1 lb (500 g) Fresh From The Farm – Boneless, Skinless Chicken Thighs, cut into 2-inch (5 cm) chunks
1 tsp (5 mL) each salt and pepper
2 tbsp (30 mL) butter
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 cloves garlic, minced
1 tbsp (15 mL) finely chopped fresh thyme
2 cups (500 mL) reduced-sodium chicken broth
1 lb (500 g) potatoes, chopped
1/2 cup (125 mL) 35% whipping cream
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) frozen peas
2 tbsp (30 mL) finely chopped fresh parsley
1 pkg (400 g) frozen puff pastry
1 egg, beaten
1Preheat oven to 425 °F (225 °C). Season chicken with salt and pepper. Set multi-function cooker to Sauté setting over Medium heat; melt butter. Add chicken; cook for about 5 minutes or until browned all over. Stir in onion, celery, carrots, garlic and thyme. Cook for 3 to 5 minutes or until vegetables are slightly softened. Stir in broth and potatoes.
2Cover with lid; lock and seal in position. Pressure-cook on High setting for 10 minutes. Turn off heat and manually release pressure according to manufacturer’s instructions. Carefully remove lid.
3Set multi-function cooker to Sauté setting over Medium heat. Whisk together cream and flour until smooth; stir slowly into chicken mixture. Cook, uncovered, until simmering. Cook for 3 to 5 minutes or until sauce is thickened. Stir in frozen peas. Stir in parsley.
4Divide among four (2-cup/500 mL) ramekins or ovenproof crocks. Place on parchment paper lined baking sheet.
5Meanwhile, on lightly floured work surface, cut pastry into 4 portions to fit on top of ramekins with 1-inch (2.5 cm) overhang. Cut steam vent in centre of each pastry; brush with egg wash.
6Working quickly, to avoid pastry from getting hot, place one portion on top of each ramekin. Immediately transfer to oven; bake for 15 to 20 minutes or until pastry is golden brown and filling is bubbling.
To make sure your chicken is cooked through, look for an internal temperature reading of 180° F (82° C) for a whole chicken, and 165° F (74° C) for ground poultry, chicken pieces and cuts.
Alternatively, bake pastry tops in oven until golden brown and crisp. Cook pot pie filling for 3 to 5 minutes longer or until peas are heated through. Then spoon pot pie filling into bowls; top with cooked pastry.
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