![]() ![]() Pinch the edges to seal the top and bottom crusts together. Lay the crust over the top of your filled pie. Remove the second prepared pie crust from the tin pan. Spoon all of the fillings into one of your prepared pie crusts. Add in the shredded cooked chicken, frozen peas, and thyme. The sauce will start to slightly thicken. ![]() Turn up the heat to medium-high and cook for 3-4 minutes. Slowly pour in the milk, stirring constantly. This is the thickening agent for our sauce. Cook just long enough to remove any starchy flour taste. Next, stir in the flour and cook on low heat for a few minutes. Leave the veggies in the pot and add the rest of the oil. Once the veggies are beginning to soften, add the minced garlic and freshly ground black pepper. Cook veggies for about 8-10 minutes, stirring frequently. I use mine so much!Īdd your chopped carrots, celery, and onion. I highly recommend getting a Dutch oven as they are so versatile. Cook the VeggiesĪdd oil to a heavy-bottomed saucepot or a Dutch oven and heat on medium. You can shred by hand with two forks or use an electric mixer (stand or hand-held) to easily shred without the extra effort. Next, carefully flip the valve to “venting” to quickly release the remaining pressure. Place the lid on and set the lid valve to “sealing.” I set mine to pressure cook on high for 10 minutes, then allow a 5-minute natural release. Season chicken with a little bit of salt and freshly ground pepper if desired. Place the trivet in the bottom of the Instant Pot and lay the boneless skinless chicken breasts on top. To cook your chicken in an electric pressure cooker like the Instant Pot, add 1 cup of water (or chicken broth for added flavor). This is when I put my chicken in my Instant Pot pressure cooker. If you are not using pre-cooked chicken, you should start cooking your chicken now. Start by preheating your oven to 400 degrees F. Thyme is one of my favorite herbs to pair with chicken!.One of the last ingredients added to the filling! While I personally like peas in my pot pie, you could make this chicken pot pie recipe without.Can be cooked ahead of time, or put into an instant pot while the veggies are cooking.2 pounds of chicken cooked and shredded.Cook it just long enough to remove the starchy, flour flavor. Roux (pronounced ROO) is a thickening agent used to thicken sauces, gravies, and soups.Black pepper adds seasoning and flavor!.1 tablespoon of minced garlic is equivalent to about 3 cloves of garlic.I like the extra carrots in my chicken pot pie! However, I like to use 2 parts carrots to 1 part celery, and 1 part onion for this recipe. A traditional mirepoix consists of 2 parts onion to 1 part carrot and 1 part celery. Carrots, celery, and onion are the three ingredients that make up the French mirepoix.Oil is also needed as fat to be combined with flour to make a roux. Olive oil is used to cook the mirepoix by lightly sauteing until soft but not browned.You could also make your own homemade pie crust if you wish, however, it will add time and effort to the dish. By using the deep dish crusts, you can ensure plenty of space for the savory chicken filling. I like to use pre-made frozen pie crusts to make this recipe quick and easy.2 9-inch, deep-dish prepared pie crusts.About the Ingredients For a quick and easy chicken pot pie crust… When making chicken pot pie on short notice, I like to put 2 pounds of raw chicken breasts with a small amount of water or broth in my Instant Pot to cook while I start cooking my veggies. Or you could use my preferred method - an Instant Pot pressure cooker. You could also cook your raw chicken breasts ahead of time. You could buy a pre-cooked rotisserie chicken for added convenience. There are several options for pre-cooked shredded chicken. Precooked chicken is the final step to a quick and easy chicken pot pie. I like to keep a package of 2 prepared and frozen pie crusts in my freezer for an impromptu pot pie dinner. Using a premade pie crust also saves you time when in a pinch. Chop your carrots, onion, and celery ahead of time, and store them in an airtight container in the refrigerator until you’re ready to start cooking dinner. Prepping your ingredients can make for an easier recipe when dinner time is quickly approaching. This quick and easy chicken pot pie with a pre-made frozen crust can be whipped up much quicker than a fully from-scratch chicken pot pie. And here it is! This is a recipe that can be made for dinner even on busy nights. However, I needed a recipe for chicken pot pie that was quick and easy. I could eat it any and every day of the year. Chicken pot pie is my all-time favorite comfort food recipe. ![]()
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