• 1/2 stick (1/4 cup) unsalted butter
• 1/2 large onion, peeled, diced
• 1 large carrot, peeled, diced
• 2 cloves garlic, peeled, minced
• 2 pounds uncooked boneless skinless chicken breasts, cut in 1-inch cubes
• 1 cup chicken broth
• 1 stalk celery, diced
• 1/2 cup frozen peas
• 1 1/2 teaspoons fresh thyme, minced
• 1 tablespoon fresh Italian parsley, minced
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 1/4 cup all-purpose flour
• 1 refrigerated store-bought pie crust, room temperature

1. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
2. After 5 minutes, add butter to pot. Once it melts, add onion, carrot, and garlic, and SAUTÉ until softened, about 3 minutes.
3. Add chicken and broth to the pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
4. Select PRESSURE and set to HIGH. Set time to 5 minutes. Select START/STOP to begin.
5. When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
6. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Add remaining ingredients to pot, except pie crust. Stir until sauce thickens and bubbles, about 3 minutes.
7. Lay pie crust evenly on top of the filling mixture, folding over edges if necessary. Make a small cut in center of pie crust so that steam can escape during baking.
8. Close the crisping lid. Select BROIL and set time to 10 minutes. Select START/STOP to begin.
9. When cooking is complete, remove pot from unit and place on a heat-resistant surface. Let rest 10 to 15 minutes before serving.

• 2 cups almond meal (available at Trader Joe's)
• ¾ cup raw cacao
• 1 tablespoon vanilla protein powder
• 1/3 cup raw honey
• ¼ cup coconut oil 
• 1 teaspoon ground cinnamon
• ½ teaspoon good quality salt (example: Celtic)