Instant Pot Chicken Pot Pie is a very simple dump and push start beginner’s pressure cooker recipe, which is warm and very comforting to your soul.
Instant Pot Chicken Pot Pie
I’ve been making Chicken Pot Pie by scratch, in my Cast Iron Chicken Fryer for years. I make my own biscuits, cream of chicken soup and use fresh vegetables. I thought this was a perfect time to create a Pressure Cooker Chicken Pot Pie. However, for this beginner recipe, I have converted my ‘by scratch’ recipe, to make it simple and not time consuming for new users of Instant Pot, Ninja Foodi or Pressure Cookers.
While you won’t get a brown crust, as the biscuits are steamed, you will end up with dumplings on top, which are pretty delicious.
If you don’t want to use canned biscuits, please check out my Old Fashion Buttermilk Biscuits. You certainly can mix up a batch and use them in place of canned biscuits.
Cast of Ingredients for Instant Pot Chicken Pot Pie
My regular readers know that I use as little canned goods as possible, if I am able to make it myself. I especially don’t like Canned Cream of Soup.
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Ingredients for Instant Pot Chicken Pot Pie
- Chicken Breasts
- Onions
- Butter and Cream
- Potatoes, Carrots, Peas
- Potato Starch
- Herbes de Provence
It is so easy to make your own Cream of Anything Soup to use in any recipe calling for canned cream of chicken, mushroom, shrimp, whatever, soup.
This Old Gal House Seasoning
It is also really easy to make up your own This Old Gal House Seasoning. No need to buy a premade one from the store. The taste is fresher. You can control the salt. There are no preservatives.
As I don’t like using any type of canned Cream of Chicken Soup, my recipe includes a homemade creamy chicken soup mix, albeit in parts and will be nice and fresh and give a much better flavor. You will love my homemade recipe.
For another recipe using homemade Cream of Soup, check out my Pressure Cooker Pork Chops in Homemade Mushroom Gravy. It is one of the 10 Best Instant Pot Pressure Cooker Recipes of 2016! My Instant Pot Pressure Cooker Tuna Noodle Casserole is another fantastic recipe, partially due to the fact that creamy aspect is all homemade. No cream of soups there either.
Add the Onions and Water Broth
We love onions and I use them whenever I can. 🙂 Place the chopped onions into the Pressure Cooker cooking pot. If you love onions, use as many as you like. Shallots are great in this recipe too! The onions will keep the chicken off of the bottom of the cooking pot, so that the broth can fall below.
Better Than Bouillon Chicken Base
If you do not have your own Unsalted Home Made Stock, use prepared chicken broth or chicken stock.
You can even use fresh water and Better than Bouillon Chicken Base to make up your own Chicken Broth.
Peel and Cut Potatoes
Peel and cut the potatoes into one inch chunks. New (baby) potatoes would be nice here too!
Add Carrots, Corn, Peas, Green Beans and Potatoes into Cooking Pot
Frozen vegetables are very convenient to use, as most people have bags of veggies in their freezer.
Can I use Fresh Vegetables?
Yes, fresh is great to use. Get them cleaned and cut up into bite sized pieces.
The firmer vegetables work best here, so that they remain in tact after pressure cooking. You definitely do not want to add broccoli or it will be mush!
Coat Chicken in Starch
Make sure to trim the chicken, so that there is no fat or veins. I suggest cutting the chicken into about 1.5 inch pieces as it will shrink up quite a bit.
Why Coat Chicken in Potato Starch?
Coating the chicken in potato starch and other seasonings will help protect the chicken and keep it nice and juicy.
It will also be the thickening agent which usually is incorporated with the homemade cream of chicken soup.
I like to use the potato starch in this manner so that the pressure cooker will come to pressure easily and then after it is at pressure, the liquid will begin to thicken. It’s a little trick, which prevents having to make a slurry or getting a burn notice!
Homemade Cream of Chicken Soup
You will love making your own cream of chicken soup. It is so much better than using that condensed stuff out of a can. Another creamy recipe to make is my Instant Pot Creamy Parmesan Garlic Mushroom Chicken. Again, no cans of soup and pure deliciousness. It is a low carb recipe too!
When I whisk up sauces and liquidy ingredients, I like to grab one of my liquid (glass) measuring cups. For me, it is very convenient since I can first use it to measure the cream and then add in the rest of the ingredients and seasonings.
I strongly suggest buying yourself this Rösle Stainless Steel Flat Whisk. It has been my favorite for years and does a wonderful job at whisking ingredients together quickly and efficiently.
Coated Chicken Goes On Top of Vegetables
Can Dark Meat Chicken Be Used?
Of course it can! It is not a problem. It will add a bit more liquid to the overall recipe. If it is too much for you, just add less liquid the next time you cook.
Place Raw Biscuits on Top
Biscuit dough or drop biscuits can be used in this recipe. We also like to cut them into quarters.
This is a super easy recipe, which should get you started into the world of pressure cooking. It is what we call a “dump and push start” recipe. That means that nothing is cooked beforehand or sauteed in the pot. All the ingredients are just added to the pot and then the lid is place on the pot and you are ready to cook.
Thinking about dessert? How about trying my Pressure Cooker Easy Rice Pudding recipe? My Instant Pot Apple Crisp is very delicious and fits with the mood of an all American Instant Pot Chicken Pot Pie.
Pressure Cooker Chicken Pot Pie
So, obviously, the biscuits are not going to brown and get nice and crusty. They will turn into dumplings and they will taste really good. I love to mush them into the sauce.
That being said, you can easily brown them up right in the pot! Use a Mealthy CrispLid (buy from Mealthy) / Mealthy CrispLid (buy from Amazon) and brown the tops of the biscuits!
This is a one pot meal. I hope you will enjoy your Pressure Cooker Chicken Pot Pie! There are hundreds of more delicious and easy One Pot Meals on my This Old Gal Blog. Check them out.
More One Pot “Dump and Push Start” Recipes to Make:
- Instant Pot Tomato Tortellini Soup + Video
- Instant Pot Cranberry Spice Couscous + Video
- Pressure Cooker Chicken Burrito Bowls [Instant Pot]
- Instant Pot Baked Ziti (Pressure Cooker)
Kitchen Equipment and Essentials
- Instant Pot, Ninja Foodi or Pressure Cooker
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- di Oro Living Silicone Spatulas Set
- Porcelain & Bamboo Salt Box with Spoon
- Gravity Electric Salt and Pepper Grinder
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Here is the handy printable recipe:
Ingredients
- 1/4 cup Yellow/Brown Onion diced well
- 3 medium Potatoes peeled & chopped into 2 inch pieces
- 1 pound Carrots, Peas, Corn, Green Beans Frozen or Fresh
- 3/4 cup Chicken Stock/Broth (or 3/4 cup water +1 tsp Better than Bouillon Chicken Base)
- 2 Tablespoons Butter room temperature, cut into pieces
Prepare Chicken
- 2 pounds Chicken Breasts Boneless/Skinless cut into 2-inch pieces
- 2 Tablespoons Potato Starch (or cornstarch)
- 1 teaspoon Sea Salt
- 1 teaspoon Herbes de Provence
- 1 teaspoon TOG House Seasoning (or Lawry's Seasoned Salt)
Homemade Creamy Chicken Soup Mix
- 1.5 cups Heavy Cream
- 1 teaspoon TOG House Seasoning (or Lawry's Seasoned Salt)
- 1 teaspoon Better than Bouillon Chicken Base
- 1 teaspoon Herbes de Provence
- 1 teaspoon Sea Salt
- 1/2 teaspoon Freshly Ground Black Pepper
Biscuits/Crust
- 8 ounces Canned Biscuit Dough quarter each biscuit
Recommended Products
Instructions
- Pour chicken broth into cooking pot.
- Drop in butter.
- Add onions, potatoes and vegetables to cooking pot so they form a nice even layer.
- Cut chicken into 2 inch pieces and place into medium mixing bowl.
- Add potato starch, Herbes de Provence, TOG House Seasoning and salt to bowl of chicken pieces.
- Massage seasonings and potato starch into chicken, so that the chicken is completely coated and all potato starch is used.
- Place chicken in a single layer into cooking pot on top of vegetables.
- Using a glass measuring cup, add cream, TOG House Seasoning, chicken base, Herbes de Provence and pepper and whisk together until well combined. It is okay if the butter is in pieces.
- Pour creamy mixture over chicken.
- Slice biscuits into quarters and place biscuits on top of chicken
- Lock on lid and close Pressure Valve. Cook at High Pressure (most machines default to high pressure) for 4 minutes.
- When Beep is heard, wait 10 minutes and then release the rest of the pressure.
Notes
Nutrition
PIN this Pressure Cooker Chicken Pot Pie {Dumplings Really}!
Instant Pot Chicken Pot Pie
If doubling the recipe, will it still fit in a 6 qt. IP?
Thank you
I just did this and am waiting for it to come to pressure. I’m worried it’s too full! We shall see…
It cooked really well, delicious! But… when I released the pressure it did squirt broth out all over. Fun times!
I have the power cooker and I am going to attempt to cook a chicken pot pot but I’m very confused about the setting. I have an 8 quart digital and my setting are cook, low temp cook, stew, pressure adjust, cook time, delay time ect…… could someone give me some
Direction on what I am doing. Lol. Thank you so much
can you use frozen chicken chunks for this? (also curious your thoughts to the comment from september about chicken sticking to pot….)
thanks for any help, totally new, just got my pot today and haven’t used it yet!
Sarah~
You can use frozen chicken.
Jill
I made this for the first time tonight and the family loved it! I used half chicken breasts and half thighs, as well as your soup recipe, which is so much better than canned soup. This is definitely a keeper! Thanks for sharing the recipe.
Hi Patti~
So glad your family enjoyed this recipe. Homemade soup is always better. 🙂
Jill
Sooo…I have a bunch of cooked (in the IP) chicken thighs and wanted to make pot pie tonight with them. Do you think it would be ok to use them + frozen veggies and biscuits and just cook for a couple of minutes?
Hi Crystal~
The biscuit might not get cooked in only a few minutes and the chicken would probably over cook. Is the chicken frozen or thawed?
Jill
Why is “Cream of Chicken Soup + seasonings (or one can Cream of Chicken Soup)” bolder and capitalized? Do I include the ingredients that follow this during the initial 4 minutes?
Kristi~
I suggest making your own Cream of Soup, but if using a can, you will need more water and the seasonings.
Jill
Just to be clear, if I double the recipe I should only use 1 can of jumbo biscuits?
Hi Elizabeth~
Yes, one can is good and cut them into smaller pieces. There is enough liquid in the recipe to prevent any problems.
Jill
I made this tonight but must have cut my chicken in too small pieces as they were very dry. I’m guessing the pieces should have been much bigger. I did the optional browning before too. Maybe let it brown too long and then it was way over cooked?
Hi Jenny~
Sounds like you cut the chicken to small, as such a short cook time would not overcook large chunks of chicken.
Jill
This is yummy. I didn’t have potato starch because it’s not carried at my local Kroger. I made the soup using corn starch instead. I knew the broth would be thinner so I just served it up in a bowl. We both like it. Thanks again Jill.
Hi Judy~
I am so glad you enjoyed the Pot Pie. Cornstarch is a good choice for the soup part. Thank you so much for visiting. 🙂
Jill
Is there a reason that you use potato starch instead of cornstarch?
Hi Laurel~
Yes, there is definitely a reason. I prefer the taste and performance of potato starch..
Jill
Hi Sara~
Sorry you had a problem cooking your meal. I wonder if you did not have your valve closed or you did not get the lid to seal. 15 minutes would cause rubbery chicken. Also, check your valve to make sure it is super clean and nothing stuck up inside the pin area. That could also cause a problem.
Jill
I cooked a whole chicken in my pot today and would like to make the pot pie with my left over chicken. I guess I would be double cooking the chicken or I could add the chicken after all the vegetables and biscuit have cooked. Not sure how this would work. Any suggestions?
Hi Judy~
I would not used cooked chicken in this recipe. You would end up with very rubbery chicken. You could always add in the chicken after pressure is released and then, loosely place the lid on top to warm the chicken. Or, just wait until another day to make this recipe. Chicken is already tricky in pressure cookers and I like to handle it with kid gloves.
Jill
Does the chicken really cook in 4 minutes?
Do you cook the chicken on sautee mode?
Hi Linda~
Thank you for visiting. The chicken cooks under pressure.
Jill
Finally made this for dinner tonight, omg, the flavors were wonderful. I only used two small chicken breasts, that’s all I had. So I adjusted the other ingredients. 2 medium potatoes, fresh green beans, one carrot, 1/4 of an onion, 1/2 an ear of corn (cut off the cob), 2 ribs of celery. I made your cream of chicken soup (so delicious) and used the whole recipe but reduced the chicken broth to 1 1/2 cups. I also only used 3 frozen biscuits, thawed so I cut them in halves. The gravy turned out a perfect consistency. Thank you for a new favorite.
Hi Connie~
Your adjustments were terrific. I am so glad you enjoyed the Chicken Pot Pie. Thank you so much for the compliments and for visiting. I hope to see you again.
Jill
What size bag of vegetables?
Hi Lisa~
16 oz is good. You can use more or less if you like.
Jill
How much of your “Old Fashion Buttermilk Biscuit” recipe do you make to use in this recipe? It looks like your recipe makes 30 biscuits, so maybe 1/4 to 1/3 of it would be enough?
Hi Katie~
Half a recipe would be good. You could always bake some too!
Enjoy.
Jill
I am one of the ones with a brand new Instant Pot. I’ve only made broth and hard boiled eggs so far and I really need a few recipes to practice on. I think this is going to the top of my list. Thanks so much for this recipe!
Hi Brittany~
Congrats on your new Instant Pot. You will love cooking under pressure. Thank you for trying my recipe.
Jill
If I want to do this without the biscuits, what would I need to change? I prefer to do my biscuits separately
Hi Ryan~
No change, just leave off the biscuits. You may need to make a slurry with a little cornstarch to thicken the sauce.
Jill
Interesting about pressure cooking the dumplings. I always do it after which is a PITA. I think I will do canned milk instead of soup? Does look super
Hi Helen~
Thank you for your comments and continued support. 🙂 The dough absorbs a lot of the liquid during cooking and it is important to use the regular size biscuits on a single recipe. Canned milk is fine too and will give a richer taste.
Jill
hi jill should i only use half the can of grand biscuits for recipe ?
I just tried to cook this in my IP but had to transfer to a pot on the stove cause my IP read too hot….I followed this recipie exactly and don’t know what went wrong….the majority of the chicken was cooked and the biscuits were transferred to my toaster oven…I am not a newbie with the IP…I was thinking about not enough fluid but followed all of your ingredients….plus major burnt on stuff on the bottom of my IP?
Hi Carol~
Thanks for your comments. Did you make the cream soup or use canned? When using the canned, additional liquid is needed. Please let me know, so we can trouble shoot this and/or, join my Facebook group where we can chat.
Jill