Instant Pot Chicken Pot Pie Recipe

Instant Pot chicken pot pie with creamy filling and biscuits

Instant Pot Chicken Pot Pie Recipe

This Instant Pot Chicken Pot Pie recipe delivers all the creamy, cozy comfort of the classic dish in just 30 minutes. Tender chicken, hearty vegetables, and a rich, velvety sauce come together for the ultimate weeknight comfort food your family will love.

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Course: Dinner, Main Course

Cuisine: American, Comfort Food

Prep Time: 10

Cook Time: 20

Natural Release: 10

Total Time: 40

Servings: servings

Calories: 410kcal

Cost: $18

Equipment

6–8 quart Instant Pot
Sharp Chef’s Knife
Cutting board
Wooden Spoon
Measuring cups/spoons
Instant-read Thermometer

Ingredients

Main Ingredients

2 pounds chicken breasts or thighs boneless skinless, cut into 1-inch pieces
2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
1 large yellow onion diced
3 celery stalks chopped
3 medium carrots diced
3 cloves garlic minced
⅓ cup all-purpose flour
2 cups chicken broth low sodium
1 cup heavy cream
2 tablespoon olive oil

Seasonings & Flavor Enhancers

2 tablespoon thyme fresh (or 2 teaspoon dried)
1 tablespoon rosemary chopped fresh
1 bay leaf
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon paprika

Optional Toppings

1 package refrigerated biscuits
1 sheet puff pastry
fresh parsley chopped, for garnish

Instructions

Sauté onion, celery, and carrots in olive oil until softened.
Stir in garlic and cook briefly.
Add flour, stir constantly for 1–2 minutes.
Slowly whisk in broth and heavy cream.
Add thyme, rosemary, bay leaf, salt, pepper, garlic powder, paprika.
Stir in chicken pieces evenly.
Mix in frozen vegetables.
Seal lid, cook on high pressure for 8 minutes.
Let pressure release naturally for 10 minutes, then quick release.
Remove bay leaf, garnish with parsley, serve with biscuits or puff pastry.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition