Thank you to Le Creuset and Swanson for partnering with me on this blog post!
An hour and a half from start to finish might sound like a long time, but compared to what is usually required for a homemade pot pie, this recipe is as speedy as it gets! This one is full of vegetables and not too rich, since I use sprouted wheat breadcrumbs instead of a heavier crust or biscuit topping. If you prep the chicken meat in advance, it’s great for weeknights, too.
Cooking a whole chicken can be a little intimidating, especially if you’ve never done it before. If I’m just using the meat in another recipe and I don’t need it to have a crispy skin, pressure cooking is my go-to cooking method. It’s a fast, easy, no-brainer way to cook a chicken, and the meat always comes out moist and tender.
As you probably guessed from the title of this post, I used my Instant Pot to cook the whole chicken for this pot pie, along with the rest of the filling. I like to think of this recipe in three basic steps:
Step 1 Steam the chicken in the Instant Pot, using a flavorful, herb-infused broth as the steaming liquid. Let the chicken cool, and pick all the meat off the bones.
Step 2 Cook the vegetables in the Instant Pot, then add the flour, wine, and the reserved, seasoned broth. When the liquid has thickened, stir in the cooked chicken and frozen peas.
Step 3 Transfer the filling to a skillet, cover it with your topping of choice, and bake the pot pie.
Once you break it down that way, making a pot pie seems a lot less complicated, right? This one is big and hearty — it’s baked in a generously-sized Le Creuset skillet, and it will easily serve a family of 6. With its enameled exterior, this skillet doesn’t just perform well for cooking, it makes a beautiful serving piece, too. Bring it to the table with a big serving spoon and let everyone serve themselves family style.
For the cooking liquid, I used Swanson Organic Chicken Broth along with a tablespoon of herbs de provence. My mom always used Swanson broth in recipes when I was growing up, so I was excited to try the organic variety! It’s very good, and perfect for when you don’t have time to make broth or stock from scratch (which is most of the time, in my case). Thanks so much to Swanson for sending along samples of this — I’ve used it all up and will definitely be picking up some more.
- 2 cups Swanson Organic Chicken Broth
- 1 tablespoon herbs de provence seasoning blend (no salt)
- 1 whole broiler-fryer chicken (3 ½ to 4 pounds)
- ¼ cup unsalted butter, divided
- 1 large onion, diced
- 3 large carrots, diced
- 3 ribs celery, diced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup all purpose flour
- ½ cup white wine
- 1 ½ cups frozen peas, thawed
- 1 cup fresh breadcrumbs (I use sprouted wheat bread)
- Pour the chicken broth into the Instant Pot and add the herbs de provence, then place the trivet inside. Place the chicken on top of the trivet, breast side up.
- Secure the lid and set the Pressure Release to Sealing. Select the [Poultry] setting and adjust the time to 20 minutes at high pressure.
- Let the pressure release naturally for at least 15 minutes, then move the Pressure Release to Venting to release any remaining steam (you can also just let the pressure release naturally, which takes about 25 minutes).
- Open the pot and use a pair of heat proof mitts to lift the chicken out of the pot with the trivet. Transfer the chicken to a dish or carving board to cool. Pour the broth into a fat separator or other liquid measuring cup.
- Preheat the oven to 425ºF.
- Press the [Keep Warm/Cancel] button to reset the cooking program, then select the [Sauté] setting and melt two tablespoons of the butter in the Instant Pot. Stir in the diced onion, carrots, celery, salt, and pepper. Cover the pot with its other, glass lid (or any regular saucepan lid that fits) and let the vegetables sweat, covered, for 10 minutes.
- While the vegetables are cooking, remove the meat from the chicken. Tear or chop the meat into bite-sized pieces, and discard the skin, bones, and cartilage. If this takes you longer than the 10 minutes required to cook the vegetables, press the [Keep Warm/Cancel] button to turn off the pot so they don’t overcook or burn.
- After the vegetables have been sweating for 10 minutes, uncover the pot. If you’ve turned off the pot, select the [Sauté] setting once again. Stir in the flour, then the wine. Let the wine simmer for 3 minutes, just until it has mostly evaporated.
- Whisk in two cups of the reserved cooking liquid. Let it come to a boil and thicken for about a minute.
- When the liquid has thickened, press the [Keep Warm/Cancel] button to turn off the Instant Pot once again. Stir in the cooked vegetables, chicken, frozen peas, and ground pepper.
- Transfer the filling mixture from the Instant Pot to a large skillet.
- Melt the remaining two tablespoons of butter and toss it with the breadcrumbs. Sprinkle the breadcrumbs over the filling in the skillet.
- Bake the pot pie until the breadcrumbs are well-browned, about 5-10 minutes.
A Le Creuset 11 3/4-inch Signature Skillet and Swanson Organic Chicken Broth were provided to me for this post. Additionally, this post includes an amazon affiliate link to Swanson Organic Chicken Broth, which allows me to make a small commission on your amazon.com purchase. All opinions are my own.