INSTANT POT CHICKEN POT PIE RECIPE

Section	Details
📖 Recipe Overview	Title, Times, Servings, Difficulty
🥘 Why This Recipe Works	Unique benefits of this pot pie
🛒 Ingredients	Complete list with notes
👩‍🍳 Step-by-Step Instructions	Detailed cooking process
💡 Pro Tips	Expert advice for success
🍽️ Serving Suggestions	How to serve and enjoy
❄️ Storage & Reheating	Make-ahead and leftovers
🔄 Variations	Customize your pot pie
❓ FAQ	Common questions answered
📌 Share & Pin	Save for later

Ultimate Instant Pot Chicken Pot Pie Recipe with Fluffy Biscuits

By The Kitchen Team | cookingwithemy.com

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Servings6-8

DifficultyEasy

Welcome to the best Instant Pot Chicken Pot Pie Recipe you’ll ever make! This isn’t just another pressure cooker recipe – it’s a game-changer for busy weeknights. We’ve combined tender shredded chicken, creamy vegetable filling, and buttery biscuits into one comforting dish that comes together in under an hour. Say goodbye to complicated pie crusts and hello to pure comfort food magic!

There’s something magical about chicken pot pie – it’s the ultimate comfort food that warms you from the inside out. But traditional pot pie recipes can take over an hour, requiring you to make pie crust, cook the filling on the stovetop, and bake everything together. That’s where our Instant Pot Chicken Pot Pie Recipe comes in! We’ve streamlined the process without sacrificing any of that creamy, savory goodness.

This recipe is perfect for busy families, beginner cooks, or anyone craving a hearty meal without spending hours in the kitchen. The Instant Pot does all the heavy lifting – cooking the chicken perfectly while infusing the vegetables and broth with incredible flavor. And the best part? You get to top each bowl with a warm, flaky biscuit that soaks up all that delicious gravy. It’s comfort food at its finest!

Whether you’re a seasoned Instant Pot pro or just getting started, this recipe is foolproof. We’ll walk you through every step, share our best tips, and help you customize it to your taste. Let’s dive into the coziest dinner you’ll make this week!

🥘 Why This Instant Pot Chicken Pot Pie Recipe is the Best

We’ve tested dozens of pot pie recipes, and this one stands out for several reasons:

One-Pot Convenience: Everything cooks together in the Instant Pot – chicken, vegetables, broth, and seasonings. Less cleanup, more flavor!
Perfectly Cooked Chicken Every Time: 25 minutes on high pressure gives you tender, shreddable chicken that’s never dry or overcooked.
No Pie Crust Needed: We use canned biscuits for a quick, foolproof topping. They’re buttery, flaky, and absolutely divine with the creamy filling.
Budget-Friendly Ingredients: Most items are pantry staples – cream of chicken soup, frozen vegetables, and basic seasonings. This meal costs under $10 for a family of 6!
Ready in 35 Minutes: From start to finish, you’ll have dinner on the table faster than delivery pizza. Perfect for those hectic weeknights.

🛒 Ingredients for Instant Pot Chicken Pot Pie

All ingredients are US standard measurements. See notes for substitutions.

Ingredient	Amount	Notes
Boneless chicken breasts	3 (about 1.5 lbs)	Can substitute with thighs
Cream of chicken soup	1 can (10.5 oz)	Use condensed, not diluted
Milk	1 cup	Whole milk for creaminess
Chicken broth	1 cup	Low sodium preferred
Onion	½ cup, chopped	Yellow or white onion
Potatoes	4 medium, peeled & diced	Russet or Yukon Gold
Frozen mixed vegetables	16 oz bag	Peas, carrots, corn, green beans
Celery	½ cup, chopped	About 2 stalks
Garlic powder	1 teaspoon	Not garlic salt
Poultry seasoning	½ teaspoon	Or use dried thyme + sage
Salt	1 teaspoon	Adjust to taste
Black pepper	½ teaspoon	Fresh ground preferred
Canned biscuits	16 oz (8 count)	Refrigerated, like Pillsbury

💡 The Kitchen Team’s Pro Tip: For extra flavor, use cream of mushroom soup instead of cream of chicken. You can also add ½ cup of heavy cream at the end for an ultra-luxurious filling.

👩‍🍳 Step-by-Step Instructions

Layer the ingredients in the Instant Pot: Place the chicken breasts at the bottom. Add cream of chicken soup, milk, chicken broth, chopped onion, diced potatoes, frozen vegetables, chopped celery, garlic powder, poultry seasoning, salt, and pepper. Do not stir – just layer everything in.
Pressure cook: Secure the lid and set the valve to “Sealing.” Select Manual/Pressure Cook on HIGH pressure and set the timer for 25 minutes. The pot will take about 10 minutes to come to pressure.
While the pot cooks, prepare the biscuits: Preheat your oven according to the biscuit package instructions (usually 375°F). Bake the biscuits on a parchment-lined baking sheet until golden brown, about 10-12 minutes. Keep warm.
Quick release the pressure: When the timer beeps, carefully turn the valve to “Venting” to release the steam. Wait until the pin drops, then open the lid.
Shred the chicken: Using two forks, remove the chicken breasts from the pot and shred them on a cutting board. Return the shredded chicken to the pot and stir everything together. The filling should be thick and creamy.
Serve and enjoy: Ladle the pot pie filling into bowls and top each serving with a warm biscuit. Garnish with fresh parsley if desired. Serve immediately!

💡 The Kitchen Team’s Pro Tip: If the filling seems too thin after cooking, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it in. Let it simmer on Sauté mode for 2-3 minutes until thickened.

🍽️ Serving Suggestions

This Instant Pot Chicken Pot Pie is a complete meal on its own, but here are some delicious ways to serve it:

Classic Bowl: Serve the filling in deep bowls with a biscuit on top. The biscuit soaks up the gravy beautifully.
Over Rice: Spoon the filling over steamed white or brown rice for a heartier meal.
With a Side Salad: A simple green salad with vinaigrette balances the richness of the pot pie.
Stuffed in a Biscuit: Split the biscuit and pile the filling inside for a pot pie sandwich!
Topped with Cheese: Sprinkle shredded cheddar over the hot filling before adding the biscuit.

❄️ Storage and Reheating Instructions

This recipe is perfect for meal prep! Here’s how to store and reheat leftovers:

Storage Method	Duration	Tips
Refrigerator (filling only)	5-7 days	Store in airtight container. Keep biscuits separate.
Freezer (filling only)	3 months	Cool completely, freeze in zip-top bags. Thaw overnight in fridge.
Reheating (stovetop)	5-7 minutes	Reheat in saucepan over medium-low heat, adding splash of milk if needed.
Reheating (microwave)	2-3 minutes	Heat in 30-second intervals, stirring between.

💡 The Kitchen Team’s Pro Tip: For best results, store the biscuits separately and reheat them in a toaster oven or air fryer at 350°F for 3-4 minutes to restore their crispness.

🔄 Delicious Variations to Try

Make this recipe your own with these creative twists:

Turkey Pot Pie: Swap chicken for leftover Thanksgiving turkey. Reduce pressure cooking time to 15 minutes since turkey is already cooked.
Vegetarian Version: Omit the chicken, use vegetable broth, and add 2 cans of drained chickpeas. Cook for 10 minutes on high pressure.
Gluten-Free: Use gluten-free cream of chicken soup and gluten-free biscuits. Check all labels carefully.
Dairy-Free: Replace milk with unsweetened almond milk and use dairy-free biscuits. Use dairy-free cream of mushroom soup.
Spicy Kick: Add ½ teaspoon of red pepper flakes or a diced jalapeño to the pot. Top with pepper jack cheese.
Herb-Infused: Add 2 sprigs of fresh thyme and 1 bay leaf to the pot before cooking. Remove before serving.

❓ Frequently Asked Questions

Can I use frozen chicken breasts?

Yes! Add 5-10 minutes to the pressure cooking time (30-35 minutes total). Make sure the chicken reaches an internal temperature of 165°F before shredding.

Can I make this in a slow cooker instead?

Absolutely! Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred the chicken at the end and stir. Bake biscuits separately and serve on top.

Why is my filling too thin?

This can happen if there’s too much liquid. Make a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) and stir it in. Use Sauté mode to thicken for 2-3 minutes.

Can I use homemade biscuits instead of canned?

Of course! Use your favorite biscuit recipe or try our easy 3-ingredient drop biscuits: 2 cups self-rising flour + 1 cup heavy cream + 2 tbsp melted butter. Bake at 450°F for 12 minutes.

How do I prevent the biscuits from getting soggy?

Always store biscuits separately from the filling. When serving, place the biscuit on top just before eating. If reheating, warm biscuits in the oven or air fryer to crisp them up.

Can I add more vegetables?

Definitely! Mushrooms, bell peppers, or even spinach work well. Add mushrooms with the other vegetables. For spinach, stir it in after pressure cooking – it will wilt from the residual heat.

Is this recipe freezer-friendly?

The filling freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Bake fresh biscuits when ready to serve.

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are more forgiving and stay moist. Use boneless, skinless thighs and cook for the same amount of time. Shred or dice them after cooking.

What if I don’t have poultry seasoning?

No problem! Make your own by mixing ¼ teaspoon each of dried thyme, sage, rosemary, and marjoram. Or just use ½ teaspoon of dried thyme alone.

Can I double this recipe?

Yes, but you’ll need a 8-quart Instant Pot. Double all ingredients and increase cooking time to 30 minutes. Make sure not to fill the pot past the Max Fill line.

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This Instant Pot Chicken Pot Pie Recipe was lovingly developed by The Kitchen Team at cookingwithemy.com. We hope it becomes a cherished family favorite for years to come. Happy cooking! 🥧✨