Pressure Cooker Chicken Fillets Basis For Savory Pies Etc Recipes

PRESSURE COOKER CHICKEN FILLETS, BASIS FOR SAVORY PIES ETC

Steps:

• Melt the butter in the bottom of the pressure cooker, toss in the onions, celery and garlic and sauté gently for a few minutes. Add salt and pepper.
• Add the carrot chunks, layer the fresh herbs on top (without removing leaves from the tough stalks), then place the chicken fillets on top of that, followed by the broccoli, endive and any other veggies I want to throw inches
• DO remember however, that the pressure cooker should not be more than 3/4 full. Fill pressure cooker with water about 1/3rd to 1/2 full. your chicken and veggies should *not* be swimming, but there should be enough water to make some decent stock so eyeball the amount of water that you think is about right according to your volume of chicken.
• Seal, and once it's up to pressure, cook on moderately high element for 30-40 minutes (depends on how much chicken I'm doing at once).
• Turn off the heat and let it de-pressurize as slowly as possible. this slow-er cooling seems to improve the flavour.
• Once the pressure is off enough, take off the lid and let it cool completely.
• Usually I refrigerate the whole lot overnight and the next day I can just disgard any hardened fat.
• Carefully remove the chicken pieces and roughly slice -- mine usually obligingly falls to pieces.
• Discard the woody bits of the fresh herbs.
• In a large saucepan, melt the butter, then add the flour, stir so that there are no lumps and add several cups of the chicken stock liquid. stir until sauce has thickened somewhat, adding as much chicken stock liquid as you need to make a firm but not overcooked sauce, you don't want rubber LOL. (Mine is approx 5-6 cups for the whole mix) using a ladle, scoop out all the carrot, onion, mushed broccoli etc and add it to the sauce, mixing well. Let it cool, then add the chicken and mix well, you should have a firm ragout type mixture packed with chicken pieces.
• This mixture comfortably fills TWO 23x23 cm (9 x 9 inch) baking dishes.
• I can now use this mixture to use in my Pressure cooker Chicken Pastry Pie, Pressure cooker Chicken Potato Bake and if made up until Step 9, for Pressure cooker Chicken Lasagne.

PRESSURE COOKER CHICKEN LASAGNE

Steps:

• Heat oven to 180°C (355°F).
• First make the sauce by melting the butter over a low heat, add the flour and nutmeg and then all all but a few Tablespoons of the chicken stock. Stir until thickened, set aside to cool slightly.
• Drizzle the chicken stock that you reserved into the bottom of a 23 x 23 cm ( 9 x 9 inch) high sided oven dish.
• Layer some of the the dry, no boil lasagne noodles on top if this. I use layers 2-3 sheets thick.
• Layer in the following order repeatedly until you have used all ingredients, (the last layer should be grated cheese).
• Shredded cooked chicken, then some of the mushed vegetables, spinach,tomato (if using) more noodles, then sauce, cheese.
• Bake for 40 minutes until top is golden brown and lasagna noodles are cooked.

PRESSURE COOKER CHICKEN POTATO BAKE

Steps:

• Heat the oven to 200°C (400°F).
• Rub the butter over the bottom of a 23 x 23cm ( 9 x 9 inch) baking dish.
• Stir the peas into the chicken ragout mix from recipe#195716, mix well and pack into the oven dish.
• Top with sliced potatoes.
• Bake for 30-40 minutes until the potatoes on the top are cooked though.