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Pork Carnitas Tacos
Crisp-Cut Chicken Pot Pie
| By : |
While no pressure cooker can produce a crisp crust, this recipe provides a solution which still utilizes the speed and convenience of your Instant Pot.
From Time Inc's "Instant Pot All-Time Best Recipes"
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Servings |
6 servings
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Ingredients
For the Chicken Pot Pie
- 2 sheets frozen puff pastry dough thawed
- Cooking Spray
- 1 tablespoon canola oil
- 1 cup onion chopped
- 1 cup carrot chopped
- 1/2 cup celery chopped
- 1 3/4 cups broth from Pressure Cooker Rotisserie-Style Chicken
- 2 teaspoons all-purpose flour
- 3 cups Pressure Cooker Rotisserie-Style Chicken chopped skinned and boned
- 2 ounces cream cheese 1/3-less-fat
- 2 tablespoons flat-leaf parsley chopped
- 2 teaspoons fresh thyme chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
For the Rotisserie-Style Chicken
- 1 whole frying chicken
3 1/2 pounds -3 3/4 pounds - 1 tablespoon Greek seasoning
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1/2 teaspoon dried Italian seasoning
- 1 tablespoon olive oil
- 14.5 ounces chicken broth
1 can
Ingredients
For the Chicken Pot Pie
For the Rotisserie-Style Chicken
|
Instructions
For the Crisp-Cut Chicken Pot Pie
- Cook the Rotisserie-Style Chicken prior to cooking the Chicken Pot Pie (recipe below)
- Preheat oven to
400°F . - Place 1 sheet of pastry dough on a work surface lightly dusted with flour. Cut the dough with a
4-inch round cutter into 3 rounds (about1 1/4 ounces each). Gently roll each round into a 6-inch circle. Place dough on a baking sheet coated with cooking spray. Bake at400°F for 15 minutes or until golden brown; set aside. Repeat procedure with remaining puff pastry. - Remove the lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add onion, carrot, and celery; cook, stirring constantly, 4 minutes or until lightly browned.
- Gradually whisk
1/4 cup of the broth into flour in a medium bowl. Whisk in remaining broth. Add broth mixture to vegetables, scraping pot to loosen brown bits. - Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 2 minutes. When time is up, open the lid using Quick Pressure Release.
- Add chicken; cook 1 minute, stirring occasionally, or until thoroughly heated. Turn cooker off. Remove inner pot from cooker.
- Add cream cheese to chicken mixture, stirring until cheese melts. Stir in parsley and remaining ingredients. Serve with pastry.
To Cook the Rotisserie-Style Chicken
- Rinse chicken, and pat excess moisture with paper towels. Combine Greek seasoning and next 3 ingredients (through Italian seasoning) in a small bowl. Rub seasoning over entire chicken and inside body cavity.
- Remove the lid of a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil.
- Place chicken, breast side down, in pot. Cook 5 minutes to brown. Turn chicken over, and cook 2 minutes. Pour chicken broth around chicken to avoid washing off the herb mixture.
- Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 minutes. Turn cooker off.
- Open cooker using Natural Pressure Release. Remove chicken from pot. Let stand 10 minutes before carving. If desired, you may remove skin and bones and chop chicken for another use.
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This is terrific – BUT – it cooks down to a very small quantity. This recipe will feed two people with moderate appetites.
Love it, but i definitely didn’t follow the recipe to the letter. I increased the amounts of everything used and added a can of corn. Turned out amazing though
This is a true hit in our house: her are changes i made-
I Doubled recipie as people said it wasnt enough for more than 2 people
I feed 5 (2 adult, 3 teenagers ) with some left overes! I used 2 rotissori chickens from costco and it still was amazing ( you could always do the rottisori in instant pot i just happened to have two in my fridge that neeeded eaten.
I used dried parsley and thyme as i had them in cubbard. I added frozen peas (1cup) per recipie This is a deffonate keeper!
Exceptionally good!