Instant Pot Chicken Pot Pie is an easy way to make this classic comfort food. Succulent chicken and vibrant veggies in a rich, creamy broth, ready fast!
Select sauté on the Instant Pot, and add chicken pieces and half a tablespoon of 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 seal. Cook on high for 5 minutes.
½ cup corn, ½ cup peas, ½ cup carrots, ½ cup onion, 1 large russet potato, 1½ cups chicken stock, ½ teaspoon salt, ¼ teaspoon pepper
Once done, quick release remaining steam. Carefully remove the lid, and add in the remaining butter, along with the milk and flour, stirring into the hot chicken mixture. Stir until sauce begins to thicken.
3 tablespoons butter, ½ cup milk, ¼ tablespoon flour
Pour into individual ramekins, or one 9-inch pie plate. Top with pie crust (or puff pastry), and bake in the oven at 350℉ for 15 minutes, until the crust is golden brown.
½ pre-made pie crust
Video
Notes
You can use frozen or canned corn and peas.
For convenience, a 12-16 oz. bag of mixed vegetables can replace the corn, peas, and carrots.
The chicken pot pie filling can be used to make a a full 9-inch pie, or individual-sized pot pies.
Storage: Store Instant Pot chicken pot pie in an airtight container in the refrigerator for 3 days, or freeze for 3 months.