Instant Pot Chicken Pot Pie is an easy take on the classic pot pie. Succulent chicken, and vibrant veggies in a rich, creamy broth. It’s all topped with a flaky puff pastry crust – so good!
Instant Pot Chicken Pot Pie Recipe
Making Chicken Pot Pies in an Instant Pot takes just 30 mins! A simple pastry crust tops delicious and creamy chicken, vegetable filling. It’s an easy and delicious pie that’s bound to satisfy.
Looking for more Instant Pot recipes? Why not also try my Instant Pot Lemon Herb Chicken and my Instant Pot Chicken Wild Rice Soup Recipe.
Why You’ll Love this Instant Pot Chicken Pot Pie Recipe:
- A delicious filling. Tender chicken pieces in a rich and creamy sauce with a whole host of veggies.
- An easy pie topping. A buttery, flaky puff pastry top crowns the pot pie.
- An easy pot pie. Made with pantry staples this pie goes from pantry to table in 30 mins.
How to make this Instant Pot Chicken Pot Pie
- Sauté the chicken in the Instant Pot
- Add in the veggies, stock and seasoning, cook on high for 5 mins.
- Add butter, milk and flour. Stir until the filling thicken.
- Pour filling into ramekins, top with pie crust and bake for 15 mins.
Be sure to see the recipe card below for full ingredients & instructions!
What to serve with this Chicken Pot Pie
This Instant Pot Chicken Pot Pie goes well with a whole host of sides. Here’s some ideas:
- Roasted Tomatoes with Balsamic
- Creamy Garlic Mushrooms Recipe
- Bacon Wrapped Green Bean Bundles
- Sautéed Broccoli with Garlic and Lemon
Can I add a bottom crust?
We tend not to ad a bottom crust as it doesn’t crisp up as nicely as the top but you can certainly add one if you wish. Simply add a crust to the bottom of the ramekin before the filling goes in.
You may need to bake for an extra 5 mins to ensure the bottom crust is cooked.
Variations
I sauté the chicken because I prefer it to be golden. I have made this a variety of ways and it always tastes amazing. I have added mushrooms, and have also made it without onions and potatoes. It is all personal preference.
Recipe Tips and Notes
- Use a preheated oven.
- For easiness sake, a 12-16 oz. bag of mixed vegetables can replace the measured vegetables. I like to have them measured because I can control how much of each goes into the pot pie.
- A single 9 inch pie can also be done for a quicker meal. I chose to do individual pies, so we can take them for quick lunches.
Other Instant Pot chicken recipes
- Instant Pot Chicken Thighs
- Whole Chicken (Lemon Herb)
- Instant Pot Buffalo Wings
- Instant Pot BBQ Chicken Drumsticks
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Instant Pot Chicken Pot Pie Recipe
Ingredients
- 1 lb. boneless skinless chicken breast, cut into bite size pieces
- 3 T butter divide 2 ½ Tablespoons/ ½ Tablespoon
- 1/2 cup corn
- 1/2 cup peas
- 1/2 cup carrots sliced
- 1/2 cup onion chopped
- 1 large russet potato cut into bite size pieces
- 1 1/2 cups chicken stock
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup milk
- 1/4 flour
- Crust top: 1/2 pie crust pre-made crust, or 1 sheet of puff pastry
Instructions
- Select saute and add chicken pieces and half of a tablespoon of the butter to the pot. Cook the chicken until it begins to turn golden brown. Select cancel to turn off saute.
- Add in vegetables, seasonings, and stock, covering the chicken. Close and lock the lid, set the valve to sealing. Cook on high for 5 minutes. Once done, quick release remaining steam. Carefully remove the lid, and add in the remaining butter, with the milk and flour, stirring into the hot chicken mixture. Stir until sauce begins to thicken.
- Pour into individual ramekins, or one 9 inch pie plate. Top with pie crust, or puff pastry and bake in the oven at 350F for 15 minutes, until the crust is golden brown.
Notes
- Use a preheated oven.
- For easiness sake, a 12-16 oz. bag of mixed vegetables can replace the measured vegetables. I like to have them measured because I can control how much of each goes into the pot pie.
- A single 9 inch pie can also be done for a quicker meal. I chose to do individual pies, so we can take them for quick lunches.
Emily says
I loved this! Was just what I was craving! So easy to make. Instant pot cooked it all in 5 minutes. Once all finished, I hit saute to cook it all down and reduce the liquid to the thick pot pie consistency I like. (My chicken breast chunks produced a lot of liquid when Browning). I didn’t brown my chicken, though, I let it all cook up and turn white, and after it was in oven, it came out perfect. Did a bottom crust, too. When it called for putting pie crust on top and baking for 15 min, my crust was still Gooey, so I ended up baking for about 8 more minutes. It still wasn’t Browning so I put melted butter on crust and baked another 8 minutes. Was perfect and this actually cooked the bottom crust perfectly! (I have to mention I used the convection setting on my oven at 350, since only convection works on our oven). I used a bag of frozen veggies and lots of golden potatoes. Perfect.
Becky Hardin says
Thanks for sharing with us, Emily!