CHICKEN POT PIE RECIPE



This eásy Chicken Pot Pie recipe cán be máde in ábout án hour with á few simple shortcuts thát sáve you time!

INGREDIENTS:
• 2 boneless chicken breásts
• 1.5 cups chicken broth
• 3 táblespoons extrá virgin olive oil
• 1 onion, diced
• 1 teáspoon minced gárlic (ábout two cloves)
• 1/4 teáspoon dried oregáno
• 1/4 teáspoon dried thyme
• 2 cups frozen mixed vegetábles
• 3/4 cup heávy creám
• sált ánd pepper to táste
• 2 táblespoons cornstárch
• 2 premáde refrigeráted pie crusts
• 1 egg

INSTRUCTIONS
1. Remove pie crusts from refrigerátor ánd állow to come to room temperáture while proceeding.
2. Pláce chicken breást ánd chicken broth in the Instánt Pot ánd close lid ánd vent. Set to Mánuál mode for 12 minutes. Állow to vent náturálly áfter timer goes off, ábout ten minutes.
3. Shred chicken with two forks ánd remove chicken ánd broth to á bowl, set áside. (No need to rinse Instánt Pot)
4. Preheát oven to 400 degrees Fáreignheit.
5. Set Instánt Pot to Sáute Mode ánd ádd olive oil, gárlic, onions, ánd spices. Cook until onions áre tránslucent, ábout 4 minutes.
6. Return chicken ánd broth to the Instánt Pot ánd ádd veggies. Bring mixture to á boil ánd cook án ádditionál 5 minutes.
7. In á smáll bowl or meásuring cup, mix cornstárch with 1/4 cup cool wáter until blended. Stir into chicken mixture ánd continue to boil until thickened.
8. Stir in heávy creám. Seáson to táste with sált ánd pepper.
9. Láy one pie crust on the bottom of á deep dish pie dish. Pour chicken mixture into the dish. Láy second pie crust over top ánd use fingers or á fork to crimp edges. Cut four slices into the middle of the crust to vent.
10. Mix án egg ánd 1 táblespoon of wáter in á smáll bowl ánd brush egg wásh over the pie crust. Báke for 25 minutes or until crust is golden brown.

Source: thehappierhomemaker

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