Instant Pot Chicken Pot Pie

Instant Pot chicken pot pie is a creamy and comforting one-pot dinner made with tender chicken, mixed vegetables, and flaky biscuits. This easy pressure cooker recipe combines classic homemade chicken pot pie flavors with a rich creamy filling for a quick family meal ready in less time than traditional oven recipes.

Ingredients

• 2 tablespoons butter
• 1 large onion, diced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 pounds boneless chicken breasts
• 2 cups chicken broth
• 1 can (10.5 ounces) cream of chicken soup
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 can (16.3 ounces) refrigerated biscuits
• 2 cups frozen mixed vegetables
• ¼ cup cornstarch
• ¼ cup cold water

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Instructions

1. Set the Instant Pot to the Sauté setting. Melt the butter, then add the diced onion and sliced celery. Cook for 4–5 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another 30 seconds until fragrant. Turn off the Sauté function.
2. Add the chicken breasts, chicken broth, cream of chicken soup, dried thyme, salt, and black pepper. Stir well to combine.
3. Secure the lid and set the valve to the Sealing position. Cook on Pressure Cook (Manual) mode for 15–18 minutes.
4. While the chicken cooks, bake the refrigerated biscuits according to the package directions. Set aside once baked.
5. After cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
6. Remove the chicken breasts from the Instant Pot and shred them using two forks.
7. Turn the Instant Pot back to the Sauté setting. Stir in the frozen mixed vegetables.
8. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the mixture into the pot and stir continuously for 3–4 minutes until the filling thickens.
9. Return the shredded chicken to the pot and mix everything together until fully combined and heated through.
10. Spoon the creamy chicken pot pie filling into bowls and top each serving with a warm biscuit.

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Why You’ll Love This Recipe

This Instant Pot chicken pot pie delivers classic comfort food flavors with less effort and faster cooking time. The creamy filling, tender chicken, and flaky biscuits create a hearty one-pot dinner perfect for busy weeknights or cozy family meals.

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Tips

• Cut vegetables into similar sizes for even cooking.
• Use low-sodium chicken broth if you prefer more control over the salt level.
• Shred the chicken while it’s still warm for easier handling.
• Stir the cornstarch slurry well before adding it to avoid lumps.
• For extra flavor, add a pinch of poultry seasoning or rosemary.

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Variations and Substitutions

• Swap chicken breasts for boneless chicken thighs for a richer flavor.
• Use homemade biscuit dough instead of refrigerated biscuits.
• Replace cream of chicken soup with cream of mushroom or cream of celery soup.
• Add mushrooms, potatoes, or corn for extra texture and flavor.
• Use fresh vegetables instead of frozen mixed vegetables if preferred.

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FAQs

Can I make this recipe ahead of time?

Yes, the filling can be prepared ahead and stored in the refrigerator for up to 3 days.

Can I freeze chicken pot pie filling?

Yes, allow the filling to cool completely before freezing in an airtight container for up to 3 months.

How do I thicken the filling more?

Add an additional small amount of cornstarch slurry if needed.

Can I use rotisserie chicken?

Yes, add cooked shredded rotisserie chicken after pressure cooking and reduce the cook time accordingly.

What biscuits work best?

Buttermilk biscuits or flaky-style refrigerated biscuits work especially well.

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Serving Suggestions

Serve this Instant Pot chicken pot pie with a green salad, roasted vegetables, or cranberry sauce for a complete comfort food meal. Extra biscuits on the side are perfect for soaking up the creamy filling.