!
Use a food processor or a pastry cutter to cut cold butter into flour until it is in small pieces. Stir in buttermilk and the dough is done. For this pie, you’ll roll them out a little thinner than usual, to a thickness of 1/4-inch. Bake for 15 minutes or so, and they’re ready to eat. Easy!
And by baking the biscuits on their own – outside of inside the pressure cooker – you’re guaranteed to have nice, flaky biscuits on top your perfectly creamy pot pie filling.
Instant Pot Chicken Pie with Biscuit Topping
Special Equipment: 3-inch round cookie cutter or other round biscuit cutter
- 12 (3-inch) Biscuits
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) cold, unsalted butter, cut into 1/2-inch pieces
- 3/4 cup buttermilk, plus more as needed
- Extra flour (for rolling)
- 1 large egg, well beaten with 1 tablespoon of water (optional, for egg wash)
- Chicken Filling
- 3 stalks celery, trimmed and cut into 1/2-inch pieces
- 2 cups (about 10 ounces) baby carrots, or large carrots cut into 1-inch pieces
- 2 medium Yukon Gold potatoes, peeled and diced
- 1 1/4 cups chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 PERDUE® HARVESTLAND® Free Range Boneless Chicken Breasts (About 1 1/2 pounds), cut into 1-inch pieces
- 2 tablespoons soft, unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup frozen peas
- 1/3 cup heavy cream or milk
Make the biscuits
Preheat the oven to 425 F. Line a baking sheet with parchment.
In a food processor, pulse the flour, baking powder, baking soda, and salt until blended. Add the butter and pulse until the butter is in small pea-sized pieces. (You can also use a pastry cutter for this task.)
Transfer the mixture to a bowl. Drizzle the buttermilk over the mixture, and use your fingers or a fork to incorporate it into the dough. Knead a few times in the bowl.
Lightly flour a work surface and turn out the dough. Roll it to a 1/4-inch thickness. Stamp out rounds in the dough as close together as possible. Set them on the baking sheet 1-inch apart. Reshape, reroll, and cut out the scraps. You should have 12 biscuits.
Bake for 15 to 18 minutes, or until golden brown.
While the biscuits are baking, cook the vegetables and chicken
In the pressure cooker, combine the celery, carrots, potatoes, chicken broth, salt, pepper, and chicken. Secure the lid in its sealed position.
Select the pressure cooker’s manual program for 5 minutes at high pressure (the pot will take about 10 minutes to come up to pressure before the cooking program begins).
When the cooking program ends, turn off the pressure cooker and use the quick pressure release. When the valve drops, carefully remove the lid.
Make the beurre manié (butter and flour paste)
In a small bowl, mash together the butter and flour until thoroughly combined.
Finish the filling
Turn the pot to the sauté setting and bring the liquid to a boil. Add the buerre manié in small pieces and stir until it dissolves, and the liquid thickens (about 1 minute.) Stir in the cream or milk.
Remove the pot from the cooker and stir in the peas. Taste and add more salt and pepper, if you like.
Finish the pie
Transfer the filling to a 2- or 3-quart baking dish or deep pie pan. Place the warm biscuits on top. Serve extra biscuits on the side.