Instant Pot Chicken Pot Pie

This creamy Instant Pot Chicken Pot Pie is the easiest way to pressure cook chicken and veggies in the Instant Pot! With this simpler, deconstructed spin on the comfort food classic, dinner will be ready in just 40 minutes!

Course Main Course

Cuisine American

Diet Kosher

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 578kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

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

Instructions

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.

Notes

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.

Nutrition