This home made pot pie is also a family favorite, and I don't think you'll be disappointed either!
I do a lot of different things to this recipe. I add TONS of veggies, and I limit my chicken because we eat mostly plant based foods. Remember when baking, the more you Saute at the end (before adding the pie crust), the thicker it will be. I don't like runny pot pies, so I cook it down quite a bit.
Supplies: Ninja Foodi
I do a lot of different things to this recipe. I add TONS of veggies, and I limit my chicken because we eat mostly plant based foods. Remember when baking, the more you Saute at the end (before adding the pie crust), the thicker it will be. I don't like runny pot pies, so I cook it down quite a bit.
Supplies: Ninja Foodi
Ingredients:
Instructions:
Set SEAR/SAUTÉ to MD:HI. 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.
PRESSURE COOK on HIGH for 5 minutes. QUICK RELEASE when done.
Set SEAR/SAUTÉ to MD:HI. 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.
BROIL for 10 minutes.
When cooking is complete, remove pot from unit and place on a heat-resistant surface.
Let rest 10 to 15 minutes before serving.
** Recipe credit to: Ninja Foodi Cookbook
- 1/2 stick Butter
- 1 large onion, diced
- 1 large carrot, diced
- 1 large potato, cubed
- 2 cloves garlic, peeled, minced
- 2 pieces frozen chicken breasts, cut in 1-inch cubes
- 2 cups chicken broth
- 1 cup frozen mixed veggies
- 1 tsp fresh thyme, minced
- 3 tsp Italian seasoning
- 1 tsp Salt
- ½ tsp black pepper
- ¾ cup heavy cream
- ¼ cup all-purpose flour
- 1 refrigerated store-bought pie crust, room temperature
Instructions:
Set SEAR/SAUTÉ to MD:HI. 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.
PRESSURE COOK on HIGH for 5 minutes. QUICK RELEASE when done.
Set SEAR/SAUTÉ to MD:HI. 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.
BROIL for 10 minutes.
When cooking is complete, remove pot from unit and place on a heat-resistant surface.
Let rest 10 to 15 minutes before serving.
** Recipe credit to: Ninja Foodi Cookbook
