Instant pot chicken pot pie is made entirely in the pressure cooker in less than 35 minutes! Serve with warm biscuits for a tasty twist on comfort foods finest.
Why this recipe works
Instant pot chicken pot pie has all the satisfying flavors of a classic chicken pot pie but instead of being encased in a flakey crust, it’s served with biscuits on the side.
Tender potatoes, celery, and onion along with frozen peas and carrots add both texture and flavor alongside the chicken for a cozy dinner ready in a snap! We can always get behind a quicker alternative to some of our favorite comfort foods.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – You’ll need 3 boneless skinless chicken breasts for this recipe.
VEGETABLES – Russet potatoes, celery, and onion as well as frozen peas and carrots go hand in hand with chicken pot pie. It was easiest for us to use a blend of frozen peas and carrots, but you can chop up fresh carrots if desired. Feel free to use your favorite frozen vegetable blend to make this recipe even easier. Corn and green beans are great additions.
How to Make Instant Pot Chicken Pot Pie
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place chicken breasts on the bottom of the instant pot insert, followed by the potatoes, cream of chicken soup, chicken broth, whole milk, celery, onion, salt, and pepper.
- Ensure the “seal” is engaged and set for 25 minutes on manual.
- Preheat oven to cook biscuits according to the package (note: I find 1 minute underdone to be the best).
- Once the instant pot is complete, open the seal and allow the pressure to drop. When that is done, remove the chicken breasts and place them into a bowl big enough to shred with forks (or a hand mixer).
- Pour in frozen peas and carrots and allow them to heat through.
TIP – if the consistency of the mixture is thinner than you’d like, you can turn on the sauté setting to heat them faster, stirring consistently until you reach your desired thickness.
- Place the shredded chicken back in, mix, and serve with biscuits.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days. Use leftovers to fill a premade deep dish pie crust! Add 1/4 cup of milk (stock or water will also work) to about 3 cups of the pot pie mixture, place in a pie crust, then place a second crust on top. Brush with an egg wash and bake in a 425F oven for 35 minutes.
Serving Suggestions
Serve instant pot chicken pot pie with store-bought or homemade biscuits. If you want a little something extra, pair with a fresh dinner salad on the side.
Use leftovers to make a classic pot pie by placing the mixture in a deep dish pie crust. Top with an additional crust, brush with an egg wash, and bake in a 425F oven for around 35 minutes.
More Related Recipes
- Pumpkin Chicken Pot Pie
- Chicken or Turkey Pot Pie
- Beef Stew Biscuit Pot Pie
- Chicken Pot Pie Tater Tot Casserole
- Chicken Pot Pie Casserole
- Chicken Pot Pie Soup
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Instant Pot Chicken Pot Pie
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 boneless skinless chicken breasts
- 4 medium Russet potatoes peeled and cubed
- 8 ounces cream of chicken soup
- ¾ cup low sodium chicken broth
- ¾ cup whole milk
- 4 ribs celery chopped
- 1 medium onion chopped
- 1 Tablespoon sea salt
- ½ teaspoon ground pepper
- 4 cups frozen peas and carrots
- biscuits optional for serving
Things You’ll Need
Before You Begin
- It was easiest for us to use a blend of frozen peas and carrots, but you can chop up fresh carrots if desired. If you are using fresh chopped carrots, add them in with the potatoes at the beginning.
- Feel free to use your favorite frozen vegetable blend to make this recipe even easier. Corn and green beans are great additions.
Instructions
- Place chicken breasts on the bottom of the instant pot insert, followed by the potatoes, cream of chicken soup, chicken broth, whole milk, celery, onion, salt, and pepper.
- Ensure the “seal” is engaged and set for 25 minutes on manual.
- Preheat oven to cook biscuits according to the package (note: I find 1 minute underdone to be the best).
- Once the instant pot is complete, open the seal and allow the pressure to drop. When that is done, remove the chicken breasts and place them into a bowl big enough to shred with forks (or a hand mixer).
- Pour in frozen peas and carrots and allow them to heat through.TIP – if the consistency of the mixture is thinner than you’d like, you can turn on the sauté setting to heat them faster, stirring consistently until you reach your desired thickness.
- Place the shredded chicken back in, mix, and serve with biscuits.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.
- Use leftovers to fill a premade deep dish pie crust! Add 1/4 cup of milk (stock or water will also work) to about 3 cups of the pot pie mixture then place in a pie crust followed by a second crust on top. Brush with an egg wash and bake in a 425F oven for 35 minutes.
Nutrition
Kristen Rittmer
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