Instant Pot Chicken Pot Pie

Introduction

Imagine a classic chicken pot pie, with its tender chicken and creamy vegetable filling, but ready in a fraction of the time. Using your Instant Pot, you can create this ultimate comfort food from start to finish in under an hour. This recipe is perfect for a busy weeknight, delivering all the nostalgic flavor with a simple, no-fuss process.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8

Ingredients

3 boneless skinless chicken breasts
4 medium Russet potatoes (peeled and cubed)
8 ounces cream of chicken soup
3/4 cup low sodium chicken broth
3/4 cup whole milk
4 ribs celery (chopped)
1 medium onion (chopped)
1 Tablespoon sea salt
1/2 teaspoon ground pepper
4 cups frozen peas and carrots
biscuits (optional for serving)

Instructions

Add the 3 chicken breasts, 4 cubed potatoes, 8 ounces cream of chicken soup, 3/4 cup chicken broth, 3/4 cup whole milk, 4 chopped celery ribs, 1 chopped onion, 1 Tablespoon sea salt, and 1/2 teaspoon pepper to the Instant Pot liner. Stir to combine.
Secure the lid and set the pressure release valve to “Sealing.” Cook on Manual High Pressure for 15 minutes. When finished, allow for a 5-minute natural pressure release, then carefully perform a quick release for any remaining pressure.
Carefully remove the lid. Shred the cooked chicken in the pot using two forks.
Turn the Instant Pot to the Sauté function (normal setting). Stir in the 4 cups of frozen peas and carrots. Cook, stirring frequently, for 3-5 minutes, until the vegetables are heated through and the sauce has thickened slightly.
Turn off the Instant Pot. Serve the filling immediately, optionally spooned over or alongside warm biscuits.

Variations

Soupier Version: After adding the peas and carrots, add an extra 1/4 cup of chicken broth for a more soup-like consistency.
Make it a Pot Pie Casserole: Transfer the finished filling to a baking dish, top with the optional biscuits, and bake according to the biscuit package directions until golden brown.
Serving on Rice or Noodles: Skip the biscuits entirely and serve the savory chicken and vegetable filling over a bed of steamed rice, mashed potatoes, or egg noodles.
Thicker Gravy: After sautéing the peas and carrots, make a quick slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir it into the simmering filling until it thickens, then turn off the heat.

Tips for Success

For even cooking, try to cut the potato cubes to roughly the same size.
The filling will thicken as it cools. If it seems too thin after the sauté step, let it sit off the heat for 5-10 minutes before serving.
For more intense flavor, you can lightly brown the chicken breasts in the Instant Pot using the sauté function before adding the other ingredients.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, stirring halfway through. For larger portions, reheat gently in a saucepan on the stovetop over medium-low heat, adding a splash of broth or milk if needed.

FAQ

1. Can I use chicken thighs instead of breasts?

Yes, you can use boneless, skinless chicken thighs. The cooking time remains the same.

2. My potatoes are still a bit firm. What should I do?

If the potatoes are undercooked, secure the lid and cook on high pressure for an additional 2-3 minutes, followed by a quick pressure release.

3. Is there a substitute for the cream of chicken soup?

The condensed soup is a key component for flavor and texture in this recipe. Substituting it is not recommended for best results.

4. Can I use fresh carrots and peas instead of frozen?

Yes, but add fresh chopped carrots with the potatoes at the beginning so they have time to soften. Add fresh peas during the last 1-2 minutes of the sauté step.

5. Can I double this recipe?

6. Can I make this recipe ahead of time?

Absolutely. Prepare the filling completely, let it cool, and store it in the fridge. Reheat it on the stovetop or in the microwave, adding a little liquid if needed.