PRESSURE COOKER CHICKEN POT PIE WITH PUFF PASTRY RECIPE - (4.4/5)

Pressure Cooker Chicken Pot Pie with Puff Pastry Recipe - (4.4/5) image

Provided by jlwoodruff

Number Of Ingredients 22

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1/4 cup olive oil
1 large onion, sliced
2 garlic cloves, crushed
3 carrots, 1/2 inch slices
1 cup celery, 1/2 inch slices
6 chicken breast halves, cut into 1 1/2 inches
1 1/2 cups chicken broth or stock
1 tablespoon lemon juice
2 teaspoon sherry
1/2 pound mushrooms, thinly sliced
3 medium potatoes, peeled and diced
1 1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/2 teaspoon ground fennel
1 bay leaf
1 1/2 cups frozen green peas
1/2 cup half-and-half or milk
2 tablespoon butter, softened
2 tablespoon potato starch or flour
1 (17 1/4 ounce) package frozen puff pastry, thawed

Steps:

In a pressure cooker, heat oil. Add onion, garlic, carrots, and celery and saute in hot oil over medium high heat for 2 minutes. Add chicken pieces, stir, and cook 1 minute. Stir in broth, lemon juice, sherry, mushrooms, potatoes, salt, pepper, and herbs. Secure lid. Over high heat, bring cooker up to pressure. Reduce heat to maintain pressure and cook 6 minutes. Release pressure and remove lid. Stir in peas. Bring to a boil and cook 1 minute. Reduce heat to medium. Discard bay leaf. Combine half-and-half, butter and potato starch in a small bowl, blending until smooth. Stir into chicken mixture until thoroughly mixed. Pour into a 13x9 baking dish or 6 individual ovenproof dishes. Preheat oven to 400°F. On a lightly floured surface, roll puff pastry, overlapping pastry sheets, into a rectangle slightly larger than baking dish, or cut rounds slightly larger than the individual dishes. Brush away excess flour. Place pastry over chicken mixture. Using a paring knife, trim away excess dough around dish edges. Place dish on baking sheet. Bake 12 minutes or until golden brown.