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
I am using a pressure cooker over the stove. At what point do I turn on the stove? 4 minutes is not enough time to let the pressure rise.
Thank you Jill, this looks like a must try recipe. I will make my own cream soup but not with “Better than Bouillon Chicken Base” you showed as it has way too much salt. Herb-Ox makes a chicken bullion with much less sodium and packed with flavor, we use it often. Give it a try when you get a chance, you may be pleasantly surprised with the flavor. Mike
Can’t wait to make this Jill. I have all the ingredients on hand except for the refrigerated biscuits but I do have croissant refrigerated biscuits …will they work?
I think you left the onions out of the actual recipe instructions. 🙂 wouldn’t want to forget them! I am making this for the first time today!
Made this a few weeks ago. The flavor is awesome. Best pot pie filling I have ever tasted, let alone made. I did add some celery and wine. The leftovers I put inside a pie crust a couple days later. We are not dumpling people so next time will cook the buns separate in oven but they were cooked through and puffy as dumplings should be. Will make this again and again am sure. Hope you realize how much service you are to folks like me who are a bit afraid of their pressure cooker and want step by step directions. love the links to buy anything I don’t have on hand for equipment.
Hi Joy~
I am s glad you enjoyed the Pot Pie! Thank you so much for your very sweet and kind words. I am so glad that you are no longer afraid of your pressure cooker and are cooking good meals for your family. 🙂
Jill
One of my favorites. Can it be frozen? Thanks so much, Don
Can cornstarch be subbed for potato starch? I cant find ot around here yet
Soooo…..I guess I’m confused about measurements. I put in the onions, and 3.5 cups of store bought broth. Chicken, potatoes, veggies. I mixed the condensed soup with the potato starch and 1.5 cups of cold milk and the spices and butter. placed the biscuits on top and seasoned and pushed go! It never came to pressure and overheated?? I was kind of confused on what exactly I was supposed to use when you were talking about condensed soup versus other soup versus regular broth and everything else. I don’t know what to do now…..
So I don’t know if this will help you… But I think if you are using canned cream of chicken soup, you mix it with the water, seasoned salt, herbs de Provence and pepper. If you are making the homemade “cream of chicken”, then you use the milk, potato starch, butter, etc. There’s the bold headings that kind of separate the ingredients for the homemade vs canned cream of chicken and you use of or the other.
I made this last night, my family loved it! I will be making this again for sure! Only thing when it was done cooking the sauce was a little thin, so I added some potato flakes and it thickened right up! Perfect!
I only have frozen biscuits. If I just bake them separately and add them after the chicken mix is cooked, do I need to reduce the liquids? If so, by how much? Thanks!
Made this tonight as written with fresh veggies, including the homemade biscuits and cream of chicken. It is divine!!
However, when I went to release the pressure after 10 minutes, soup came out the valve and went everywhere. I did not overfill it so where it all came from (and why) I don’t know. Also, my broth broke. So, I did something wrong, but am not sure what.
My teenager asked for it again tomorrow… so I’ll try it again and see what happens!
Thank you!
Only thing missing is how long to cook???? i hope mine turns out.. did it on high 13 min
Hello Race~
The time is at the bottom with the ingredients and instructions. 13 minutes is much to long to cook chicken.
Jill
This is my first time using my pressure cooker. I’ve completed all the steps but can’t find a cooking time! Going to select the Poultry and hope for the best!
Hi Julie~
The instructions and time are on the recipe card.
Jill
I have a 10 quart ectric pressure cooker and set it on the soups and stews setting. Worked out great!
Looks delish. I know it would change the name (LOL), but would this work if I did it without topping it with biscuits? Thank you!
HI Jill. My son said this was my best IP meal (I’ve made about 10) so far but I know I did something wrong. There was no pressure in the pot although I made sure the lid was sealed, the ring in place and the valve was closed. Afterwards I did the water test to make sure the pot was working and it was. I ended up cooking for 4 minutes six times! Each time I tested to see if I could release a little pressure after the 4 minutes (although I planned to do NPR) and there was no pressure in the pot. I didn’t get any messages about overheating and the pot appeared like it was working. First showing “ON” and then a countdown from 4 and then going to warm. I believe I followed the recipe. I used your cream soup recipe not canned. Any ideas?
I had the exact same experience. I ended up taking out all the ingredients and putting them in my dutch oven and cooking it on the stove top. I too can’t figure out why it won’t work. I’m wondering if stacking so much stuff and topping with the biscuits somehow blocks the flow of steam and prevents the unit from reaching temperature.
Hi Ellen~
It is important to use the regular size biscuits not the large biscuits. Cutting into quarters helps.
Jill
Not sure if it was your problem specifically, but I oil the rubber ring before I put it in the lid. It needs to be able to slip into place in order to hold in pressure.
Made this tonight with a few minor seasoning substitutions based on what I had on hand. It came out amazing. Thanks for the recipe, it’s going in my regular rotation after this. 🙂
Hi Robert~
Thanks for the nice words. Glad you enjoyed your meal.
Jill
I made this last night, came out soooooo good! Thank you for the recipe. One pot IP meals are the BEST! I’m still learning how to use mine so recipes like this are really appreciated. Thank you 🙂
Hello,
Do you think you could use a gluten free biscuit mix for the Chicken and Dumplings recipe?
Thanks
With regards to your chicken pot pie recipe, you didn’t mention how long to cook or on what setting.
David it is listed on instruction # 9 and 10
So can we not use grands biscuits?
Trista~
If you do, add extra liquid in the pot.
Jill