instant pot recipe for chicken pot pie
The Best instant pot recipe for chicken pot pie
This Instant Pot Chicken Pot Pie is one of those meals that feels like a hug for your taste buds and your wallet. There’s something so comforting about a creamy, savory filling tucked into a flaky crust, and nothing beats the convenience of making it all in one pressure cooker. I’ve been making this for years, and it’s always a hit with my family—especially when the kids are tired from school or the kids are picky eaters who still love a little something hearty. It’s not just quick, it’s also balanced, with lean protein, veggies, and a touch of richness that makes it feel indulgent without being heavy. Plus, the Instant Pot cuts down on active time, so you can spend less energy in the kitchen and more time just enjoying the meal.
I love this recipe because it’s perfect for any occasion—whether it’s a weeknight dinner when everyone’s exhausted or a special family gathering where you want something impressive but still simple. The Instant Pot handles the cooking so smoothly that the filling comes out tender and the crust stays crispy, even if you’re not a seasoned baker. My kids swear by it, too—it’s one of their favorites, and honestly, I don’t blame them. It’s filling enough to satisfy without being boring, and the flavors are so well-rounded that it doesn’t feel like a one-note meal. And the health perks? Well, it’s got chicken as the star, which is lean and packed with protein, and the veggies are steamed right in, so no extra prep or cleanup. It’s a win-win for everyone.
Instant Pot Chicken Pot Pie
A quick and creamy Instant Pot version of the classic chicken pot pie, featuring tender chicken, vegetables, and a flaky homemade dough. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp ice water
- 2 lbs boneless chicken breasts or thighs, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp salt
- ½ tsp black pepper
- 1 sheet puff pastry (store-bought)
- 1 egg (for egg wash)
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Prepare the dough by mixing flour, salt, and ice water. Roll out the dough on a lightly floured surface to fit a 9×13-inch baking dish.
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2 In the Instant Pot, combine diced chicken, mixed vegetables, chicken broth, milk, garlic, onion, thyme, rosemary, salt, and pepper. Seal and cook on high pressure for 10 minutes. Allow natural release for 10 minutes, then quick release.
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3 Stir in shredded cheese until melted. Pour the filling into the prepared baking dish and spread evenly. Roll out the puff pastry, place it over the filling, and trim excess. Crimp edges with a fork.
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4 Brush the pastry with egg wash. Bake for 20-25 minutes until golden brown.
🔧Equipment
- Instant Pot
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Whisk
- Baking sheet
- Oven
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Chicken Pot Pie Works
This Chicken Pot Pie recipe in the Instant Pot is always a lifesaver when you need a hearty, comforting meal that comes together fast without much fuss. It’s perfect for family gatherings because it’s easy to customize—swap veggies or add extra chicken if someone’s hungry—and the creamy filling always feels indulgent without being heavy. Whether it’s a busy weeknight or a holiday spread, this one dish makes everyone feel loved, and the Instant Pot makes it foolproof so you can focus on enjoying the moment.
❓ 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?
The best way to prepare the filling is to combine 2 cups of cooked chicken (shredded or diced), 1 cup of frozen peas, 1 cup of frozen corn, 1 cup of diced carrots, 1 cup of diced celery, 2 cups of chicken broth, 1 cup of heavy cream or half-and-half, 1 tbsp of butter, 1 tsp of dried thyme, 1 tsp of dried rosemary, and 1 taced of garlic powder. Stir everything together and let it simmer gently to meld the flavors.
How do you ensure the filling is perfectly tender and flavorful?
To ensure tender and flavorful filling, use high-quality ingredients like fresh herbs, good-quality chicken broth, and properly cooked chicken. Pre-cook the vegetables (carrots, celery) slightly if they are fibrous to soften them. Cook the filling at a medium-high pressure for around 10-12 minutes, then let it natural release for 10 minutes before checking the consistency. Stirring in the cream at the end will also help to tenderize the vegetables and give a rich, velvety texture.
Can I use pre-cooked vegetables in the Instant Pot Chicken Pot Pie?
Yes, you can use pre-cooked vegetables, but it’s best to chop them finely to ensure even cooking. Pre-cooked carrots, celery, and peas can be added directly into the Instant Pot. For best results, avoid overcooking the vegetables to retain their crunch and nutrients. Just make sure they’re finely diced to mix well with the other ingredients.
What is the best way to make the pie crust for Instant Pot Chicken Pot Pie?
For a classic pie crust, mix 2 cups all-purpose flour, 1/2 cup cold unsalted butter (cut into small cubes), 1/4 cup ice water, and 1/2 tsp salt. Gently mix until the dough comes together, then chill it for at least 30 minutes. Roll out the dough and fit it into the Instant Pot’s lid (or a pie dish if using a separate pot). For a quicker version, use store-bought pie crust and simply place it on top of the filling after cooking.
How do quick do I assemble and cook the Instant Pot Chicken Pot Pie?
First, combine the filling ingredients in the Instant Pot and cook on high pressure for 10-12 minutes. Once done, let it natural release for 10 minutes. Preheat the oven to 375°F (190°C). Place the pie crust on top of the filling (if using homemade dough, trim excess and crimp edges), then bake for 15-20 minutes until golden and crispy. If using a separate baking dish, transfer the filling to the dish, cover with the crust, and bake as directed.
Can I make the Instant Pot Chicken Pot Pie ahead of time and refrigerate it?
Yes, you can prepare the filling ahead of time and refrigerate it for up to 2 days. Assemble the pie (with or without the crust) and refrigerate for up to 3 days. When ready to bake, simply transfer to the Instant Pot, cover with foil, and cook on high pressure for 10 minutes. Let it natural release, then bake the crust separately at 375°F (190°C) for 15-20 minutes. This method helps retain moisture and keeps the pie fresh.
