Chicken Pot Pie


Yields 6 servings

Prep Time: 5 minutes

Cook Time: 50 minutes



  • 2 tablespoons olive oil, divided
  • 1½ pounds boneless, skinless chicken breast, cubed
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 large white onion, chopped
  • 2 garlic cloves, minced
  • 2 cups gold potatoes, cubed
  • 4 tablespoons (½ stick) unsalted butter
  • ¼ cup all-purpose flour
  • 2¼ cups chicken stock, more if needed
  • ¼ cup heavy cream
  • 2 cups frozen peas and carrots
  • 1 tablespoon fresh thyme, finely chopped 
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh sage, finely chopped
  • ¼ teaspoon cayenne pepper
  • 1 sheet of puff pastry, thawed
  • 1 large egg
  • Salt & pepper, to taste


  1. PREHEAT oven to 400°F.
  2. SELECT Brown on the Cosori Multicooker and press Start/Cancel. Wait until the multicooker has heated up.
  3. ADD 1 tablespoon oil and allow to heat up for 30 seconds.
  4. ADD the chopped chicken breasts, salt, and black pepper. Brown for 5 minutes and set aside.
  5. ADD the onion and remaining oil, and cook until onions are soft and translucent, about 3 minutes.
  6. ADD the garlic and potatoes and cook for 10 minutes.
  7. ADD the butter and allow it to melt.
  8. SPRINKLE in the flour and mix well until the flour is absorbed by the fat. Cook for 2 minutes.
  9. ADD the chicken stock and heavy cream, mix well, and cook until sauce thickens, about 5 minutes. Mix in the chicken, frozen peas and carrots, thyme, rosemary, sage, and cayenne pepper.
  10. REMOVE the inner pot from the multicooker and add a layer of puff pastry over the pot pie and cut 4 slits on top.
  11. WHISK the egg in a small bowl, and brush the top of the puff pastry with a light coating of egg wash.
  12. BAKE in the oven for 25 to 30 minutes, until the top is golden brown.