This Instant Pot Chicken Pot Pie is full of tender chicken with lots of veggies in a creamy, flavorsome sauce. Topped with crispy pastry and made in half the time it takes for the traditional version, the whole family will love this classic comfort food!
Why you will love this recipe!
If you enjoy hearty, savory pies but think they’re too much effort, then think again. This Instant Pot Chicken Pot Pie recipe makes it super quick and tastes super delicious! You can make individual pies or one large pie for sharing. I love making this easy chicken pie filling in the Instant Pot electric pressure cooker because the chicken breast stays so moist.
Pot pies are savory pies with a top crust. The types of pie filling can vary from beef, chicken, seafood and plant based. Plus the type of crust can vary from store-bought or homemade pie crusts and puff pastry to buttery biscuit dough. Generally pot pie recipes don’t have a crust on the bottom.
This Instant Pot Chicken Pot Pie uses tender chicken breast combined with potatoes, celery and mixed frozen vegetables to create a delicious pie filling that will become a fav. It’s on regular rotation in our house - we love it so much! This is a pressure cooker recipe but if you don't have an electric pressure cooker, don't worry. I’ve provided a stove top variation as well!
If you love chicken recipes as much as I do, be sure to also try my fantastic butterfly chicken recipe as well as my delicious chicken Sorrentino and baked Italian chicken thighs the family is always asking me to make these again and again so I am sure you will love these as much as my family does!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Table of Contents
As well as the staples of oil, salt and ground black pepper, these are the ingredients you’ll need to make this Instant Pot Chicken Pot Pie.
- Skinless boneless chicken breast - I generally like to use chicken breast but if you have chicken tenders that’s a really good option for this recipe. Extra chicken breast can be used to make this delicious Chicken Limone. Please note that this recipe hasn’t been tested using frozen chicken breast.
- Onion - Use a yellow onion which is also known as a brown onion or white onion for this recipe. Be sure to finely chop the onion for best results.
- Garlic - Fresh garlic is my preference however you can use a teaspoon of garlic powder instead of fresh.
- Potatoes - Use a potato that holds its shape when cooked. Potatoes that have less starch work well. Whether you peel the potatoes or not is entirely up to you. a
- Celery - Use more or less as you prefer. I like the flavor celery gives the pie filling.
- Frozen vegetable mix - The mix I use has carrot, corn and peas but use what you prefer.
- Rosemary - Fresh or dried rosemary can be used.
- Chicken stock - Store-bought chicken stock is perfectly fine. If you have homemade chicken broth, all the better but it’s not necessary. Stock or bouillon cubes can be used as well. Just mix with water according to the directions.
- Cream - Heavy cream, whole milk or half and half can be used.
- All purpose plain flour - Just a little will thicken the pie filling slightly.
- Frozen Puff Pastry - Thawed according to instructions on the packaging.
Sometimes I like to change the filling with a few variations or additions
- Substitute 1 pound (450 grams) of shredded cooked chicken for the chicken breast. You can use rotisserie chicken to make this recipe really easy. In this case, just add the shredded cooked chicken in with the garlic, potatoes, celery, rosemary, chicken stock, salt and ground black pepper and continue with the recipe.
- Adding ½ cup chopped bacon when cooking the onion, adds a delicious savoriness.
- Before spooning into ramekins, I like to stir in 1 cup of shredded cheddar cheese.
- Swap out rosemary for thyme or Italian seasoning.
- Add a teaspoon of poultry seasoning for increased flavor.
- Include a couple of handfuls of spinach when adding the frozen vegetables for extra color and flavor.
- Sometimes I like to include a teaspoon of tomato paste and dijon mustard for a zesty taste.
Or make chicken pot pie soup!
- The chicken pot pie filling can be served as a tasty Chicken Soup. Just reduce the flour to 1 tablespoon, stir into the cream and add to the chicken (along with the frozen vegetables) to slightly thicken it. Simmer for a few minutes. Serve in bowls with crusty bread or baked wedges of puff pastry.
Preheat the oven to 400ºF/200ºC. Have ready six 1¾ cup capacity ovenproof ramekins for individual pies or a deep 9 inch (22cm) pie dish for one large pie.
- Set the Instant Pot to “Saute” and fry the onion in oil.
- Add the diced chicken and cook until mostly seared on all sides. Press “Cancel”.
- Stir in the garlic, potatoes, celery, rosemary, chicken stock, salt and ground black pepper, put on the lid and “Pressure Cook” or “Manual” for 3 minutes.
- Then do a natural release for 8 minutes after which you can do a quick release and remove the lid. “Press Cancel” and stir in the frozen vegetables.
- Combine the milk or cream with the flour until smooth and lump free. Stir this mixture into the chicken. Press “Saute” and bring to a boil. Stir until the sauce thickens slightly.
- Ladle into ramekins and cover with puff pastry. Bake until the pastry is golden and puffed.
Hint: Another way to thicken the filling is by using beurre maniè. Instead of mixing the flour with the cream, use the flour to make the beurre maniè with 3 tablespoon of butter. Add this mixture together with the cream.
While you are waiting for the Instant Pot Chicken Pot Pie to cook, make Potato Skin Chips with the potato peels. So good!
Tips for success and FAQ’s
While I love this pressure cooker chicken filling, it can be made easily on the stove top. Check the recipe below for complete instructions. Be sure not to over cook the chicken breast on the stove top because it can become dry. Pressure cooking means the kitchen doesn’t heat up and cleaning up is so easy!
The cook time really is only 3 minutes under pressure. However it will take around 7 to 10 minutes to come to pressure. At this time, the chicken and vegetables will begin cooking.
If you have an air fryer lid for your Instant Pot, you can simply arrange a sheet of thawed puff pastry over the filling and use the manufacturer's instructions to bake the puff pastry using the air fryer lid.
I don’t use an egg wash most of the time. Puff pastry has enough butter or fat in it to become golden brown without an egg wash. However if you want to, give the Instant Pot Chicken Pies a brush of egg wash before baking.
Any leftover Instant Pot Chicken Pot Pies, can be wrapped in plastic when cooled and stored in the fridge. Reheat in a preheated 400ºF/200ºC oven for 10 to 15 minutes until completely heated through.
No. Pie crust is thicker and sturdier than puff pastry. Puff pastry will puff and be crispy and flaky.
Yes! Allow the filling to cool completely before covering with puff pastry. Then wrap well in several layers of plastic wrap. Freeze for up to 2 months. Thaw in the fridge overnight, then cook according to the recipe. It may take longer to become golden brown and the filling be bubbling. Adjust the time as necessary.
Yes! Cool the filling thoroughly then place in a freezer safe, sealable container and freeze for up to 2 months. Thaw in the fridge and proceed with the recipe.
We like to serve Instant Pot Chicken Pot Pie for dinner with a side of this flavorsome Ciabatta Garlic Bread. But you might like to add a refreshing salad like this Mediterranean Cucumber salad or Greek Couscous salad.
Either way, you’ll have everyone coming into the kitchen wondering what’s for dinner. This Instant Pot Chicken Pot Pie smells so temptingly good!
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Instant Pot Chicken Pot Pie Recipe
- 1 Instant Pot Electric Pressure Cooker
- 1 tablespoons olive oil or oil of your choice
- 1 onion
- 3 garlic cloves
- 1 pound skinless, boneless chicken breast (450 grams) diced
- 1 pound potatoes (450 grams) peeled and chopped
- ¾ cup chopped celery
- 3 cups frozen mixed carrot pea and corn or frozen veg mix of your choice
- 1 tablespoon chopped fresh rosemary 1 teaspoon dried rosemary
- 1 ½ cups chicken stock
- ½ cup heavy cream whole milk or half and half
- 3 tablespoons all purpose plain flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 sheets thawed puff pastry enough to cover the tops of the pies/pie
Instant Pot Chicken Pot Pie Filling
- With the inner cooking pot in place, set the Instant Pot to “Saute”. Pour in the oil and when hot add the chopped onion.
- Fry the onion for a minute or two stirring with a wooden spoon so that it doesn’t burn.
- Add the diced chicken and sear for 3-4 minutes until most of the chicken has been sealed. However the chicken won’t be cooked through at this stage. Press “Cancel”.
- Add the garlic, potatoes, celery, rosemary, chicken stock, salt and ground black pepper. Stir to combine ingredients.
- Seal with the lid and set to “Pressure Cook” or “Manual” for 3 minutes.
- When the time is up, leave the Instant Pot undisturbed for 8 minutes. This is known as “natural release” and the time will show on the display. Then switch the pressure release knob to “Venting” to do a “quick release”. Once the valve has dropped, remove the lid. Press “Cancel”.
- Combine the cream with the flour until smooth and lump free.
- Press “Saute”. Then stir in the cream/flour mixture along with the frozen vegetables.
- Bring the pie filling to the boil, stirring all the time so that it doesn’t stick and burn on the bottom. The sauce will thicken slightly. Taste and adjust seasoning if needed
Assemble and bake
- Ladle the pie filling into 6 individual ramekins or a deep 9 inch (22cm) pie dish for one large pie. The top of the filling needs to be just a bit cool before covering with the puff pastry. Work quickly after topping the pies with pastry to get them into the oven and you won’t have a problem.
- Cut the puff pastry into squares or rounds to fit the top of the ramekins with overhang if that’s what you like. Cover each ramekin with puff pastry. Make a slit in the middle. If making one large pie, join sheets if necessary to cover the pie.
- Place on a cookie sheet for ease of handling and bake until the pastry is puffed and golden brown, approximately 15-20 minutes. (A large pie may need a little more time.)
- Let the chicken pot pies cool for 10 minutes. Then transfer to serving plates to serve.
Stove top chicken pot pie filling
- In a large saute or casserole pan, heat the oil and fry the onion for 4-5 minutes until softened. Add the chicken breast and stir to lightly sear all sides.
- Stir in the garlic, potatoes, celery, rosemary, chicken stock, salt and ground black pepper. Stir to combine and bring to a gentle simmer.
- Place the lid on the pan, adjust the heat to ensure the liquid gently simmers and cook for 15 minutes until the potato is tender and the chicken is cooked through.
- In the meantime, combine the cream with the flour until smooth and lump free.
- When the potato is tender and the chicken cooked, stir in the frozen vegetables followed by the cream and flour slurry.
- Over medium heat, stir until the sauce is simmering and has thickened. Taste and adjust seasoning if needed. Assemble and bake as above.
- The pressure cooker will take around 7 to 10 minutes to come to pressure during which time the chicken and vegetables begin cooking.
- If you have an air fryer lid for your Instant Pot you can cook the pie all in the one pot. See above for Instructions.
- No need for egg wash. Puff pastry has enough butter or fat in it to become golden brown without an egg wash.
- If using the stove top option, be sure not to over cook the chicken breast.
- Cook to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
Nutritional Estimate Per Serving
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.