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Instant Pot Chicken Pot Pie
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Chicken Pot Pie

The ultimate comfort food (and it even has vegetables!)
Prep Time2 hours
Cook Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Pot Pie
Servings: 5 servings

Ingredients

Pie Crust

  • 2 C Flour All Purpose
  • 135 grams Lard Frozen
  • 1 tsp Salt
  • 6 tbsp Ice water

Pot Pie Filling

  • 2 tbsp Butter
  • 1/4 C Flour All Purpose
  • 1 1/2 C Water or chicken stock
  • 4 Stock Cubes (or 2 cups chicken stock, as noted above)
  • 2 tbsp Chicken base
  • 1 tbsp Dried Parsley
  • 1/2 tsp Black Pepper
  • 1 C Carrots diced
  • 3/4 C Onions diced
  • 2 C Chicken chopped
  • 1 C Celery diced
  • 1 C Peas frozen
  • 1/4 C Heavy cream

Instructions

  • For pie crust:
    Cut cold lard into flour and salt using food processor or pastry blender (I think grandma used 2 forks), add ice water until dough comes together. Rest in refrigerator for 1/2 hour, then roll out. This is easier if you do it between 2 sheets of parchment or wax paper.
  • For Pot Pie filling:
    Cook butter and flour to make roux. Add warmed water/chicken stock and cook until slightly thickened, add spices and chicken base (if using), add carrots and onions and cook for several minutes to soften, add chicken, celery, peas, add cream. Add to a prepared pie crust.