Deep-Dish Chicken Pot Pie instantpot



It can stand up on it’s own after removing the pan. There is pie crust on all sides, and no celery inside.
2 servings – 6″ springform pan

Pie Dough for 6″ springform pan:

250g all-purpose flour
5g salt
56g butter
100g water
62g lard or shortening

Whisk together the flour and salt in a mixing bowl. Make a well in the center. Set aside. Heat the water, butter, and lard to a simmer (use saute on the Instant Pot, or a small pot on the stove). Stir until it has all melted. Pour into the well in the flour. Stir or mix by hand until the dough just comes together. Weigh the dough and divide into two balls. One ball (pie crust top) should be 1/3 of the weight/size. The other ball (pie crust bottom/sides) should be 2/3 of the weight/size. Flatten each to a circular shape, so that it is easier to roll out later. Wrap tightly in cling wrap and refrigerate for a couple hours (or overnight) before using.

Chicken Pot Pie:Ingrediants

Pie Crust Dough (above)
2/3 – 3/4 pound boneless, skinless chicken
3 Tablespoons butter (2T for chicken, 1T for onion)
3/4 cup chicken broth or stock
1/3 cup diced onion
3/4 cup frozen sweet peas
3/4 cup diced carrots
3 Tablespoons all-purpose flour
1/4 C milk
egg + water whisked together as an egg wash

Make the dough and refrigerate 2+ hours in plastic wrap.

Preheat oven to 400F.

Roll out the bottom (larger piece) of dough to a circle that is about 1 inch larger than your pan. If the pan is 6 inches with 3-inch sides, roll it out to about 13 inches (6+3+3+1). Press dough into the pan, and up the sides. Go higher, but straight up the sides a bit. It will shrink when you bake it. Par-bake the crust for about 15 minutes at 400F. use a foil tent to keep it from browning. Remove & cool while you make the filling.

Salt & peper the chicken on all sides. Turn the Instant Pot to Saute. Once it says HOT, add 2 Tablespoons butter. After the butter melts, add the chicken. Brown on all sides. Once the outside of the chicken is cooked on all sides, turn off the Instant Pot. Deglaze with all of the broth. Cook the chicken/broth on High Pressure for 4 minutes, then Natural Release for 10 minutes. Remove the insert from the heat and allow chicken to cool. Once it has cooled enough to handle, shred the chicken & set aside.

Using a 2nd insert (or move your broth to a container & clean/reuse the other insert), turn Instant Pot on to Saute. Once it says HOT, add 1 Tablespoon butter. Once the butter melts, add the onion. Saute the onion until it starts to turn translucent. Add the peas & carrot and cook until they soften. Add the flour and stir in evenly. Slowly stir in the broth, a little at a time, until all is incorporated. Add the chicken and milk. Simmer/stir until very thick. Pour into the bottom crust. Make sure there are no air pockets on the bottom.

Roll out the top dough to a 7-inch circle. Placer over the top of the pie. Make sure there are no air bubbles. Attach it to the par-cooked bottom crust. Just press any extra dough up the sides, as it is good for dipping in the pie filling later. Slit the tip with a knife. Egg wash. Bake for 20 minutes uncovered. Add a foil tent and cook for another 20 minutes. Remove the foil. Increase to broil and cook for a few minutes until top is browned.

Remove from oven and rest on a trivet for 5 minutes. After 5 minutes, remove the side of the pan. Next, use a spatula or knife to carefully remove the bottom of the pan. Cool for another 5-10 minutes on a rack (so the bottom does not get soggy). Transfer to a plate. Cut in half and quickly transfer half of the pie to another plate.

This is my own recipe. Makes 2 servings. I made it using a 3-quart model, but should work fine in a 6-quart.

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