Chicken Pot Pie
Viewing recipe forNinja® Foodi™ 6.5-qt. | The Pressure Cooker that Crisps™ | Air Fryer Model #: OP305CO
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- 1/2 stick (1/4 cup) unsalted butter
- 1/2 large onion, peeled, diced
- 1 large carrot, peeled, diced
- 2 cloves garlic, peeled, minced
- 2 pounds uncooked boneless skinless chicken breasts, cut in 1-inch cubes
- 1 cup chicken broth
- 1 stalk celery, diced
- 1/2 cup frozen peas
- 1 1/2 teaspoons fresh thyme, minced
- 1 tablespoon fresh Italian parsley, minced
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 refrigerated store-bought pie crust, room temperature
Foodi™ Quick Start GuideDownload
PRESSURE RELEASE: QUICK
- Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
- After 5 minutes, add butter to pot. Once it melts, add onion, carrot, and garlic, and SAUTÉ until softened, about 3 minutes.
- Add chicken and broth to the pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
- Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.
- When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
- Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Add remaining ingredients to pot, except pie crust. Stir until sauce thickens and bubbles, about 3 minutes.
- Lay pie crust evenly on top of the filling mixture, folding over edges if necessary. Make a small cut in center of pie crust so that steam can escape during baking.
- Close the crisping lid. Select BROIL and set time to 10 minutes. Select START/STOP to begin.
- When cooking is complete, remove pot from unit and place on a heat-resistant surface. Let rest 10 to 15 minutes before serving.
A tip from the Ninja® Kitchen Team
If you don’t have all the vegetables listed, you can substitute similar vegetables that you have on hand, like potatoes, frozen peas and carrots, and corn.