Instant Pot Chicken Pot Pie
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.
Servings: 8 people
Calories: 422kcal
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!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Notes
To make the pie crust you’ll need 1 (14.1 oz) box refrigerated pie crusts (should contain 2 (9 inch) pie crusts): bring pie crust to room temperature according to box directions. Unroll 1 curst onto a silicone mat lined baking sheet, brush with 1 tablespoon unsalted butter, sprinkle with garlic powder and maldon sea salt, then bake according to box directions. Repeat with remaining crust. Break into large pieces, then serve with chicken pot pie filling and enjoy!
Nutritional information does not include biscuits or pie crust.
Nutrition
Serving: 1scoop | Calories: 422kcal | Carbohydrates: 19g | Protein: 30g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 730mg | Potassium: 753mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3049IU | Vitamin C: 17mg | Calcium: 52mg | Iron: 2mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.