Pressure Cooker Chicken Pot Pie is a very simple beginner’s Pressure Cooker meal that is warm and comforting and makes you feel good all over.
Someone 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.
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.
It is also really easy to make up your own Lawry’s Seasoned Salt Copycat Recipe (but better). 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.
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.
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.
Peel and cut your potatoes into the same size pieces as the chicken, maybe a tad smaller than the size of your chicken chunks.
Place the chunks of potatoes on top of the chicken. The chunks of potatoes should be slightly smaller than the chunks of the chicken. This is very important.
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.
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.
Pour the Homemade Cream of Chicken Soup or Canned Cream of Chicken Soup on top of the vegetables.
The raw biscuit dough goes in last. Separate out the raw biscuit dough. If you want to cut them in quarters, that is fine.
If doubling the recipe, use the large biscuits, otherwise, use the regular biscuits. Larger biscuits in a single recipe may cause the pot to overheat, as they will absorb too much liquid.
You are all ready to cook. Sit back and enjoy the ride! Your Pressure Cooker Chicken Pot Pie will be ready soon.
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.
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This is a one pot meal. I hope you will enjoy your Pressure Cooker Chicken Pot Pie!
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- 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
- John Boos Maple Cutting Board with Groove
- 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:
- 2 lbs Chicken Breasts (boneless/skinless) cut into 2-inch pieces
- 1/4 cup Onions diced
- 1 lb Mixed Vegetables Fresh or Frozen
- 8 oz Canned Biscuit Dough (quartered)
- 3 cups Chicken Stock/Broth
- 3 medium Potatoes peeled & chunked
- 1 teaspoon Herbes de Provence
- 1 teaspoon Homemade Seasoned Salt (or Lawry's)
Whisk together Homemade Cream of Chicken Soup ingredients OR Canned Cream of Chicken Soup ingredients and set aside.
Add chicken to the Pressure Cooker cooking pot. Add chicken broth to the Pressure Cooker cooking pot.
Dump in potatoes and vegetables. Pour on Cream of Chicken Soup mix.
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, allow a full Natural Pressure Release.
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.