Instant Pot Chicken Pot Pie is one of those beloved comfort foods that's so perfect for a chilly day. It's almost a soup, almost a stew, but not quite either one - and the golden brown crust is too good to pass up. This recipe streamlines the process so you can get dinner on the table faster!
Make this dish your way. Top it with pie dough, puff pastry, or use canned biscuits. Flavor the biscuits with pepper and parmesan cheese for an exciting new topping (instructions included). Or skip the topping entirely and enjoy just the filling as a delicious pot pie soup!
This recipe was adapted from one published in my first cookbook, " Weeknight Cooking with your Instant Pot ".
Ingredients and Substitutions
The main ingredients are as follows:
- chopped onion
- sliced mushrooms
- chopped carrots
- sliced celery stalks
- minced garlic
- chicken thighs or breasts
- red potatoes (or russets, peeled)
- chicken broth (can use vegetable broth)
- half & half (or heavy cream)
- a cornstarch slurry
- frozen peas (can also use green beans)
- Worcestershire sauce
- soy sauce
- grated parmesan cheese
- pie crust, puff pastry, or biscuit dough
How to Make Instant Pot Chicken Pot Pie
The Instant Pot makes fast work of delicious comfort foods and it's one of the best things about owning one (I actually have two)! I use it for everything from Instant Pot Pulled Pork to Instant Pot Zuppa Toscana Soup. My favorite has to be Instant Pot Beef Stroganoff with Blue Cheese and Chives, if only because I have serious love for all things blue cheese.
Using the Instant Pot to make Chicken Pot Pie is so much faster than the stovetop. The saute function is perfect for your mirepoix (onions, carrots, and celery) as well as the mushrooms (mushrooms are entirely optional). Then the rest of the ingredients are added and pressure cooked for 15 minutes, resulting in a chicken pot pie filling that tastes as if you'd simmered it for hours!
The only thing left to do after using your Instant Pot is to pour the filling into a baking dish, top it with the pie crust, puff pastry, or biscuits, and bake it until the crust is golden brown and the filling is hot and bubbly.
You can also skip baking the filling and opting to bake the Parmesan-Pepper biscuits separately, then just top each bowl with a biscuit or serve them on the side.
If you have an air fryer lid, you can also "bake" the crust right in the Instant Pot. Those instructions are explained further below.
Individual Chicken Pot Pies
Sometimes it's fun to make mini pot pies so everyone can enjoy their own! I especially love to do this so I can freeze a few for later (see further below for freezing instructions). I've made mini pot pies for casual get-togethers with a few girlfriends and they're always a hit.
To make individual pot pies, divide the filling between individual pie dishes or ramekins, then cut the crust to fit each dish. Lay the crusts over each dish, pressing the edges down to seal the crust, and poke a few holes in the crust to vent. Follow the rest of the recipe instructions as normal.
How do you thicken Instant Pot Chicken Pot Pie filling?
This recipe uses a cornstarch slurry to thicken the filling (cornstarch is mixed with cold water then added to the hot filling to thicken it). If you don't have cornstarch or prefer not to use it, try instant mashed potatoes!
Add a little at a time (about ½ cup to start, then a few tablespoons at a time until it's as thick as you like it). And, of course, you can always make a roux, which only takes a few minutes (although the cornstarch slurry is definitely the easiest).
Can you use frozen chicken?
You can definitely start with frozen chicken! In fact, I have an entire cookbook dedicated to Instant Pot recipes that all start with frozen meats and other ingredients so I have a lot of experience with this!
Frozen chicken can take longer to come to pressure, and whole frozen pieces don't cook the same way as the bite-sized chicken in the recipe card. The 15-minute pressure-cooking time is written for the prepared chicken in the main recipe, not verified here for every frozen size or shape. If using frozen chicken, follow your pressure cooker's guidance, avoid cooking a solid block of pieces stuck together, and check that the center reaches 165°F before serving.
If you double the recipe do you double the cooking time?
The cooking time remains the same if you double the ingredients. It will take the pressure cooker more time to come to pressure, however, so that's one thing to be aware of. Also keep in mind that this Instant Pot Chicken Pot Pie recipe makes quite a bit and you'll need a large enough pressure cooker to hold all of the ingredients! There's a line on the side of the pot that indicates the fill limit so be sure not to go over it. An 8-quart has enough room but I haven't tested it with a 6-quart or smaller.
Can this be made in a slow cooker?
The slow-cook setting varies between Instant Pot models, so I wouldn't treat the pressure-cooker timing as interchangeable with slow cooking. If you use a slow cooker, make sure the chicken reaches 165°F before adding the cream and thickening the filling. The slow-cooker version needs separate timing verification.
Does this recipe have a bottom crust?
This recipe is written with a top-crust only. But if you really love pie crust and want to add a bottom crust (and who doesn't love more crust), simply line your baking dish with more pie crust, gently pressing it into the bottom and up the sides. Bake it for about 10 minutes and follow the directions in the recipe as usual. Puff pastry won't work for a bottom crust though, so be sure to only use this method with pie dough.
Air Fryer Lid Option
Before I explain how to do this, I'd like to share my personal opinion that the end result will be better by baking this in the oven as directed in the recipe. Not only is there more surface area - therefore a higher crust-to-filling ratio - but I've found that it's more evenly browned and just tastes better. However, there's something to be said for making it all in the same pot, so here's how to do it if you opt for this method.
- Lay the pie crust on top of the filling (you may have to trim the crust to fit perfectly) or tuck in the edges.
- Close the crisping lid, press "Broil" and set the timer for 10 minutes, then press "Start".
- When the time is up, check to make sure the pie crust is as golden brown as you like it. If not, repeat the process for a minute or two.
For leftovers, keeping the filling and crust separate can help prevent a soggy crust. Adding a fresh crust directly to reheated filling in the Instant Pot hasn't been tested for this recipe, so that method isn't recommended here.
If your heart (stomach?) is set on puff pastry, bake it separately according to the package directions, cutting it into squares or circles to fit the servings, or place it over the filling and bake until fully puffed and golden. Puff pastry works better in the oven than under the Instant Pot air fryer lid.
Freezing and Baking from Frozen
It's so easy to freeze pot pie and so nice to be able to grab something homemade for an easy freezer meal. Make the recipe as directed, stopping just short of baking the dish after topping it with the pie crust. Just make sure the dish you use is freezer safe, or use these foil pot pie pans . Double wrap the pot pie tightly with foil and pop it in the freezer for up to 3 months.
To bake from frozen, use an oven-safe dish suitable for going from freezer to oven, following the dish manufacturer's guidance. The original method calls for baking covered at 400°F for 30 minutes, then uncovered for about 30 minutes more. Treat these as estimates: timing varies with the size and depth of the pie. Check that the center reaches 165°F and the crust is fully baked and golden brown before serving.
What to Serve with Chicken Pot Pie
While this recipe is definitely a complete meal by itself, sometimes it's nice to offer a side or two to go along with it. Here are a few ideas for what works well:
- Fall Fruit Salad (or any other fruit salad)
- A green salad (or try this Portillo's Chopped Salad )
- Garlic Bread - this might be overkill since pot pie already has a crust, but this Stuffed Garlic Bread Recipe is always a worthy addition. You could also skip the pie crust entirely and just serve the garlic bread on the side.
- Creamed Corn - Make it with cream or without, but if you've got some fresh corn to use up, try the version without the cream for a perfect pot pie side dish.
- Any vegetable that isn't in the pot pie already, such as roasted asparagus, green beans, or Brussels sprouts.
Chicken Pot Pie Variations
- Make it vegetarian. Just skip the chicken entirely and increase the veggies. Add some green beans, too!
- Make a Mexican version: skip the carrots, celery, and peas. Add fresh or frozen corn, two chopped poblano peppers, plus a couple of tablespoons of adobo sauce from a can of chipotle peppers (or more, to taste). The rest of the instructions can be followed as directed.
- The recipe is versatile, so add more or less of what you like or prefer less of. I love mushrooms so I'll often double that and skip the peas. Green beans are a great substitute for the peas, too. Add some fresh or frozen corn. It's an easy recipe to tweak to make your own!
- Skip the crust and make chicken pot pie soup! You can still thicken it if you like a thick soup and you'll still get a piping hot bowl of comfort food.
- Speaking of pot pie soup, add some ditalini, macaroni pasta, or egg noodles after pressure cooking but before adding the cream. Simmer until the pasta is al dente, then add the cream and continue as directed.
Instant Pot Chicken Pot Pie (Easy Filling & Flaky Crust)
This Instant Pot Chicken Pot Pie has tender chicken, potatoes, and vegetables in a rich, creamy filling. Finish it in the oven with a golden pie crust or puff pastry, or serve it with Parmesan-pepper biscuits. A hearty comfort-food dinner with plenty of options.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 1 pound mushrooms, sliced
- 3 medium carrots, chopped
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1½ pounds red potatoes (about 8–10 small potatoes), cut into ½-inch pieces
- 3 cups chicken or vegetable broth
- 1 cup half-and-half
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water
- 1 cup frozen peas (or cut green beans)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- ¼ cup grated Parmesan cheese
- ½ teaspoon coarse salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 2 prepared pie crusts, rolled together to cover a 9 × 13-inch baking dish (or puff pastry)
For the Parmesan-Pepper Biscuits (Optional, Instead of Pie Crust)
- 1 (8-count) tube refrigerated biscuits, such as Pillsbury Grands
- 4 tablespoons butter, melted
- ½ cup grated Parmesan cheese
- Coarse salt and freshly ground black pepper, to taste
Instructions
- Select Sauté on the Instant Pot and set it to Normal. Once the display reads “Hot,” add the olive oil.
- Add the onion, mushrooms, carrots, and celery. Cook, stirring occasionally, until the mushrooms release their liquid and most of it evaporates. Add the garlic and cook for another minute, stirring frequently.
- Add the chicken, potatoes, and broth. Stir to combine, then secure the lid and set the valve to Sealing. Select Pressure Cook (or Manual) and cook on High Pressure for 15 minutes. The timer will begin once the Instant Pot reaches pressure.
- When cooking is complete, carefully release the pressure using Quick Release, keeping your hands and face away from the steam. Once the pressure has fully released, remove the lid.
- Select Sauté and stir in the half-and-half. Bring the filling to a gentle simmer, then stir in the cornstarch slurry. Cook for 1–2 minutes, stirring constantly, until the sauce thickens.
- Stir in the frozen peas, Worcestershire sauce, soy sauce, Parmesan cheese, salt, and pepper. Taste and adjust the seasoning as needed. Check that the chicken has reached an internal temperature of 165°F.
- Preheat the oven to 400°F. Transfer the filling to a 9 × 13-inch baking dish. Cover with the pie crust, pressing the edges to seal, and cut a few slits in the top to allow steam to escape.
- Bake according to the pie crust package directions, or until the crust is fully cooked and golden brown and the filling is hot and bubbling. Remove from the oven and let rest for at least 5 minutes before serving.
- Optional Parmesan-Pepper Biscuits: Instead of using pie crust, arrange the refrigerated biscuits on a baking sheet at least 1 inch apart. Brush with melted butter, sprinkle with black pepper, and top each biscuit with about 1 tablespoon of Parmesan cheese. Bake according to the package directions until golden brown. Serve a biscuit over each bowl of chicken pot pie filling.
Notes
- For the Parmesan-Pepper Biscuits: Bake the biscuits separately according to the package directions, then serve them on top of the filling. You can also place the unbaked biscuits directly over the filling and bake according to the biscuit package directions, until the biscuits are fully cooked and golden brown.
- For Individual Chicken Pot Pies: Divide the filling among oven-safe ramekins or individual pie dishes. Cut the pie crust into pieces large enough to cover each dish, press the edges to seal, and cut a few slits in the top to release steam. Bake according to the pie crust package directions, or until the crust is fully cooked and golden brown and the filling is bubbling.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 2011Total Fat: 106gSaturated Fat: 36gUnsaturated Fat: 70gCholesterol: 93mgSodium: 2582mgCarbohydrates: 221gFiber: 15gSugar: 21gProtein: 44g
This data was provided and calculated by Nutritionix.
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Beth says
Would puff pastry work with this recipe?
Kristy Bernardo says
Definitely - love puff pastry!