instant pot chicken pot pie recipe
The Best instant pot chicken pot pie recipe
I’ve been making Instant Pot chicken pot pie for years, and it’s become one of those recipes that feels like a hug in a bowl—comforting without being heavy. There’s something about the way the tender chicken and creamy vegetables melt together inside that warm, flaky crust that makes it feel like a home-cooked meal, even when life gets busy. My kids ask for it every time they’re sick, and honestly, I don’t blame them. It’s the kind of dish that’s easy to make ahead, so you can have it ready when you need it most—whether it’s a school night or a special occasion like a family dinner or holiday gathering. The Instant Pot cuts down on wait time, so you’re not stuck staring at a pot of boiling water all afternoon, and the pressure cooker locks in all that flavor without needing extra grease or butter overload.
My family loves it because it’s filling but not too heavy, and the way the pie crust holds up to the creamy filling makes it feel indulgent without being too rich. It’s a great way to use up veggies that might otherwise go to waste—carrots, peas, and celery all get their turn in the pot before they go bad. Plus, it’s a great way to sneak in some nutrients without the kids even realizing it. The protein from the chicken, the fiber from the veggies, and the healthy fats from the cream and butter all come together in a way that’s satisfying but not too heavy. It’s the kind of meal that feels like a treat but isn’t one, making it perfect for everyday eating or when you want something special without the fuss of baking from scratch every time. Plus, the crust is easy to make—no fancy shortcuts, just simple dough that comes together quickly. It’s the kind of recipe that makes you feel like you’re doing something good for your family, and honestly, that’s what matters most.
Instant Pot Chicken Pot Pie
A quick and comforting Instant Pot version of classic chicken pot pie, featuring tender chicken, creamy vegetables, and a flaky crust. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup frozen mixed vegetables
- 1 cup chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup cold butter, cubed
- 1/4 cup ice water
- 1 cup all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup ice water
👨🍳Directions
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1 In the Instant Pot, combine shredded chicken, mixed vegetables, chicken broth, milk, and half the shredded cheese. Secure the lid, set to ‘Sauté’ mode, and cook on high for 5 minutes. Then, switch to ‘Pressure Cook’ for 5 minutes. Let the pressure release naturally.
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2 For the dough, mix flour, salt, and baking powder in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms. Chill for 15 minutes.
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3 Preheat oven to 400°F (200°C). Roll out half the dough to fit the bottom of a 9-inch pie dish. Place it inside and trim excess. Roll out the remaining dough and cut into strips for the topping.
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4 Transfer the chicken mixture to the pie dish. Sprinkle remaining cheese on top. Roll out the topping dough and place it over the pie, crimping the edges. Cut slits in the top for steam release.
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5 Brush the edges with water, then bake on the baking sheet in the preheated oven for 20 minutes. Remove from oven, brush with melted butter, and return to oven for an additional 10 minutes until golden.
🔧Equipment
- Instant Pot
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Pastry brush
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Chicken Pot Pie Works
This Instant Pot chicken pot pie is a no-fuss, foolproof way to serve up comfort food anytime—whether it’s a busy weeknight dinner or a make-ahead meal for a family gathering. It keeps all the cozy flavors of classic pot pie without the hassle of baking, making it perfect for when you need something hearty but still easy to prepare. Plus, it’s great because it reheats beautifully, so you can serve it fresh or pull it out later without losing its deliciousness.
❓ Frequently Asked Questions About Instant Pot Chicken Pot Pie
What is the best way to prepare the filling for the Instant Pot Chicken Pot Pie to ensure it’s tender and flavorful?
To ensure your filling is tender and packed with flavor, sauté onions, carrots, and celery in the Instant Pot until softened (about 3-4 minutes). Add garlic, then cook for another 30 seconds. Stir in chicken broth, corn, and diced chicken until the liquid is absorbed. For extra richness, mix in a splash of heavy cream or half-and-half before adding the mashed potatoes and seasonings. Cook on high pressure for 10 minutes, then quick-release to maintain moisture and tenderness.
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Can I substitute the mashed potatoes in this recipe with another starch like cauliflower mash or roasted potatoes?
Yes! You can use cauliflower mash (steamed and blended until smooth) or roasted potatoes (finely diced and cooked with broth) as a substitute. For cauliflower mash, blend it with a little butter, salt, and pepper until creamy, then mix into the filling. For roasted potatoes, sauté them with onions and garlic before adding to the pot. Both options work well but may slightly alter texture—cauliflower will be slightly grainier, while roasted potatoes will add a heartier bite.
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How do I prevent the Instant Pot Chicken Pot Pie from becoming soggy or rubbery?
To keep your pot pie tender and not soggy, follow these key steps: 1. Use a thick, creamy base—mix in mashed potatoes (or cauliflower mash) after the filling reaches pressure but before sealing the lid. This adds structure. 2. Cook on high pressure for the full 10 minutes—undercooking can leave the filling mushy. 3. Quick-release the pressure—holding pressure too long can make the filling steam instead of bake, leading to a rubbery texture. 4. Avoid overcrowding—leave a little space at the top of the pot for steam to escape. 5. Let it rest for 5–10 minutes before serving—this helps the filling set slightly.
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What seasonings work best in this recipe, and can I adjust the salt and pepper levels?
A classic blend for this recipe includes: – 1 tsp dried thyme – 1 tsp dried rosemary (or 1 tbsp fresh) – ½ tsp garlic powder – ½ tsp onion powder – ¼ tsp black pepper – ¼ tsp salt (adjust to taste—freshly ground black pepper is best) – Pinch of nutmeg (optional, but adds warmth) – 1 tbsp Worcestershire sauce (for depth, optional) For extra flavor, add a splash of lemon juice or a pinch of smoked paprika. If using dried herbs, reduce liquid slightly (since they release moisture). Always taste and adjust salt/pepper at the end—pot pies can be forgiving with seasoning!
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Can I make this recipe ahead of time, and how should I store it?
Yes, you can prepare the filling ahead and assemble the pot pie the day of baking, but here’s how to do it safely: – Make the filling 1–2 days in advance, store in an airtight container in the fridge, and reheat on high pressure for 5 minutes before adding the mashed potatoes. – Assemble the pot pie 1 day ahead: Place the filling in the Instant Pot, top with mashed potatoes, and cover loosely with foil. Refrigerate until ready to bake. Before baking, remove the foil and top with the remaining mashed potatoes. – Bake fresh: Follow the same cooking instructions as the original recipe. To store leftovers, let it cool slightly, then transfer to an airtight container and refrigerate for up to 3 days. Reheat on high pressure for 5–7 minutes, then quick-release. The texture may soften slightly, but it’ll still be delicious!
