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This all-time chicken classic is cooked in a multi-function cooker for speedy preparation.

News Letter


15 minutes

News Letter


40 minutes

News Letter




  • 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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