Instant Pot Chicken Pot Pie

This post may contain affiliate links. Please read my disclosure.

If you’re craving comfort food, you’ll love this time saving Instant Pot Chicken Pot Pie recipe! Pressure cooking the filling is quick and easy, and you don’t have to sacrifice the rich and creamy texture or the golden brown and buttery pastry!

Is there a more hearty and decadent meal than a pot pie? I mean, it’s a savory pie that you can eat for dinner! What’s better than that!?

The filling is thick and creamy and packed with meat and veggies, and it's all topped with a flaky, buttery crust. Pot pies are definitely in my top five of cozy, comforting meals!

I’ll admit, however, that I don’t make them as often as I should. They’re usually time consuming, and I’m all about making things quick and easy. 

That’s why we love this leftover turkey pot pie recipe! It’s ready in just 45 minutes and it’s a great way to repurpose leftover holiday turkey.

But, what do you do when you don’t have leftover turkey? You make this Instant Pot chicken pot pie! It’s an awesome dump and start recipe that takes less than an hour from start to finish.

Jump to:

• Why this recipe works
• Ingredients
• Step by step instructions
• Expert tips
• Common questions
• Storage, freezing and reheating
• Other Instant Pot recipes
• Recipe
• 💬 Comments

Why this recipe works

1. Pressure cooking the filling saves so much time and it doesn’t sacrifice any of the flavor or texture!
2. Making your roux separately and adding it to the filling after it cooks means you still get a creamy filling without the risk of burning it in the Instant Pot.
3. Homemade pastry can be time consuming to make. That’s why this recipe calls for store-bought puff pastry! You still get a golden brown and flaky topping without all the effort.

Ingredients

The full list of ingredients and quantities can be found in the recipe card at the bottom of the post.

You’ll need 2 chicken thighs for this recipe, cut into 1-inch pieces. Cutting the chicken into small and even pieces is key for cooking the filling quickly. You can substitute chicken breast if you wish, but thighs are more flavorful.

The veggies in the pie include carrots, potatoes, onions and peas. If you don’t like one of these veggies, just use more of another. 

The chicken and veggies pressure cook in 1 cup of chicken stock. I like to use low sodium or homemade stock like this crockpot chicken broth in order to control the amount of salt in the pot pie filling. 

To make the roux, you’ll need equal parts butter and flour. We’ll be making a lighter roux that will help thicken the pie filling. Here are some tips on how to make a roux. 

You’ll also need ½ cup of whole milk to add to the roux. For a thick and creamy pie filling, I recommend whole milk instead of skimmed or partly skimmed milk.

To top it all off, you need a sheet of puff pastry. While you can make your own, I always use store-bought. For the best flavor and flaky texture, just make sure you’re using an all butter puff pastry.

Step by step instructions

Preheat the oven to 350F degrees.

Combine the chicken, stock, potatoes, onions, carrots and seasoning in the Instant Pot and pressure cook on high for 4 minutes.

Natural release for 5 minutes, then use the quick release to release the remaining pressure.

Heat the butter and flour for the roux in a cast iron skillet over medium heat.

Cook for about 3-5 minutes, whisking constantly. Remove from heat and set aside.

Turn the Instant Pot to the sauté setting (low if your Instant Pot allows it).

Heat the roux over medium heat and SLOWLY whisk in the milk, whisking constantly until a paste forms.

Stir the paste into the chicken mixture and bring to a simmer until thickened slightly.

Pour the mixture into an ovenproof baking dish.

Place the puff pastry sheet over top of the baking dish and seal around the edges. Cut 3 slits in the top.

Bake for 12-18 minutes, until the puff pastry is golden brown.

Serve hot. 

Expert tips

1. Make sure your chicken is cut into 1-inch pieces. If the pieces are larger, the chicken will take longer to cook and the veggies may get too soft.
2. Don’t chop your potato into really small pieces as it will just get mushy.
3. When making the roux, make sure you stir it constantly so it doesn’t burn and slowly whisk in the milk.
4. Wait for the filling to pressure cook before adding the roux mixture. If you pressure cook it with the filling, it may burn and could prevent pressure from building in the Instant Pot. 
5. Once you have the puff pastry arranged on top of the pie, make sure you put a few slits in the top so the pie can breathe.
6. Instead of one large pie, you can make a few mini or individual sized pies.
7. When releasing the pressure, make sure you naturally release it for 5 minutes. The filling keeps cooking during this time.
8. While the cooking time for the filling is just 4 minutes in the Instant Pot, you’ll also need to factor in time for pressure to build and release.

Common questions

Storage, freezing and reheating

Leftover pot pie should be stored in an airtight container in the fridge, where it will last for up to 3 days.

To freeze it, just let it cool completely in the fridge and transfer individual pieces to freezer safe containers. You can also leave the pie in the dish and wrap it in plastic wrap and cover with foil. It should keep in the freezer for up to 3 months. 

To reheat, just warm the pie in the oven at 325F degrees until heated through. To prevent the top from browning too much, you can cover it with foil as it warms. If the pie pieces are frozen, let them defrost in the fridge first before reheating.

Other Instant Pot recipes

• Instant Pot Basmati Rice
• Instant Pot Beets
• Instant Pot Chicken Adobo
• Instant Pot Collard Greens

If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂

Recipe