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Instant Pot Chicken Pot Pie is all of the flavor from the classic oven baked favorite all made in under 30 minutes! From the perfectly cooked potatoes and carrots to the tender, shredded chicken this one pot, dump & start Instant Pot meal will be your family’s favorite!
The best Chicken Pot Pie you’ll ever taste!!
Chicken Pot Pie was never my favorite until after my first was born My cute sister-in-law had us over for dinner and she served, honestly, the best chicken pot pie I have ever put in my mouth.
I immediately got the recipe, tweaked it a little and have been making it ever since. The only problem is, it takes literally HOURS to make start to finish. No matter how bad I want it, I know I don’t have the time to spend hours in the kitchen making dinner anymore. #children Am I right?
Sharing this 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 car-seated children in our little Honda Civic.
It was like our very own clown car.
Well, welcome to the family, new-to-me mid-sized SUV. Lets celebrate with some pot pie.
Instant Pot Meals
One of my very favorite things about this Instant Pot is the fact that most of the time I literally DUMP AND GO!
It’s magical, really! The fact that I can pour uncooked pasta, broth, cream and some seasonings into the Instant Pot and end up with perfectly al dente Alfredo 20 minutes later is pretty spectacular! Not to mention being able to make all sorts of things from pot roast to melt in your mouth Instant Pot Butter Chicken without spending all day in the kitchen.
If you haven’t already, you should check out all of my Dump and Start recipes!
How to make Instant Pot Chicken Pot Pie
First, add chicken broth, minced onion, diced potatoes and petite baby carrots to the Instant Pot liner.
Season with salt and pepper.
Lay 6 fresh, uncooked chicken tenders on top of the veggies and broth.
If you do not have chicken tenders, cut 2 chicken breast into this strips, about 1/2-1 inch thick.
Cook on Manual (or pressure cook!) HIGH for 3 minutes, NPR for 6 minutes.
Remove the chicken from the Instant Pot and shred. I like to use my electric mixer to shred the chicken! So fast and so easy!
Shred the chicken and set aside.
Add frozen peas to the Instant Pot and stir. Adding the peas frozen is extremely important!
Adding the frozen peas will cool the sauce down just enough to add milk in the next step without the milk curdling.
Pour in the milk and stir to combine. Turn the Instant Pot onto saute.
While the Instant Pot is heating everything back up to a boil, make a paste with room temperature butter and flour.
Once the Instant Pot is boiling, stir in the butter and flour paste to thicken the sauce.
Add in the shredded chicken- you are ready to serve!!
Check out my other Dump and Start Instant Pot meals!
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Instant Pot Chicken Pot Pie
Ingredients
- 1 cup chicken broth
- 3 medium potatoes, peeled and cubed
- 1 cup petite baby carrots
- 1/4 medim onion, minced
- 6 chicken tenders, fresh, raw
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup peas, frozen
- 1/2 cup milk
Butter and Flour paste
- 1 tbsp butter
- 1 tbsp flour
Instructions
- Add the broth, potatoes, carrots, onion, chicken tenders, salt and pepper to the Instant Pot. Cook on Manual HIGH for 3 minutes.
- Create the butter and flour paste by combining equal parts butter and flour.
- NPR for 6 minutes and then quick release.
- Remove the chicken tenders. Shred and set aside.
- 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.
- Add the chicken back into the Instant Pot. Stir to combine.
- Serve by itself, with some biscuits, or pie crust.
Nutrition
Instant Pot Chicken Pot Pie
Instant Pot Chicken Pot Pie is all of the flavor from the classic oven baked favorite all made in under 30 minutes! From the perfectly cooked potatoes and carrots to the tender, shredded chicken this one pot, dump & start Instant Pot meal will be your family’s favorite!
Ingredients
- 1 cup chicken broth
- 3 medium potatoes cubed
- 1 cup petite baby carrots
- 1/4 medium onion minced
- 6 chicken tenders fresh, raw
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup peas frozen
- 1/2 cup milk
Butter and Flour paste
- 1 tbsp butter
- 1 tbsp flour
Instructions
- Add the broth, potatoes, carrots, onion, chicken tenders, salt and pepper to the Instant Pot. Cook on Manual HIGH for 3 minutes.
- Create the butter and flour paste by combining equal parts butter and flour.
- NPR for 6 minutes and then quick release.
- Remove the chicken tenders. Shred and set aside.
- 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.
This recipe was great! I also added celery and frozen green beans. I love that it didn’t use can of cream of chicken soup like some other recipes. Natural, fresh and tasty. Big hit with my husband and middle school boys.
I don’t drink milk so I use unsweetened almond milk soup base instead of milk and I didn’t add any frozen peas because I added more carrots. I double the recipe & used 12 chicken tenders & 2 cups broth. Delicious! I make this weekly!
Thank you for your comment! Happy to hear this recipe makes a weekly appearance at your house! ❤️
Would cutting the carrots up affect the cooking time? I love carrots but a whole baby carrot seems like a mouthful while trying to eat.
You could definitely cut the carrots up if you’d prefer!
Sounds so good!!
I just got an Instant Pot Duo Plus and there is no Manual on it, so what do I use – Pressure setting? and what about sealing or venting for this first part? Also what does NPR mean?
Thanks. I would like to try this and don’t want to ruin it.
You’ll use the ‘pressure cook’ button. 😊 and I believe you found my lingo post for the NPR definition. 👍🏻 hope you enjoy this meal!
I made this last night – the estimated time is laughable. I’d say overall time was an hour – which includes chopping, peeling, plus waiting for the pot to come to pressure and cook, and then the NPR time.
Hi Meghan! Sometimes the time doesn’t save correctly in the recipe card, I just checked and it stated 11 minutes total, which isn’t correct at all. I’ve got it all fixed now. Thanks for the heads up!
Can I top this with biscuits ?
Yes, you sure can!
I made this recipe today, easy to follow. Agree with a previous post re it needs more flavor. Added some rosemary and lemon juice. Letting it sit to absorb that seasoning. Made the rue using gluten free flour and lactose free milk. Might be use coconut milk next time for a sweeter taste. Thanks for sharing the recipe 😊
Glad you liked the recipe, Denise! Thanks for commenting!
Milk doesn’t curdle from high heat. Milk curdles from acid.
The natural acidity of milk can cause it to curdle when it is boiled or the temperature is increased too quickly.
Just made; your directions were to the T. I added some garlic, salt and pepper to our taste. I had potatoes and no trouble peeling and cubing, baby carrots , fresh green beans, and instead of peas I had broccoli that I added. Hubby wanted a crust so can of biscuits for top. Yummy and first time for my insta pot and I lLOVE LOVE LOVE it; fresh veggies, wholesome meal!
Thanks, Tina! I love a good, veggie packed wholesome meal, too!
how is it possible for the chicken to be fully cooked on only 3 mins time
Hi Jon- The 3 minutes refers to the time that the pot is cooking under pressure. That does not take into account the 10 or so minutes it will take for the Instant Pot to come up to pressure. While the Instant Pot is coming up to pressure, everything inside is heating/boiling/cooking. I hope this helps clear things up a bit!