Instant Pot Chicken Pot Pie

Ah, the comforting embrace of a warm and hearty chicken pot pie! If there’s one dish that feels like home, it’s this one—especially when you can whip it up in an Instant Pot. Award-winning? Not quite—but delicious? Absolutely! Picture this: tender chicken, vibrant veggies, and creamy goodness all nestled together in one pot. I can’t even begin to tell you how happy this recipe makes my taste buds. It’s been a family staple for years, often requested at gatherings and cozy Sunday dinners. Want to know a fun secret? It’s super easy! And I’m here to walk you through every step and share some little nuggets of wisdom along the way.

Why you’ll love this recipe

So, why should you drop everything and make this chicken pot pie tonight? For starters, it’s ridiculously fulfilling and soul-warming—perfect for those chilly evenings when you want to snuggle up on the couch. But wait, there’s more! The best part about this dish is that it’s made entirely in the Instant Pot. Seriously, a meal this cozy does not require you to hover over your stove for hours. Imagine a creamy, savory filling with every bite, combined with the convenience of pressure cooking.

Plus, the versatility is out of this world. You can easily adjust flavors according to what’s in your fridge or what your family loves. Swap the chicken for turkey, add in your favorite veggies, or even toss in dumplings during the last minutes of cooking for an extra fun twist! It’s not just a meal; it’s a canvas for culinary creativity.

Gather these ingredients

Let’s set the stage for this culinary adventure! Here’s what you’ll need:

• 1 cup chicken broth: This provides the flavor foundation, so opt for low-sodium if you can, keeping everything in balance.

• 1 yellow onion, diced: The unsung hero of our pot pie; it’s what brings depth and sweetness to the mix.

• 1 cup diced carrots: Colorful and nutritious, carrots add both texture and a hint of sweetness. I like to use fresh, but frozen works too—just make sure to thaw them first!

• 2 stalks diced celery (about 1 scant cup): Celery adds a fantastic crunch and freshness that brightens the whole dish.

• 1/2 teaspoon sea salt: Because we want flavor, not blandness! Adjust depending on your broth’s saltiness.

• 1/2 teaspoon dried thyme: An aromatic partner that brings warmth and earthiness. A must-have herb in any home chef’s pantry!

• 1/4 teaspoon garlic powder: The magic of garlic without the fuss; it rounds out the savory notes perfectly.

• 1/4 teaspoon ground sage: This herb sings of comfort food—it’s like an edible hug.

• 1 lb boneless skinless chicken breast (1-inch dice; 2 large breasts): You can substitute with thighs if you prefer a richer flavor and more juiciness!

• 4 cups 1.5-inch diced russet potatoes (about 2 large): Potatoes add body and heartiness to our filling. Go for russets as they break down beautifully!

• 1 tablespoon butter, melted: Adds richness; you can use olive oil if you prefer dairy-free.

• 1 tablespoon all-purpose flour: This thickener is the secret to a creamy texture.

• 1/2 cup frozen peas, thawed: Peas are a delightful pop of sweetness and color.

• 2-3 teaspoons Worcestershire sauce (or to taste): A splash of umami magic!

• 1/4 cup half and half (or other cream; can adjust amounts): This gives a luxurious creaminess; feel free to substitute with milk for a lighter version.

• Additional salt and pepper to taste: Always keep seasoning to your personal preference.

How this recipe comes together

Ready? Let’s dive in! Buckle up, because this is going to be a quick ride to chicken pot pie bliss.

1. Layer in the flavors: In your Instant Pot, add the chicken broth first—this helps prevent any sticking at the bottom.

2. Toss in the aromatics: Now, follow that with the diced onion, carrots, celery, salt, thyme, garlic powder, sage, chicken pieces, and finally, the potatoes. Yep, it’s a full-on flavor party!

3. Seal it up: Secure the lid on your Instant Pot, ensuring the vent is set to sealing. Set it to Manual high pressure and cook for 4 minutes. Trust the magic of technology!

4. Pressure release: Once the cooking is done (after about 15 minutes of pressure building), allow it to release naturally for 5 minutes before doing a quick release for any remaining steam.

5. Thicken it up: While it’s releasing, whisk together the melted butter and flour until you have a smooth paste. This step is essential for that creamy texture we all crave.

6. Bring it home: Open that lid, and stir in the peas, butter-flour paste, Worcestershire sauce, and cream. Switch to the sauté function, simmering gently while stirring until it thickens to your liking. Remember, those soft potatoes will break down a bit and help with this!

7. Season and serve: Give it a quick taste test and add salt and pepper to your preference. Now, ladle it into bowls and enjoy this hearty dish right away!

Best way to enjoy it

Now that you’ve got a pot full of warm goodness, how do you serve it? Think cozy!

• Serving Suggestions: A simple sprinkle of fresh parsley on top not only adds color but freshness too!

• What to serve it with: Crusty bread is perfect for dipping or a side salad loaded with greens for a refreshing crunch. If you’re feeling fancy, a glass of white wine or a crisp apple cider pairs beautifully.

How to store and freeze

Let’s keep that deliciousness for days to come!

• Keeping leftovers fresh: Store any uneaten chicken pot pie in an airtight container in your fridge for up to 4 days.

• How to freeze: Yup, you can freeze it! Allow it to cool completely before transferring it to freezer-safe containers. It should keep well for about 2-3 months.

• Reheating: When you’re ready to indulge again, reheat on the stove or in the microwave, sprinkling with a splash of chicken broth or cream to loosen it up if it’s a bit thick.

Helpful cooking tips

I can’t stress enough how handy a few cooking tips can be!

• Texture matters: If you prefer a chunkier filling, hold back on the potatoes or cut them larger. Cooked potatoes are soft in the pot after pressure cooking, which works wonderfully for a homey pie feel.

• Do not skip the flour paste: It’s your key to that luscious, thick filling. If you find it’s not thickening enough while simmering, just mix a bit more flour together with some water.

• Customize: Think outside the box! This recipe is a fabulous base, so feel free to play with protein and veggies depending on what you have at hand.

Creative Twists

Want to get funky? Here are some delicious variations!

• Add more greens: Toss in some chopped spinach or kale for extra nutrition and a pop of color.

• Spicy kick: Add a pinch of cayenne pepper or a splash of hot sauce to elevate the flavor profile.

• Herb swap: Fresh herbs like dill or rosemary can lend completely new dimensions—just remember to adjust the amounts, as fresh herbs are often more potent.

Common questions

1. What if I don’t have an Instant Pot?: No worries! This can easily be made in a traditional pot. Just simmer at low heat for a longer time until chicken and potatoes are tender.

2. Can I make this recipe dairy-free?: Absolutely! Use non-dairy milk instead of half and half, and skip the butter or use coconut oil.

3. What’s the prep time?: You’ll spend about 15 minutes prepping ingredients, making it a super quick option for busy nights.

4. Can I make it ahead of time?: Yes! Make a day in advance, refrigerate it, and then reheat when you’re ready to serve.

5. What about leftovers?: Leftovers are great for lunch the next day. Just pop it in the microwave and enjoy!

Delicious comfort food doesn’t have to be complicated, and with this Instant Pot Chicken Pot Pie, you’ll impress your loved ones without breaking a sweat. This dish captures the essence of home cooking and offers endless possibilities for you to make it your own. So roll up those sleeves and give it a go! I can’t wait to hear about your adventures in the kitchen—let’s share our cooking tales and keep this culinary community vibrant and thriving!

Print Recipe

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Instant Pot Chicken Pot Pie

Cooking Method: Simmering Courses: Dinner, Lunch, Main Course Recipe Keys: Dairy Freezer Meals High Protein Non Vegetarian Quick Meals

Difficulty: Beginner Prep Time 15 mins Cook Time 4 mins Rest Time 5 mins Total Time 24 mins

Servings: 6 Estimated Cost: $ 10 Calories: 450

Best Season: Suitable throughout the year

Description

A warm and hearty chicken pot pie made effortlessly in the Instant Pot, filled with tender chicken, vibrant vegetables, and a creamy sauce.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chicken Pot Pie

• 1 cup chicken broth (Low-sodium recommended.)
• 1 piece yellow onion, diced (Adds depth and sweetness.)
• 1 cup diced carrots (Can use fresh or thawed frozen.)
• 2 stalks diced celery (About 1 scant cup.)
• ¹⁄₂ teaspoon sea salt (Adjust based on broth saltiness.)
• ¹⁄₂ teaspoon dried thyme (Aromatic herb.)
• ¹⁄₄ teaspoon garlic powder (Adds savory flavor.)
• ¹⁄₄ teaspoon ground sage (Perfect for comfort food.)
• 1 pound boneless skinless chicken breast, diced (Can substitute with thighs.)
• 4 cups russet potatoes, diced (About 2 large potatoes.)
• 1 tablespoon butter, melted (Can use olive oil for dairy-free.)
• 1 tablespoon all-purpose flour (Thickener for creamy texture.)
• ¹⁄₂ cup frozen peas, thawed (Adds color and sweetness.)
• 2-3 teaspoons Worcestershire sauce (Adjust to taste.)
• ¹⁄₄ cup half and half (Can substitute with milk.)
• salt and pepper (To taste.)

Instructions

Cooking Steps

1. Layer in the flavors

   In your Instant Pot, add the chicken broth first to prevent sticking.
   Mark as complete

2. Toss in the aromatics

   Add the diced onion, carrots, celery, salt, thyme, garlic powder, sage, chicken, and potatoes.
   Mark as complete

3. Seal it up

   Secure the lid ensuring the vent is set to sealing. Set to Manual high pressure and cook for 4 minutes.
   Mark as complete

4. Pressure release

   Once done, allow it to release naturally for 5 minutes before a quick release for remaining steam.
   Mark as complete

5. Thicken it up

   Whisk melted butter and flour until smooth, then mix into pot.
   Mark as complete

6. Bring it home

   Stir in peas, butter-flour paste, Worcestershire sauce, and cream. Simmer until thickened.
   Mark as complete

7. Season and serve

   Taste and season with salt and pepper before serving in bowls.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 16g25%

Saturated Fat 7g35%

Trans Fat 0g

Cholesterol 75mg25%

Sodium 800mg34%

Potassium 800mg23%

Total Carbohydrate 45g15%

Dietary Fiber 5g20%

Sugars 5g

Protein 35g70%

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Vitamin A 300 IU

Vitamin C 15 mg

Calcium 50 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to customize with different vegetables or proteins.

Keywords: chicken pot pie, Instant Pot, comfort food, easy dinner, chicken, vegetables