I have not made a lot of the Ninja Foodi recipes form the book yet, and have a turkey and biscuits recipes my family loves (recipe forthcoming). So I was hesitant to try the Ninja Foodi Chicken Pot Pie as I was not sure if it would be as good or unique. Boy was I wrong. My family loved it. It did not make it off the table without my husband and daughter make claims for the leftovers for the next days lunch. On top of that, it was simple, as expected.
It has a unique flavor compared to my other recipes, so this one is a keeper. As always my husband (who does the dishes with the kids) was so happy I only used one pot.
What You Need for Ninja Foodi Chicken Pot Pie
- 1/4 cup unsalted butter (1/2 stick)
- 1/2 onion diced
- 2 cups frozen mixed vegetables (the recipe in the book uses fresh and I may do that next time, but I actually had some cooked frozen mixed vegetables to use.)
- 2 tablespoons of minced garlic
- 2 pound of uncooked boneless chicken breast cut in 1 inch pieces. (I have my butcher cut this for me as I had to cut chicken. It also cuts probably 5 minutes off the prep time.)
- 1 cup chicken broth
- 1 1/2 teaspoons of fresh thyme, minced. (You can substitute dried thyme, but be careful as the ratio of fresh to dried is about 2/3 to 1. So only about 1 teaspoon if dried.)
- 1 tablespoon of fresh Italian parsley, minced. (I had this one hand from the Ninja Foodi Italian Meatballs I made the night before. Those were amazing.)
- 2 teaspoons of kosher salt
- 1/2 teaspoon of black pepper
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour. (When measuring flour always use a measuring cup scooped into the flour to shake into another. AS a general rule an “packed” measuring cup of flour is typically more then you need. Shake into another measuring cup actually is similar to the sifting of flour our grandmothers did and keeps recipes from getting to doughy or heavy.)
- 1 store bought pie crust – to be really simple
How to Make
Now comes the fun. My 5 year old, James, got a play pressure cooker for Christmas, by request, because he loves cooking in the Ninja Foodi so much.
- Select Sear/Sauté on the Ninja Foodi and set to MD:HI. Select start to allow the Ninja Foodi to preheat for 5 minutes
- Add butter to the pot and allow it to melt. Add onion, garlic and if using fresh carrots the diced carrots. Sauté for about 3 minutes until softened.
- Add chicken and broth to the pot. Close with the sealed pressure cooker lid and select Pressure, set to High for 5 minutes. Select Start. (I?f using frozen mixed vegetables add these here.)
- When cooking is complete, quick release the pressure and remove the lid.
- Select Sear/sauté and set to MD:HI. Select start to begin. Add all remaining ingredients except the pie crust to the pot. (If using leftover already cooked vegetables, add these here.) Whisk or stir in the flour well and cook for about 3 minutes until he sauce is thick and bubbling.
- Lay the pie crust across the filling mix and fold edges in as necessary. Make a cut in the middle of the pie crust to allow for the steam to release.
- Close the crisping lid and select Broil and set to 10 minutes. Select Start.
- When cooking is complete remove the pot to aa heat-resistant surface and let sit about 10 minutes before serving.
Ninja Foodi Chicken Pot Pie
ComDort food at its best in under 25 minutes and in one pot.
Servings: 6 Servings
Cost: $15
Equipment
Ingredients
- 1/4 cup unsalted butter 1/2 stick
- 1/2 onion diced
- 2 cups frozen mixed vegetables the recipe in the book uses fresh and I may do that next time, but I actually had some cooked frozen mixed vegetables to use.
- 2 tablespoons of minced garlic
- 2 pound of uncooked boneless chicken breast cut in 1 inch pieces. I have my butcher cut this for me as I had to cut chicken. It also cuts probably 5 minutes off the prep time.
- 1 cup chicken broth
- 1 1/2 teaspoons of fresh thyme minced. (You can substitute dried thyme, but be careful as the ratio of fresh to dried is about 2/3 to 1. So only about 1 teaspoon if dried.)
- 1 tablespoon of fresh Italian parsley minced. (I had this one hand from the COST meatballs I made the night before. Those were amazing and recipe is forthcoming.)
- 2 teaspoons of kosher salt
- 1/2 teaspoon of black pepper
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour. When measuring flour always use a measuring cup scooped into the flour to shake into another. AS a general rule an “packed” measuring cup of flour is typically more then you need. Shake into another measuring cup actually is similar to the sifting of flour our grandmothers did and keeps recipes from getting to doughy or heavy.
- 1 store bought pie crust – to be really simple
Instructions
- Select Sear/Sauté on the Ninja Foodi and set to MD:HI. Select start to allow the Ninja Foodi to preheat for 5 minutes
- Add butter to the pot and allow it to melt. Add onion, garlic and if using fresh carrots the diced carrots. Sauté for about 3 minutes until softened.
- Add chicken and broth to the pot. Close with the sealed pressure cooker lid and select Pressure, set to High for 5 minutes. Select Start. (If using frozen mixed vegetables add these here.)
- When cooking is complete, quick release the pressure and remove the lid.
- Select Sear/sauté and set to MD:HI. Select start to begin. Add all remaining ingredients except the pie crust to the pot. (If using leftover already cooked vegetables, add these here.) Whisk or stir in the flour well and cook for about 3 minutes until he sauce is thick and bubbling.
- Lay the pie crust across the filling mix and fold edges in as necessary. Make a cut in the middle of the pie crust to allow for the steam to release.
- Close the crisping lid and select Broil and set to 10 minutes. Select Start.
- When cooking is complete remove the pot to aa heat-resistant surface and let sit about 10 minutes before serving.
This is the absolute best pot pie we’ve ever had!! I make this once a week doubling the recipe and there’s none left.
Thank you so much for your detailed instructions. It really helped me when making this. It was delicious and I will definitely be making this again.
I am a Foodi newbie and this recipe was very easy to follow. The Chicken Pot Pie was absolutely delicious. I’ll definitely be making it again. Thanks so much for sharing.
So the first part of the recipe is cooked without the lid???
Yes the first part sautéing is done without a lid.
Although I altered the recipe because I used leftover cooked chicken, It was awesome!
I literally come back to this recipe and make this like once a month and have never actually commented – this is the BEST and easiest meal and your fam or guests will be impressed 😉
So glad you like it. It is easy!
I’m curious if I could put the other pie crust on the bottom of the pan and dump the ingredients on top then the other pie crust on top. Has anyone tried that?
I’ve made this at least 6 or 8 times once in a while with turkey. I modify it by eliminating the garlic and onion (for the finicky youngsters) and then add a can of peas and corn when the heavy cream is added. I also use a pie crust and a half, flaking small pieces of the half crust over the full one for extra crusty goodness!
Always a hit with all, even the finicky eaters.
I had some chicken in the freezer that I was trying to figure out what to make with it. Then I googled Ninja Pot Pie – up popped your recipe. It looked easy and I had all the ingredients so I thought – let’s try this. Oh WOW! It is just the best pot pie I’ve ever made! Thanks so much for the detailed instructions which made it even easier to make. We will definitely be making this again – and probably again!!
So glad you enjoyed it.
I never leave comments…. but this is the best recipe 😋 my family loves this and we make at least twice a month! Thanks for the delicious recipe!
This is so good! Will this recipe still work if I add potatoes?
It should work. I would recommend dicing them. Thanks.
This is just what I wanted! I didn’t change a thing. My filling looked a bit soupy after the pressure cooking, but the flour fixed that!! Such a great recipe.
So glad you like it. Definitely a staple recipe in our house too.