Pressure Cooker Chicken Pot Pie With Puff Pastry Recipe 445 Food

PRESSURE COOKER / INSTANT POT CHICKEN POT PIE

Steps:

• If you are making homemade pie crust, combine the flour and salt in a mixing bowl.
• Cut the butter and shortening into the flour mixture until it resembles a very coarse meal. Gradually add water until the dough just sticks together into a ball.
• Form the dough into a round disc and wrap in plastic. Chill for 30 minutes.
• Preheat the oven to 425°F. Spray a deep-dish pie plate or 9x13 glass pan with nonstick cooking spray.
• Select Sauté to preheat the pressure cooking pot. Melt 1 tablespoon butter. Add the onion and celery and sauté for 2 to 3 minutes, stirring occasionally, until the vegetables are tender. Stir in the chicken broth, diced chicken, potatoes, thyme, salt, and pepper.
• Lock the lid in place. Select High Pressure and 3 minutes cook time.
• While the food is coming to pressure, transfer the pie crust to a lightly floured work surface and roll it into a circle that's at least 1-inch larger than the prepared baking dish. Use a knife or cookie cutters to cut shapes in the crust if you like.
• When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid. Stir in the peas and carrots.
• Prepare the roux.** In a small saucepan over medium heat, melt the remaining ⅓ cup butter. Whisk in the flour. Cook for 2 to 3 minutes, stirring constantly, until smooth and bubbly. Gradually add the milk, stirring constantly for 2 more minutes, until the sauce is thick and creamy. Remove from heat and stir into the cooking pot to combine well. Add more milk, if needed, to achieve your desired consistency.
• Pour the pot pie filling into the prepared pie plate. Top with the pie crust (if you have not cut shapes in the crust, be sure to poke some holes in the top to vent the crust while it bakes). Bake for 10 minutes, or until the crust is golden-brown and the filling is hot. Remove from the oven and allow to cool for 3 to 5 minutes before serving.

PRESSURE COOKER CHICKEN POT PIE WITH PUFF PASTRY RECIPE - (4.4/5)

Steps:

• 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.

PUFF PASTRY CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
• Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
• Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
• Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
• Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
• Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

CHICKEN POT PIE WITH PUFF PASTRY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly, 2 to 3 minutes. Stir in chicken broth and milk; bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in peas and carrots and remove from the heat.
• Roll both sheets of puff pastry into 12-inch squares. Ease 1 sheet into the bottom of an ungreased 9-inch square pan, then pour chicken mixture on top. Place remaining pastry over the chicken mixture. Turn pastry edges under and flute.
• Bake in the preheated oven until golden brown, about 35 minutes.

PUFF PASTRY CHICKEN POTPIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan., In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.

CHICKEN POT PIE W/ PUFF PASTRY

Steps:

• Thaw pastry according to package directions.
• Heat butter in large saucepan. Cook onion in butter until tender-crisp.
• Add flour and seasonings, mixing until smooth.
• Gradually stir in broth and milk. Cook, stirring constantly, over medium heat until mixture comes to a boil and is smoothly thickened.
• Stir in chicken and vegetables.
• Cool slightly. Spoon into baking dish.
• Place rolled out puff pastry on top and make slits for steam to escape.
• You can brush with egg white. (opt.).
• Bake on lower rack in oven @ 375*F. until filling is bubbling and crust is puffed and golden brown. 30-35 minutes.

INDIVIDUAL CHICKEN POT PIE WITH PUFF PASTRY

Steps:

• Position an oven rack in the middle of the oven and preheat to 425 degrees F.
• For the filling: Place 1 tablespoon vegetable oil into a 10-inch cast-iron skillet and set over high heat until it shimmers. Add the chicken, season with 1 teaspoon of salt, and cook, stirring occasionally, until the chicken is no longer pink on the outside but not dry, 4 to 6 minutes. Remove the chicken from the skillet and set aside in a medium bowl.
• Decrease the heat to medium and heat the remaining tablespoon vegetable oil in the skillet until it shimmers. Add the onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 teaspoons of salt, black pepper, dried thyme, and dried tarragon, and stir to combine. Cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the butter and melt. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the chicken broth and milk. Bring to a simmer, stirring continually. Continue stirring until the sauce thickens, about 3 minutes. Remove the skillet from the heat and stir in the peas, thyme, tarragon, and reserved chicken. Cover and set aside.
• For the crust: Combine the bread flour, whole wheat flour, and salt in a medium mixing bowl. Place in the freezer for 1 hour.
• Place the flour mixture and butter in a mound on a clean work surface. Use a bench scraper to cut the butter into the flour until the mixture is crumbly and the butter pieces are about the size of almonds. Add the ice water, 2 tablespoons at a time, and mix into the dough, using the bench scraper, until it just barely comes together. Do not add too much water, it will come together.
• Shape into a rectangle and pound with a rolling pin until it is about the size of a sheet of notebook paper, approximately 8 1/2 by 11 inches.
• Use the bench scraper to fold the dough into thirds, like a letter. Pound with the rolling pin until the piece of dough is again the size of a sheet of notebook paper and rotate 90 degrees. Repeat the pounding, folding, and rotating 2 more times for a total of 4 turns of the dough.
• Pound with rolling pin and fold the shorter sides of the rectangle in towards the center, from top to bottom, and then fold in half, like a book. Wrap in parchment paper and refrigerate for 1 hour.
• For the egg wash: Combine the beaten egg and water in a small dish and set aside.
• To build the pie: Divide the warm filling into 4 (16-ounce) ramekins and place on a half sheet pan lined with parchment paper.
• Remove the puff pastry from the refrigerator. Divide in half. Return one half to the refrigerator. Sprinkle lightly with flour and roll to 1/4-inch thick and, using your ramekins as a guide, cut 2 circles that are 1/2 inch wider than the rim, using a sharp knife or pizza cutter. Repeat with the other half of the dough. Refrigerate excess dough for another use.
• Brush each dough round with egg wash and place egg washed-side down onto the top of each filled ramekin. Brush the top of the pastry with egg wash. Bake for 15 minutes. Decrease the heat to 400 degrees F and bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving.

CHICKEN POT PIES WITH PUFF PASTRY

Steps:

• Preheat oven to 400 degrees. Spray 4 small oven-proof bowls with cooking spray.
• In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth, and whisk in all of the flour, gradually adding the remaining chicken broth until you have a smooth, slightly thick base. Mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf, and carrots. Cook about 5 minutes. Stir in potatoes and chicken, and cook for another 5 minutes.
• In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide the chicken mixture equally into the four bowls, over the cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush the pastry with the egg and water mixture. Place the four bowls on a baking sheet.
• Bake until pastry is puffed and golden brown, about 25 minutes. Let rest at least 5 minutes before serving.

CHICKEN POT PIE WITH RICH PASTRY CRUST

Steps:

• Stew chicken. Debone chicken to get 4 cups cooked chicken (use rest for another chicken dish); get 2 cups broth (use rest of broth for another chicken dish).
• Heat chicken fat or butter in skillet.
• Saute onion, carrot, celery, and potato for 5 minutes until tender crisp; add peas.
• Stir in flour until blended.
• Stir in chicken broth and 1/2 and 1/2 cream.
• Cook and stir over medium heat until mixture boils.
• Season with salt and pepper.
• Combine with chicken and pour mixture in 2 quart baking dish.
• Roll out pastry to 1/4 inch thickness and 1 inch bigger than dish.
• Cover chicken mixture; fold excess pastry under and crimp edge.
• With a sharp knife cut a small diamond in middle of top crust.
• Brush generously with egg yolk and milk topping mixture.
• Bake in preheated 400 degree Fahrenheit oven for 30 minutes.
• PASTRY:.
• For pastry,combine flour and salt; cut in lard.
• Mix egg, ice water, and vinegar.
• Gradually stir into flour. Mix.
• Roll out.
• This dish freezes and reheats well.

PUFF PASTRY CHICKEN POT PIE

Steps:

• Pre-heat oven to 400 and lightly grease 2 quart square baking dish. Sit aside.
• In medium sized mixing bowl add small bite size pieces of chicken breasts, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, rosemary, Paul Prudhomme Poultry Magic seasoning, 1/4 teaspoon sea salt and 1/4 teaspoon fresh ground black pepper and extra virgin olive oil. Stir until all pieces are covered in oil and seasonings. Heat remaining oil in skillet on medium - medium high heat. Add chicken and brown until light golden brown about 5 minutes (remember chicken will also be baked for at least 25 minutes). Cover a plate with a paper towel and using a slotted spoon put chicken on paper towel to drain oil. Make sure to cover with another paper towel so chicken won't dry out.
• On a lightly floured surface roll out the first sheet of puff pastry to 12 inch square. If the pastry cracks use a dab of water on your finger tip and lightly push to reseal. Take the pastry and lay in the casserole dish. Position until all sides are even. Be careful not to tear but you don't need to handle with kid gloves either. It's always easy to reseal any tear. Trim any excess that hangs over the edges of the casserole dish. Cover with foil and bake for 25 minutes or until all darker, doughy areas are lighter and puffed. While the puff pastry is baking you can multi-task by making the vegetables and sauce.
• In a skillet melt butter on medium-medium high heat. Add vegetables and cook until tender crisp. About 5-7 minutes. Don't over cook because vegetables will be cooking while you make the sauce and also baking in the oven later. You don't want them to turn to mush. Add flour and stir cooking until flour turns golden brown approximately 3 minutes. Slowly add chicken broth, ground dry mustard, remaining salt, remaining fresh ground pepper, remaining garlic powder, remaining onion powder, 1 teaspoon parsley flakes, peas and corn starch (no need to make a slurry). Reduce to simmer and stir constantly until sauce thickens. If it's too thick add a little extra chicken broth. Sit aside and wait until bottom shell is finished baking.
• Re-flour your surface and place 2nd puff pastry sheet. Using a pizza cutter cut into 1/4 inch strips.
• Once bottom shell is finished baking add chicken and sauce mixture. Place puff pastry strips on top using a weave design (or whatever design you feel like making. I haven't mastered the weave yet but I'm working on it). Trim any excess puff pastry. Sprinkle with remaining parsley flakes. Place casserole on foil lined baking sheet and place in oven. Cook for 25 minutes or until sauce is bubbly and puff pastry is golden brown.

INDIVIDUAL CHICKEN POT PIES WITH PUFF PASTRY

Steps:

• Saute onions, celery, carrots and garlic in butter in a large saucepan over medium heat.
• Stir in flour, thyme, poultry seasoning, salt and pepper. Cook for 1 minute, stirring constantly.
• Slowly stir in chicken broth and cream. Constantly stir mixture until smooth, creamy and thickened.
• Add nutmeg, cooked chicken, and frozen peas. Combine well.
• Ladle mixture into individual oven-safe soup mugs.
• Cut puff pastry to cover each mug. Cover mug with puff pastry and press down around rim to adhere.
• Brush puff pastry with melted butter. (Optional, I think it makes the pastry look prettier).
• Place mugs on a cookie sheet, and bake at 400°F for 15-20 minutes or until puff pastry is golden brown!

INSTANT POT CHICKEN AND DUMPLINGS | PRESSURE COOKER

Steps:

• Combine the first 8 ingredients (chicken, vegetables, water, herbs, salt & pepper) into pressure cooker.
• Cover, lock, and cook on LOW PRESSURE for 15 minutes.
• (Begin over high heat, then reduce heat to stabilize pressure if using stove top cooker).
• After 15 minutes, lower pressure with quick release method.
• Remove chicken and cover to keep warm.
• Combine DUMPLING INGREDIENTS as follows:.
• Combine eggs, milk, salt and baking powder in large bowl.
• Whisk until frothy.
• Whisk in 1 cup of flour.
• Stir in remaining flour (do not whisk, stir with spoon).
• Bring liquid in pressure cooker to a boil.
• Drop teaspoon sized dumplings (could be a little larger if you like) into boiling broth.
• Cover, lock, and bring to HIGH PRESSURE over high heat.
• Lower heat to stabilize, and cook for 5-7 minutes.
• Shred Chicken off bone as dumplings cook.
• After 5-7 minutes, lower pressure with quick release method.
• Add shredded chicken back into dumpling pot, or serve directly into bowls and spoon broth and dumplings over it.