Deconstructed chicken pot pie

Deconstructed chicken pot pie

Nov 21 2018


35 mn

Serves 5

I used my instant pot ( pressure cooker) to make this and it only took 30 min from start to finish. I have to admit that I simplified the recipe a little and made a cleaner version but still super tasty!! This recipe can be adapted in a Dutch oven, it might take 15-20 more minutes but will be equally delicious.


  • 1 1/2 lb of chicken meat ( mix of thighs and breasts, skinless and boneless)
  • 1 bag of mixed frozen veggies, thawed ( I used a mix of peas, corn, carrots and green beans)
  • 1 onion, chopped
  • 1 leek, green part removed and white part chopped
  • 4 tsp of olive oil
  • 1/4 cup of cream
  • 1 sheet of puff pastry (store bought, thawed)
  • Salt and pepper


Preheat the oven at 425F. Place the puff pastry on a baking sheet and cut into 6 equal parts, brush with 2 tbsp of olive oil, sprinkle with some salt and bake for 20-25 minutes until puffy and golden brown.

Meanwhile, sauté the onion and leek with the rest of the olive oil in your instant pot. Add the chicken and 1/4 cup of chicest stock and set on pressure cooking for 20 minutes.

Release the pressure slowly and open the pot. Set it on 'sauté mode' and add the cream, veggies, some salt and pepper.

Spoon the chicken into bowls and top with the cooked puff pastry.

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