Instant Pot Chicken pie with mushrooms and leeks
Using the Instant pot to make the chicken pot pie filling, this classic recipe with a twist will save a ton of cooking time when we need dinner in a hurry.
Main ingredients:
 | Fresh or frozen boneless chicken |
 | Fresh or frozen mushrooms (eg. white mushrooms or oyster mushrooms) |
 | Pie crusts – you can use short pie crusts or pastry crusts. I’m using shortbread pie crusts in this recipe. |
 | Leek – for added vegetables. |
 | Egg – to baste the chicken pot pie before putting in the oven. |
Accents for the sauce:
 | Crรจme fraiche – any type of crรจme fraiche or plain heavy cream. |
 | Crushed garlic cloves or garlic powder |
 | Fresh or dried parsley for herb flavor |
 | Thyme – fresh or dried parsley for that earthy flavor |
 | Bay leaf – for a slight minty flavor. |
 | Liquid chicken stock or cube of chicken stock with water |
 | Flour – all purpose baking flour to add some thickness to the sauce. |
 | Pinch of salt and pepper |
Chicken pot pie is one of those classic English recipes that everyone always loves. With a lovely golden crust and saucy chicken filling, it makes for a hearty meal that goes down rather easily.
But perhaps the most annoying part of making a chicken pot pie is how long it takes. And that’s where the Instant pot comes in.
In this recipe, I’m using the Instant pot to prepare the filling quickly and easily. Once the Instant pot has done its thing, the filling is then scooped up and added in between two layers of pie crust and placed in the oven.
Then just wait for the pie crust to rise and turn golden brown, and you have a wonderful chicken pot pie the whole family will love.
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Instant Pot Chicken pie with mushrooms and leeks
Equipment
Ingredients
- 2 pie crust bases
- 1 pound of boneless chicken (approx. 2-3 pieces)
- 2 cups of chopped mushrooms
- 1 chopped leek
- 1 egg
- 1 crushed garlic clove or teaspoon of garlic powder
- 1 sprig of thyme
- 1 sprig of parsley
- 1 bay leaf
- 1 cup of water or chicken stock
- 2 tablespoons of all-purpose flour
- 1/2 cup of crรจme fraiche
- Salt and pepper to taste
Instructions
- C๏ปฟlean and chop all the vegetables.
- Add the chicken, mushrooms, leeks into the instant pot, along with the cup of water, garlic, thyme, parsley, bay leaf, salt, and pepper.
- Set the Instant Pot to High Pressure for 8 minutes.
- Once the countdown has finished, let the pressure release naturally for 5 minutes.
- S๏ปฟhred the chicken into small pieces.
- M๏ปฟix the flour in a bowl with a tablespoon of water so that it creates a roux. Add the roux to the Instant pot.
- A๏ปฟdd creme fraiche into the Instant Pot, and blend the chicken pie filling on Sautรฉ for 5 minutes.
- R๏ปฟemove the bay leaf from the chicken pie filling.
- Let the chicken pie filling rest for 10 minutes on the Keep Warm function.
- P๏ปฟreheat the oven to 375ยฐF (190ยฐC) for 5 minutes.
- Lightly grease a large casserole dish that can go in the oven.
- Roll out the pie base in the casserole dish.
- G๏ปฟently spoon the chicken pie filling on the bottom layer of the pie dough crust.
- Once all the the chicken filling is in, top with the 2nd pie crust.
- C๏ปฟrimp the edges of the two pie crusts together all the way around with your fingers.
- I๏ปฟn a small bowl, mix the egg white and baste the top of the pie lightly with a pastry brush.
- S๏ปฟlice small slits on the top of the chicken pie.
- P๏ปฟlace in the oven for 45-50 minutes until the top has risen and is golden brown.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This Instant pot chicken pot pie can be served by itself, or with side dish like this spinach salad with tahini yogurt dressing or homemade carrot soup.
How to store it?
You can easily prepare this chicken pot pie in advance and leave it in the fridge. Let the pot pie cool and store it in an airtight glass container.
You can also prepare and keep the filling of the chicken pot pie separately, and place it in the pie at a later time. Just let the pot pie filling come to room temperature before placing between the pie crusts, and then place it in the oven.
