This Instant Pot Chicken Pot Pie is the ultimate comfort food! Tender chicken, vegetables, and creamy sauce are cooked together then topped with a flaky golden crust.
Get ready to cozy up with a bowl of delicious Instant Pot Chicken Pot Pie. This fuss-free, hearty, and flavorful one pot wonder is the ultimate comfort food!
Why you’ll love this instant pot chicken pot pie recipe
- Easy: This recipe is perfect for busy weeknight dinners. Everything is done in the Instant Pot, making it a one-pot wonder!
- Flavorful: From the smoky bacon to the juicy chicken, this pot pie is a is absolutely bursting with flavor.
- Versatile: You can easily modify this recipe to suit your preferences or dietary needs. Not a fan of bacon? Omit it! Follow a gluten-free diet? Use gluten-free flour.
- Hearty: With a balance of protein, vegetables, carbs, and a luxuriously creamy sauce, this dish is a complete meal.
Ingredients
- Bacon – provides a smoky base flavor. Use a high-quality, thick cut variety for the best results.
- Veggies: Onion, Carrots, Celery, and Garlic – aromatic veggies that add depth to the filling. Always use fresh for the best flavor.
- Broth – chicken or vegetable broth will work, although chicken is preferred if you have it on hand. Opt for low-sodium broth, so you can control the saltiness of your dish.
- Chicken – thighs or breasts may be used. Thighs are more flavorful and tender, but if you prefer white meat, chicken breasts are still a great option.
- Potatoes – Yukon gold potatoes have an amazing buttery taste and firm texture that holds up well in the Instant Pot.
- Seasonings: Garlic Powder, Dried Basil, Paprika, Salt, Pepper – this simple seasoning blend adds that classic pot pie flavor.
- Peas or Green Beans – peas are classic, but green beans make a great substitute for those who don’t enjoy peas. Both add a pop of color and nutrition. Frozen veggies work great in this recipe, because they hold their shape and color well.
- Flour and Heavy Cream – creates a creamy sauce that binds everything together. If you’d like to lighten it up, half-and-half may also be used. Feel free to substitute gluten-free flour and dairy-free milk to suit dietary needs.
How to make
This recipe is very straightforward – sauté, pressure cook, thicken, and serve!
- Cook bacon until crispy in the Instant Pot, then remove, and cook the onion, carrots, celery, and garlic in the bacon grease.
- Stir in chicken broth, chicken thighs, and potatoes, then sprinkle in the spices.
- Cover and cook on HIGH pressure for 10 minutes, then remove and shred chicken.
- In a small bowl, whisk together flour and heavy cream, then slowly whisk that mixture into the IP along with the frozen peas and chicken.
- Simmer until thickened to your liking, then serve with cooked pie crust or air fryer biscuits and enjoy!
Variations
- Use other veggies. Substitute sweet potatoes for a sweet flavor. Add other veggies like mushrooms and corn, etc.
- Make it dairy-free. Swap the heavy cream for your favorite flavorless dairy free creamer or milk.
- Make it gluten-free. Switch the all-purpose flour for equal parts cup-for-cup all-purpose gluten-free flour.
How do you know when instant pot chicken pot pie is done?
You’ll know when the pot pie is done when the chicken is cooked and the sauce has thickened.
Cooked Chicken: There should be no pink remaining when a piece of chicken has been cut into. For the most accurate results, use a meat thermometer. Chicken should be cooked to 165 degrees F.
Thickened Sauce: After whisking in the flour and cream, the filling should simmer and thicken. You’ll know it’s done when it coats the back of a spoon.
Can you put raw chicken in the instant pot?
Yes! Raw chicken, whether is be breast, thigh, boneless, bone-in, skinless, skin-on, will cook in the Instant Pot. Cook time varies on type and size. For this recipe, whole boneless, skinless chicken thighs cook on HIGH pressure for 10 minutes.
How do you thicken pot pie filling?
Flour and heavy cream are whisked together to create a roux. When this mixture is whisked into the filling, then brought to a simmer, the filling will thicken! Keep simmering until the filling has thickened to your desired consistency.
Tips
- Avoid the burn notice. DON’T stir after adding the seasonings and make sure to scrape any brown bits off the bottom after adding the broth.
Check the seal. Before you start cooking, make sure the seal on your lid is secure to avoid undercooked food.
Natural release. Allow the IP release pressure naturally for 5 minutes before manually releasing the rest. This helps keep the chicken tender.
What to serve with instant pot chicken pot pie
Serve this as is (with pie crust or air fryer biscuits, of course!), or bulk it up with a salad, some bread, or some veggies for a meal that’s sure to impress.
How to store
Completely cooled leftovers will last in a sealed airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To enjoy again, thaw, if frozen, then heat on the stove or in the Instant Pot using the sauté setting, until warm.
– Jennifer
Instant Pot Chicken Pot Pie
Equipment for this recipe
Ingredients
- 8 slices thick-cut bacon roughly chopped
- 1 yellow onion diced
- 2 carrots diced
- 2 ribs celery diced
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 pound Yukon gold potatoes peeled and cut into 1 inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon paprika
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ½ cup frozen green peas or frozen green beans
- ¼ cup all-purpose flour
- ½ cup heavy cream or half-and-half
Topping Ideas
- Air Fryer Biscuits
- Pie Crust *see notes below
Instructions
- Place uncooked, chopped bacon into a 6 quart Instant Pot, then hit SAUTE.
- Cook, stirring regularly, until the bacon is crispy, then remove the bacon with a slotted spoon, leaving the bacon grease in the Instant Pot. Set the cooked bacon aside.
- Add in onion, carrots, celery, and garlic and cook, stirring regularly, for 10 minutes.
- Hit CANCEL on the Instant Pot, then stir in chicken broth, scrapping up any brown bits that may have stuck to the bottom. This helps to avoid a BURN notice.
- Stir in chicken thighs and potatoes (they should be submerged) then sprinkle with garlic powder, basil, paprika, salt, and pepper - do not stir, this helps avoid a BURN notice.
- Cover and lock the lid, be sure the pressure valve is pointed toward SEALING, then cook on HIGH pressure for 10 minutes.
- Once the cook time is up, allow the IP to naturally release for 5 minutes before flipping the pressure valve to relieve any remaining pressure.
- Remove chicken, set aside for a few minutes, then shred or cube into bite sized pieces.
- In a small bowl, whisk together flour and heavy cream until smooth, then slowly whisk that mixture into the IP.
- Stir in the frozen peas and chicken, then hit SAUTE on the IP.
- Bring to a simmer, then simmer until thickened to your liking.
- Taste and re-season, if necessary, spoon into bowls, then top with cooked pie crust or air fryer biscuits and enjoy!
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.