It normally takes several hours (about 4-1/2 to 6 hours) to make this dish from scratch. However, by using canned and frozen vegetables — as well as cooking the chicken (frozen or thawed) in an electric pressure cooker (often referred to generically as an instant pot after a popularized name brand) — it can be ready in only about an hour and 15 minutes including preparation.
Tam’s Easy Chicken Pot Pie Casserole (Instant Pot & Oven Baked)
This recipe makes enough for a Pyrex 15 x 10 x 2 inch casserole — or more precisely 2.38 inches (H) x 10.75 inches (W) x 17.25 inches (L) — large rectangular casserole dish.
4 to 5 large boneless, skinless chicken breasts
2-1/2 cups chicken broth
1/4 teaspoon tarragon
1 teaspoon ground rosemary
1 Tablespoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/4 cups frozen bell pepper and onion blend
1 can sweet whole kernel corn
1 can sliced carrots
1 can green peas
1 can Italian cut green beans
1/4 cup flour
2 Tablespoons cornstarch
1/2 cup water
1/4 cup evaporated milk, cream, or milk
2 pie crusts (see recipe below)
1 batch savory drop dumplings (see recipe below)
2 teaspoons Lee & Perrin’s Worcestershire Sauce
paprika (for topping)
Place chicken breasts (frozen or thawed) into electric pressure cooker with the broth, the frozen bell pepper and onion blend, and the seasonings — except paprika.
Cook on poultry setting for 40 minutes or as per manufacture’s directions.
Allow to vent naturally (slow) when done.
Meanwhile, make pie crust:
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Pie Crust
3 cups flour
1 teaspoon salt
1/2 cup shortening or lard
1/2 cup (1 stick) cold butter
1/2 cup iced cold water
unsalted butter for greasing, room temperature
Mix or sift flour and salt together.
Cut shortening or lard into flour with pastry cutter.
Cut butter into flour with pastry cutter.
Continue cutting butter and shortening or lard until resembles fine granules.
Add water a little at a time mixing just until it holds together. You may or may not need to use it all; use only what is needed.
Knead slightly by rolling around until smooth and forming into a ball, wrap snugly in plastic cling wrap, and allow to rest for ten minutes.
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Butter the bottom and sides of the casserole dish with a thin layer of room temperature unsalted butter.
Uncover, place in the casserole dish, and press down to flatten and shape it by hand onto the bottom and sides of the casserole dish.
NOTE: Do not over work the dough by using a rolling pin in order to achieve the maximum flakiness.
Poke tiny holes with a fork to prevent air pockets from causing air pockets and tenting which could push filling up and over the sides during baking.
Open and drain the canned vegetables. Layer into the prepared casserole dish.
Make the savory drop dumplings:
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Savory Drop Dumplings
2- 1/2 cups flour
3/4 cup (plus additional if needed) evaporated milk, cream, half n half, buttermilk, or milk; room temperature
2 tablespoons unsalted butter, melted
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon each: ground rosemary, thyme, rubbed sage, dried parsley, ground black pepper
2 large eggs, room temperature
In a medium bowl, add the flour. Whisk in baking powder, salt and seasonings, and the melted butter, and then mix in the eggs and finally the milk.
Add 1 tablespoon at a time of additional milk, if necessary. The dough should be moist and slightly sticky but not too wet. If it becomes too wet, add a tablespoon of flour.
Cover dumpling mixture with plastic wrap to prevent drying and set aside to rest.
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When the electric pressure cooker has finished cooking and fully venting:
Preheat oven to 425 F degrees.
Remove chicken with tongs placing on cutting board to cool slightly to avoid steam burns when cut open or shredded.
Meanwhile, remove bell peppers and onions with a slotted spoon and layer into casserole.
Cut or shred the chicken and layer into the casserole.
Turn electric pressure cooker to the browning setting to simmer the broth uncovered and make into gravy.
Whisk the flour into the broth until no lumps remain then whisk in Worcestershire sauce.
Whisk the cornstarch with the water until smooth then whisk into the broth.
Continue simmer uncovered until thickened to the desired gravy like consistency. If necessary, add additional flour and additional cornstarch in water mixture.
When gravy like has been reached, whisk in the milk or cream and simmer 1 to 2 minutes more.
Place the casserole on a baking sheet with sides.
Pour the hot gravy broth over the casserole leaving 1/2 inch space at the top. Do not overfill. Pour just a little a time; give the liquid time to settle and seep downward.
Drop the sticky dumpling mixture by large spoonfuls across the top of the casserole.
Dust lightly with paprika.
Bake uncovered on the center rack, with the casserole dish remaining on the baking sheet, until the bottom crust and the dumpling topping are golden and crispy — about 15 to 25 minutes, depending upon thickness and altitude.
Using a steak or other sharp, serrated knife cut through the crispy dumpling toppings and the flaky bottom crust to create 12 servings by making two even spaced cuts down the longest length of the casserole and four evenly spaced cuts going across. Serve hot.
When fully cooled, cover and refrigerate left overs.
May also be packaged to freeze. Remove to thaw in the refrigerator overnight and reheat in either the microwave or the oven.
For more about dumplings:
For more about crusts:
For more information about electric pressure cookers/instant pots:
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