chicken pot pie instant pot recipe

Written BySheba G Updated On
chicken pot pie instant pot recipe
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The Best chicken pot pie instant pot recipe

I have been making chicken pot pie for years, but it always took so long. When I got my Instant Pot, I knew I had to try a faster version. This chicken pot pie instant pot recipe is now a staple in my house. My kids ask for it all the time, and my husband says it is the best comfort food I make.

This recipe is perfect for busy weeknights. You get all the rich, creamy filling and flaky crust of a traditional pot pie, but it is ready in under an hour. The Instant Pot makes the chicken so tender and the vegetables perfectly cooked. It is a complete meal in one pot, which means less cleanup for me. I love that I can use frozen vegetables and still get a great result. It is a healthy and satisfying dinner that my whole family enjoys.

Instant Pot Chicken Pot Pie

Instant Pot Chicken Pot Pie

4.9 from 1726 votes

A quick and easy version of the classic comfort food, made entirely in your Instant Pot. Tender chicken and vegetables in a creamy sauce, topped with a flaky crust.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

1 1/2 lbs boneless skinless chicken breasts or thighs, cut into 1-inch pieces
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cups chicken broth
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1/2 cup heavy cream
1/4 cup all-purpose flour
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

For the Topping

1 sheet refrigerated pie crust (or homemade)
1 egg, beaten (for egg wash)

👨‍🍳Directions

1Turn the Instant Pot to saute mode. Add the olive oil and let it heat up.
2Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds more.
3Add the chicken pieces and cook for 4-5 minutes, stirring occasionally, until lightly browned on all sides.
4Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
5Add the frozen mixed vegetables, thyme, salt, and pepper. Stir to combine.
6Close the Instant Pot lid and set the valve to sealing. Pressure cook on high for 10 minutes.
7While the filling cooks, preheat your oven to 400 degrees F.
8When the pressure cooking is done, do a quick release of the pressure. Open the lid carefully.
9In a small bowl, whisk together the heavy cream and flour until smooth. Pour this mixture into the Instant Pot and stir well. Let it simmer for 2-3 minutes until the sauce thickens.
10Transfer the filling to a 9-inch pie dish or individual ramekins.
11Roll out the pie crust and place it over the filling. Crimp the edges and cut a few slits in the top for steam to escape. Brush with the beaten egg.
12Bake for 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
13Let it cool for 5 minutes before serving.

🔧Equipment

Instant Pot
Rolling pin (if using homemade crust)
Small bowl
Fork

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 110mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 30g

📝Notes

You can use a store-bought rotisserie chicken to save even more time. Just skip the chicken cooking step and add the shredded chicken after pressure cooking.

Watch Video Of How Instant Pot Chicken Pot Pie Works

This chicken pot pie instant pot recipe is always a good idea for any occasion. It is a warm and comforting meal that works perfectly for family gatherings or a simple weeknight dinner. I love how it brings everyone to the table.

❓ Frequently Asked Questions About Instant Pot Chicken Pot Pie

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts or thighs. Just increase the pressure cooking time to 15 minutes instead of 10. Make sure the chicken is fully cooked through before serving.

2. How do I make the crust from scratch?

To make a homemade crust, mix 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 cup cold butter cut into small pieces. Use a pastry blender or your fingers to work the butter into the flour until it looks like coarse crumbs. Add 6-8 tablespoons of ice water, one tablespoon at a time, until the dough comes together. Form it into a disk, wrap in plastic, and chill for at least 30 minutes before rolling out.

3. Can I make this dairy-free?

Yes, you can substitute the heavy cream with full-fat coconut milk or a dairy-free heavy cream alternative. Use a dairy-free pie crust as well. The flavor will be slightly different but still delicious.

4. How do I store leftovers?

Store any leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a 350 degree F oven for about 15 minutes, or until heated through. You can also microwave individual portions.

5. Can I add other vegetables?

Absolutely. This recipe is very versatile. You can add chopped potatoes, celery, mushrooms, or even some spinach. If using potatoes, chop them into small cubes and add them with the other vegetables. They will cook perfectly during the pressure cooking time.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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