Instant Pot Chicken Pot Pie is a very simple beginner’s Pressure Cooker meal that is warm and comforting and makes you feel good all over.
Instant Pot Chicken Pot Pie
Melody Greenlaw, the wonderful administrator for the Instant Pot Community Group, suggested that I come up with an easy recipe for new Pressure Cooker owners.
And who doesn’t love Chicken Pot Pie? Because of the Amazon Prime Day sale, over 215,000 Instant Pot DUO60’s were sold.
Thousands of people have been joining the various Pressure Cooking Groups on Facebook.
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 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.
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. You can also season the soup mix however you like. This recipe is a bit on the bland side to leave room for you to add the seasonings that you love.
That being said, if you want to use a can of Cream of Chicken Soup for this recipe, instead of making it fresh, that is fine. It is up to you. The recipe below shows you how to use the can instead of homemade.
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!
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.
Add the Pressure Cooker Bone/Chicken Stock/Broth to the cooking pot.
Better Than Bouillon Chicken Base
You can even use fresh water a Better than Bouillon Chicken Base to make up your own Chicken Broth.
Big Chunks of Chicken go into the Pressure Cooker
Cut your chicken into chunks, about two inches thick. Place them into the Pressure Cooker cooking pot, on top of the Chicken Broth.
If you like dark meat chicken, cut them into 1.5 inch pieces. Dark meat is great in this recipe as it is more forgiving, in case you wander off. White meat in the Pressure Cooker can become dry and/or rubbery, so I use a shorter cook time and longer Natural Pressure Release time.
As I said, in this recipe, size does matter. The chicken breasts should be cut into large chunks. You don’t want them to be bite size. More like two to three bites. Cutting them into large chunks will ensure perfect results. If you want to mix white and dark meat, make sure the dark meat is cut smaller than the white meat.
Big Chunks of Potatoes
Peel and cut your potatoes into the same size pieces as the chicken. If you prefer using Red Bliss whole potatoes, that would be a nice change.
Dump Potatoes Over the Chicken
Place the chunks of potatoes on top of the chicken in the Pressure Cooker. The chunks of potatoes should be slightly smaller than the chunks of the chicken. This is very important.
Dump in the Vegetables
Pour in the bag of frozen mixed vegetables. If you want to use fresh vegetables, no problem! I usually do. Just make sure you add 1/4 cup additional liquid, if you use fresh vegetables. I just wanted to make a super easy recipe for people who are new to Pressure Cooking.
Homemade Cream of Chicken Soup
Add butter, milk, seasonings and Potato Starch to a large measuring glass and whisk it together really well. If you are using Canned Cream of Chicken Soup, you will want to mix up the soup with the water and seasonings listed below. New Owner Cool Gadget Alert – This Rosle Flat Whisk is my favorite Whisk ever. You will see me using the Whisk in most of my recipes. If you want one for yourself, click here.
Pour the Cream of Chicken Soup on Top
Pour the Homemade Cream of Chicken Soup or Canned Cream of Chicken Soup on top of the vegetables.
Place Raw Biscuits on Top
The raw biscuit dough goes in last. Separate out the raw biscuit dough. Cutting the biscuits in quarters, will allow the Pressure Cooker to get to pressure quicker and without a problem.
Place the raw biscuit dough on top of vegetables. If using a 6 Quart Pressure Cooker, squish them in to fit. If using an 8 Quart Pressure Cooker, the biscuits will easily fit without a problem.
If doubling the recipe, use the large biscuits and quarter them, otherwise, use the regular biscuits. Larger biscuits in a single recipe WILL cause the pot to overheat, as they will expand and become a barrier for the steam. to rise.
Combine the Herbes de Provence and Homemade House Seasoned Salt and sprinkle it over the top of the raw biscuits.
You are all ready to cook. Sit back and enjoy the ride! Your Pressure Cooker Chicken Pot Pie will be ready soon. Thinking about dessert? How about trying my Pressure Cooker Easy Rice Pudding recipe?
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.
If the sauce is too thin for your liking, just whisk in a little more Potato Starch and some butter to thicken. If you have used the Optional Additional Step, you won’t need to make a slurry.
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.
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Alpha Armour Salt Box with Spoon
- Bellemain Porcelain Ramekins
- Sonder LA End Grain Teak Cutting Board, Juice Grooves & Compartments
- Herbes de Provence
- Homemade House Seasoned Salt
- Pressure Cooker Bone Broth
- Condensed “Cream of Anything Soup Recipe
- Potato Starch
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Here is the handy printable recipe:
Instant Pot Chicken Pot Pie
Print Pin RateIngredients
- 1/4 cup Yellow/Brown Onion diced well
- 3 medium Potatoes peeled & chopped
- 1 pound Mixed Vegetables Fresh or Frozen
- 3 cups Chicken Stock/Broth divided
- 2 pounds Chicken Breasts Boneless/Skinless cut into 2-inch pieces
- 1 teaspoon Herbes de Provence
- 1 teaspoon TOG House Seasoning (or Lawry's)
- 8 ounces Canned Biscuit Dough (quartered)
Homemade Cream of Chicken Soup Mix
- 1 1/2 cups Heavy Cream
- 2 Tablespoons Potato Starch
- 2 Tablespoons Butter room temperature
- 2 teaspoons TOG House Seasoning (or Lawry's)
- 1 1/2 teaspoons Better than Bouillon Chicken Base
- 1 1/2 teaspoons Herbes de Provence
- 1/2 teaspoon Freshly Ground Black Pepper
Canned Cream of Chicken Soup Mix (if not making the Homemade Version)
- 1 can Cream of Chicken Soup
- 1/2 cup Heavy Cream
- 1.5 teaspoons Lawry's Seasoned Salt
- 1 teaspoons Herbes de Provence
- 1/4 teaspoon Freshly Ground Black Pepper
Instructions
- Whisk together Homemade Cream of Chicken Soup ingredients OR Canned Cream of Chicken Soup ingredients and set aside.
- Add onions, potatoes and vegetables to cooking pot. Pour in chicken broth.
- Add chicken and pour cream soup mixture on top.
- Cut biscuits into quarters and place biscuits on top. Sprinkle the Seasoned Salt and Herbes de Provence over biscuits.
- Lock on lid and close Pressure Valve. Cook at High Pressure for 4 minutes. When Beep is heard, wait 10 minutes and then release the rest of the pressure.
Notes
PIN this Pressure Cooker Chicken Pot Pie {Dumplings Really}!
Pressure Cooker Chicken Pot Pie (Dumplings Really)
I am a little confused about the order that the ingredients go in. I followed the procedure below that was shown under the ingredients list:
Whisk together Homemade Cream of Chicken Soup ingredients OR Canned Cream of Chicken Soup ingredients and set aside.
Add onions, potatoes and vegetables to cooking pot. Pour in chicken broth.
Add chicken and pour cream soup mixture on top.
Cut biscuits into quarters and place biscuits on top. Sprinkle the Seasoned Salt and Herbes de Provence over biscuits.
Lock on lid and close Pressure Valve. Cook at High Pressure for 4 minutes. When Beep is heard, wait 10 minutes and then release the rest of the pressure.
Once I had that all in I went back and when I read the description with the pictures it had the chicken and potatoes veggie layer reversed. Was I reading it wrong or is the order I followed right?
It doesn’t much matter and will turn out either way. Enjoy. Jill
Your right, it did turn out following the instructions below the ingredients. It was a little soupy, but I was hungry so ate a plate like that. Afterwards, I took out the buiscuits(dumplings) turned my PowerCooker to brown added a water flour slurry to thicken it. I let it cool and made up four freezer casserole containers. I froze 3 and hopefully they will thaw and reheat well at a later date. The fourth casserole is in the fridge for supper tonight.
As someone else mentioned, a cloth over the steam release vent is a must. I have never had that much liquid/steam come out from other recipes. Is it possible that 3 cups of broth is too much? I used a can of condensed cream of chicken soup and just added 1/2 cup of milk( not heavy cream ). Think I will check out some of your other recipes later.
I’ve made this several times. We love it! The condensed can version is so easy and delicious. I’ve shared this recipe with everyone I know with an instant pot! Thank you for a yummy staple for my weekday recipe book(marks)!
Thank you so much! Jill
Would the leftovers chicken and dumplings freeze well?
They should, Lena. Jill
I made this last night and the flavor was great. Unfortunately I did get the “burn” message on my 6qt IP twice during the cooking process. I followed the recipe and used the homemade cream version you recommended. When I opened the IP I had to put all the contents into another pot and scrape the bottom of the IP cooking pot as there was a burned layer. Not sure what caused this. After repeating this several times, just decided to eat it and it was good.
It sounds like something stuck to the bottom. Jill
Trying this tonight, but I can’t seem to find potato starch for the soup mix at any of my stores – is it ok to use corn starch instead? Thanks!
That would be fine, Sean. Jill
My husband and I just finished eating this wonderful pot pie! We both loved it. I made my own cream of chicken soup as you recommended, and my own broth with the base. So much better!
Thanks for this great recipe!
Thank you, Susan. I am so glad you enjoyed my recipe. Jill
This chicken pot pie recipe was wonderful! I added cream instead of water to the soup. It was wonderful!
So easy and delicious!!
I made this Gluten Free with GF cream of chicken soup and GF Biscuit mix. Put the inner pot in oven to brown tops of biscuits after pressure released. Amazingggg!!!!!
Thank you, Jessica. I am glad you had a nice meal. Jill
Recipe was simple to assemble and result was a very tasteful dish. Everyone loved it.
I followed the can soup version exactly,and it came out great! Thick and creamy!
Thank you so much!
This is an excellent recipe. I googled how to make lawry’s and it’s perfect. Made it a few times and we all love it! Thank you!
How would this work using homema dough? PA pot pie is a boiled (in a pot) dish. Similar to this.
This was so yummy! My kids ate it up!! And super easy. I did end up thickening it at the end. Thanks for the recipe.
There was a lot of liquid! I fished all the veggies and chicken out with a slotted spoon. Was I supposed to made the canned condensed cream of chicken soup as directed on the can? I added a can of water as instructed, maybe I wasn’t supposed to do that? I’ll be making this again since it was yummy and everyone had second helpings!
FYI, when venting, creamy steam spewed all over the kitchen. Use a towel folks! and extra herbs!
I overloaded pot first two try’s. Did not go well. Learned lesson and started doing great . Ribs,chicken pot pie wow,great
I’m making this as week speak but there seemed to be a lot of liquid in comparison to the pictures here. I used the canned soup version and I used cream of chicken soup. Was your recipe calling for “condensed” Cream of Chicken Soup? If so, that explains the extra liquids. Would also be helpful to clarify that in the recipe. Hope it is still ok!
Do you have any suggestions if I do not have potato starch? Thank you.
Arrowroot or cornstarch. They are all just thickeners. You could even use regular white flour if it’s all you have on hand.
We loved it! I made some drop biscuits since I didn’t have any ready to use. This is a great beginner meal.
My first attempt using my pressure cooker was a massive fail. I found this recipe and used it for my second try. Husband can’t stop raving about it. Still trying to figure out the machine itself….. I follow all directions, then turn it to meat for 4 min…. it does “something “ for about 20-30 minutes, then says po4 and counts down my 4 minutes.
But it was scrumptious.
The something it’s doing is coming up to pressure. Your manual tells you it can take up to 45 minutes to come to pressure. It depends on how much you put in the pot and what temperature. A frozen chicken fish will take longer to come to pressure then a meal you are required to start with sautéed veggies. This starts cold so it will take longer to come to pressure. Hope that helps!
This was a huge hit with my kids and grandkids! Has anyone tried almond milk instead of milk for the Homemade Cream of Chicken soup mix?
I made this tonight and it turned out a little more watery than I expected, but the flavour was fantastic!
I lined a casserole dish with a store bought pastry dough; and I also baked my biscuits in the oven. I cooked my ingredients in the instantpot for 6 mins; because my chicken was frozen when I cut it up. I also added an extra tsp of cornstarch, as I didn’t have potato starch. I also added extra frozen veggies. I will let you know how it tastes, once the NPR is finished😁
i have no high on my pressure cooker so had to use the chicken button and that is a setting for 15 min cook time
so what is your suggestion to do Had to cook longer than 4 min