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.
Courtney says
Is it possible to make this with frozen chicken tenders?
If so, any adjustments?
Karli Bitner says
Hi Courtney- Frozen chicken tenders cook for 6 minutes HP with a 6 minute NPR. At that cook time, your potatoes and carrots will probably be pretty mushy so I wood suggest letting your frozen chicken tenders thaw before making the recipe as written so you don’t end up with mushy veggies.
Karli Bitner says
I am so glad that you had success with this recipe! Thank you for the kind comment about the clear directions, it’s something I really try to do!!
Cooking with Karli says
I’m so glad Iris, thank you for the comment. This is a very filling recipe. Happy cooking!
Carla says
This is a great recipe! Like others, I thought it needed more seasoning so I added more onion, some garlic powder, onion powder, poultry seasoning, and parsley before cooking. Will definitely make this again in the future.
JILL says
Love this recipe. It’s really easy and tastes great. I add a can of cream of chicken soup after the instapot is done instead of flour and butter to make it easier and creamy. Also add more veggies like green beans and corn and then put biscuits on top. Thanks so much for posting this recipe!!!
Peggy Laurel says
Easy and delicious! I added celery as my husband loves celery. I also added some
Herbes de Provence fo flavor.
Sherry Blizzard says
Excellent. We added extra herbs, 1 3/4 c mixed vegetables, used 2 1/8 cups cooked chicken. Family loved it
Lilly says
Okay so love the taste but for some reason my potatoes disintegrated any idea why?
Karli Bitner says
Maybe your potatoes were cut too small so they over cooked? Next time try to cut them a little larger.
Joanna L Cohen says
I haven’t opened the lid yet but is my chicken really going to be fully cooked after 3 minutes plus six minutes npr? I’m about to find out.
Melanie Sallis says
Very good recipe! However I decided next time I make I shall add some extra seasoning like thyme, garlic and parsley. Thanks for sharing the recipe!
Mary says
I love this recipe and have made it several times. It is quick and easy and delicious. Tonight I added some small cauliflower florets with the first ingredients. I like to add the salt and pepper on top of the tenders after everything is in the pot. The addition of the butter at the end makes this recipe very rich tasting. Well done, and thank you so much!
Jackie says
I made this with turkey tenderloins and used Better than Bullion garlic base. I topped it with puff pastry. I didn’t have potatoes but I used a whole onion chopped and added frozen peas and carrots. Was delicious! I added some cornstarch as well because it wasn’t thick enough for me with the flour/butter paste. My husband likes more sauce so next time I will increase the broth. I will add chopped celery next time.
Denise Hansen says
My go to for everything. Easy to make for sick friends etc. I add sharp cheddar too. Make some quick drop biscuits and a perfect meal. Thanks for sharing.
Maggie says
My daughter(7) is a phenomenally slow eater, unless, you guessed it, it’s something she likes to eat. This recipe she polished off so quickly, and asked for seconds.
My son (4) almost made me fall of my chair with this “Can I have more of the veggies please?”
Nuff said. This recipe is a keeper.
My mods were: added frozen beans to the initial mix, added a small can of corn after pressure release and I topped the pie mix with a layer of crescent roll dough in a baking dish and baked it for 10mins until the pastry was browned.
Jackie says
I used turkey tenderloins instead of chicken and puff pastry on top. I always have better than bullion, so I used that. I’ve made it with butter/flour and also a cornstarch slurry to thicken. I prefer a cornstarch slurry but either is fine. Great recipe and you can modify it easily to your liking.
Melissa says
Loved this recipe! My potatoes came out a bit mushy, so I’ll cut them larger next time. At one point in the directions with pictures, it says diced potatoes, but the actual recipe says cubed so got a little confused. 🙂
The recipe overall was very tasty, however, and will definitely be making again!
Anne Olson says
Hello Kari,
Confused by cooking instructions. Can you help with this?
This seems to contradict itself:
NPR for 6 minutes, then quick release.
Your linked definition says this:
“NPR– natural pressure release; aka letting the pot release it’s pressure by itself. You do NOTHING to make this happen. Once the timer goes off, it will automatically start releasing the pressure.”
Sounds like it’s hands off period. But you mean npr for only 6 minutes, then release pressure then. This doesn’t sound like natural release since you are manually releasing it as well. You are not “doing nothing to make this happen”. But I’m new at this instapot thing and prob making a fool of myself here haaa.
Thank you!
I didn’t rate the recipe yet bc I am preparing ingredients.
Karli Bitner says
You will be doing both with this recipe. A full natural release would be just letting the pot sit until the pin drops. With this recipe you will natural release (do nothing) for 6 minutes and then at that point you will quick release the rest of the pressure. Hope this helps!