The same, classic Chicken Pot Pie in under 30 minutes! Your whole family will love this.
I was never too much of a chicken pot pie fan until after Chase was born and my cute sister-in-law had us over for dinner. She served, honestly, the best chicken pot pie I have ever put in my mouth. I immediately got the recipe and have been making it ever since. The only problem is, it takes literally HOURS to make start to finish. Sharing a super quick version today seems appropriate because we added another member to our family over the weekend… car #2. 🙂We have always been a 1 car family. I kind of pride myself on being able to fit 2 adults and 3 carseated children in our little Honda Civic. It was our little clown car. But, boy am I excited about having some more space! And the fact that Chase can now buckle himself in because he isn’t wedged between two other car seats. And the seat warmers. And the bluetooth capabilities. I could go on.. and on.. and on! Well, welcome to the family, new-to-me mid-sized SUV. Lets celebrate with some pot pie. First you will brown bite-sized pieces of chicken in butter in your Instant Pot on the sauté setting. Deglaze the pot with chicken broth. Then add in your cubed potatoes and carrots. Don’t forget the seasonings! Cook on Manual HIGH for 3 minutes. While the Instant Pot is doing it’s thang, create a paste with equal parts butter and flour. You will use this to thicken the sauce. When the Instant Pot beeps NPR for 3 minutes and then quick release. Mix in frozen peas, then add milk. Turn the Instant Pot on to the sauté setting. Once it starts to bubble put the butter & flour paste into the instant pot and stir while it melts in and thickens. One of my favorite parts of chicken pot pie is the crust. So I like to cook up some crust in the oven while I’m chopping the veggies in the beginning. This is totally optional. I usually just use store bought pie crust. We just top a bowl of the pot pie innards with pie crust and call it good.
Instant Pot Chicken Pot Pie
The same taste as your classic chicken pot pie, in half the time.
- 1 small chicken breast cut into bite sized pieces
- 1 cup chicken broth
- 1 cup potatoes cubed
- 1/2 cup carrots cubed
- 1 tbsp butter
- 1 tbsp minced onion dried
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup peas frozen
- 1/2 cup milk
Butter and Flour paste
- 1 tbsp butter
- 1 tbsp flour
Melt butter in Instant Pot on the saute function. Once butter has melted, add the chicken and brown.
Once the chicken has browned, deglaze the pot with chicken broth. Make sure you scrape the bottom thoroughly to avoid getting the burn notice.
Add the potatoes, carrots, onion, salt and pepper. Stir. Cook on Manual HIGH for 3 minutes.
Create the butter and flour paste by combining equal parts butter and flour.
NPR for 3 minutes and then quick release. Add frozen peas (This is important to bring the temp down so the milk doesn't curdle when added) and then add the milk. Stir to combine.
Turn the saute function back on. Once the liquid starts to bubble, add in the butter paste and stir until it has melted and thickened the sauce.
Serve by itself, with some biscuits, or pie crust.