AuthorNureen SCategoryInstant Pot, Leftovers, Main DishesDifficultyIntermediate
Pressure cook chicken in the IP with 1.5 cup broth and 1 tsp salt for 6 min on high. When it's done, chop it roughly and save the broth for later.
Boil the remaining broth and add in the boullion cube and gravy packet. Whisk until smooth.
Melt butter and oil. Add onions, saute for 3 minutes. Add the flour and whisk until smooth.
After 1 boil, add the gravy mixture and veggies. Add the chicken, garlic powder and black pepper. Slowly add the broth until desired consistency.
Roll out the puff pastry and press into dish. Pierce with a fork.
Add in the filling.
Cut the second sheet of puff pastry into strips and weave them on top of the mixture.
Whisk the egg and brush it on to the weaved puff pastry
Bake for 30 minutes on 400 (or until golden brown)
Serve hot!
Ingredients
Directions
Pressure cook chicken in the IP with 1.5 cup broth and 1 tsp salt for 6 min on high. When it's done, chop it roughly and save the broth for later.
Boil the remaining broth and add in the boullion cube and gravy packet. Whisk until smooth.
Melt butter and oil. Add onions, saute for 3 minutes. Add the flour and whisk until smooth.
After 1 boil, add the gravy mixture and veggies. Add the chicken, garlic powder and black pepper. Slowly add the broth until desired consistency.
Roll out the puff pastry and press into dish. Pierce with a fork.
Add in the filling.
Cut the second sheet of puff pastry into strips and weave them on top of the mixture.
Whisk the egg and brush it on to the weaved puff pastry
Bake for 30 minutes on 400 (or until golden brown)
Serve hot!