Pressure Cooker Chicken Pot Pie with Puff Pastry

By jlwoodruff

If you're a newbie to pressure cookers, this is a great recipe to get you started in the world of pressure cooking. This chicken pot pie is warm and comforting.

Ingredients

• 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

Preparation

Step 1

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.