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.
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, Mealthy MultiPot 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.
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.
Ingredients for Instant Pot Chicken Pot Pie
- Chicken Breasts
- 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.
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.
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.
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 the potatoes into one inch chunks. New (baby) potatoes would be nice here too!
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!
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!
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.
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.
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.
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.
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, Mealthy MultiPot or Pressure Cooker
- 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
- di Oro Living Silicone Spatulas Set
- Alpha Armour 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:
Instant Pot Chicken Pot PiePrint Pin Rate
Homemade Creamy Chicken Soup Mix
- 8 ounces Canned Biscuit Dough quarter each biscuit
- 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.