Instant Pot Chicken Pot Pie
- 4 boneless & skinless chicken thighs
- 1 large yellow onion chopped
- 2 large carrots peeled & diced
- 4 stalks celery chopped
- 1 medium sweet potato peeled & cubed
- 10 ounces cremini/baby bella mushrooms sliced
- 1 teaspoon dried thyme
- 3 cloves garlic minced
- ¾ cup frozen peas
- 1 packed cup baby spinach
- 1.5-2 cups low sodium chicken broth
- 2 tablespoons corn starch
- Puff pastry
- 1 egg
- Parmesan cheese
- Olive oil
- Kosher salt & fresh pepper
Pre-heat instant pot to the sauté more setting along with 2 teaspoons of olive or avocado oil. Season the chicken with a generous pinch of salt and pepper on both sides, once the oil is very hot, sear the chicken on each side for about 3-4 minutes, or until golden. Remove the chicken from the pot and add the onions, carrots, celery, sweet potato, mushrooms, ½ teaspoon salt, a few cracks of pepper, and mix very well. Cook for 6 minutes then add the garlic, cook another 6-9 minutes, or until the veggies are soft and have wilted down. Add the chicken back to the pot along with any juices, 1.5 cups of stock, and mix well. Taste the broth but don’t swallow, just in case the chicken was still raw inside. The broth will most likely need a little more salt and pepper. If it looks like you need to add more stock, go ahead and do that then close the lid to the pot, set it to pressure cook on high for 10 minutes. Once the time is up, allow the pot to sit for 10 minutes, and then carefully release the steam manually.
Meanwhile, pre-heat oven to 400 F and cut the puff pastry into rounds. Poke the pastry with a fork, beat the egg with a teaspoon of water and then brush the top of the pastry with the egg wash, grate over a bit of parmesan cheese, a pinch of thyme, and bake in the oven until golden brown, about 12 minutes.
To finish the chicken, open the lid to the instant pot and set it to sauté on normal. Add the spinach, frozen peas(no need to defrost), and mix well. Cook for a few minutes and check for seasoning. If the mixture is too loose, stir together one tablespoon each of cornstarch and water, then add to the pot and mix. The mixture needs to be simmering to activate the thickening power of the cornstarch.
Serve the chicken in a bowl and top with a puff pastry, enjoy! The chicken will last for 5 days in the fridge or can be frozen for 2-3 months. The puff pastry can be stored in a zip-top bag on the counter for 2 days or in the fridge for 5 days. The best way to re-heat the chicken mixture is in a hot pan, or place a wet paper towel over the container and microwave, making sure not to over-heat it.