This Instant Pot Chicken Pot Pie Recipe is a true classic, delivering a hearty, comforting meal with a rich, creamy sauce, tender vegetables, and succulent chicken. Designed for modern living, this beloved family favorite comes together effortlessly in your pressure cooker, making it the perfect solution for busy weeknights when you crave homemade goodness without the fuss.

Instant Pot Chicken Pot Pie: Your Ultimate Weeknight Comfort Food

Do you often find yourself longing for easy, delicious dinners that bring the family together? In our fast-paced lives, even with fewer mouths to feed, meal preparation can sometimes feel like an afterthought. That’s where the versatility and speed of the Instant Pot truly shine. It’s a game-changer for those evenings when you need a satisfying meal whipped up quickly, yet tastes like you’ve been simmering it for hours. This chicken pot pie, for example, is so flavorful and comforting, no one will guess it wasn’t a meticulously planned culinary endeavor.

Why You’ll Love This Instant Pot Chicken Pot Pie Recipe

What sets this recipe apart is its commitment to fresh, wholesome ingredients. Forget canned soups loaded with sodium and preservatives; every component in this Instant Pot chicken pot pie is likely already in your pantry or refrigerator. We’re talking fresh vegetables, tender chicken, and a creamy, homemade sauce that forms the perfect base for this ultimate comfort food.

If you adore a luxuriously creamy chicken pot pie filling, prepare for this recipe to become a new family staple. Your loved ones will be singing its praises and asking for it again and again. Fortunately, its simplicity means you can easily make it as often as cravings strike, transforming a beloved classic into an effortless weeknight reality.

The Magic of the Instant Pot for Pot Pie

The Instant Pot isn’t just a kitchen gadget; it’s a culinary superpower, especially when it comes to transforming time-consuming dishes like chicken pot pie into quick and easy meals. Its pressure cooking function dramatically reduces cooking times, ensuring that chicken is perfectly tender and vegetables are cooked through, all while infusing deep flavors in a fraction of the time compared to traditional stovetop or oven methods. This “set it and forget it” approach frees you up to attend to other tasks, making dinner prep truly effortless. Plus, by cooking everything in one pot, cleanup is a breeze, adding another layer of convenience to your busy schedule.

Beyond speed, the Instant Pot excels at creating consistent results. The sealed environment locks in moisture and flavor, preventing your chicken from drying out and ensuring your vegetables retain their vibrant taste and texture. This makes it an ideal tool for achieving that perfectly creamy and rich pot pie filling every single time, without constant stirring or monitoring. It’s perfect for those seeking healthy, homemade meals without the commitment of long cooking hours.

Frequently Asked Questions About Instant Pot Chicken Pot Pie

How to Store Leftover Chicken Pot Pie?

Storing your delicious leftover chicken pot pie is simple. Transfer the cooled filling to an airtight container and refrigerate it promptly. It will stay fresh and flavorful for 4-5 days, ready for quick lunches or another satisfying dinner.

Can This Chicken Pot Pie Filling Be Frozen?

Absolutely! This versatile pot pie filling freezes beautifully, making it an excellent option for meal prepping. Once the filling has cooled completely to room temperature, transfer it to an airtight freezer-safe container or a heavy-duty zip-top bag. It can be kept frozen for up to 3 months.

To reheat, simply thaw the frozen filling in the refrigerator overnight. Once thawed, place it in a large stockpot and heat it over medium heat, stirring frequently until it’s hot throughout. While the Instant Pot is fantastic for cooking, we don’t recommend using its pressure cook setting for reheating thick mixtures like this filling, as it might trigger a “burn” notification. However, the sauté setting can be effectively used for reheating, allowing you to gently warm it up without issues.

Can This Pot Pie Filling Be Made in the Slow Cooker?

Yes, you certainly can adapt this recipe for your slow cooker! To do so, combine all the ingredients (carrots, celery, onions, garlic, potatoes, chicken, seasonings, and broth) in your slow cooker just as you would for the Instant Pot. Cover and cook on high for 4 hours, or on low for 6-7 hours. Once the chicken is cooked through, shred it, then stir in the roux (butter and flour mixture) to thicken the sauce to your desired consistency before serving. This method offers a hands-off approach perfect for a day when you’re out and about.

What to Serve with This Instant Pot Chicken Pot Pie Filling?

This easy chicken pot pie recipe is incredibly versatile, pairing well with a variety of sides. While my go-to is often my 3-Ingredient Skillet Biscuits, here are some other family favorites that complement this super tasty dinner perfectly. For a more traditional, yet still simple, pot pie experience, don’t miss my Easy Chicken Pot Pie recipe.

• 20-Minute Cheddar Biscuits: Fluffy and cheesy, these biscuits are a fantastic pairing.
• Classic Cornbread: A slightly sweet and savory accompaniment that’s always a hit.
• Bacon & Garlic Green Beans: A vibrant, flavorful vegetable side that adds freshness.
• One Hour Dinner Rolls: Soft, warm rolls perfect for soaking up every bit of that creamy sauce.
• Crusty Artisan Bread: Offers a delightful contrast in texture and great for scooping.
• Garlic Parmesan Pull-Apart Biscuits: Irresistibly cheesy and garlicky, these disappear fast!
• Easy Buttermilk Biscuits: A simple, classic choice that never disappoints.
• One Hour Disappearing Fat Rolls: Light and airy, these are dangerously delicious.
• Mom’s Best Beer Bread: A unique, hearty bread with a subtle malty flavor.

Essential Ingredients for Your Instant Pot Chicken Pot Pie

Gathering your ingredients is the first step to creating this comforting dish. Here’s what you’ll need for a flavorful and satisfying meal:

• Carrots: Freshly chopped carrots add sweetness and a vibrant color.
• Celery: Chopped celery contributes a classic aromatic flavor and tender crunch.
• Onion: A large, chopped onion forms the foundational savory base.
• Garlic: Minced garlic provides an essential layer of rich flavor.
• Potatoes: Peeled and small-cubed potatoes absorb the creamy sauce beautifully, adding substance.
• Chicken Breasts: Boneless, skinless chicken breasts are ideal for shredding and cook quickly.
• Black Pepper: Freshly ground black pepper for a touch of warmth and spice.
• Salt: Essential for seasoning and enhancing all the flavors.
• Poultry Seasoning: A blend of herbs that gives the pot pie its signature savory aroma.
• Chicken Broth: The liquid base that infuses flavor and helps pressure cook the ingredients.
• Butter: Used to create a rich roux for thickening the sauce.
• All-Purpose Flour: The key ingredient for making a smooth, lump-free roux.
• Peas: Frozen peas add a burst of sweetness and color, stirred in at the end.
• Milk: Contributes to the creamy, luscious texture of the pot pie sauce.

Can This Be Made with Frozen Chicken?

Yes, this recipe can absolutely be made using frozen chicken breasts. However, it’s crucial to ensure that the chicken pieces are not frozen together when you place them in the Instant Pot, to ensure even cooking. If they are in one solid block, they may not cook through properly.

A note on slow cooker conversions: Please do not attempt to make this recipe with frozen chicken if you are converting it to a slow cooker recipe. Frozen chicken will sit at an unsafe temperature for too long when cooking in the slow cooker, which can pose food safety risks. Always use thawed chicken for slow cooker preparations.

When making this recipe with frozen chicken in the Instant Pot, you will need to adjust the cooking time. Increase the manual pressure cook time to 20 minutes to guarantee that the chicken and all the added vegetables are thoroughly cooked and safe to eat. This extra time accounts for the initial defrosting and ensures everything reaches the proper temperature.

Step-by-Step: How to Make Instant Pot Chicken Pot Pie

Creating this comforting chicken pot pie in your Instant Pot is straightforward. Follow these steps for a perfectly cooked, creamy filling:

1. Combine Base Ingredients: Add your chopped carrots, celery, onions, minced garlic, cubed potatoes, and boneless, skinless chicken breasts to the Instant Pot insert.
2. Season and Add Liquid: Next, sprinkle in the black pepper, salt, and poultry seasoning. Pour in the chicken broth, ensuring it mostly covers the ingredients.
3. Secure and Set: Close the Instant Pot lid and make sure the sealing valve is set to the ‘Sealing’ position.
4. Pressure Cook: Select the PRESSURE COOK button (or Manual on older models) and set the cook time to HIGH PRESSURE for 8 minutes.
5. Release Pressure: Once the pressure-cooking cycle is complete, allow the pressure to release naturally for 5 minutes. After 5 minutes, carefully quick release any remaining pressure by turning the valve to ‘Venting’.
6. Remove Chicken: Once the float valve drops, carefully open the lid. Gently remove the cooked chicken breasts from the pot.
7. Shred Chicken: Using two forks, shred the cooked chicken breast into bite-sized pieces. Set aside.
8. Prepare Roux: In a separate saucepan, melt the butter over medium heat. Once melted, add the all-purpose flour and whisk continuously for 1-2 minutes to form a smooth roux. This will be your thickening agent.
9. Sauté and Thicken: Set your Instant Pot to the SAUTE function. Add the frozen peas and then pour in the milk. Stir thoroughly to combine all the ingredients in the pot.
10. Return Chicken: Add the shredded chicken back to the pot with the vegetables and milk mixture. Stir to incorporate.
11. Final Thickening: Once the liquid in the pot begins to gently bubble, slowly add the prepared roux, whisking constantly to prevent lumps. Let the mixture simmer, stirring frequently, until the sauce thickens to your desired pot pie consistency.
12. Cancel Sauté: Once thickened, press the CANCEL button to turn off the SAUTE function.
13. Serve: Serve your delicious Instant Pot Chicken Pot Pie hot, either as is, with warm biscuits, or baked in a pie crust.

Can This Be Baked in a Pie Crust?

Yes, absolutely! This rich chicken pot pie filling is perfect for transferring to a pie crust. You can use either a homemade pie crust for that extra personal touch or a convenient ready-made pie crust for quicker assembly.

To bake, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Prepare your bottom pie crust and carefully place it in a deep-dish pie pan. Spoon the warm, prepared Instant Pot filling into the crust, spreading it evenly. Then, cover with a top crust, crimping the edges to seal. You can cut a few slits in the top crust to allow steam to escape. Bake for 20-30 minutes, or until the crust is beautifully golden brown and the filling is bubbly and heated through.

Understanding Natural Pressure Release (NPR)

In Instant Pot recipes, you’ll often encounter instructions for either a “quick release” or a “natural pressure release.” While a quick release immediately vents all steam to halt cooking, a natural pressure release (NPR) allows the pressure inside the unit to gradually decrease on its own over a set period. This gradual release serves a vital purpose:

For recipes like this chicken pot pie, NPR allows for a little extra cooking time as the internal pressure slowly dissipates. This gentle reduction in pressure helps prevent foamy liquids from erupting through the valve and is particularly useful for dishes where a slight carry-over cooking is beneficial, like stews, grains, and dishes with tender meats. At the end of the specified natural pressure release time (in this case, 5 minutes), you would then manually release any remaining pressure from the valve to fully stop the cooking process and safely open the lid.

What Size Instant Pot Do You Need for This Recipe?

I typically use an 8-quart Instant Pot for this recipe, which offers ample space for all the ingredients. However, this recipe is also perfectly suitable for a 6-quart Instant Pot. If you own one of the smaller versions, such as the 3-quart mini, I highly recommend halving the recipe to ensure it fits comfortably and cooks correctly without overfilling.

Essential Instant Pot Tools and Accessories for Every Cook

To get the most out of your Instant Pot cooking experience, having the right tools and accessories can make a big difference. Here are some of my top recommendations:

1. Instant Pot: The heart of your pressure cooking adventures.
2. Non-Stick Instant Pot Insert with Silicone Lid: Ideal for easier cleanup and food storage.
3. Accessory Set: A comprehensive kit for various cooking needs.
4. Glass Lid: Perfect for the sauté function or when using the slow cooker setting.
5. Sealing Rings: It’s always good to have extras, especially for savory vs. sweet dishes.
6. Silicone Egg Bites Mold: Great for making perfectly portioned egg bites or mini cheesecakes.
7. Large Mesh Steamer Basket: Excellent for steaming vegetables or cooking pasta without losing it in the pot.
8. Complete Cook & Bake Set: A versatile set for expanding your Instant Pot capabilities.

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If you adore this easy pressure cooker dinner recipe, you’re going to love these other fantastic meals made in the Instant Pot too. Click each link below to find more easy, printable recipes!

More Delicious Instant Pot Meal Ideas

• Instant Pot Swedish Meatballs
• Teriyaki Chicken in the Instant Pot
• Instant Pot Chicken Chili
• Instant Pot Chicken and Rice

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Instant Pot Chicken Pot Pie Recipe Card