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
Love this recipe — it’s so delicious and a big hit! Could it be made in a slow cooker?
Thank you, Kelly. Yes, it can be made in the slow cooker. Jill
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.
The recipe call for 3/4th cup of broth. Not 3 cups of broth. Hope this helps.?
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
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
This dish tasted very good. I think the thing that really makes this recipe is the Herbes de Provence. I hesitated about purchasing this herb blend because I had never tasted it before. Also, the cost was very expensive. The brand I purchased at my local Kroger store is called Spice Islands. The price was $6.95 for a 0.6 oz glass bottle. Yikes!
Just go ahead and use the Herbes de Provence. You will not regret it, it’s perfect for chicken.
The recipe made as written will fit inside a 5 qt IP, if you’re wondering.
Debbie
Hi. I halved your recipe to make in my new DUO MINI, my first ever pressure cooker. In a hurry, I used the whole can of soup and forgot the water. The soup I had was low-fat Cream of Mushroom. I too had issues with the ON light being on for at least 35 minutes but no pressure. I got scared, thought I had done something wrong or the appliance was not working. I turned it off. I waited about ten minutes then released pressure and lifted the lid. I felt the contents of the pot were quite high so I poked it down a bit, re-seated the lid, sealed the valve and re-set Pressure Cook for 4 minutes. As hot and bubbly as the filling was, the pot still took at least 20 minutes to get to pressure; but, it worked. I do believe the pot was just a little too full at first go round and I will be mindful of that in future. As for the recipe, the extra soup and no water made the “gravy” a perfect consistency for me. The chicken was tender and flavourful. I baked the remaining biscuits to accompany dinner but passed on them in favour of a hearty second helping of Pressure Cooker Chicken Pot Pie. So good I plan making it for company in a couple of weeks. Thanks.
Hi Linda. Congrats on your new Mini. I am glad you enjoyed the recipe. Jill
Hi there! I have a question…I prefer homemade dumplings to the biscuits. Would I be able to cook it without the biscuits and then drop the dumplings on after while the pot is on saute ?
Hi Kristina. Yes, that is not a problem. Turn your pot to Saute and drop in the dumplings and then cover with a glass lid or something else that does not seal. Jill
How would you adjust this recipe for the new Mini?
Hi Kristen. Just cut the recipe in half. Jill
Awesome recipe! I did add a healthy tbsp of Better Than Bullion Chicken base as well as more starch. However, since I was freezing this for a later date, I did not add the biscuits yet and will eventually put it in the oven. I also added some granulated garlic, to us everything is better with garlic.
Hi Julea. So glad you enjoyed the recipe. Thanks so much for your feedback!! Jill
This was a great fairly easy recipe. I cut my own veggies, and made my own biscuits, but used the canned cream of chicken soup. My only complaint is the time published that it takes. If you let it naturally release, it takes around 40 min. total cooking time from setting to being fully released. Thank you for your recipe! It was a good substitute for the chicken pot pie that I wanted to make, but don’t currently have a stove to make a fully homemade pot pie on.
This was a great meal. I used fresh vegetables and my own broth & cream of chicken soup. By any chance do you have an idea of the nutritional information?
Just the recipe I was looking to use on Sat 6.24.17; Thanks so much!!!
Liz
made the chicken pot pie last night. Really like how the white meat was tender and not dry. However I found the amount of liquid excessive. Wondering if I could decrease the liquids by 2 cups. Afterwards I measured the extra liquids…3 2/3 cups.
Hi Roberta~
Many people have trouble with less liquid, insofar as the pot coming to pressure. You can always simmer and/or add some potato flakes. If you are confident in your pressure cooker and want to use less liquid, that would be fine. Make sure the biscuits are cut up and not blocking the float valve. Jill
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
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