Classic chicken pot pie made in the Instant Pot is a hearty comfort food made easy!

Instant Pot chicken pot pie pairs beautifully with biscuits, puff pastry, or a traditional pie crust — or you can enjoy it crustless as a comforting casserole.

Growing up, the frozen pot pies were the only version I knew: convenient but often disappointing. The filling could stay cold while the crust burned, and the flavor was rarely memorable.

Homemade chicken pot pie changed everything. A rich, creamy sauce filled with tender chicken and vegetables under a flaky crust is pure comfort. To make the process easier and cut down on dishes, I adapted the filling to cook entirely in the Instant Pot.

This one-pot approach speeds things up, reduces prep time, and still delivers the classic savory flavor and creamy texture you want. The Instant Pot keeps the chicken juicy and cooks the vegetables perfectly, so assembly and baking — or serving with biscuits — become effortless.

Instant Pot Chicken Pot Pie Casserole with Biscuits or Puff Pastry

If you want a quicker option than a full pie, make the filling in the Instant Pot and serve it as a casserole. Bake biscuits or cut puff pastry into pieces and bake them, or use ready-made rounds of pie crust for individual servings.

The casserole method lets you spoon the creamy filling into bowls and top each portion with a biscuit, puff pastry square, or baked crust round. It’s faster than assembling and baking a whole pie and works well for busy weeknights.

Instant Pot Chicken Pot Pie with Pie Crust

For a traditional pot pie, prepare the filling in the Instant Pot, then transfer it into a deep-dish pie plate and top with an unbaked crust. Prick the crust a few times so steam can escape, and bake until the crust is golden and the filling is bubbling. Let the pie rest briefly before serving so the filling sets.

How to Make Chicken Pot Pie in the Instant Pot

To make the filling, place raw chicken tenders, chicken broth, diced celery, diced onion, sliced carrots, ground thyme, salt, and pepper into the Instant Pot insert. Seal the pot and cook on high pressure for 4 minutes, then allow a natural pressure release.

While the pot is working, bake your biscuits, puff pastry pieces, or prepare the pie crust if you plan to bake a whole pie. When the pressure releases, remove the chicken to a cutting board and whisk together a slurry of flour and heavy cream.

Stir the slurry into the hot broth in the Instant Pot and allow it to thicken for a few minutes. Shred or chop the chicken, then add it back into the pot along with frozen peas. Stir until the peas are heated through and the filling is thick and creamy.

You can now pour the filling into a pie plate and top it for baking, or ladle it into bowls and serve with freshly baked biscuits, puff pastry, or crust rounds.

Notes and Adaptations:

• If you don’t have chicken tenders, cut boneless chicken breasts into similar-sized pieces (about three pieces per breast) so they cook evenly.
• Feel free to swap or add vegetables: green beans, diced potatoes, or even corn work well. Add sturdier vegetables to the broth before pressure cooking so they soften properly.
• The filling will thicken further as it cools; adjust the slurry thickness if you prefer a thinner sauce.

Yield: 6 Servings

Instant Pot Chicken Pot Pie

Instant Pot chicken pot pie is a timeless comfort dish simplified with a pressure cooker — serve it with biscuits, puff pastry, or a pie crust.

Prep Time
5 minutes

Cook Time
4 minutes

Additional Time
40 minutes

Total Time
49 minutes

Ingredients

• 1 lb chicken tenders (approx. 5 tenders)
• 2 cups chicken broth
• 3 ribs celery, diced (approx. 3/4 cup)
• 1 medium onion, diced (approx. 1 cup)
• 3 carrots, sliced (approx. 1 cup)
• 1 tsp ground thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup frozen peas
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1 unbaked pie crust (or biscuits or puff pastry)

Instructions

1. Preheat oven to 400°F if baking a pie or rounds for the casserole.
2. In the Instant Pot insert combine chicken tenders, chicken broth, diced celery, onion, sliced carrots, thyme, salt, and pepper.
3. Close the lid, set the vent to sealed, and cook on high pressure for 4 minutes.
4. Allow a natural pressure release. When safe, remove the lid and transfer the chicken to a cutting board.
5. Whisk together the flour and heavy cream until smooth to make a slurry. Stir the slurry into the hot broth in the Instant Pot and let it thicken for a few minutes.
6. Add frozen peas, stirring until heated through. Shred or chop the chicken and return it to the pot, stirring to combine.
7. For a traditional pie: pour the filling into a deep-dish pie plate, top with the unbaked crust, prick the top a few times, and bake 30–40 minutes until golden.
8. For a casserole: cut rounds from pie crust, biscuits, or puff pastry, bake until golden, then serve the filling in bowls topped with the baked rounds or biscuits.

Notes

• If you don’t have chicken tenders, cut boneless chicken breasts into similarly sized pieces so they cook evenly.
• Sturdier vegetables like potatoes or green beans should be added before pressure cooking so they become tender.
• The filling thickens as it cools; adjust the amount of slurry to reach your preferred consistency.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 587
Total Fat: 37g
Saturated Fat: 15g
Cholesterol: 81mg
Sodium: 1314mg
Carbohydrates: 46g
Fiber: 3g
Sugar: 4g
Protein: 19g

Nutrition information is an estimate and not guaranteed for accuracy.