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A big bowl of Instant Pot Chicken Pot Pie is delicious homemade comfort food. This tasty 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.
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 joyful weeping.
Reader Review
“Love this recipe? That’s an understatement, it’s a staple in my household and has been for a few years! I’ve always omitted the celery seed and served with either garlic bread or a soft buttered bread/bun, but other than that it’s so delicious. Also a favourite of mine to make for family or friends when they need a pick me up!
Bonus points because it’s made in the Instant Pot!”
Maddisen
I recommend topping your incredible Instant Pot chicken pot pie soup with biscuits or your favorite crusty bread.
If you’re short on time, buy some frozen biscuits from the store or swing by your favorite takeout restaurant.
Pro Tips/Recipe Notes
- This pot pie stew thickens as it cools. To reheat, you may wish to add a splash of chicken stock.
- You can use leftover cooked chicken or even shred a rotisserie chicken from the grocery store. Just add the precooked chicken to the finished soup with the frozen peas.
- Allow leftovers to fully cool before storing them in airtight containers in the fridge for 2-3 days. Store separately from any biscuits.
Instant Pot Chicken Pot Pie
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
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
- Melt butter in a heavy-bottomed saucepan.
- Saute onion and garlic until softened.
- Add carrots, celery, potatoes, parsley, and celery seed (stir).
- 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).
- Remove chicken with tongs, place in a bowl, and shred with 2 forks.
- Mix cornstarch and a bit of the broth to create a slurry. Add slurry to the saucepan and cook until thickened.
- Add peas, shredded chicken, and cream. Stir and cook for another 5 minutes.
- Salt & pepper to taste and serve over biscuits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe? That’s an understatement, it’s a staple in my household and has been for a few years! I’ve always omitted the celery seed and served with either garlic bread or a soft buttered bread/bun, but other than that it’s so delicious. Also a favourite of mine to make for family or friends when they need a pick me up!
Bonus points because it’s made in the Instant Pot!
Maddisen, that makes my heart so happy to hear!! I’m so thrilled it’s been a hit for you and your family, and friends.
Thank you for taking the time to leave a review.
Loved it, thank you so much for sharing. Specially thank you so much for also posting the ingredients with the steps that really saves time.
So glad you enjoyed it Miriam! And having the ingredients in the steps is one of my favorite little features. So glad to hear it was helpful for you.
I’ve made this soup three times since Halloween. It’s so good and easy enough. I enjoy all the fresh veggies. Thank you!
Anyone who makes soup that often is A+ in my book. 🙂 I’m thrilled you like this one so much. We adore it!
Perfect recipe for a cold, snowy day!
So glad you enjoyed it! Stay cozy and warm.
I’m an Instant Pot newbie. Despite being a strong c00k, I’ve struggled with the Instant Pot. This recipe was easy to follow, and I didn’t have any issues. It’s more of a chicken pot pie soup/stew (which is what I expected anyway). I’ve had leftovers for lunch twice already. Is your Instant Pot an 8 quart or 6 quart?
Leftovers are the best part of soup. 🙂 So glad you enjoyed it!!
I have an 8 quart. The Instant Pot in the video is a 6 quart.