Pressure Cooker Chicken Pot Pie With Puff Pastry Recipe 445

Steps:

• In a pressure cooker, heat oil. Add onion, garlic, carrots, and celery and saute in hot oil over medium high heat for 2 minutes. Add chicken pieces, stir, and cook 1 minute. Stir in broth, lemon juice, sherry, mushrooms, potatoes, salt, pepper, and herbs. Secure lid. Over high heat, bring cooker up to pressure. Reduce heat to maintain pressure and cook 6 minutes. Release pressure and remove lid. Stir in peas. Bring to a boil and cook 1 minute. Reduce heat to medium. Discard bay leaf. Combine half-and-half, butter and potato starch in a small bowl, blending until smooth. Stir into chicken mixture until thoroughly mixed. Pour into a 13x9 baking dish or 6 individual ovenproof dishes. Preheat oven to 400°F. On a lightly floured surface, roll puff pastry, overlapping pastry sheets, into a rectangle slightly larger than baking dish, or cut rounds slightly larger than the individual dishes. Brush away excess flour. Place pastry over chicken mixture. Using a paring knife, trim away excess dough around dish edges. Place dish on baking sheet. Bake 12 minutes or until golden brown.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
• Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
• Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
• Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
• Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
• Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan., In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.