Chicken Pot Pie

Brown the Chicken

Set Instant Pot to Sauté More. Pat chicken dry, season both sides with salt and pepper. Add butter, then brown chicken 3 minutes per side. Set aside.

💡 This step builds flavour — don't skip it. You want that golden crust.

Sauté Vegetables

Sauté sliced onion for 3 minutes. Add garlic, bay leaves, thyme, celery, and carrots. Cook 1 minute more.

Deglaze

Pour in 1 cup chicken stock and scrape all the browned bits off the bottom with a wooden spoon. This is where the flavour lives.

Pressure Cook

Add remaining 1 cup stock, fish sauce (if using), and drained potato cubes. Layer chicken on top.

Close lid, seal. High Pressure:

• Boneless breast → 3 min + 10 min natural release
• Bone-in / thighs → 4–5 min + 10 min natural release

Quick release remaining pressure, remove lid.

Shred Chicken

Transfer chicken to a bowl. Discard bay leaves. Shred with two forks.

Thicken the Filling

Switch back to Sauté. Add frozen peas, cook 1–2 minutes. Return shredded chicken.

Whisk together flour + heavy cream until smooth. Stir into the pot a third at a time until it reaches your desired thickness.

Season

Taste and adjust salt. Stir in chopped parsley.

Assemble

Preheat oven to 400°F.

Roll puff pastry to 2mm thick. Cut to fit your dish(es). Cut a small cross in the centre for steam.

Fill dish ⅔ full with filling. Top with pastry, seal edges with a fork. Brush with beaten egg, sprinkle a pinch of salt.

Bake

Bake at 400°F for 10–15 minutes until pastry is puffed and golden brown.

✨ Serve immediately. Let it sit 5 minutes if you value your tongue.