Instant Pot Chicken Pot Pie

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Learn how to make Instant Pot Chicken Pot Pie (Pressure Cooker Chicken Pot Pie). Rich, hearty, creamy chicken pot pie filling top with a crisp buttery puff pastry. The ultimate classic favorite comfort food. You won’t be able to stop eating this soul-satisfying, golden homemade chicken pot pie!

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After many years & fond memories of chicken pot pies, it’s still one of my favorite soul-satisfying comfort food that hits the spot.

What is Chicken Pot Pie?

Chicken Pot Pie is a savory meat pie made with chicken, potatoes, & vegetables in a creamy sauce. It’s normally topped with a flaky, golden-brown pastry pie crust. 

Chicken Pot Pie Filling: Rich, creamy, hearty, and warming to eat. Like a warm hug on a chilly night.

Chicken Pot Pie Crust: Some people like to use homemade pie crust, but for convenience, others also use pre-made pie crust, puff pastry, biscuit, or even skip the crust.

Turkey Variation: You can substitute the chicken with turkey to make a Turkey Pot Pie. A great way to use your leftover Thanksgiving turkey! 🙂

This delicious pot pie is a popular dish to satisfy a crowd at potlucks, parties & gatherings. A classic favorite for both kids and adults.

Instant Pot Chicken Pot Pie | chicken pot pie instant pot | homemade chicken pot pie | easy chicken pot pie | pressure cooker chicken pot pie | chicken pot pie recipe | how to make chicken pot pie  #AmyJacky #InstantPot #chicken #recipe #pie

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Step-by-Step Guide: Instant Pot Chicken Pot Pie

Instant Pot Chicken Pot Pie | chicken pot pie instant pot | homemade chicken pot pie | easy chicken pot pie | pressure cooker chicken pot pie | chicken pot pie recipe | how to make chicken pot pie  #AmyJacky #InstantPot #chicken #recipe #pie

Here are the ingredients for cooking Chicken Pot Pie in Instant Pot:

chicken pot pie ingredients

Chicken: We used boneless chicken breasts to develop this chicken pot pie recipe. But we also included the pressure cooking times for bone-in chicken breasts and chicken thighs.

dice vegetables

Potatoes: Yellow potatoes such as Yukon Gold potatoes are great for this Chicken Pot Pie recipe. Russet potatoes will also work if that is what you have.

First, cube the potatoes and submerge them in cold water to prevent them from turning brown.

potato cubes

Step 1

Optional: Brown Chicken in Instant Pot

*Note: This is a recommended flavor-enhancing step. If you want a “dump and go” chicken pot pie recipe, skip this Step 1 and Step 2.

Heat up Instant Pot using the “Sauté More” function. Wait until the Instant Pot says HOT.

*Pro Tip: Make sure the Instant Pot is as hot as it can be to induce Maillard reaction.

First, pat dry your chicken with a paper towel.

brown chicken instant pot

Then, season one side of the chicken with salt & black pepper.

Add 2 tbsp (28g) unsalted butter or olive oil in the inner pot, and ensure to coat the butter all over the whole bottom of the pot.

Now, carefully place the seasoned side of the chicken in Instant Pot. Then, season the other side of the chicken with more salt & black pepper.

Brown one side of the chicken for 3 minutes before flipping over, then brown the other side for another 3 minutes.

browned chicken breasts

Finally, set aside the browned chicken.

Step 2

Saute Onions and Veggies

Now, add sliced onions in Instant Pot, then saute for 3 minutes.

saute onions

Then, add minced garlic cloves, 2 bay leaves, ¼ tsp (0.4g) dried thyme, 120g diced celery, and 300g diced carrots in Instant Pot, then saute for another minute. 

saute spices

Step 3

Deglaze Instant Pot

Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

deglaze

Step 4

Pressure Cook Chicken Pot Pie Filling

Add 1 tbsp (15ml) fish sauce (optional) and another cup (250ml) of unsalted chicken stock in Instant Pot, then give it a quick mix.

Drain the water from the potato cubes.

Then, add the potato cubes and layer the browned chicken on top.

*Note: If there’s meat juice from the browned chicken, add them in as well.

how to make chicken pot pie

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

Pressure Cooking Methods: Pressure Cook at

  • Boneless Chicken Breast: High Pressure for 3 minutes, then Natural Release for 10 minutes
  • Bone-in Chicken Breast: High Pressure for 4 minutes, then Natural Release for 10 minutes
  • Boneless Chicken Thighs: High Pressure for 4 minutes, then Natural Release for 10 minutes
  • Bone-in Chicken Thighs: High Pressure for 5 minutes, then Natural Release for 10 minutes

instant pot high pressure 3 minutes

After releasing the pressure naturally for 10 minutes, carefully release the remaining pressure by turning the Venting Knob to Venting position.

Then, remove the lid carefully.

Step 5

Shred Chicken

Now, transfer the chicken to a large mixing bowl.

Don’t forget to find and discard the 2 bay leaves. 

shred chicken breast

Discard the chicken skins and bone. With two forks, shred the chicken.

Step 6

Thicken Chicken Pot Pie Filling

Bring the chicken pot pie filling to a simmer by pressing “Cancel” button, then “Sauté” button. Add in ½ cup – 1 cup (60g – 120g) frozen green peas.

split peas

Cook the frozen green peas in the chicken pot pie filling for 1 – 2 minutes.

Then, transfer the shredded chicken back into the Instant Pot.

instant pot chicken pot pie recipe

In a mixing bowl, whisk together ¼ cup ⅓ cup (31g – 41g) all-purpose flour and ½ cup (125ml) heavy cream until the flour is well dissolved.

Finally, thicken the chicken pot pie filling to your desired thickness by mixing in the flour mixture one third at a time.

chicken pot pie in Instant Pot

Step 7

Season & Serve Crustless Chicken Pot Pie

Taste the chicken pot pie filling and adjust the seasoning by adding more salt (for reference: we added roughly 3 – 4 large pinches of salt).

Finally, garnish the tasty crustless chicken pot pie with finely chopped parsley.

You can serve this creamy crustless chicken pot pie with mashed potatoes, pasta, toasted bread…etc

*Note: If you want to make a chicken pot pie, continue to Step 8. 

Step 8

Assemble Instant Pot Chicken Pot Pie

First, sprinkle your clean surface lightly with all-purpose flour.

Unfold the thawed puff pastry, then carefully roll it out to a 2mm thick square with a rolling pin. 

With a knife, cut out a piece of puff pastry that’s a bit bigger than your container’s top.

Then, cut a small cross in the middle of the puff pastry.

Fill the container with chicken pot pie filling (roughly 65% – 70% full).

chicken pot pie crust

Layer the puff pastry on top of the container and seal the edges by gently pressing the puff pastry with a fork.

Brush beaten egg evenly on the puff pastry with a basting brush. This gives them a golden brown color out of the oven.

Sprinkle some salt on the puff pastry to season it a bit.

egg wash

Step 9

Bake Chicken Pot Pie & Serve

*Note: You can use an Instant Pot Air Fryer Lid, Air Fryer, or Oven for this step.

Option 1 – Oven/Toaster Oven

Preheat oven to 400°F. Place the chicken pot pies on an oven tray, then place the oven tray in the middle rack.

*Cooking Time: For reference, it’ll take roughly 10 – 15 minutes until the pastry is puffed and golden brown.

air fryer chicken pot pie

Option 2 – Air Fryer Lid

Place a trivet and layer the chicken pot pies in Instant Pot. Place the Air Fryer Lid on Instant Pot.

Press “Airfry” button, set the Temperature to 400°F and Cooking Time to 20 minutes.

*Cooking Time: For reference, it’ll take roughly 12 – 18 minutes until the pastry is puffed and golden brown.

air fryer lid puff pastry

*Pro Tip: You can open the lid to check the progress. 

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Enjoy your soul-satisfying Instant Pot Chicken Pot Pie!

5 from 19 votes

Instant Pot Chicken Pot Pie

Make Deliciously Creamy Instant Pot Chicken Pot Pie (Pressure Cooker Chicken Pot Pie). Flavorful homemade chicken pot pie filling with a crisp buttery puff pastry. You'll enjoy this ultimate classic favorite comfort food!
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Servings 4 - 6
Total Time 35 mins
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Ingredients

Optional Garnish

  • Fresh parsley , finely chopped
  • Puff pastry , thawed overnight in the fridge
  • 1 egg , beaten

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Instructions 

  • Optional - Brown Chicken in Instant Pot: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says HOT. Pat dry chicken with a paper towel. Season one side of chicken with salt & black pepper.
    Add 2 tbsp (28g) unsalted butter or olive oil in inner pot, and ensure to coat it all over the whole bottom of the pot. Place the seasoned side of chicken in Instant Pot. Season the other side of chicken with more salt & black pepper. Brown one side of the chicken for 3 minutes before flipping over, then brown the other side for another 3 minutes. Set aside the browned chicken.
    brown chicken instant pot
  • Saute Onions and Veggies: Add sliced onions in Instant Pot, then saute for 3 minutes. Add in minced garlic cloves, 2 bay leaves, ¼ tsp (0.4g) dried thyme, 120g diced celery, and 300g diced carrots, then saute for another minute.
    saute onions
  • Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
    deglaze
  • Pressure Cook Chicken Pot Pie Filling: Add in 1 tbsp (15ml) fish sauce and another cup (250ml) of unsalted chicken stock, then give it a quick mix. Drain water from the potato cubes. Add in potato cubes and layer the browned chicken.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at
    Boneless Chicken Breast: High Pressure for 3 minutes, then Natural Release for 10 minutes
    Bone-in Chicken Breast: High Pressure for 4 minutes, then Natural Release for 10 minutes
    Boneless Chicken Thighs: High Pressure for 4 minutes, then Natural Release for 10 minutes
    Bone-in Chicken Thighs: High Pressure for 5 minutes, then Natural Release for 10 minutes
    Remove the lid carefully.
    how to make chicken pot pie
  • Shred Chicken: Transfer chicken to a large mixing bowl. Find and discard bay leaves. Discard the chicken skins and bone. With two forks, shred the chicken.
    shred chicken breast
  • Thicken Chicken Pot Pie Filling: Bring chicken pot pie filling to a simmer by pressing "Cancel" button, then "Sauté" button. Add in ½ cup – 1 cup (60g – 120g) frozen green peas, then cook for 1 - 2 minutes. Add in the shredded chicken.
    In a mixing bowl, whisk together ¼ cup - ⅓ cup (31g - 41g) all-purpose flour and ½ cup (125ml) heavy cream until the flour is well dissolved. Thicken chicken pot pie filling to your desired thickness by mixing in the flour mixture one third at a time.
    instant pot chicken pot pie recipe
  • Season & Serve Crustless Chicken Pot Pie: Taste chicken pot pie filling and adjust the seasoning by adding more salt (for reference: we added roughly 3 – 4 large pinches of salt). Garnish with finely chopped parsley. Serve with mashed potatoes, pasta, toasted bread...etc.
    chicken pot pie in Instant Pot
  • Assemble Chicken Pot Pies: Sprinkle your clean surface lightly with all-purpose flour. Unfold the thawed puff pastry, then carefully roll it out to a 2mm thick square with a rolling pin.
    With a knife, cut out a piece of puff pastry that's a bit bigger than your container's top. Cut a small cross in the middle of puff pastry.
    Fill the container with chicken pot pie filling (roughly 65% - 70% full). Layer puff pastry on top of the container and seal the edges by gently pressing the puff pastry with a fork. Brush beaten egg evenly on the puff pastry with a basting brush. Sprinkle some salt on the puff pastry to season it a bit.
    chicken pot pie crust
  • Bake Chicken Pot Pie & Serve: You can use an Instant Pot Air Fryer Lid, Air Fryer, or Oven for the following step.
    Option 1 - Oven/Toaster Oven: Preheat oven to 400°F. Place the chicken pot pies on the oven tray, then place the oven tray in the middle rack. For reference, it'll take roughly 10 - 15 minutes until the pastry is puffed and golden brown.
    Option 2 - Air Fryer Lid: Place a trivet and layer the chicken pot pies in Instant Pot. Place the Air Fryer Lid on Instant Pot. Press "Airfry" button, set the Temperature to 400°F and Cooking Time to 20 minutes. For reference, it'll take roughly 12 - 18 minutes until the pastry is puffed and golden brown. *Pro Tip: You can open the lid to check the progress.
    Serve & enjoy your deliciously creamy Chicken Pot Pie!
    air fryer chicken pot pie

Notes

*Dump-and-Go Recipe: skip Step 1 and Step 2 to make a dump and go chicken pot pie filling.
*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Calories: 418kcal
Course: Main
Cuisine: American
Keyword: chicken pot pie crust, chicken pot pie filling, chicken pot pie in instant pot, chicken pot pie instant pot, chicken pot pie recipe, crustless chicken pot pie, easy chicken pot pie, homemade chicken pot pie, how to make chicken pot pie, instant pot chicken pot pie, pressure cooker chicken pot pie

Nutrition

Calories: 418kcal | Carbohydrates: 26g | Protein: 38g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 273mg | Potassium: 1189mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8918IU | Vitamin C: 24mg | Calcium: 77mg | Iron: 2mg
Instant Pot Chicken Pot Pie | chicken pot pie instant pot | homemade chicken pot pie | easy chicken pot pie | pressure cooker chicken pot pie  #AmyJacky #InstantPot #chicken #recipe #pie
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