Pressure Cooker Chicken Pot Pie

Originally posted February 2009 on my Facebook:

I got a lovely new pressure cooker cook book by Toula Patsalis from Issay so I decided to make chicken pot pie last night. It was perfect for the cold weather. I didn't have fennel and just added a spice mix with tarragon in it. Here's my version of the recipe:

Suggesions:
You can make this a top and bottom pastry pot pie instead of just a top crust. Just line the bottom of the pan with more pie crust or apparently the Pilsbury crescent rolls work too according to online recipes. I'd say you'll have to increase baking time to 25-30 minutes instead of 15 so you can probably shorten the pressure cooking to 4 minutes.

Another possible sub is to make the top crust with a bunch of pilsbury biscuits, which would make this a chicken n biscuits recipe.

Serves 6 people EASILY

You'll need:

2 cloves garlic, minced
1 onion, diced
1 cup of celery, cut into 1/2 inch pieces
1 cup carrots, cut into 1/2 inch
2-3 waxy skinned potatos, cut into 1/2 inch
5-6 chicken breasts, cut into 1 inch cubes
8 oz button mushrooms, roughly chopped
2 tsp salt
1 tsp pepper
1 bay leaf
1 tsp tarragon
1 tsp ground fennel
1 tsp thyme
1 1/2 cup chicken stock
2 tbsp sherry
1 tbsp lemon juice

1 cup frozen peas

For the Roux, mix the following together:
1 cup of warm milk
2 tbsp room temp butter
2-3 tbsp of flour or potato starch

Pastry

1 17 oz package of frozen puff pastry or 2 pie crusts. If you make your own pie crust, make it for a 13x9 in dish.

Start by sauteeing the garlic, onion, celery, carrots and potatos for 2 min. You can do this in the pressure cooker or in another pan. I used another pan because i didn't want the food to stick. Add the chicken breasts and sautee 1-2 min just till outside slightly browned. Add the mushrooms, salt, pepper, herbs, chicken stock, sherry and lemon juice. Stir and seal the pressure cooker lid. Wait till cooker reaches pressurization and cook on high pressure for 6 min.

Cool immediately in cold water bath. Open up and cook until the mixture reaches back up to boil. Boil 1 minute then add roux and cook for about 1-2 min till thickened.

Pour the chicken mixture into a 9x13 casserole dish. Top with the pie crusts and use a fork to seal the edges. Bake for 15 minutes. Serve! Really good with corn bread or biscuits. :D