Instant Pot chicken pot pie is creamy and comforting. It’s the perfect easy meal to make in your Instant Pot. This recipe is one of our go-to family friendly weeknight meals.
Rich and creamy Instant Pot chicken pot pie is so comforting and a healthier version than most chicken pot pie recipes. No canned cream of chicken soup or heavy cream in this recipe! And it’s still creamy and delicious.
You can even make it gluten free with one quick substitution. I’ll share that below.
Our family loves this Instant Pot chicken pot pie recipe for so many reasons. One, it’s perfect for a quick meal you can make in under 30 minutes. Two, it only requires a few ingredients that you probably already have on hand. And three, if you don’t have a specific ingredient you can substitute it for what you have on hand.
I don’t know about you, but meals like this save me! Especially when I don’t feel like cooking or when I have a busy evening.
Chicken pot pie is one of those dishes that you can make your own. I have 4 different variations in my No Shop Instant Pot Cookbook for you to check out. Some include a cauliflower chicken pot pie and a chicken verde version. Although this version is a classic chicken pot pie and goes great with my homemade buttermilk biscuits.
It’s the ultimate comfort food, but with a healthy twist. Now let’s dive into some Instant Pot basics and then make this delicious recipe.
Instant Pot Basics:
Don’t be scared by the Instant Pot! Once you get the hang of some basics you will love it. You can also check out my in depth post on How To Use An Instant Pot if you are having any trouble.
When cooking in your pressure cooker follow these simple steps:
- Use the saute mode to saute vegetables before adding liquid. This will create a more flavorful dish by creating fond and caramelizing the natural sugars.
- Always add a liquid when using a pressure cooker. It needs liquid to form steam to build pressure. If you forget to add liquid you will most likely get the BURN notice on your Instant Pot.
- Seal the lid and make sure the valve is set to the sealing position. If the valve is not in the right position it won’t cook properly and will never start counting down the time.
- Make sure you know what form of pressure release the recipe states. For quick release, manually move the valve to venting. For natural release let the pressure naturally release for the time stated in the recipe.
- Be careful when releasing the pressure as the steam will release through the valve and can burn you. Just make sure you hand is not straight over the valve.
Now that you know some Instant Pot basics let’s learn a few methods for this Instant Pot Chicken Pot Pie recipe.
Pot In Pot Option:
The great thing about this recipe is you can adapt it to fit your needs and time constraints.
This recipe could easily be turned into a pot in pot recipe. Pot in pot recipes are all in one dinners. You use a pot within the Instant Pot insert to cook multiple items at once. A delicious example would be my Instant Pot Indian Butter Chicken and Rice.
For this chicken pot pie recipe you can actually make your biscuits in a separate pan. Follow the directions in the notes section of the recipe below for the pot in pot version. This will make for a quicker all-in-one version.
Now let’s make some delicious pot pie.
What You Will Need For This Recipe:
Here are the ingredients you will need for this recipe. Keep in mind that there are substitutions for some of the ingredients. So use what works best for you and your family.
And remember don’t be afraid to change up the flavors all together with different proteins or vegetables. This would be a great recipe to use up left overs too!
Butter: I like butter in this recipe, but you could also use olive oil.
Flour: We will be thickening the pot pie with a couple of tablespoons of flour. If you are gluten free you can leave out the flour. Just double the amount of corn starch at the end. You can also thicken the mixture with 1 cup of mashed potatoes.
Onion: I like to use white onion, but you can also use brown onion.
Celery: Celery is classic in chicken pot pie. If you want another easy option substitute the onion, celery, and carrot for frozen mixed vegetables at the end.
Carrots: Carrots are a part of a miraprox which consists of onion, celery and carrots. This is traditional in this dish.
Rotisserie Chicken: I prefer rotisserie chicken because it doesn’t require any extra cooking. You can also substitute cooked chicken breasts if you need to.
Chicken Broth: Grab a good quality chicken broth or stock for this dish. You can even make your own chicken stock in the Instant Pot! Check out the Instant Pot Bone Broth recipe.
Salt and Pepper: The basic seasoning in this dish are salt and pepper. If you want to get creative you can add poultry seasoning or herbs de Provence for a special twist.
Biscuits: There are a few options here.
- For a pot-in-pot recipe cook the pre-made canned biscuits in a cake pan on a high trivet. The directions are in the notes section of the recipe card below.
- If you want a homemade biscuit cook them separately and then use as a topping.
- Lastly, you can also use a pie crust. Par-bake the pie crust while the pot pie mixture is cooking in the Instant Pot. Then fill your pie crust with the hot filling mixture.
How To Make Chicken Pot Pie In The Instant Pot:
Turn the Instant Pot onto saute mode and cook the miraprox with the butter. Saute for 3 minutes.
Add the flour and stir to combine.
Then add the chicken and chicken stock.
Season with salt and pepper.
Seal with the lid and move the valve to the sealing position. Turn on manual, high pressure and set the cooking time for 10 minutes.
Quick release the pressure by moving the valve to venting.
Turn the pot back onto saute mode and add the slurry to thicken the sauce.
Top with biscuits.
How To Make Chicken Pot Pie In The Instant Pot:
- 2 tablespoons butter
- 1 cup white onion, diced
- 1 cup celery, diced
- 1 cup carrots, peeled and diced
- 2 1/2 tablespoons all purpose flour
- 4 cups rotisserie chicken
- 4 cups chicken broth or stock
- salt and pepper to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 can biscuits or ingredients for homemade biscuits
- Turn the instant pot on to saute mode. Add the butter and melt.
- Add onion, celery and carrots and saute for 5 minutes.
- Then add the flour, stir to combine and cook for 2 minutes.
- Add chicken and chicken broth. Seal the lid and turn the valve to the sealing position. Turn the Instant Pot on manual, high pressure for 10 minutes.
- Release the pressure manually by carefully moving the valve to venting.
- Turn the instant Pot on to saute mode and add the cornstarch mixture.
- Season with salt and pepper to taste and top with biscuits (Recipe Follows).
If using canned biscuits for a pot in pot meal follow the directions below.
Follow steps 1-3
4. Add chicken and chicken broth. Top with a high trivet.
5. Place the canned biscuits in a cake pan that fits inside the instant pot insert.
6. Melt 3 tablespoons of butter and brush it over the top of the biscuits.
7. Cover with a paper towel and then with foil and place the cake pan on top of a trivet inside the instant pot.
8. Seal the lid and turn the valve to the sealing position. Turn the Instant Pot on manual, high pressure for 20 minutes.
9. Release the pressure manually by carefully moving the valve to venting.
10. Turn the Instant Pot on to saute mode and add the cornstarch mixture.
11. Season with salt and pepper to taste and top with biscuits.
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Nutrition Information:Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 387Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 160mgSodium: 1308mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 45g