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Updated: Nov 7, 2023

This recipe makes a delicious meal that will looks amazing even on a Holiday Table.

Chicken Pot Pie


  • 2 Chicken Breasts

  • 2 cups of Water

  • Whatever aromatics you have

  • 1 Onion

  • 2 large Carrots (10 baby carrots)

  • 3 stalks of Celery

  • 5 cloves of Garlic

  • Half a stick of Butter

  • 2 cups Frozen Peas

  • 1/4 cup All-Purpose Flour (might need a few more spoons to thicken up the sauce later)

  • 1/2 cup Milk or Cream

  • Frozen Puff Pastry (defrosted)

  • Salt and Pepper


1) Place chicken breasts inside the Instant Pot and add your aromatics to it (I used some lemon peels, sliced in half ginger, scraps of celery, parsley stems, a few carrots). Add some salt and garlic powder. Close the lid. Press MANUAL, set up for 10 minutes, and make sure it is set up to HIGH PRESSURE. It will take longer then 10 minutes to cook because some time is needed to build up the steam in the pressure cooker. After it beeps that it is done let it stand for 5 minutes before releasing the pressure by opening the vent. (BE CAREFUL! DO NOT BURN YOURSELF!)

2) While the chicken is cooking dice an onion, 3 stalks of celery, and carrots.

3) Once the chicken is cooked get the meat out and put it on a separate plate, and strain the stock to another bowl (there will be a bit over 2 cups of the broth). Discard the aromatics and rinse the Instant Pot.

4) Shred the chicken (you can use two forks to do it or a hand held mixer).

5) Put the Instant Pot into SAUTE mode and make sure it is on high heat. Add two spoons of olive oil into it and then put your diced onion into it. Add the butter. Once the onion is translucent add the carrots, minced garlic, and celery to it.

5) Cook for a few minutes and add 1/4 cup of flour to the vegetables and using a whisk mix it in a little bit. Add the chicken stock and then the milk (or cream), keep using your whisk to mix the sauce to make sure to break up any clumps. If you desire a thicker sauce add beurre (which is equal parts of softened butter and flour mixed together in a separate bowl) I used 2 teaspoons of butter and 2 teaspoons of flour. Cook the sauce for about 5 minutes after that. Turn the IP off. Add the shredded chicken, frozen peas, dried thyme, salt, and pepper. The pie filling is ready.

6) Preheat the oven to 400 F. Place the filling inside an oven safe dish (I used a pie dish, you can also use a casserole dish). Place the puff pastry on top and stretch it out to cover all the edges as you would with a pie crust. Make a couple of incisions with a knife so that the steam would be able to get out. Cook in the oven for 40-50 minutes until the crust is golden color. Enjoy!

Chicken Pot Pie

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