Notes: A) if your chicken breasts aren't frozen, just brown them or parcook them before slicing. Keep them pink in the middle. B) make or buy a top and bottom crust large enough for a nine inch pie. It's fine to roll it thin to reach the 13". The crust so not need to overlap the edges.

Preheat an oven to 400F.

Place the chicken breasts in an instant pot with the trivet in the bottom so that they are elevated off the bottom.

Add ½ cup of the chicken broth to the pot. Close the cover and set to 12 minutes on high pressure.

Blind bake the bottom crust in a 9x13 glass casserole/pan for 20 minutes at 400F. If you are using a store-bought crust, you will need to tear it and/or roll it larger. Make sure you dock the crust and/or use pie weights.

Natural release the Instant Pot when the cooking is done. A bag of ice on top of the exposed metal will speed up the process. Natural releasing (letting the temperature and pressure come down together) can help the meat stay more tender.

Slice the par-cooked chicken, and put aside in a bowl. It's likely still raw inside. That's good.

When the bottom crust is done blind baking, remove it from the oven and lower the oven temp to 375F.

Set the instant pot to saute to boil the broth and make it safe to taste. Add the remaining broth to the boiling broth and check for saltiness. Add the curry powder and thyme. Adjust for taste with salt and pepper. Transfer the broth to another container.

Melt a stick of butter in the pot.

Add the flour to the butter and cook until the raw smell is cooked out. Stir continuously and do not let the buttery mixture brown.

Slowly add some of the broth while whisking continuously. Continue adding broth until the consistency is between a gravy and a pudding. You want it smooth and thick, neither runny nor gloppy. Check the taste and adjust.

Add the sliced chicken to the 9x13 pan, spread evenly. Pour the gravy over.

Drape the top crust. With a store-bought crust, you will have to roll it larger and a little thinner, and tear it or fold it under to make it the right size rectangle. Finish the edge however you like. I tuck them in the pan rather than making a fancy edge.

Bake at 375F for 40 minutes or until the crust is golden brown. Place a foil-lined pan on the rack below to catch drippings. The internal temp of the pie will likely be 180F at that point.

Allowing it to rest for 20 minutes will set the gravy, but that's up to you.

Serve with hot sauce.