1/2 bunch celery
3-4 med carrots
6-8 gold potatoes peeled or unpeeled
1/2 stick butter
leftover rotisserie or baked chicken or Turkey
1/2 puff pastry sheet or pie crust
flour 1/4 - 1/2 cup
chicken broth or stock 4-8 cups depending on the amount of leftover chicken you have
Thaw pastry sheet or pie crust 40 min
Chop onion, celery, and carrots and sauté a few min in the open pressure cooker.
Cut up potatoes into bite size pieces and add to pressure cooker
Add 1/2 of the chicken broth and close up the pressure cooker
Bring up to temp and leave for ~ 10 min let cool down for 10 min then depressurize.
Prepare pastry sheet while veggies are cooking. Cut pastry sheet or pie crust into squares or other shapes and bake as directed
Cut chicken into bite size pieces
When pot is depressured, remove lid and add cut up chicken.
Add remaining broth or stock and stir together. Let the heat from the pot and veggies warm the broth and chicken. This method of heating the meat (pre cooked) prevent the meat from getting tough or rubbery.
Add flour while stirring to thicken.
Salt and pepper to taste
Laddle into a bowl or onto a deep plate. Add pastry to the top and serve.
You can also add a little cream, garlic, different veggies or pasta. To adjust to your liking.
You can also do this with left over turkey from Thanksgiving. Sorry this will be a bit imprecise, I kind of cook by feel sometimes.
The picture is with the pie crust. I actually prefer the pastry sheets, but didn't have a pic of that one. My husband just prefers bread on the side. Enjoy.