Instant Pot Recipe | Published April 10, 2021 by Devour Dinner

Is there anything more comforting than Chicken Pot Pie?  Instant Pot Chicken Pot Pie loaded with Potatoes, Carrots, Celery, Onions, and Peas in a delicious sauce is truly a comfort food and takes me back to being a child when my Mom would make a traditional family meal.

Instant Pot Chicken Pot Pie

I won’t lie, I love to purchase Chicken Pot Pie from Costco filled with Rotisserie Chicken in a delicious sauce seasoned with herbs.  But there is something about making it for yourself at home that I also appreciate and love to do.

I have fine tuned a recipe from my childhood and added what I love to create what I think is the PERFECT Pot Pie Recipe and I’m going to walk you through these easy directions Step by Step.

Instant Pot Chicken Pot Pie

For me, a Pot Pie is loaded in veggies.  Feel free to mix and match the veggies you most prefer.  Many family prefer to omit peas, and that’s okay.  Just add more carrots or potatoes to the mix.

How to Make Instant Pot Chicken Pot Pie

There are a number of ways you can put this recipe together and they are all correct but I want to show you how I do it and explain to you why I take the extra time to brown chicken in the Instant Pot first.

When chicken is browned and the meat is seared it creates a nice crusty outside which not only adds texture but flavor too!  It only takes a few minutes but I find it really ads to the end result of the recipe.

I suggest using Chicken Tenders OR Slicing a Boneless Chicken Breast into 3-4 slices similar in sizes for best results.  Seasoned with Salt and Pepper.

Wash and dice vegetables: and it’s important to cut potatoes and carrots in similar sizes.  Using Baby Carrots is very easy.  Onions and Celery can be sliced smaller.

Measure Seasonings:  I always recommend measuring seasonings before beginning to make a recipe.  Then you are organized and making a recipe is so much easier.

Ingredients for Instant Pot Chicken Pot Pie

Step by Step Directions

Now that you have everything prepped, let’s get to the cooking part!  Press Saute on your Instant Pot or Pressure Cooker and wait until it reads “Hot”

Add Olive Oil and place seasoned Chicken Tenders or Sliced Chicken Breasts in Instant Pot.  You will need to do this in 2 batches.  Cook each side 3-4 minutes or until it lifts from the bottom of the pan and flip over.  Cook other side an additional 3-4 minutes and remove from pan.

Turn off Instant Pot and Deglaze bottom by adding ½ Cup Chicken Broth to pan and using a flat wooden spoon scrape bottom of pan to lift off any stuck bits.

Add remaining Chicken Broth, Potatoes, Carrots, Celery, Onions, Garlic, and Seasonings and stir to combine.

Instant Pot with Ingredients and chicken on top

Place Chicken on top and set Instant Pot to Pressure Cook for 4 Minutes.  Allow a 5 minute Natural Pressure Release before releasing remaining pressure and opening lid.

Remove Chicken from Pressure Cooker and dice using a knife and set aside.  Add frozen Peas into mixture and stir.

Diced Chicken

Meanwhile make a Cornstarch Slurry by mixing 2 Tbs Cornstarch with 2-3 Tbs water.  Add Half and Half and Cornstarch Slurry to hot mixture and stir.  If needed press Saute and cook for 1-2 minutes.

A nice thick rich sauce will be created.  Add diced chicken back into mixture.  This is the filling for your Pot Pie.

Top Pot Pie with Pillsbury Grands Biscuits, Puff Pastry or even Refrigerated Pie Crust Pastry.  I personally love using Pillsbury Grands Biscuits, but regardless of how you top your pot pie you will love the final results.

Pillsbury Grands Biscuits:

Slice each biscuit into fourths.  You will only need about 6 full biscuits depending on the size of the pan used.  Arrange pieces but do not overlap.  Biscuits will ‘grow’ as they bake.  If you pack biscuit pieces too close together they will not bake and be doughy. 

Brush with Egg Wash (optional) before baking at 350 Degrees for 15-18 minutes.  Make sure center pieces are fully baked before removing from oven.

Puff Pastry: 

Use 1 sheet of thawed Puff Pastry and place on top of casserole dish.  Pastry should be about ½ larger than casserole dish.  Seal edge of pastry to casserole dish using a fork. Make sure to cut vent holes on top for the steam to escape by cutting 2 or 3 slits on top with a sharp knife.  Brush with Egg Wash and Bake at 425 Degrees for 10-12 minutes or until puffed and golden brown.

Eating a Pot Pie is a full meal but don’t forget to make a side dish too!  I might suggest making Orange Fluff a very popular recipe.  The kids will be thrilled with a fun and tasty side dish as they eat their vegetables.

Store Leftovers covered in the refrigerator for up to a week.  Leftovers can be reheated using a microwave for single servings.

Instant Pot Chicken Pot Pie mixture

Supplies Used

This post may contain Affiliate Links and I may earn a small commission when you click on the links at no additional costs to you.  As an Amazon Affiliate I earn from Qualifying Purchases. 

How to keep Chicken Pot Pie from Burning?

Wrap edges in foil will keep the edges from burning as the center continues to bake.  This is the easiest method from keeping a Pot Pie from Burning.

How to Thicken Chicken Pot Pie Filling?

Make a Cornstarch Slurry by mixing 2tbls Cornstarch with 2-3 Tbs Water and mix into sauce.  Turn Instant Pot to Sauté and heat for 1-2 minutes to reach desired thickness.

How to Avoid Soggy Bottom?

If you choose to use a bottom to this recipe I recommend Blind Baking the crust and make sure to use a heavy dish.

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Instant Pot Chicken Pot Pie Recipe
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Instant Pot Chicken Pot Pie

Instant Pot Chicken Pot Pie loaded with Potatoes, Carrots, Celery, Onions and Peas in a delicious sauce is truly a comfort food recipe and takes me back to being a child when my Mom would make a traditional family meal.
Prep Time15 mins
Cook Time20 mins
Natural Pressure Release5 mins
Course: Main Dish
Cuisine: American
Servings: 8
Calories: 236kcal

Ingredients

  • 1 1/2 lb Chicken Breasts or Tenders
  • 1 1/2 Cup Potatoes Diced
  • 1 Cup Celery
  • 1 1/2 Cup Carrots
  • 1 Cup Peas Frozen
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 Tbs Olive Oil
  • 1/2 tsp Celery Seed
  • 1/2 tsp Onion Powder
  • 1/2 tsp Italian Seasonings
  • 2 Garlic Cloves Crushed
  • 1 3/4 Cup Chicken Broth
  • 1 Cup Half and Half
  • 2 Tbs Cornstarch
  • 2 Tbs Water
  • 1 Egg (optional)
  • 1 pkg Pillsbury Grand Biscuits

Instructions

  • Slice Chicken Breasts into 3 or 4 equal slices and season with Salt and Pepper. Set aside
  • Peel Potatoes and cut into 1 inch cubes. (Use 1 large potato or 2 small/med Potatoes)
  • Slice Onion and Celery
  • Heat Instant Pot using Saute Button until Pressure Cooker reads 'Hot'
  • Add 2 Tbs Olive Oil or Butter
  • Place seasoned chicken in Instant Pot and Saute for 3 minutes. Turn over and saute for 3 minutes on other side. You will need to do this in 2 batches. Do not overlap chicken pieces.
  • Turn off Pressure Cooker and Remove Chicken and set aside
  • Add 1/2 Cup Chicken Broth and Deglaze bottom of Instant Pot. Use a flat bottomed wooden spoon to scrape and lift any stuck bits.
  • Add cubed potatoes, carrots, celery, and onion to Pressure Cooker. Add remaining Chicken Broth to Instant Pot.
  • Drop Seasonings into Pot ~ Celery Seed, Onion Powder, Crushed Garlic, and Italian Seasonings. Stir to combine with vegetables
  • Place Sauteed Chicken on top
  • Pressure Cook for 4 minutes with a 5 minute Natural Pressure Release (NPR) before releasing remaining pressure and opening lid.
  • Remove chicken and dice using a sharp knife. Set aside
  • Add 1 Cup frozen peas and stir
  • Make a Cornstarch Slurry by mixing 2 Tbs Cornstarch with 2-3 Tbs water.
  • Add Half and Half and Cornstarch mixture to veggie mixture and stir to combine.
  • Set Instant Pot to Saute and continue stirring to reach desired thickness
  • Pour Pot Pie Filling into Casserole Dish
  • Slice Grands Biscuits into quarters. You will only need 6 Biscuits
  • Place Biscuits on top of Pot Pie Filling. Do not overlap or cram too many biscuit pieces into a small space. They won't cook evenly.
  • Bake at 350 Degrees for 15-20 minutes. The Center will take longer to bake. Cover edges in tin foil the last few minutes to prevent from burning.

Notes

Pillsbury Grands Biscuits:

Slice each biscuit into fourths.  You will only need about 6 full biscuits depending on the size of the pan used.  Arrange pieces but do not overlap.  Biscuits will ‘grow’ as they bake.  If you pack biscuit pieces too close together they will not bake and be doughy. 
Brush with Egg Wash (optional) before baking at 350 Degrees for 15-18 minutes.  Make sure center pieces are fully baked before removing from oven.

Puff Pastry: 

Use 1 sheet of thawed Puff Pastry and place on top of casserole dish.  Pastry should be about ½ larger than casserole dish.  Seal edge of pastry to casserole dish using a fork. Make sure to cut vent holes on top for the steam to escape by cutting 2 or 3 slits on top with a sharp knife.  Brush with Egg Wash and Bake at 425 Degrees for 10-12 minutes or until puffed and golden brown.

Storage and Reheating:

Store Leftovers covered in the refrigerator for up to a week.  Leftovers can be reheated using a microwave for single servings.

Tips:

  • Wrap edges in foil will keep the edges from burning as the center continues to bake.  This is the easiest method from keeping a Pot Pie from Burning.
  • Make a Cornstarch Slurry by mixing 2tbls Cornstarch with 2-3 Tbs Water and mix into sauce.  Turn Instant Pot to Sauté and heat for 1-2 minutes to reach desired thickness.
  • If you choose to use a bottom/crust to this recipe I recommend Blind Baking the crust and make sure to use a heavy dish.

Nutrition

Calories: 236kcal | Carbohydrates: 16g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 560mg | Potassium: 494mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4403IU | Vitamin C: 22mg | Calcium: 72mg | Iron: 1mg
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