chicken pot pie instant pot recipe

The Best chicken pot pie instant pot recipe

I’ve been making chicken pot pie for years, and honestly, it’s one of those simple dishes that feels like a hug in a bowl. There’s something so comforting about the creamy, tender chicken smothered in a flaky crust, and the Instant Pot makes it easier than ever to pull off a restaurant-quality meal without the fuss. It’s not just a comfort food—it’s a staple in our house, especially when the kids are home from school and we need something hearty but not too heavy. My husband and our two kids—especially the picky eaters—love it because it’s familiar but still feels special. It’s the kind of meal that works for everyday dinners as well as when we’re hosting guests or just want something to make feel like a celebration.

What I love most about this recipe is how the Instant Pot speeds up the cooking process while keeping everything moist and flavorful. The pressure cooking handles the chicken and veggies perfectly, and the broth stays rich without needing extra butter or cream. It’s also surprisingly healthy—lean protein, plenty of veggies, and a crust that’s lighter than traditional ones if you use whole wheat or a mix. My kids don’t even notice how nutritious it is because it’s so delicious, and the family always goes back for seconds. Plus, it’s perfect for meal prep; you can make a big batch on Sunday and reheat it easily in the Instant Pot, so there’s always something warm and satisfying on hand. It’s the kind of dish that feels like a treat but is actually a balanced meal—no guilt, just good food.

Instant Pot Chicken Pot Pie

4.7 from 1233 votes

A comforting, one-pot wonder that combines tender chicken, creamy sauce, and flaky pastry for a quick and hearty meal. This recipe is a must-try for any occasion.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Dough

• 1 ½ cups all-purpose flour
• ½ cup ice water
• 1 tsp salt
• 1 tbsp vegetable oil

For the Filling

• 2 cups cooked chicken breast, shredded
• 1 cup frozen mixed vegetables
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp salt
• ¼ tsp black pepper

👨‍🍳Directions

1. 1 Preheat Instant Pot to Sauté function. In a bowl, mix flour, salt, and oil. Gradually add ice water, stirring until a dough forms. Knead lightly, then roll out to ⅛-inch thickness on a floured surface.
2. 2 Place the rolled dough in the Instant Pot’s trivet or a pie dish. Trim excess dough and crimp edges with a fork.
3. 3 In a bowl, combine shredded chicken, vegetables, chicken broth, cream, garlic, thyme, rosemary, salt, and pepper. Pour filling into the dough-lined Instant Pot.
4. 4 Top the filling with remaining shredded cheese. Fold the dough over the filling, sealing edges. Trim any excess dough.
5. 5 Press down gently to ensure the pie sits flat. Seal the Instant Pot lid and cook on High Pressure for 10 minutes. Allow for a natural release of 10 minutes, then quick-release the remaining pressure.
6. 6 Transfer the pot pie to a baking sheet and bake at 375°F (190°C) for 15-20 minutes until golden brown. Let rest for 5 minutes before serving.

🔧Equipment

• Instant Pot
• Mixing bowls
• Whisk
• Measuring cups
• Knife and cutting board
• Oven (for baking the pie if preferred)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 14❤️Cholesterol: 100🧂Sodium: 850🌾Total Carbs: 35🥦Dietary Fiber: 2🍬Sugars: 4🥩Protein: 28

📝Notes

For a lighter version, reduce cream to ½ cup and use low-fat milk.,Add a splash of lemon juice for brightness.,Can be made ahead: Assemble filling, refrigerate, and bake later.,For extra flakiness, use puff pastry instead of homemade dough.

This chicken pot pie recipe is always a reliable choice for any family gathering because it’s hearty enough to feed a crowd without being too heavy, and the Instant Pot makes it quick and stress-free. Whether it’s a casual weeknight meal or a make-ahead dish for holiday dinners, it’s comforting, flavorful, and always a hit with kids and adults alike. Plus, the creamy, savory filling stays moist even after reheating, so it’s perfect for meal prep and serving in one easy dish.

❓ Frequently Asked Questions About Instant Pot Chicken Pot Pie

1. What ingredients should I use for the classic chicken pot pie filling in an Instant Pot?

For the best results, use the following ingredients for a creamy, flavorful filling: 1 lb boneless, skinless chicken breast or thighs, 1 cup frozen mixed vegetables (peas, carrots, corn, or a blend), 1 cup chicken broth, ½ cup heavy cream or half-and-half, ½ cup shredded cheddar cheese, 1 small onion (diced), 2 garlic cloves (minced), 1 cup frozen peas and carrots mix, 1 tbsp butter (optional, for extra richness), and 1 tsp dried thyme or rosemary. Season with salt, pepper, and a pinch of nutmeg or paprika.

—

2. Can I substitute any ingredients in the Instant Pot chicken pot pie recipe?

Absolutely! Here are some common substitutions: – Chicken: Swap breast for thighs or use ground turkey/chicken for a different texture. – Vegetables: Replace frozen mix with fresh (e.g., spinach, mushrooms, or green beans). Avoid overly fibrous veggies like celery. – Broth: Use vegetable broth if you prefer a vegetarian version (omit chicken). – Cream: Skip it and use a splash of milk or coconut milk for a lighter option. – Cheese: Use a blend of cheddar and Parmesan or even a dairy-free alternative. – Seasonings: Adjust herbs/spices to taste—add a dash of Worcestershire sauce or a pinch of cayenne for extra depth.

—

3. How do I assemble the Instant Pot chicken pot pie correctly?

Assembling is key for even cooking! Follow these steps: 1. Sauté the base: Cook diced onion and garlic in butter (or oil) until soft in the Instant Pot’s sauté pan. 2. Cook the chicken: Add shredded chicken and seasonings (salt, pepper, thyme), cooking until no longer pink (~3–4 mins). 3. Combine filling: Pour in broth, frozen veggies, and cream. Stir well, then let it simmer on High Pressure for 8 minutes (natural release). 4. Assemble: Transfer filling to a greased Instant Pot liner or baking dish. Top with a buttery puff pastry crust (or store-bought pie crust) and brush with egg wash for shine. 5. Final bake: If using a separate oven, transfer to a preheated 375°F (190°C) oven for 20–25 mins until golden. For Instant Pot, cover and cook on High Pressure for 5 mins, then natural release.

—

4. How long should I pressure cook the filling before assembling the pie?

For a creamy, tender filling, cook the base ingredients (chicken, veggies, broth, and cream) on High Pressure for 8 minutes. This ensures the filling is fully heated and thickened before adding the crust. If you prefer a slightly firmer texture, reduce to 6 minutes, but 8 is ideal for a smooth consistency.

—

5. Can I make this Instant Pot chicken pot pie ahead of time and reheat it?

Yes! You can prep the filling ahead and freeze it for up to 3 months: – Make-ahead steps: 1. Assemble the filling in an airtight container (no crust yet). 2. Refrigerate for up to 24 hours or freeze. – Reheating: – From frozen: Thaw overnight in the fridge, then cook as directed (pressure cook 8 mins, then natural release). – From fridge: Cook directly in the Instant Pot (8 mins pressure, natural release). Add a splash of water if too thick. – Reheating with crust: Bake the assembled pie at 375°F (190°C) for 20–25 mins until golden. Avoid microwaving to prevent soggy crust.