Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc Recipe

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Pressure Cooker Chicken Fillets, Basis for Savory Pies Etc
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Ingredients
16
Count
Nutrition
1499
Calories
Total time
720
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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
  3. 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.
  4. 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).
  5. Turn off the heat and let it de-pressurize as slowly as possible. this slow-er cooling seems to improve the flavour.
  6. Once the pressure is off enough, take off the lid and let it cool completely.
  7. Usually I refrigerate the whole lot overnight and the next day I can just disgard any hardened fat.
  8. Carefully remove the chicken pieces and roughly slice - mine usually obligingly falls to pieces.
  9. Discard the woody bits of the fresh herbs.
  10. 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.
  11. This mixture comfortably fills TWO 23x23 cm (9 x 9 inch) baking dishes.
  12. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1498.83 Kcal (6275 kJ)
Calories from fat 781.66 Kcal
% Daily Value*
Total Fat 86.85g 134%
Cholesterol 220.27mg 73%
Sodium 3505.81mg 146%
Potassium 2337.01mg 50%
Total Carbs 100.49g 33%
Sugars 5.72g 23%
Dietary Fiber 17.23g 69%
Protein 80.51g 161%
Vitamin C 40.9mg 68%
Vitamin A 0.5mg 18%
Iron 8.5mg 47%
Calcium 318.8mg 32%
Amount Per 100 g
Calories 159.43 Kcal (668 kJ)
Calories from fat 83.14 Kcal
% Daily Value*
Total Fat 9.24g 134%
Cholesterol 23.43mg 73%
Sodium 372.9mg 146%
Potassium 248.58mg 50%
Total Carbs 10.69g 33%
Sugars 0.61g 23%
Dietary Fiber 1.83g 69%
Protein 8.56g 161%
Vitamin C 4.4mg 68%
Vitamin A 0.1mg 18%
Iron 0.9mg 47%
Calcium 33.9mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.4
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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