Experience the ultimate comfort food reimagined for modern convenience! This Instant Pot Chicken Pot Pie delivers succulent chicken, tender vegetables, and a rich, creamy sauce, all ready in record time. Crowned with warm, flaky biscuits, it’s a hearty and satisfying meal perfect for any weeknight.
Instant Pot Chicken Pot Pie: Your Fastest Comfort Food Fix
Chicken Pot Pie has long been revered as the quintessential comfort food, a warm hug in a bowl that evokes nostalgic memories of home-cooked meals. However, the traditional method often involves multiple steps, lengthy cooking times, and a fair bit of fuss, making it a labor of love best reserved for special occasions. But what if you could enjoy all those beloved flavors and textures without the extensive effort? Enter the Instant Pot, a game-changer that transforms this classic dish into a speedy, 40-minute marvel.
Gone are the days of endless simmering and multiple pots. Our Instant Pot Chicken Pot Pie recipe captures the deep, savory goodness and creamy consistency you crave, but with significantly less hands-on time. It’s an ideal solution for busy evenings when you need a wholesome, satisfying meal that tastes like it took hours to prepare. If you’re a fan of this heartwarming dish, you might also enjoy exploring other delightful variations such as a comforting Chicken Pot Pie Soup for a lighter, brothier experience, or perhaps a creative Chicken Pot Pie with Puff Pastry for an elegant twist.
Why the Instant Pot is Perfect for Chicken Pot Pie
The Instant Pot isn’t just a kitchen gadget; it’s a culinary superhero for recipes like chicken pot pie. Its pressure cooking function drastically cuts down cooking time, allowing you to achieve fall-apart tender chicken and perfectly cooked vegetables in a fraction of the time compared to stovetop or oven methods. The “Sauté” function is also invaluable, letting you brown your aromatics and build foundational flavors all in one pot, minimizing cleanup. This means you can create a delicious, homemade meal with depth and complexity, even on your busiest days. The controlled environment of the Instant Pot ensures even cooking and helps infuse every ingredient with robust flavor, yielding a consistently delicious result every time.
Key Ingredients for Your Instant Pot Chicken Pot Pie
Crafting the perfect Instant Pot Chicken Pot Pie starts with a selection of fresh, high-quality ingredients that come together to create that signature creamy, savory profile. Here’s a closer look at what you’ll need and some helpful tips for substitutions:
- Boneless Chicken Breasts: We recommend boneless, skinless chicken breasts for ease and quick shredding. However, boneless, skinless chicken thighs can also be used for a richer flavor and even more tender texture. Simply adjust the cooking time slightly if needed and shred them thoroughly after pressure cooking. Rotisserie chicken is a fantastic shortcut for an even faster prep time; just add it at the end when you return the shredded chicken to the pot.
- Butter: Salted butter adds a beautiful richness to the initial sauté. If you prefer to control the salt content, unsalted butter works perfectly, allowing you to season to taste later.
- Aromatics (Onion, Celery, Garlic): These form the aromatic base of your pot pie, building a layer of foundational flavor. Dice them finely for even distribution. If you have a preference or dietary restriction, feel free to adjust the quantities or omit any of these vegetables.
- Chicken Broth: The liquid base for cooking the chicken and developing the sauce. Opt for low-sodium or no-sodium chicken broth if you’re watching your sodium intake, as this allows you to adjust the seasoning precisely.
- Frozen Mixed Vegetables: A true time-saver! A classic mix of corn, carrots, and green beans provides color, texture, and nutrition. Feel free to use your favorite blend or even add other frozen veggies like peas or diced potatoes. If using fresh vegetables, you’ll need to sauté them longer in the first step until they are slightly tender.
- Cream of Chicken Soup: This ingredient is key to achieving that signature creamy, hearty consistency. You can use a store-bought can for convenience, or for a more homemade touch and cleaner ingredients, consider making your own Homemade Cream of Chicken Soup. For a different flavor profile, Cream of Mushroom Soup or cream of celery soup are excellent alternatives. If you prefer to avoid canned soups entirely, heavy cream or a roux made with flour and milk can also be used to thicken the sauce, though you may need to adjust seasonings.
- Dried Thyme: A classic herb for pot pie, offering an earthy and slightly floral note. Poultry seasoning can be used as a convenient substitute if you have it on hand, as it often contains thyme along with other complementary herbs.
- Salt & Pepper: Essential for seasoning. Always taste and adjust to your preference.
- Cornstarch and Cold Water (Cornstarch Slurry): This combination creates a slurry, which is crucial for thickening the pot pie filling to its perfect consistency. It’s added at the end to prevent lumps and ensure a smooth, rich sauce.
- Refrigerated Biscuits: These are the easiest and quickest topping for your Instant Pot Chicken Pot Pie. Grands biscuits are a popular choice, but any brand of refrigerated biscuits will work. For those who enjoy baking from scratch, consider our quick 2-Ingredient Biscuit recipe or traditional Southern Buttermilk Biscuits to elevate your meal.
How to Make Instant Pot Chicken Pot Pie: Step-by-Step Guide
- Sauté the Aromatics: Begin by setting your Instant Pot to the “Sauté” function. Add the butter and allow it to melt. Once melted, add the diced onion and sliced celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant. Next, add the minced garlic and cook for another minute until it’s aromatic. Turn off the sauté function. This step is crucial for building a deep flavor base.
- Combine Main Ingredients: Carefully add the boneless chicken breasts, chicken broth, cream of chicken soup, dried thyme, salt, and black pepper to the pot. Stir everything thoroughly to ensure the ingredients are well combined and the chicken is mostly submerged in the liquid.
- Pressure Cook the Chicken: Secure the Instant Pot lid and set the valve to the “Sealing” position. Select the “Pressure Cook” (or “Manual”) mode and set the cooking time for 15-18 minutes. This ensures the chicken is cooked through and incredibly tender, perfect for shredding.
- Bake the Biscuits: While the chicken is pressure cooking, preheat your oven and bake the refrigerated biscuits according to the package directions (typically 12-14 minutes, or until golden brown). Once baked, remove them from the oven and allow them to cool slightly.
- Release Pressure and Shred Chicken: After the Instant Pot finishes cooking, allow a 5-minute natural pressure release. This helps keep the chicken juicy. Then, carefully perform a quick release for any remaining pressure. Once the pin drops, open the lid. Remove the cooked chicken breasts from the Instant Pot and transfer them to a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces. Set the shredded chicken aside.
- Thicken the Filling: Set the Instant Pot back to the “Sauté” function. Add the frozen mixed vegetables to the pot with the broth mixture. In a small separate bowl, whisk together the cornstarch and cold water until you have a smooth slurry with no lumps. Stir this cornstarch mixture into the pot. Continue to cook for 3-4 minutes, stirring constantly, until the pot pie filling thickens to your desired consistency.
- Combine and Serve: Return the shredded chicken to the Instant Pot and stir it into the thickened vegetable filling until well combined and heated through. Serve the creamy chicken pot pie filling hot in individual bowls, topped with a freshly baked biscuit. Enjoy your quick and comforting meal!
Frequently Asked Questions About Instant Pot Chicken Pot Pie
This hearty pot pie is quite a complete meal on its own, especially with a biscuit topping. However, if you’re looking for complementary side dishes, a crisp side salad offers a refreshing contrast. Creamy Mashed Potatoes or soft Dinner Rolls can be served as an alternative to biscuits, or simply as an extra carb. Any of your favorite green vegetable side dishes, like steamed broccoli or green beans, would also pair nicely.
Absolutely! Fresh vegetables can elevate the flavor and texture. If using fresh carrots, peas, or green beans, you may need to sauté them for a bit longer with the onion and celery at the beginning to ensure they are tender. Denser vegetables like potatoes will require more cooking time during the pressure cook cycle or should be pre-cooked slightly.
You can certainly omit the cornstarch, but the filling will be significantly thinner, more like a soup. If you prefer a thicker consistency, you can use all-purpose flour instead. For a flour-based thickener, create a slurry by whisking flour with a bit of cold water or milk before stirring it into the pot. Make sure to cook it for a few minutes to cook out the raw flour taste.
No Instant Pot? No problem! You can easily adapt this recipe for the stovetop. Use a large Dutch oven or pot. Sauté the vegetables as directed. Add the chicken, broth, soup, and seasonings, then bring it to a simmer. Cover and cook until the chicken is cooked through and tender (about 20-25 minutes). Remove, shred the chicken, and proceed with thickening the sauce with vegetables and cornstarch slurry before returning the chicken to the pot. It will take a little longer but be just as delicious!
Yes, puff pastry makes a wonderful, flaky topping for chicken pot pie, similar to our Chicken Pot Pie with Puff Pastry recipe. To do this, prepare the pot pie filling as instructed in this Instant Pot recipe. Once the filling is ready, transfer it to an oven-safe baking dish. On a lightly floured surface, roll out thawed puff pastry dough to a size slightly larger than your baking dish. Cut a small ‘X’ in the center of the pastry to act as a vent. Carefully place the pastry over the filling and crimp the edges to seal. For a golden finish, brush the top with an egg wash (one egg beaten with a tablespoon of water). Bake according to the puff pastry package instructions (usually around 20-25 minutes at 400°F/200°C) until golden brown and puffed.
Yes, adapting this recipe for a slow cooker is certainly possible. Combine all ingredients (except the cornstarch slurry and biscuits) in your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is fully cooked and tender. Remove the chicken, shred it, and set aside. In a small bowl, prepare the cornstarch slurry and stir it into the slow cooker to thicken the filling for about 30 minutes on high, uncovered. Finally, return the shredded chicken to the pot. Serve hot with separately baked biscuits.
Definitely! Homemade biscuits add an extra layer of deliciousness to your pot pie. We have a couple of fantastic options: our incredibly easy 2-Ingredient Biscuit recipe for minimal fuss, or our classic Southern Buttermilk Biscuits for a rich, flaky texture that’s perfect with this comforting dish.
Store any leftover Instant Pot Chicken Pot Pie filling in an airtight container in the refrigerator for up to 3 days. To prevent sogginess, store leftover biscuits separately. When reheating, warm the filling gently in a pot over medium heat or in the microwave until it’s heated through. Reheat biscuits in a toaster oven or microwave for best results.
Yes, the cooled chicken pot pie filling freezes wonderfully! Transfer it to freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy it again, thaw the filling overnight in the refrigerator. Reheat as directed above, and serve with freshly baked biscuits for the best experience.
To make this recipe dairy-free, substitute the butter with olive oil or a dairy-free butter alternative. Replace the cream of chicken soup with a homemade dairy-free cream sauce (using a plant-based milk and flour/cornstarch) or a dairy-free condensed cream of chicken soup alternative. Ensure your chicken broth is also dairy-free.
If your filling is too thin, create another small cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and stir it into the simmering pot, cooking for a few more minutes until it reaches your desired thickness. If it’s too thick, simply stir in a splash more chicken broth until the consistency is just right.
Tips for Instant Pot Chicken Pot Pie Success
- Don’t Skip the Sauté: Sautéing the onion, celery, and garlic creates a foundational layer of flavor that is essential for a rich, delicious pot pie.
- Deglaze the Pot: After sautéing, if you notice any browned bits stuck to the bottom of the Instant Pot, add a splash of chicken broth and scrape them up with a wooden spoon. This prevents a “Burn” error and adds more flavor.
- Perfect Chicken Shredding: For the quickest and easiest shredding, use two forks. Alternatively, a hand mixer on low speed can shred cooked chicken breasts in seconds directly in a large bowl.
- Adjust Seasoning: Always taste the filling before serving and adjust salt and pepper as needed. The type of broth and cream of chicken soup can vary in sodium content, so personalizing the seasoning is key.
- Biscuit Freshness: For the best texture, bake your biscuits just before serving. Storing them separately from the filling prevents them from becoming soggy.
Variations to Explore
While classic chicken pot pie is always a winner, don’t hesitate to get creative with your Instant Pot version:
- Turkey Pot Pie: Use leftover cooked turkey instead of chicken for a delicious post-holiday meal. Add the cooked turkey when you return the shredded chicken to the pot.
- Herb Variations: Experiment with different herbs like fresh parsley, rosemary, or sage for distinct flavor profiles. Add fresh herbs towards the end of cooking for maximum impact.
- Cheesy Pot Pie: Stir in a handful of shredded cheddar or Gruyere cheese at the end for an extra layer of gooey deliciousness.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for those who enjoy a little heat.
- Root Vegetable Boost: Incorporate other root vegetables like parsnips or rutabaga (diced small) for added sweetness and earthy notes.
Recipe Card: Instant Pot Chicken Pot Pie
Instant Pot Chicken Pot Pie
Juicy chicken, tender veggies, and a creamy, flavorful sauce come together quickly in this delicious Instant Pot Chicken Pot Pie. Top with biscuits and dinner is served!
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Servings: 8 | Author: Brandie Skibinski
Ingredients
- 2 Tablespoons butter
- 1 large onion, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 pounds boneless chicken breasts
- 2 cups chicken broth
- 10.5 ounce can cream of chicken soup
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 16.3 ounce can refrigerated biscuits (for serving)
- 2 cups frozen mixed vegetables
- ¼ cup cornstarch
- ¼ cup cold water
Instructions
- Set Instant Pot to Sauté function. Melt 2 Tablespoons butter; add 1 large onion, diced and 2 celery stalks, sliced. Cook until vegetables begin to soften, 4-5 minutes. Then add 3 cloves garlic, minced and cook until fragrant. Turn off sauté function.
- Add 2 pounds boneless chicken breasts, 2 cups chicken broth, 10.5 ounce can cream of chicken soup, 1 teaspoon dried thyme, 1 teaspoon salt and 1/4 teaspoon black pepper; mix well.
- Close lid; set valve to sealing position. Select Pressure Cook (or Manual) mode; cook 15-18 minutes.
- While the chicken is cooking, bake 16.3 ounce can refrigerated biscuits in a preheated oven (following the directions on the can). Remove them from oven and let them cool slightly.
- After the Instant Pot finishes cooking, allow a 5-minute natural pressure release, then perform a quick release for any remaining pressure.
- Remove the chicken breasts from the Instant Pot and shred them with two forks. Set aside.
- Set the Instant Pot back to the Sauté function. Add 2 cups frozen mixed vegetables to the pot.
- In a small bowl, whisk 1/4 cup cornstarch and 1/4 cup cold water until smooth. Stir this mixture into the pot and cook for 3-4 minutes, or until the filling thickens.
- Return shredded chicken to the Instant Pot and stir to combine with the thickened filling.
- Serve the chicken pot pie filling in bowls, topped with a freshly baked biscuit for each serving.
Notes
- Please refer to the “Key Ingredients” and “Frequently Asked Questions” sections above for substitution ideas and answers to common queries regarding this recipe.
Course: Dinner, Main Course | Cuisine: American
Nutrition (Estimated Per Serving)
Calories: 594kcal |
Carbohydrates: 66g |
Protein: 34g |
Fat: 22g |
Sodium: 752mg |
Fiber: 2g |
Sugar: 55g
Nutritional Disclaimer
This nutritional information is an estimate. It is provided for informational purposes only and is not a substitute for professional dietary advice. Values can vary based on specific brands and ingredients used. If precise nutritional data is critical, we recommend using a trusted online nutritional calculator with your exact ingredients.
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