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, 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.
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.
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, 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
- Sonder LA End Grain Teak Cutting Board, Juice Grooves & Compartments
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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 Pie
Print Pin RateIngredients
- 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 Low Sodium Chicken 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 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