Chicken Pot Pie is a classic comfort food. Flaky pie crust filled with tender chicken and vegetables, with a creamy and luscious sauce. This dish is made with store bought pie crust, rotisserie chicken and cream of chicken soup to have this pot pie on the table quick and easy.
TIP: It’s easiest to assemble the crust after the filling has cooled for a few minutes.
1
refrigerated store-bought pie crust, room temperature
Step 1
Remove the lid from the pot. Turn dial to SEAR/ SAUTÉ, set temperature to HI, and select START/ STOP to begin preheating. Allow the unit to preheat for 5 minutes.
Step 2
When preheating is complete, place oil, onion, celery, and mushrooms in the pot and cook uncovered for 10 minutes, stirring occasionally.
Step 3
Place all remaining ingredients except for pie crust in the pot. Stir to combine, then cover with the lid.
Step 4
Turn dial to BAKE, set temperature to 350°F, set time to 15 minutes, and select START/STOP to continue cooking.
Step 5
While the filling is cooking, preheat conventional oven to 375°F.
Step 6
When cooking is complete, stir filling to ensure ingredients are not stuck to the bottom of the pot, then remove the pot from heat.
Step 7
Cut pie crusts into the shape of the pot. Reserve any extra pie crust trim. Place the pie crusts over the top of chicken pot pie filling. Crimp the edges of the crust along the sides of the pot.
Step 8
Use the excess pie crust to patch any holes in the crust as necessary, then use a knife to cut 4 slits in the top of the pie crust.
Step 9
Place the entire pot (without the lid) into the conventional oven and bake for 40 minutes, until pie crust has completely cooked.
Step 10
When cooking is complete, serve the pot pie immediately.
Step 1
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
Step 2
After 5 minutes, add butter to pot. Once it melts, add onion, carrot, and garlic, and SAUTÉ until softened, about 3 minutes.
Step 3
Add chicken and broth to the pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Step 4
Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.
Step 5
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 6
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Add remaining ingredients to pot, except pie crust. Stir until sauce thickens and bubbles, about 3 minutes.
Step 7
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Add remaining ingredients to pot, except pie crust. Stir until sauce thickens and bubbles, about 3 minutes.
Step 8
Close the crisping lid. Select BROIL and set time to 10 minutes. Select START/STOP to begin.
Step 9
When cooking is complete, remove pot from unit and place on a heat-resistant surface. Let rest 10 to 15 minutes before serving.
Remove the lid from the pot. Turn dial to SEAR/ SAUTÉ, set temperature to HI, and select START/ STOP to begin preheating. Allow the unit to preheat for 5 minutes.
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
28g
cremini mushrooms, stemmed and sliced
1
rotisserie chicken, meat picked
354ml
whole milk
2 cans
cream of chicken soup
1 bag
frozen mixed vegetables
1 teaspoon
poultry seasoning
kosher salt, as desired
ground black pepper, as desired
1 box
prepared pie crust
56g
unsalted butter
1/2 large
onion, peeled, diced
1
large carrot, peeled, diced
2
cloves garlic, peeled, minced
907g
uncooked boneless skinless chicken breasts, cut in 1-inch cubes
240g
chicken broth
1
stalk celery, diced
73g
frozen peas
1 1/2 teaspoons
fresh thyme, minced
1 tablespoon
fresh Italian parsley, minced
2 teaspoons
Kosher salt
1/2 teaspoon
black pepper
170g
heavy cream
35g
all-purpose flour
1
refrigerated store-bought pie crust, room temperature
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
1 package (8 ounces)
cremini mushrooms, stemmed and sliced
1
refrigerated store-bought pie crust, room temperature
Step 7 of 10
Cut pie crusts into the shape of the pot. Reserve any extra pie crust trim. Place the pie crusts over the top of chicken pot pie filling. Crimp the edges of the crust along the sides of the pot.
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
28g
cremini mushrooms, stemmed and sliced
1
rotisserie chicken, meat picked
354ml
whole milk
2 cans
cream of chicken soup
1 bag
frozen mixed vegetables
1 teaspoon
poultry seasoning
kosher salt, as desired
ground black pepper, as desired
1 box
prepared pie crust
56g
unsalted butter
1/2 large
onion, peeled, diced
1
large carrot, peeled, diced
2
cloves garlic, peeled, minced
907g
uncooked boneless skinless chicken breasts, cut in 1-inch cubes
240g
chicken broth
1
stalk celery, diced
73g
frozen peas
1 1/2 teaspoons
fresh thyme, minced
1 tablespoon
fresh Italian parsley, minced
2 teaspoons
Kosher salt
1/2 teaspoon
black pepper
170g
heavy cream
35g
all-purpose flour
1
refrigerated store-bought pie crust, room temperature
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
1 package (8 ounces)
cremini mushrooms, stemmed and sliced
1
refrigerated store-bought pie crust, room temperature
Step 5 of 9
When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
28g
cremini mushrooms, stemmed and sliced
1
rotisserie chicken, meat picked
354ml
whole milk
2 cans
cream of chicken soup
1 bag
frozen mixed vegetables
1 teaspoon
poultry seasoning
kosher salt, as desired
ground black pepper, as desired
1 box
prepared pie crust
56g
unsalted butter
1/2 large
onion, peeled, diced
1
large carrot, peeled, diced
2
cloves garlic, peeled, minced
907g
uncooked boneless skinless chicken breasts, cut in 1-inch cubes
240g
chicken broth
1
stalk celery, diced
73g
frozen peas
1 1/2 teaspoons
fresh thyme, minced
1 tablespoon
fresh Italian parsley, minced
2 teaspoons
Kosher salt
1/2 teaspoon
black pepper
170g
heavy cream
35g
all-purpose flour
1
refrigerated store-bought pie crust, room temperature
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
1 package (8 ounces)
cremini mushrooms, stemmed and sliced
1
refrigerated store-bought pie crust, room temperature
Step 6 of 9
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Add remaining ingredients to pot, except pie crust. Stir until sauce thickens and bubbles, about 3 minutes.
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
28g
cremini mushrooms, stemmed and sliced
1
rotisserie chicken, meat picked
354ml
whole milk
2 cans
cream of chicken soup
1 bag
frozen mixed vegetables
1 teaspoon
poultry seasoning
kosher salt, as desired
ground black pepper, as desired
1 box
prepared pie crust
56g
unsalted butter
1/2 large
onion, peeled, diced
1
large carrot, peeled, diced
2
cloves garlic, peeled, minced
907g
uncooked boneless skinless chicken breasts, cut in 1-inch cubes
240g
chicken broth
1
stalk celery, diced
73g
frozen peas
1 1/2 teaspoons
fresh thyme, minced
1 tablespoon
fresh Italian parsley, minced
2 teaspoons
Kosher salt
1/2 teaspoon
black pepper
170g
heavy cream
35g
all-purpose flour
1
refrigerated store-bought pie crust, room temperature
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
1 package (8 ounces)
cremini mushrooms, stemmed and sliced
1
refrigerated store-bought pie crust, room temperature
Step 7 of 9
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Add remaining ingredients to pot, except pie crust. Stir until sauce thickens and bubbles, about 3 minutes.
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
28g
cremini mushrooms, stemmed and sliced
1
rotisserie chicken, meat picked
354ml
whole milk
2 cans
cream of chicken soup
1 bag
frozen mixed vegetables
1 teaspoon
poultry seasoning
kosher salt, as desired
ground black pepper, as desired
1 box
prepared pie crust
56g
unsalted butter
1/2 large
onion, peeled, diced
1
large carrot, peeled, diced
2
cloves garlic, peeled, minced
907g
uncooked boneless skinless chicken breasts, cut in 1-inch cubes
240g
chicken broth
1
stalk celery, diced
73g
frozen peas
1 1/2 teaspoons
fresh thyme, minced
1 tablespoon
fresh Italian parsley, minced
2 teaspoons
Kosher salt
1/2 teaspoon
black pepper
170g
heavy cream
35g
all-purpose flour
1
refrigerated store-bought pie crust, room temperature
1 tablespoon
canola oil
1
large white onion, chopped
3
celery stalks, chopped
1 package (8 ounces)
cremini mushrooms, stemmed and sliced
