In A Hurry Chicken Pie

This classic, well-loved dish is easier and more delicious than ever thanks to Instant Pot Duo Crisp!

Serves 3-4
 
600g chicken breasts
1 stick of celery, chopped
1 onion, chopped
2 carrots, peeled and chopped
2 bay leaves
2 cloves of garlic
1 1/2 cups hot chicken stock
1Tbso dijon mustard
3T flour
1/4 cup sour cream
 
1 125g sheet butter puff pastry
1 egg or milk for the pastry
 
Oil - salt - pepper as needed
 
Chefs Tip: Cut your carrots, celery and onions the same size so they cook evenly. We recommend a dice just smaller than 1cm
 
Place the metal inner pot in your Instant Pot, and select the saute function. Increase the heat to “Hi” by pressing the saute button again. Once “hot” displays on the screen, add a drizzle of oil. Pat your chicken dry, season it with salt, then add it into the instant pot. Cook the chicken until golden on both sides. Remove the chicken and set aside until needed.
 
To the pot add the chopped celery, carrot, bay leaf and onion, and saute for 4 minutes. If the bottom of the pot starts to catch, add a little water to deglaze it  (about 2 Tbsp) and a little more oil. Finally, add the garlic and cook for 1 more minute.
 
Once the veg has browned slightly, add the chicken stock, and allow it to come to a simmer. Cancel the saute setting by pressing cancel. Add the chicken breasts back in, then secure the pressure cooking lid on the Instant Pot. Press “Pressure Cook”. If the pressure level is not already set to “Hi” press the pressure cook button again. Set the timer to 2 minutes and allow the machine to come to pressure. Once cooked, perform a 2-minute natural pressure release, then remove the lid
 
Remove the chicken breasts and shred them with 2 forks. Don’t worry if the chicken is still a bit undercooked- it will continue to cook in the sauce. While you shred the chicken, turn the instant pot to saute on high again by cancelling the pressure cook function, and pressing the saute button. In a small bowl add your flour, then, a little bit at a time, add 90ml of your cooking liquid from the pot, stirring to form a smooth runny paste. Add this paste to your veggies and liquid in the pot, and cook until thickened, about 3 minutes. Once thick, add your dijon, sour cream and shredded chicken and mix.
 
Ladle the chicken filling into 4 180ml oven-safe ramekins (or use 3 larger ramekins).
 
Roll the pastry out on a floured surface, until 0.5cm thick, and using a cookie cutter, just bigger than your ramekins cut out rounds of pastry. Place the pastry rounds on top of your filling, then brush the tops of your pastry with some beaten egg, or milk.
 
Place the ramekins in your multi-level air fryer basket, and into your Instant Pot. Secure the air frying lid on the pot. Press the “bake” button, set the temperature to 190C and the timer to 20 minutes. Cook the pot pies until the pastry is golden and puffed (check them at 16 minutes), and serve immediately.
 
Serving suggestion: Garlicy sauteed greens of choice, root veg or potato mash.

For more by Jess, click here.