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 Chase 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.
Boy am I excited about having some more space, though! 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.
Instant Pot Dump and Start Meals
One of my very favorite things about this Instant Pot is the fact that 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!
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.
Karli Bitner says
Hi Melissa! Thank you so much for the kind words and stars! I am so glad that you adjusted the seasonings to fit your family’s preference, that is exactly what I hope people do with my base recipes. 🙂 And my kids would love cookie cutter pie crusts!! That is the best idea ever!
Patty says
I have not tried this yet but plan to in the next few days. With the COVID-19 crisis, I have been waiting for a grocery delivery to stock up on ingredients. My husband loves Chicken Pot Pie. I am wondering how to incorporate this recipe with a real pie crust. Could I make the “filling” and then place it in a pie crust and bake? Your advice would be much appreciated.
Karli Bitner says
Hi Patty- Yes, you could definitely do that!! This post may be of interest to you, too. Its my favorite chicken pot pie recipe, I prep the chicken in the Instant Pot, but it has full instructions for all of the other veggies and baking it in the pie crust. https://cookingwithkarli.com/easiest-chicken-pot-pie/
Karrie Simonin says
I see you don’t need to increase cook time if you double, but what about if I use chicken breasts? I hate cutting raw chicken 😩 Thanks!!
Patty says
Thanks for your response, Karli! I have completed the recipe and will plan to bake it in a prepared pie crust today. Karli, finished product is a bit bland for our tastes, I am wondering, now that it is complete, and I would also like to mention I thickened it a bit more since it was being placed in a crust, if there is something I could add to enhance the flavor keeping in mind that it is now thickened quite a bit. Thank you again.
Karli Bitner says
Hi Patty! You could definitely add more salt, pepper, some garlic powder, prior to baking in your pie crust if you’d like. 🙂
Karli Bitner says
HI Karrie, I don’t recommend this because the chicken breasts are so much larger than chicken tenderloins and will need to be cooked for much longer which would result in very mushy veggies. Sorry!
Tara says
I made this tonight for a fast and easy family weeknight dinner. I agree with the first review that next time I would like to add more seasoning, maybe poultry seasoning and thyme. I baked a package of Tenderflake vol-au-vent pastries and served (some of) the stew in the pastry bowls, plus some extra on the side for the adults. The kids loved it that way!
Karli Bitner says
Great suggestions Tara, I love it when people are able to take the recipe and customize it to their families liking. Thank you for the comment.
bill says
what is a chicken tender?
Karli Bitner says
A chicken tender or chicken tenderloin is a small strip of white meat that is generally cut off of a chicken breast. I purchase them frozen generally and let them thaw.
Alicia says
I thought this was great! It had a nice “chicken noodle soup” taste. We served it over baked buttermilk biscuits, and we did add salt and coarse ground pepper to our own plates, which I prefer to do instead of over-salting while cooking. It is great homestyle food that my hungry 19-year old son loved. He ate almost half of the batch!! Will make a double batch next time because we like to have leftovers. I didn’t mean to customize, but I subbed frozen corn because I forgot to buy frozen peas.
Patty Cheatle says
My husband and I loved this recipe! It was so flavorful and easy to make. I will definitely be making this again!
Karli Bitner says
Thanks, Patty! I am happy to hear you enjoyed this recipe! ❤️
Colby says
I also added some herbs to the onions and sautéed them first. I also had more stock, but am careful about salt so added a low sodium gravy to the final mix to thicken and add flavor.
Angela says
Wow! Like many others, I took your recipe and added to it! (A packet of chicken seasoning, 2 celery stalks, 5 cloves of garlic, and 3 fresh sprigs of thyme.) I let that simmer on the sauté function for about 20 minutes before adding the stock and pressure cooking. I substituted corn for the peas and doubled the butter/flour paste. This was my first time cooking anything like this and I am amazed at how good it turned out. Thank you for the recipe, I’ll be sure to make this again and again!
Karli Bitner says
Yum! I love those additions!
Zaq says
Excellent recipe! Simply and just TASTEY! I have some ideas around tweaking it, but I kept to your original the first go around… I told the wife there was no way our son (6) was going to touch it, but we fixed him a bowl, dropped a biscuit in there, and he ate it faster than us! Good stuff!
Marissa says
This is in my bi-weekly rotation now, thanks!! I make cheesy garlic biscuits to go along with it and we love it. It’s great comfort food but not terribly unhealthy.
Iris says
We loved this recipe. A small amount is very filling. So I was able freeze some for another meal. Your directions were very clear, and everything worked. That doesn’t always happen for me when I’m cooking with instapot recipes.