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Pressure cooker Pot Pie

This is a pretty simple recipe. You save on carbs if you put a crust on top of your pie and skip the bottom. It's a healthy and delicious comfort food I plan on making a lot this winter.
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Equipment

  • Pressure Cooker or Instant pot

Ingredients
  

  • 1.5 cups Water
  • 1-3 Lb Roast or Chicken Breast
  • 4-6 Potatoes
  • 4 Large Carrots
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic
  • 1 TBSP Worcestershire Sauce
  • 1 TBS Arrow Root powder or Cornstarch
  • 1 Pie Crust

Instructions
 

  • First, in your pressure cooker, add your meat, seasonings and Worcestershire sauce . Lock and cook on a roast setting if you have one or for about 20 minutes.
  • Meanwhile, wash cut and if desired peel your carrots and potatoes into about 1/2" pieces and preheat your oven to 400°
    carrots and potatoes
  • Next, when you release the pressure, check your meat to see if it is fully cooked. (If not add a few more minutes of cook time.) Cut the meat into small chunks with a knife and fork. Add your carrots and potatoes.
  • Than, with a slotted spoon transfer your meat and potatoes in a pie dish. Add arrow root powder or cornstarch to the leftover broth in your pressure cooker, and whisk or stir to make a nice gravy. Pour it on top of your meat and potatoes until it just covers them. (we don't want it spilling over)
    pot pie filling
  • Finally, add a pie crust to the top and bake for about 25-40 minutes, until the crust is golden brown.
  • Serve and enjoy!

Notes

Be creative and use the type of vegetables and meat you have at home.