Instant Pot Chicken Pot Pie

A big bowl of Instant Pot Chicken Pot Pie is delicious homemade comfort food. This healthy dinner has a flavorful creamy base paired with LOTS of veggies and delicious tender chicken. No pressure cooker? No problem! You’ll also find directions to make this on the stovetop.

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This Instant Pot Chicken Pot Pie is a cozy homemade dinner that your family will crave. Serve it alongside your favorite bread or biscuits, and then get prepared for your new favorite meal. And spontaneous weeping.

This dish is a meal prep dream. It has A LOT of veggies in it, and you can absolutely use frozen vegetables from the store, or prep and freeze your own. To meal prep mine, I used homemade: frozen carrots, frozen celery, frozen onions, frozen garlic, frozen peas, and frozen potatoes.

Once a month, I like to chop all my veggies in my food processor and then make “soup freezer packs” in stasher bags. This makes weeknight dinners super fast and keeps us out of the drive-thru.

I’ve also eliminated the worst part of prepping pot pie – cutting raw chicken. Blech! We’re cooking the whole chicken breasts in the soup and then shredding it after it has cooked. However, if you’re using large chicken breasts, you will want to cut them into a few tenders.

Print Recipe

5 from 4 ratings

Instant Pot Chicken Pot Pie

Prep Time15 mins

Cook Time5 mins

Pressurizing/Depressurizing35 mins

Total Time55 mins

This healthy dinner has a flavorful creamy base paired with LOTS of veggies and delicious tender chicken.

Servings: 8

Course: Main Course, Soup

Cuisine: American

Keyword: pressure cooker chicken pot pie

Calories: 315kcal

Author: Sarah Cook – Sustainable Cooks

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 3 tbsp unsalted butter
• ▢ 1 cup white onion {diced}
• ▢ 5 cloves garlic {minced}
• ▢ 4 cups carrots {chopped}
• ▢ 3 cups celery {chopped}
• ▢ 3.5 cups potatoes {peeled and cut into 1-inch pieces}
• ▢ 1 lb chicken breast {if large, cut into 2-3 tenders}
• ▢ 2 tsp dried parsley
• ▢ 1/2 tsp celery seed {NOT celery salt}
• ▢ 4 cups chicken stock
• ▢ 2 tbsp cornstarch
• ▢ 1 cup frozen green peas
• ▢ 1 cup heavy cream
• ▢ salt & pepper to taste

Equipment

• Instant Pot
• Mixing bowl
• Cutting Board
• Knife
• Silicone spatula

Instructions

• Press saute on the Instant Pot.
• Melt butter and add onions and garlic. Stir until they start softening (~2 minutes).
  3 tbsp unsalted butter, 1 cup white onion, 5 cloves garlic
• Add carrots, celery, potatoes, parsley, and celery seed (stir). Turn Instant Pot to off.
  4 cups carrots, 3 cups celery, 3.5 cups potatoes, 2 tsp dried parsley, 1/2 tsp celery seed
• Add chicken breast and then add chicken stock. Stir, and press chicken breast under the stock if needed.
  1 lb chicken breast, 4 cups chicken stock
• Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes. 
• When the Instant Pot has finished cooking, it will beep and switch to ”keep warm". Allow it to sit with the lid on for 10 minutes and then do a manual release with the nozzle set to venting.
• Remove chicken from Instant Pot with tongs, place in a bowl and shred with 2 forks.
• In a small bowl, mix cornstarch and a bit of the broth to create a slurry. Set aside.
  2 tbsp cornstarch
• Press saute and add the cornstarch slurry. Stir until thickened (~3 minutes).
• Stir in peas, shredded chicken, and cream, and cook on sauté for another 1-2 minutes.
  1 cup frozen green peas, salt & pepper to taste, 1 cup heavy cream
• Salt & pepper to taste and serve over biscuits.
  salt & pepper to taste

Notes

The stock will NOT cover all the ingredients prior to cooking. That’s normal.

Stovetop Instructions:

1. Melt butter in a heavy-bottomed saucepan.
2. Saute onion and garlic until softened. 
3. Add carrots, celery, potatoes, parsley, and celery seed (stir).
4. Add chicken breast and then add chicken stock. Cover, and cook on medium heat until chicken is cooked through and veggies are softened (~15 minutes).
5. Remove chicken with tongs, place in a bowl, and shred with 2 forks.
6. Mix cornstarch and a bit of the broth to create a slurry. Add slurry to the saucepan and cook until thickened.
7. Add peas, shredded chicken, and cream. Stir and cook for another 5 minutes.
8. Salt & pepper to taste and serve over biscuits.

Nutrition Facts

Instant Pot Chicken Pot Pie

Amount Per Serving (1 cup)

Calories 315 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 10g63%

Cholesterol 92mg31%

Sodium 327mg14%

Potassium 742mg21%

Carbohydrates 19g6%

Fiber 4g17%

Sugar 8g9%

Protein 18g36%

Vitamin A 11588IU232%

Vitamin C 16mg19%

Calcium 79mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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