Chicken Pot Pie
Create the ultimate chicken pot pie with this tender, filling recipe! A golden crust and rich, hearty filling make it a family favorite comfort dish.
Equipment
- Instant Pot
- Dutch Oven
- Deep Dish 9" Pie Plate
Ingredients
Crust
- 2 cups all purpose flour
- 1 tsp salt
- ⅔ cup lard substitutions (shortning, butter) not recommended
- ¼ cup cold water
Filling
- 4 chicken breasts large boneless skinless, whole
- 1 cup water
- 2 tbsp olive oil
- 1 onion medium-large, diced fine
- 3 celery stalks large, chopped small
- 2 carrots large, shredded
- 1 potato large russet, peeled and shredded
- 2 cups 18% creamer
- 1 cup water plus more if needed
- 2 tbsp Better Than Bouillon Chicken
- 1 tsp salt
- 1 tsp pepper
- 1½ tsp smoked paprika
- 1½ tsp dry mustard
- 1 tsp dried oregano
- 1-2 tbsp cornstarch if needed, with water to thicken
Instructions
Instant Pot
- Place 4 chicken breasts on a trivet in Instant Pot, add 1 cup water. Seal.
- Cook on high pressure or meat setting for 14 minutes thawed, 20 minutes frozen Add 10 minutes if chicken is frozen together in a giant lump.
- Do not quick release, leave sealed in pot until valve drops and chicken is needed later.
Dutch Oven
- While chicken cooks, heat Dutch oven on medium heat, add 2 tbsp olive oil.
- When pot is hot, add prepared onion and celery and cook until onion is approximately 50% caramelized about 10 minutes.
- Add prepared carrot and potato, and 2 cups 18% creamer and 1 cup water, stir and allow to come to a soft boil.
- Add 2 tbsp Better Than Bouillon , 1 tsp salt, 1 tsp pepper, 1½ tsp smoked paprika, 1½ tsp dry mustard, and 1 tsp dried oregano. Continue to cook and stir while the chicken finishes completely cooking and losing pressure in Instant Pot.
- Once the valve on the Instant Pot has dropped, carefully remove chicken with tongs onto a cutting board and chop/shred into small pieces. Use tongs or a fork to stead the chicken - it is hot! It will be very tender and shred easily, but ensure the piece are small bite size.
- Add chicken to Dutch oven and simmer on low while the crust is being prepared, stirring regularly. The filling should stay creamy but thick. If it gets too thick, add just a little water until it stirs easily.
Pie Crust
- Preheat oven to 425°f
- Combine flour and salt in medium mixing bowl.
- Cut in lard until completely incorporated, the mixture will have a texture that looks like small peas.
- Slowly dribble in water and use a fork to combine.
- Press dough together into a ball, the divide in half. Set half aside and place the other half on a well floured surface. Sprinkle with more flour.
- Using a rolling pin, evening roll the dough until the crust is just slightly larger than needed for your pie plate. Sprinkle more flour and flip dough over as needed to keep from sticking and to keep the thickness even.
- Carefully fold in half, then in half again and place in pie plate, carefully unfolding and pressing gently into place.
- Repeat instructions above with the other half of the dough to make the top crust, leaving the folded dough on the floured surface for a moment.
Finishing up
- Carefully pour filling into the bottom crust in the pie plate.
- Place other dough half on top of filling and press the top and bottom edge together, fluting if desired.
- Poke a few holes into the top crust and place in oven.
- Bake for 35 minutes or until crust is a medium brown.
- Allow to set for 15 minutes before cutting.
Nutrition
Calories: 529kcalCarbohydrates: 48gProtein: 40gFat: 19gSaturated Fat: 7gTrans Fat: 1gCholesterol: 126mgSodium: 1402mgPotassium: 991mgFiber: 3gSugar: 3gVitamin A: 4192IUVitamin C: 14mgCalcium: 137mgIron: 3mg