This creamy Instant Pot Chicken Pot Pie is the easiest way to pressure cook chicken and veggies in the Instant Pot! Swap the traditional pie crust for buttery, flaky puff pastry biscuits. With this simpler, deconstructed spin on the comfort food classic, dinner will be ready in just 40 minutes!
📋 About the Recipe
- A great dump-and-go style dinner casserole that needs just 15 minutes of hands on prep time. If you need more super easy Instant Pot chicken recipes, try my Instant Pot Chicken Fried Rice and Instant Pot Chicken Rice Soup!
- The easiest 1 pot meal! All the warm, comforting flavors of making chicken pot pie from scratch without the hassle of preparing a complicated crust.
- Just a quick 3 minute pressure cook time, makes this Instant Pot dinner great for busy weeknights.
- Lower in sodium! This creamy chicken soup is made with low sodium chicken broth and unsalted butter so you can remain in control of the salt.
A few notes about the ingredients:
- Chicken breasts - Use boneless, skinless chicken breasts in this "stew" to make prep quick and easy. I recommend using fresh chicken breasts, however if using frozen, ensure the chicken has thawed completely before cubing into ½" bites and pressure cooking.
- Potatoes - The best variety of potato to use is Yukon Gold yellow potatoes. They're naturally creamy and starchy to help thicken the filling. The skin on Yukon Gold potatoes is also much thinner than russet potatoes, allowing you to save time and skip peeling!
- Onion, celery, and carrots - A simple mirepoix cooked in unsalted butter makes for the best flavor base in any simple chicken pot pie filling! Be sure to cut the vegetables uniform in size (about ¼"-½" thick). This will ensure quick, even cooking without becoming mushy.
- Flour - All purpose flour is mixed with a bit of the broth and added to the mix after pressure cooking. This is an essential must when making a thick and creamy pot pie filling.
- Chicken Broth - I recommend using low sodium chicken broth. You can also use low sodium vegetable broth if you have it on hand.
- Milk - Stirred in after pressure cooking to make this stew rich and creamy tasting. Any milk will work. However, note that the higher the fat content in the milk, the creamier your pot pie will taste.
- Celery Seed - Important to note that this spice is not the same as celery salt. Celery salt includes ground celery seeds mixed with salt. This pot pie uses the whole seed which does not have additional sodium.
- Puff pastry - The easiest, fuss free pot pie topping. The buttery, flaky layers complement the creamy stew and are perfect for dunking in filling. I recommend setting a few squares aside just for snacking!
- Egg - An egg is used for brushing the puff pastry before baking to give it that beautiful golden color!
- Sauté the diced onion, celery, carrots and minced garlic. Using the sauté function on the Instant Pot, melt the unsalted butter. Once melted, add in the vegetables and sauté until softened, about two minutes.
- Add in the cubed chicken breasts, potatoes, chicken broth, celery seed, dried thyme, salt and pepper. Stir well to combine, then pressure cook on manual high pressure for 3 minutes.
Confirm the lid valve is set to "SEAL" instead of "VENT." If the valve is set to "VENT," your Instant Pot will not be able to properly come to pressure.
- While the filling pressure cooks, prepare the puff pastry. I use store-bought puff pastry. You can find puff pastry in the freezer section of most grocery stores. Prior to use, thaw in the refrigerator, then cut the puff pastry sheets into 6 or 9 equal squares.
Transfer the squares to a parchment lined baking sheet, then brush each puff pastry biscuit with the egg wash and bake for 10-12 minutes until golden and crispy.
- Once the Chicken Pot Pie filling has pressure cooked for 3 minutes, manually release the remaining pressure by carefully switching the valve to "vent."
- Create a simple roux. Remove ¼ cup to ½ cup of just the broth from the Instant Pot and whisk it together with 2 tablespoons of all purpose flour. Set it aside.
- Add the frozen peas, milk, and fresh parsley to the Chicken Pot Pie filling and stir to combine.
- Finally, stir in the simple roux mixture and turn on the sauté function of the Instant Pot once more. This will heat the roux mixture and allow it to thicken the filling.
- Once the pot pie stew filling has thickened to your liking, ladle into bowls while hot and serve immediately.
- Top with the puff pastry biscuit squares and enjoy!
⁉️ Substitutions and Alterations
- For convenience, I love using puff pastry squares in place of the classic Chicken Pot Pie crust. However, any type of buttery, flaky biscuit or croissant will do!
- If you are out of fresh vegetables, feel free to substitute the same amount of frozen mixed vegetables.
❄️ How to Store
To store: Store the Chicken Pot Pie stew and the puff pastry biscuits separately. The puff pastry stays fresh when stored in an airtight bag at room temperature and the chicken pot pie will last in the fridge for up to 5 days in an airtight container.
To freeze: This pot pie stew will freeze well for up to 4 months in a freezer safe bag or container. Allow to thaw completely in refrigerator before reheating and serving. Keep the puff pastry uncooked and frozen and prepare it when ready to serve.
To reheat: Microwave until warm or heat through on the stovetop.
Yes! Since this version of Chicken Pot Pie is made without a crust and is instead served as a thick stew with puff pastry biscuits, it can be easily made in advance.
Unfortunately, no. The cook time on this recipe is set to use thawed chicken breasts. If your chicken breasts are frozen, I'd recommend thawing them completely prior to using.
Yes, if you prefer to make a more "traditional" chicken pot pie, you can bake this pot pie in a pie crust. I'd recommend using a store-bought pie crust to keep this dinner quick and easy.
🍽 What to Serve With
Chicken pot pie is quite filling on it's own, but if you're looking for simple, lighter side dishes to serve it with, try these:
- Fall Cobb Wedge Salad with Pumpkin Vinaigrette
- Brown Sugar and Dill Roasted Carrots
- Roasted Asparagus and Brussels Sprouts with Lemon Tahini Sauce
- Air Fryer Carrot Fries with Pesto Aioli
💭 A Few More Tips
- Make sure to stir the milk in after pressure cooking, not before. Pressure cookers have the tendency to curdle or scald dairy milks and could cause your pot pie to be clumpy as opposed to creamy.
- Be sure to release the pressure after the 3 minute cook time. If you allow the Instant Pot to naturally depressurize, the potatoes will likely overcook and breakdown in the pot pie stew.
- When releasing remaining pressure, be careful! Once you switch the valve on the Instant Pot lid from SEAL to VENT, the steam will be released immediately and is extremely hot. Be careful to keep your hands away from the vent to prevent burning and do not release the steam while the Instant Pot is under any kitchen cabinets. I prefer to vent the Instant Pot under the kitchen hood vent to safely vent the steam out of the kitchen.
- Store-bought puff pastry should be stored in the freezer until you are ready to use. When ready to use, follow the thawing instructions on the box, then use as instructed.
🍴 Related Recipes
Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
Instant Pot Chicken Pot Pie
- 3 boneless, skinless chicken breasts (around 2 ¼ pounds)
- 3 tablespoons unsalted butter
- 1 ¼ cup diced onion (about ½ an onion)
- 1 cup sliced carrots (about 3 large carrots)
- ¾ cup sliced celery (about 2 celery ribs)
- 1 ½ tablespoons garlic (about 3 cloves)
- 3 ½ cups yukon gold (yellow) potatoes (about 3 to 4 potatoes) cut into eighths
- 1 cup low sodium chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed NOT celery salt
- 2 tablespoons all purpose flour
- ½ cup frozen peas
- ½ cup milk of choice
- ¼ cup chopped fresh parsley
- 1 sheet puff pastry
- 1 large egg
- Preheat oven to 400 degrees F. Prepare a sheet pan with parchment paper or spray with nonstick spray.
- Cube chicken into ½-inch pieces. Prepare the rest of the ingredients.
- With the instant pot on the sauté setting, melt the butter. Add in the onion, carrot, celery, and garlic. Stir to combine and cook until softened, about 2 minutes.
- Add in the chicken, potatoes, broth, thyme, salt, pepper, and celery seed. Stir to combine.
- Pressure cook on high for 3 minutes with the valve in the "sealing" position. After the time is up, manually release the pressure by carefully switching the valve to the "venting" position.
- Meanwhile, cut the puff pastry into 6 equal-sized squares. (I usually cut the pastry into 9 equal squares to have extra for snacking.) Add the pastry to the prepared sheet pan. Whisk the egg and brush it over the top of the pastry. Bake for 10 to 12 minutes, or until golden brown and slightly crispy. Set aside.
- When the instant pot is done, remove about ¼ to ½ cup of just the broth from the pot. Add the flour to the broth and whisk the two together until there are no more clumps of flour. Set aside.
- Add the frozen peas, milk, and parsley to the rest of the ingredients in the instant pot. Stir to combine. Add in the flour and broth mixture and mix again.
- With the sauté setting turned on again, simmer to thicken the chicken pot pie filling, about 5 minutes, or until it reaches your desired thickness.
- Ladle instant pot chicken pot pie into a bowl and top it with a puff pastry square. If you prefer, you can also cut the puff pastry in half widthwise to use half as the bottom of the "pie" and the other half as the top.
- Make sure to add the flour to the removed broth instead of straight into the instant pot. If you don't mix the flour separately first, it'll just clump together.
- Cut your vegetables about a ¼-inch to ½-inch thick so they don't become too mushy while cooking.
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