1lb.bonelessskinless chicken breast, cut into bite size pieces
3Tbutterdivide 2 ½ Tablespoons/ ½ Tablespoon
1large russet potatocut into bite size pieces
1 1/2cupschicken stock
Crust top: 1/2 pie crustpre-made crust, or 1 sheet of puff pastry
Select saute and add chicken pieces and half of a tablespoon of the butter to the pot. Cook the chicken until it begins to turn golden brown. Select cancel to turn off saute.
Add in vegetables, seasonings, and stock, covering the chicken. Close and lock the lid, set the valve to sealing. Cook on high for 5 minutes. Once done, quick release remaining steam. Carefully remove the lid, and add in the remaining butter, with the milk and flour, stirring into the hot chicken mixture. Stir until sauce begins to thicken.
Pour into individual ramekins, or one 9 inch pie plate. Top with pie crust, or puff pastry and bake in the oven at 350F for 15 minutes, until the crust is golden brown.
Use a preheated oven.
For easiness sake, a 12-16 oz. bag of mixed vegetables can replace the measured vegetables. I like to have them measured because I can control how much of each goes into the pot pie.
A single 9 inch pie can also be done for a quicker meal. I chose to do individual pies, so we can take them for quick lunches.