This Instant Pot Chicken Pot Pie Recipe is a classic family favorite with a rich and creamy base, savory vegetables, and juicy chicken. It’s made fast using the pressure cooker for effortless dinner prep that everyone loves.
Who loves easy dinners? Even with most of the kids out of the house, it seems our days are so full and we have so much going on – dinner is always an afterthought.
So when it comes to making meals, the Instant Pot always comes to the rescue. I love that I can completely forget about dinner until it is time to make something and I can whip up something as delicious as this Chicken Pot Pie so quickly and easily – no one would ever know I didn’t plan it out days in advance.
The best part about this dinner is that we aren’t using things like canned soups and ingredients loaded with preservatives. Everything here is things you most likely already have in your pantry or refrigerator.
So if you love a deliciously creamy chicken pot pie filling – this recipe will have the whole family singing praises and asking you when you will make it again. Fortunately, this is so simple to make, it’s easy to do as often as you like.
Chicken Pot Pie Recipe
Here are some commonly asked questions
How to store leftover chicken pot pie?
You can store the chicken pot pie in an airtight container for 4-5 days in the refrigerator.
Can this chicken pot pie filling be frozen?
Yes – this pot pie filling can be frozen. Just place it in an airtight container or zip-top bag after it has cooled to room temperature. Keep it frozen for up to 3 months.
To reheat, thaw in the refrigerator overnight and then place it in a large stockpot and heat over medium, stirring frequently until hot.
I don’t recommend trying to reheat using the Instant Pot pressure cook setting as the cooker will give you a burn notification when trying to cook something thick like this filling. You could however reheat it using the saute setting.
Can this pot pie filling be made in the slow cooker?
You bet – you can make this in the slow cooker. Toss the ingredients in the slow cooker just as you would the Instant Pot. Then cover and cook on high for 4 hours or on low for 6-7 hours. Shred the chicken once it is cooked and then add the roux to thicken before serving.
What to serve with this chicken pot pie filling?
This easy chicken pot pie recipe is so versatile that we can pair just about anything with it. While I most commonly make my 3-Ingredient Skillet Biscuits to go with this – here are some of our other favorite recipes to pair with this super tasty dinner. If you want to make a traditional but simple pot pie, check out my Easy Chicken Pot Pie recipe.
- 20-Minute Cheddar Biscuits
- Classic Cornbread
- Bacon & Garlic Green Beans
- One Hour Dinner Rolls
- Crusty Artisan Bread
- Garlic Parmesan Pull-Apart Biscuits
- Easy Buttermilk Biscuits
- One Hour Disappearing Fat Rolls
- Mom’s Best Beer Bread
Ingredients for Instant Pot Chicken Pot Pie
- carrots – chopped
- celery – chopped
- onion – chopped
- garlic – minced
- potatoes – peeled and cut into small cubes
- chicken breasts – boneless, skinless
- black pepper
- salt
- poultry seasoning
- chicken broth
- butter
- all-purpose flour
- peas
- milk
Can this be made with frozen chicken?
Yes – this recipe can be made using frozen chicken breasts. However- you need to make sure they are not stuck together when you place them in the cooker.
Please do not make this recipe with frozen chicken if you are converting it to a slow cooker recipe. The chicken will sit at an unsafe temperature for too long when cooking in the slow cooker.
When making this recipe with frozen chicken, you will need to increase the cooking time for this recipe to 20 minutes to ensure the chicken, plus all of the added ingredients are cooked through.
How to Make Instant Pot Chicken Pot Pie
- Add carrots, celery, onions, garlic, potatoes, and chicken the pot insert.
- Next add black pepper, salt, and poultry seasoning followed by chicken broth.
- Close the lid and set the valve to sealing.
- Select the PRESSURE COOK button on HIGH PRESSURE and cook on manual for 8 minutes.
- Once the pressure-cooking cycle is over, allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure.
- Carefully remove the chicken.
- Shred the cooked chicken breast.
- Melt butter in a saucepan.
- Once melted add all-purpose flour, and mix to form a roux.
- Set the instant pot on the SAUTE function.
- Add the frozen peas and then add the milk. Stir to combine.
- Add the shredded chicken back to the pot. Stir to combine.
- Once the liquid starts to bubble add the roux to thicken the sauce. Mix and let simmer until the sauce thickens.
- CANCEL the SAUTE button.
- Serve hot with biscuits or bake in a pie crust.
NOTE: The roux must be made after the cooker has completed the pressure cooking cycle. You will get a burn notification if the ingredients inside the pressure cooker are too thick. Make sure to only thicken the pot pie filling once you are done using the pressure cook setting.
Can this be cooked in a pie crust?
Yes – this chicken pot pie filling can be transferred to either a homemade pie crust or a ready-made pie crust.
When baking this into a pie crust, preheat the oven to 425 degrees. Prepare the pie crust and place it in a deep-dish pie pan. Transfer the prepared filling to the pie crust, add the top crust. Bake for 20-30 minutes or until the crust is golden brown and cooked through.
What is “natural pressure release”?
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
What size Instant Pot do you use for this recipe?
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
Here are my favorite Instant Pot Tools and Accessories!
- Instant Pot
- Non-Stick Instant Pot Insert with Silicone Lid
- Accessory Set
- Glass Lid
- Sealing Rings
- Silicone Egg Bites Mold
- Large Mesh Steamer Basket
- Complete Cook & Bake Set
If you love this easy pressure cooker dinner recipe, you’re going to love these other meals made in the Instant Pot too. Please click each link below to find the easy, printable recipe!
Other Instant Pot Meals
Teriyaki Chicken in the Instant Pot
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Instant Pot Chicken Pot Pie
Ingredients
- 2 medium carrots – chopped
- 2 stalks celery – chopped
- 1 large onion – chopped
- 3 cloves garlic – minced
- 2 medium-sized potatoes peeled and cut into small cubes
- 2 chicken breasts boneless, skinless
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 2 cups chicken broth
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup frozen peas
- 1 cup milk
Instructions
- Add carrots, celery, onions, garlic, potatoes, and chicken the pot insert.
- Next add black pepper, salt, and poultry seasoning followed by chicken broth.
- Close the lid and set the valve to sealing.
- Select the PRESSURE COOK button on HIGH PRESSURE and cook on manual for 8 minutes.
- Once the pressure-cooking cycle is over, allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure.
- Carefully remove the chicken.
- Shred the cooked chicken breast.
- Melt butter in a saucepan.
- Once melted add all-purpose flour, and mix to form a roux.
- Set the instant pot on the SAUTE function.
- Add the frozen peas and then add the milk. Stir to combine.
- Add the shredded chicken back to the pot. Stir to combine.
- Once the liquid starts to bubble add the roux to thicken the sauce. Mix and let simmer until the sauce thickens.
- CANCEL the SAUTE button.
- Serve hot with biscuits or bake in a pie crust.
Equipment
- 1 pressure cooker/ Instant Pot
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Katie says
It came out beautifully and tasted well-seasoned. For the crust, I had some filo pastry, so I cut them in squares, layered them on top of the dish and brushed it with melted butter before popping in the oven for 30 min.