instant pot chicken pot pie recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best instant pot chicken pot pie recipe

I have been making chicken pot pie for my family for years, and the Instant Pot version has become our absolute favorite. It gives you all the creamy, comforting goodness of the classic dish but cuts down the cooking time significantly. My kids ask for it all the time, especially on cooler evenings, and I love that I can get a hearty dinner on the table without spending hours in the kitchen.

This recipe is perfect for busy weeknights or when you want something warm and satisfying without a lot of fuss. The pressure cooker makes the chicken tender and the vegetables perfectly cooked, all while the filling thickens into a rich, savory sauce. Plus, it is packed with protein from the chicken and fiber from the vegetables, so you get a balanced meal in one bowl.

I also appreciate that this dish uses simple, everyday ingredients. You do not need anything fancy, and it is easy to adjust based on what you have on hand. Whether you use a store-bought pie crust or make your own, this Instant Pot chicken pot pie is a reliable recipe that I am always happy to share.

Instant Pot Chicken Pot Pie

4.6 from 1895 votes

This Instant Pot chicken pot pie delivers a creamy, comforting filling with tender chicken and vegetables, all topped with a flaky crust. It is a quick and easy version of the classic, perfect for busy weeknights.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Filling

1 1/2 pounds boneless skinless chicken thighs or breasts
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 cup frozen peas
1/2 cup all purpose flour
2 cups chicken broth
1 cup heavy cream or whole milk
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Topping

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

👨‍🍳Directions

1Set Instant Pot to saute mode and add olive oil. Add chicken and cook until browned on both sides, about 3 minutes per side. Remove chicken and set aside.
2Add onion, garlic, carrots, and celery to the pot. Saute for 3 minutes until softened.
3Sprinkle flour over the vegetables and stir for 1 minute.
4Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom. Add thyme, salt, and pepper. Stir well.
5Return the chicken to the pot. Close the lid and set the valve to sealing. Pressure cook on high for 15 minutes.
6While the filling cooks, preheat your oven to 400 degrees F. Roll out the pie crust on a floured surface.
7Once the Instant Pot is done, quick release the pressure. Open the lid and stir in the frozen peas. The filling will be thick.
8Transfer the filling to a 9 inch pie dish or individual ramekins. Top with the pie crust, crimp the edges, and cut a few slits in the top. Brush with beaten egg.
9Place the dish on a baking sheet and bake for 15 to 20 minutes, until the crust is golden brown and the filling is bubbly.

🔧Equipment

Instant Pot (6 quart or larger)
Mixing bowls
Rolling pin
Baking sheet
Fork

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 20g

📝Notes

Tips: For a lighter version, use half and half instead of heavy cream. You can also add mushrooms or swap in leftover turkey. If you prefer a thicker filling, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in after pressure cooking.

Watch Video Of How Instant Pot Chicken Pot Pie Works

This Instant Pot chicken pot pie is a reliable and hearty meal that always works well for family dinners or when you need a comforting dish for a gathering. It saves time without sacrificing flavor, and I love that I can count on it to please everyone at the table.

❓ Frequently Asked Questions About Instant Pot Chicken Pot Pie

1. Can I use frozen vegetables instead of fresh?

Yes, you can use frozen mixed vegetables like peas, carrots, and corn. Add them directly to the pot without thawing, and they will cook perfectly during the pressure cooking step.

2. Do I have to use a pie crust on top?

No, you can skip the crust for a lower carb option. The filling is delicious on its own, or you can serve it over mashed potatoes or with biscuits on the side.

3. How do I store leftovers?

Store any leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. The crust may soften slightly, but it will still taste great.

4. Can I make this recipe dairy free?

Yes, you can substitute the heavy cream with a full fat coconut milk or a dairy free cream alternative. Use a dairy free butter or oil in place of any butter, and check that your pie crust is dairy free.

5. Why did my filling turn out too thin?

If the filling seems thin after pressure cooking, you can thicken it by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water and stirring it into the hot filling. Let it simmer for a minute until it thickens.

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.

Similar Posts