Instant Pot Chicken Pot Pie [Chicken & Dumplings]

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

If you do not have your own Unsalted Home Made Stock, use prepared chicken broth or chicken stock.

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

4.93 from 28 votes

Print Pin Rate

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: Instant Pot Chicken and Dumplings, Instant Pot Chicken Pot Pie

Prep Time: 20 minutes

Cook Time: 4 minutes

Pressure Release: 10 minutes

Total Time: 24 minutes

Servings: 6 servings

Author: Jill Selkowitz

Ingredients

• 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

If using dark meat chicken - set time for 5 minutes and allow a 10 minute Natural Pressure Release.

If the sauce is thin, remove 1/4 cup of the hot liquid and make a slurry of the hot liquid with a Tablespoon of Potato Starch. Whisk it until there are no lumps and then add it to the pot.  Alternatively, you can whisk in some dried potato flakes.

If you double the recipe, double everything, including the broth and use the jumbo biscuits. Cook time remains the same.

Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

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Pressure Cooker Chicken Pot Pie (Dumplings Really)