This was a great and easy recipe to make. A huge bonus was that my very picky as of late nine-year-old gobbled it up! I think next time I will try with mushrooms and lentils or meat free Mondays. Thanks for a great recipe!
I poured over recipes online before choosing your recipe. I made this for a family dinner with our English relatives. I really enjoyed the prep. Each step turned out very smoothly. The cream cheese, milk and egg yolk added a lot to my russts (so satiny smooth). In addition, the filling had a really good texture, thick and sturdy, but with the right amout of sauce. The pie cut beautifully, too! Two little additions I made: a tsp of dijon and some finely chopped chives in the potatoes. The verdict: everyone raved about the s. pie! Thanks Chef Dennis!
If you like the idea of meat and vegetables with a simple crust, then you are going to absolutely love this mini chicken pot pies recipe. So easy to make and a great alternative for those who prefer chicken over beef.
You can even chop your own beef, use shredded pot roast, or swap out the beef for ground chicken or ground turkey if you need to watch the calories or red meat in your diet. In this recipe, ground sirloin is my favorite, but I have seen versions with sausages and even shredded chicken, and while non-traditional, they are all tasty!
If you want to make a homemade pie crust, I like the one shown in this chicken pot pie recipe with homemade flaky crust. Just use the crust recipe portion on the printable recipe card in place of the pie crust mentioned below.
Homemade chicken pot pie used to be a time-consuming, special occasion meal. But with this Pressure Cooker / Instant Pot Chicken Pot Pie recipe, you can enjoy this classic comfort food in under 30 minutes!
**If you'd like, you can make the roux in the pressure cooking pot before pressure cooking the chicken. Select Saute adjusted to low to preheat the cooking pot and add the ingredients as instructed in step 8. After cooking, remove to a bowl and cover to keep warm. Since some of the flour may stick to the bottom of the pot, you will likely need to wash the cooking pot before moving to the next step in the recipe.
This is an awesome recipe! I buy a rotesirrie chicken every week but run out of ideas of what to do with it on day two..lol.. This recipe was a massive hit for us. I make the same thing with beef, but never though of using chicken before. The possibilites for this are endless. TY!
Potato, Leek, and Chicken Pot PieA touch of the Irish Potato, Leek, and Chicken Pot Pie topped with crispy puff pastry. It is warm, comforting, and delicious. Author : Linda Ooi Course : Main Dish Cuisine : American, Western Print Recipe Pin Recipe Rate this RecipePrep Time 15 minsCook Time 45 minsTotal Time 1 hr Servings : 4 Calories : 940kcalIngredients 1x2x3x3 tbsp butter1¼ lb boneless skinless chicken breasts, cubed (565g)2 medium leeks (sliced) (½ lb/225g)3 tbsp all-purpose flour1¾ cups milk (420ml)1 tbsp Dijon mustard½ tsp rubbed sage1 lb potatoes (cubed) (450g)Salt and pepper to taste1 sheet puff pastry (9 oz/250g)1 large egg (beaten with 1 tbsp water)Instructions Melt butter in a medium sized pan. Cook chicken for 5 minutes until browned all over.Add leeks and cook for another 3 minutes. Stir in flour and cook for 1 minute stirring continuously.Gradually pour in milk and bring to a boil.Add mustard, sage, potatoes, salt and pepper to taste. Reduce heat and allow it to simmer for 8 to 10 minutes.Divide filling into 4 equal portions. Spoon each portion into an individual 5-inch pie plate.Cut puff pastry into 4. Top each pie plate with puff pastry, trimming off excess. Press or crimp edges with a fork to seal.Brush pastry with egg wash. Place pie plates on a tray and bake in a 400°F (200°C) oven for 23 to 25 minutes.NutritionCalories: 940kcal Tried this recipe?Mention @RotiNRice or tag #RotiNRice 2b1af7f3a8