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Chicken Pot Pie is an old classic and this instant pot chicken pot pie recipe makes it so much easier to make! One bite is all it will take for you to be convinced to make this instant pot chicken pot pie time and time again!
If you love our very popular and easy crock pot chicken pot pie recipe then you are going to love this even easier Instant pot Chicken pot pie recipe. We are going to make it in less than an hour from frozen to the table! This is definitely one of my favorite instant pot recipes.
If you love this one pot recipe, then you need to make this Instant Pot Chicken and Rice.
Can you use frozen chicken in an instant pot?
It all happened when I was trying to figure out what to make for dinner one day. I didn’t have anything thawed out in the middle of the afternoon so I knew I had to do something with my trusty Instant pot and pressure cook something for dinner. I was really craving some comfort food so I decided to give my chicken pot pie with potatoes recipe a try in my instant pot. It was a huge success!
I started with frozen chicken breasts and I was amazed at how quickly the instant pot cooked them up! The chicken was cooked all of the way through and was tender enough to be shredded with two forks! As a general rule, frozen chicken breasts will take about 25 minutes to cook in the pressure cooker, where thawed chicken usually only takes about 15 – 20 minutes.
Now I can make my easy chicken pot pie recipe that normally takes all day in the slow cooker in less than an hour from start to finish in my electric pressure cooker. If you have no dinner plans at 5:30 and nothing thawed out you can still have this easy pressure cooker chicken pot pie on the table in less than an hour.
You need a Pressure Cooker for this Recipe
Just a quick heads up that you will need an electric pressure cooker for this recipe. Anymore you can find them just about anywhere you turn.
I personally have an Instant Pot and so far I am loving it. In fact, I have 2. First I bought the 6 quart one and then later I got the 8 quart one. I highly recommend if you are going to purchase an Instant pot you splurge for the 8 quart one. You can find the Instant pot on sale here.
I seriously do love it. However, there are other great electric pressure cookers that will work great for this recipe too.
Pressure Cooking Tips
If you’re new to cooking in the instant pot or electric pressure cookers, there can be a slight learning curve that comes with it. You do need to allow some time for the pressure cooker to come to pressure and then again to release the pressure, in addition to the cooking time.
This is often overlooked when you’re new to pressure cooking and I don’t want you to end up frustrated or starving while you’re waiting longer than you expected for dinner.
Some recipes will call for a natural release for the pressure, which basically just means that you wait until the pressure releases on its own. There is nothing extra for you to do.
For quick release, you manually have to release the pressure by turning the valve that is on the top. The first time I made a pressure cooker recipe and had to do a quick pressure release, I was a bit intimidated. The steam coming out of the vent is a bit intense, but it’s all good.
Just make sure that it is situated away from your top cabinets so that it isn’t blowing hot steam onto them. Also, remember that it is pressurized steam so it is blazing hot!
Ingredients for instant pot chicken pot pie:
- Chicken Breasts
- Cream of Chicken Soup
- Milk
- Chicken Broth
- Onion chopped (optional)
- Potatoes, peeled and diced
- Frozen Mixed Vegetables – Includes frozen peas, carrots and corn
- Celery – I usually use ½ cup of celery but you can use however much you prefer.
- Salt and Pepper
- Garlic Powder
- Poultry Seasoning
- Canned Biscuits or Homemade Biscuits – Use Homemade Bisquick to make homemade biscuits
How to make the chicken pot pie in the instant pot:
- Place all the ingredients, except for the biscuits in the instant pot.
- Place the lid on top and make sure your pressure cooker valve is set to the “sealing” position.
- Press the manual button and select the pressure time to 25 minutes(if your chicken is frozen) on high pressure. Cook for 20 minutes if you are using fresh chicken.
- Allow the instant pot to come to pressure and cook.
- While you’re waiting for the instant pot to come to pressure, prepare homemade biscuits or cook your favorite store bought biscuits. For easy cleanup line your baking sheets with parchment paper.
- Once the time goes off on the instant pot, do a quick release to remove the pressure. To do this, simply turn the valve on the lid to the “venting” position and allow the steam to release.
- Remove the chicken from the pressure cooker and shred using two forks.
- Return the chicken back to the instant pot and stir to combine.
- Serve in a bowl with a golden brown biscuit on top and enjoy!
This easy chicken pot pie recipe will not disappoint, especially with a cook time of less than 30 minutes. You get all the delicious flavors of a chicken pot meal without all the work! It is a win win for comfort food for your family.
Variations for Instant Pot Chicken Pot Pie:
Instead of using biscuits for your chicken pot pie topper, you could also use puff pastry pie crust. Let your puff pastry pie crust thaw, then cut it into an approximately 9″ circle.
You will probably only need one of the two pastries that are in the box unless you want an extra crust. Bake the puff pastry according to package directions.
Once your chicken pot pie is finished in the instant pot, simply top it with your baked puff pastry. Or you can put the chicken pot pie into a pie plate or casserole dish and top with the puff pastry for a more traditional look.
What to serve with Chicken Pot Pie
One of the things I love about chicken pot pie is that it is almost an all in one dinner on its own! It has tender chicken in a tasty gravy, filled with vegetables and topped with a flaky pie crust, puff pastry or biscuits.
From time to time I like to add a little something extra to our meal to make it look like more. Here are a few of my favorite sides to serve with this reci
- How to make Homemade Biscuits
- Spinach Strawberry Salad
- What to serve with Chicken Pot Pie for the best side dishes for chicken pot pie
Print your Instant Pot Chicken Pot Pie recipe below:
Instant Pot Chicken Pot Pie Recipe
Ingredients
- 3 boneless chicken breasts
- 1 can Cream of Chicken Soup (10.5 oz)
- 1 cup Milk
- 1 cup chicken broth
- ½ onion (chopped)
- 4 potatoes (peeled and diced)
- 16 oz bag of Frozen mixed vegetables
- ½ cup celery (chopped)
- 1 tsp Garlic Powder
- ½ tsp Poultry Seasoning
- 1 tsp salt
- ½ tsp pepper
- 16 oz canned biscuits (8 count)
Instructions
- Place all the ingredients, except for the biscuits in the instant pot.
- Place the lid on top and make sure the lid is set to "sealing" position.
- Press the manual button and select the pressure time to 25 minutes.
- Allow it to come to pressure and cook.
- Meanwhile, prepare homemade biscuits or cook store bought biscuits.
- Once finished, do a quick release to release the pressure from the instant pot.
- Remove the chicken and shred.
- Return it back to the instant pot and stir to combine.
- Serve in a bowl with a biscuit on top and enjoy!
Can’t seem to get past the burn notice… It smells good though.
Oh, I’m so sorry Lindsay. I think that the burn notice triggers very quickly on the updated model of the Instant Pot. Make sure that nothing is setting on the bottom of the insert. I try to strategically layer the ingredients to keep it from triggering. Good luck!
Hi Carrie,
Can the boneless chicken breasts be frozen as I do want try this recipe out in my instant pot (that sits on the shelf collecting dust and giving the sad puppy dog look)?
Thank you,
Respectfully,
Eric Pacheco-Dawson
Espanola, New Mexico/Fort Worth, Texas
Yes, you can use frozen chicken breasts in this recipe. I would add 5 minutes to the cook time to make sure that the chicken gets cooked on the way through and is tender.
This is definitely more of a soup recipe than anything else. The flavor is good but not what I expected. I would cut down on the liquid. I’m not sure how to make it more creamy but I think that’s what it’s missing.
Thanks for sharing Allison. Different chicken releases different amounts of liquid when cooking so I’m thinking yours released quick a bit. If you make it again, I recommend adding a cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons cold water) into the chicken mixture at the end and heat on the sauté setting until the meal thickens.
Mine came out really liquidy, it was more of a soup than a pie filling. The flavors were spot on though
Quick and easy — I love that this is a dump and leave it recipe although I actually stirred the sauce together before I put the chicken and potatoes in. Consistency is a little more like soup than stew, but my family loved it.
I’m so glad you liked it!
Was very watery, not like pic… still tasted good. But more like a soup.
Sometimes chicken will put off more liquid than we would like. Next time reduce some of the liquid in the recipe to compensate for that. Thank you for commenting
Looks very good, but 25 minutes cooking time seems very long! ??
We have tested it many times and it works great to make the chicken tender.
Has anyone gotten a burn message making this in the instant pot?
Sometimes I do as well with the newer models of the instant pot. Add more liquid to the instant pot to prevent from getting the instant pot.
This was delicious, husband & grandson devoured it! I added a little more fresh ground pepper, and 1/2 pkg cream cheese to thicken the gravy. Thanks Carrie, it’s a keeper.
Add a little celery seed ? this recipe make me find ethe taste I wanted for my chicken pot pie!!
I’m so glad that you enjoyed it!
Made this tonight! Was so so good
I made this last night for dinner and it was deliciously family approved! My 6 qt. instant pot was full to the max line with a single recipe.
Has anyone tried using frozen diced potatoes in this recipe and did it turn out good that way. I’m just looking for a way to cut prep time. Thank you
Yes I think that would work great.
Delicious. I did leave out the frozen vegetables and substituted green beans.
We love this recipe. So easy and good!
I love to make this dish on chilly fall night. One of my favorite family recipes
My family loved this! I’m very new to instant pot cooking and so far with these delicious recipes my family loves it!!
Thought I’d make this tonight..short on time and all and cooked it the 25 mins..nothing got done..so trying another few mins ?
Yes, add more time if needed. Each pressure cooker cooks slightly different so the time may need to be adjust based on your appliance.
I use this recipe often! It’s amazing. One thing I do instead of biscuits since I’m not a fan of them, Is use a pie crust. After cooking everything, I shred the chicken and lay the pie crust on top then air crisp for 10 mins. Perfection every time!
Thanks for sharing – that sounds delicious!
How long do I cook it if my chicken is thawed out
I would do 20 minutes high pressure
So much easier than traditional chicken pot pie my husband did it!
Whole family loves it!
The best chicken pot pie
Can you cook this is a slow cooker? How long would you need to let it cook for. Can you still use frozen chicken? Any other adjustments. This looks delicious but I don’t have an instant pot.
Yes, I have a great Crock Pot Chicken Pot Pie Recipe and you can find it here.
I made this tonight and it came out very wet, even after I sautéed it a bit and added cornstarch. I would do everything the same if I made it again, but reduce the liquid maybe by half.
Would. a rotisserie be good or change the flavor? Would I just reduce the time of the cooking if I used fresh chicken breasts? How many minutes should I reduce if the chicken breasts aren’t frozen? The other reviews indicate the soup was runny. Do you think I should reduce the chicken broth?
I rotisserie chicken would work great in this recipe. If you chicken that is already cooked, I would reduce the cook time to 10 minutes on high pressure to cook the veggies and the potatoes. If you are using thawed, not cooked chicken breasts, I would cook this on high pressure for 20 minutes with a quick release. I would not reduce the amount of liquid in the recipe. After it’s cooked, if the meal is too runny, I would switch the instant pot to the sauté setting and cook for 2-4 minutes uncovered to cook off the excess liquid until the meal is the consistency that you desire. Thank you and I hope you enjoy it!
If I don’t add potatoes, does that change the cook time? I’m going to put it over mashed potatoes instead.
The cooking time will be the same without the potatoes so that the chicken will get fully cooked. Thank you!
This recipe is amazing, tastes exactly like a pot pie.
This was a hit. Thank you. We doubled the recipe and as some have said it was a bit more soupy than expected so in went more vegetables. Will for sure serve this again.
Thank you – I’m so glad you enjoyed it!
Could this be made into a freezer meal? If so would I have to adjust anything?
Yes, it definitely can be made into a freezer meal. I don’t think you’d need any adjustment to the recipe. Thanks!
Used all ingredients as normal and did a 35 minute time since my pressure cooker takes 10 minutes to create pressure and I mixed everything before I cooked it but i got chicken soup instead of chicken pot pie? Any idea as to what went wrong???
Chicken releases different amount of water when it’s cooked so you probably didn’t do anything wrong. I would switch the instant pot over to the sauté setting and cook off the excess liquid next time. Thank you!
Amazing! Super easy and tastes as good as pot pie from the oven, but much lighter in calories and dairy!
I made it in the Pampered Chef Quick Cooker on cook for 25 min, just as recipe states.
I’m so glad you enjoyed it – Thank you!
My family loves your recipe thank you! I know it says six servings but can you estimate what a serving size would be. It would be so helpful to know since our son is on a special diet for health reason and he have to keep track of protein and sugar intake.
1 serving is 1/6 of the entire recipe. Each batch is different so it’s hard to put an exact measurement on it. Thanks!
Would this recipe work with a turkey boob, cuz Thanksgiving?
Yes, I think that would be delicious!
Made this tonight and followed the recipe exactly and had partially frozen chicken. My chicken breast as well as my potatoes were nowhere near done cooking after 25 mins and I cooked exactly as explained. Not sure why it didn’t work.
Each appliance works a bit different, cook for additional 5 minutes until the chicken is cooked through and the potatoes are done. I have an 8 quart Instant Pot Electric Pressure Cooker and 25 minutes works for this recipe. Thanks!
Has anyone tried this with canned vegetables? If so what did you do to adjust the recipe?
I have tried it but if you use canned, I would probably just add in the last hour of the cooking time so that they do not get over cooked. Thank you!
I have already cooked and shredded chicken. Would that work for this?
Yes, that would work great. I would reduce the cooking time down to 15 minutes since your chicken is already cooked and cut your potatoes into smaller pieces so that they’ll cook through completely. Thank you!
What size can of soup? I don’t ever buy canned soup but there seems to be 2 sizes! Also, I’ve read not to cook milk. Will it curdle? Wondering why it works out ok here
I use 10.5 oz cans for the soup and I don’t have any issues with the milk curdling in this recipe. Thank you!
The recipe calls for chicken broth, but the video does not show her adding it into the instant pot. I’m assuming the ingredient list is correct and the video just had a small error!
Yes, you’re correct. The chicken broth is needed for this recipe. Thank you!
Would frozen chicken tenders work? How many should I use and would I have to adjust the cooking time?
I would use 6-8 based on the size of them and I would reduce the cooking time by 5 minutes. Thank you!
I actually only have a question before I try this. I bought several cans of chicken because of the pandemic. I know they work for chicken soup but do you think they would for the Chicken pot pie?
Yes, I think they’ll work for chicken pot pie too!
I made this for dinner this evening. I didn’t have potatoes or onions on hand, so used two 12 oz bags of frozen mixed vegetables instead. I also added a slurry of corn starch and liquid from the instant pot to thicken it on sauté for a few minutes just before serving. It was really good! Everyone at my house gave it a thumbs up! The biscuits were an added bonus. Plus, we have enough for another meal.
Awesome Mary Ann! Your changes sound delicious and I’m glad everyone loved it!
I made this tonight, it was delicious
I’m glad you loved it!
Made this for a church potluck. I added the milk and cream of chicken after releasing the pressure. I’ve always read not to add milk or creams until after pressure cooking and it worked out well. A little more soupy than anticipated but it was good with biscuits and a hit at the potluck.
I’m so glad you loved it!
Can I use sweet potatoes?
What size can of cream of Chicken?
If I use frozen chicken tenders, how would you adjust cooking time and pressure?
Can I double this if I have an 8qt and big eaters?
Fantastic!! My chicken was thawed and cubed. I set my Ambiano instant pot to poultry for 5 minutes and PRESTO! I had chicken pot pie.
Can you use water if u don’t have chicken broth
I was so excited to try this tonight! I followed the recipe and instructions exactly and I had to stop midway through b/c I kept getting a burn notification on my InstantPot. I had a think layer of burnt food at the bottom and my chicken isn’t completely cooked yet. What did I do wrong?
Michele, make sure you put your liquids on the bottom of the instant pot when putting in your ingredients to prevent burning and the burn notice. If you continue to have this problem, I would add more liquid next time. Thank you!
We made this last night using 6 chicken tenders instead of breasts. Our instant pot kept giving us the Burn Food notice, even though layering all liquids on the bottom. After the third time, we transferred everything to a large skillet to finish cooking. It seemed that the cream soup & milk stuck the most & scorched on the bottom of the instant pot. It tasted great (we used the corn starch slurry to thicken).
Kathy – Oh no – I’m so sorry to hear this! The newer models of the Instant Pot trigger the burn notice quicker than the older ones do. If you want to try about, add the rack to your instant pot that came with it and it will be keep the ingredients off the bottom of the insert.
There are white spots just floating around. Not sure if it comes from the chicken breast or milk. Any ideas on how to get rid of them?
It’s likely from the chicken. I would mix it up thoroughly to see if they mix in with the recipe . Thank you.
What happened to Beth H also happened to me—creamy sauce spewed out of the steam release valve. I guess I’ll do natural release instead of quick release next time, unless you advise against that.
Made this tonight and the chicken didn’t cook all the way through – what went wrong?
Crystal – I would cook it longer. The cooking time can vary based on the amount and size. I hope you try it again.
I followed the recipe to the letter…it tasted very good, my whole family liked it. The only problem I had was when I did the quick releas. Instead of steam, creamy sauce spewed out and made a huge mess everywhere! Not sure why that happened.
Beth – Oh wow! I’m not sure why that happened. I usually put a towel on top of mine to catch the steam.
I want to make this tonight but I don’t understand what level do I have the pressure at? Low normal or high? Thank you!
I cook this on the high setting. Thanks!
It was yummy, but I struggled with my Instant Pot going to burn because it scorched.
Does it all go in the order you say. No mixing?
Tammy – Yes, that’s correct!
Delicious! A bit more “liquiidy” than I anticipated, but the family loved it! Thanks for sharing!!
Have made this several times. It is a family favorite. I add a second can of cream of mushroom soup and a little more milk. I also heap the spice measurements and throw in a couple of sprinkles of sage. We like the Pillsbury frozen buttermilk biscuits. We bake them according to directions and serve one per bowl.
I did this last night and it came out great, though I ended up having to add a cup and a half of clear liquid so it wouldn’t scorch. I then thickened up at the end with a mix of flour and warm water stirred, stirred into a slurry, and slowly poured into the mix while stirring until the desired consistency was reached. This is not a casserole so probably want it on the slightly liquidy side. I poured the contents into a casserole dish and topped with five “Hungry Man” canned biscuits, pulled apart between layers (giving you ten, thinner, biscuits for the topping.) Baked in oven according to biscuit directions. It was awesome.
I would only cook it for 5 minutes on high pressure! Enjoy Ken!
I’m cooking a whole chicken tonight for Chicken and rice. Saving the breasts for Pot Pie tomorrow night. I have seen recipes that use the layer type biscuits as a topping for pot pies. What I would like to do it cook the filling in the IP, put in in a large casserole dish, top it with layers of the biscuits (not the thickness of a whole biscuit, and stick it in the oven to bake the biscuits.
Any reason why that wouldn’t work?
What if I just thawed chicken? Will I need to adjust the cook time for that?
It won’t take as long but you don’t have to adjust it since the chicken will be shredded.