Craving the warmth and satisfaction of homemade chicken pot pie without the fuss? This Instant Pot chicken pot pie recipe delivers all the comforting flavors you love in a fraction of the time.
Perfect for busy weeknights or when you need a hearty meal that feels like a hug in a bowl.
Why You’ll Love This Recipe
This Instant Pot version of the classic chicken pot pie combines convenience with flavor.
The pressure cooking method infuses the ingredients with rich taste while cutting down cooking time dramatically.
With tender chicken, perfectly cooked vegetables, and a creamy, flavorful sauce, this dish hits all the right notes without hours of work.
Ingredients
For the Pot Pie Filling:
- 1 cup chicken broth
- 3 medium potatoes, peeled and cubed
- 1 cup petite baby carrots
- 1/4 medium onion, minced
- 6 chicken tenders, fresh and raw
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup frozen peas
- 1/2 cup milk
For the Thickening Mixture:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
Step-by-Step Instructions
Prep your ingredients: Begin by gathering and preparing all ingredients to streamline the cooking process.
Load the Instant Pot: Add chicken broth, potatoes, carrots, onion, chicken tenders, salt, and pepper to your Instant Pot. The liquid will help create steam while the seasonings infuse the ingredients with flavor.
Pressure cook: Secure the lid and set the valve to “sealing” position. Set your Instant Pot to Manual High Pressure for 3 minutes. While this might seem brief, the pressure cooking environment cooks everything perfectly.
Allow natural release: Once cooking completes, allow natural pressure release for 6 minutes. This additional time continues the cooking process gently. After 6 minutes, carefully perform a quick release for any remaining pressure.
Prepare the chicken: Remove the chicken tenders from the pot and shred them using two forks. The tenders should be fully cooked and tender enough to pull apart easily.
Add final ingredients: Stir the frozen peas into the hot mixture—they’ll cook quickly while simultaneously cooling the mixture slightly. Next, add the milk and stir to combine.
Thicken the sauce: Turn on the Sauté function of your Instant Pot. In a small bowl, combine the butter and flour to create a paste. Once the liquid begins to bubble, add this paste and stir continuously until it melts and the sauce thickens to your desired consistency.
Combine and serve: Return the shredded chicken to the pot and stir everything together. Your filling is ready to serve!
Serving Suggestions
While delicious on its own, this chicken pot pie filling pairs wonderfully with:
- Refrigerated or homemade biscuits baked separately
- Store-bought pie crust, baked and served alongside
- Puff pastry squares, for an elegant touch
- Crusty bread for dipping
- Over rice or mashed potatoes for a complete meal
Recipe Notes and Tips
- Time-saving tip: Use pre-cut vegetables from the produce section to reduce prep time even further.
- Chicken options: Boneless, skinless chicken breasts or thighs work well as alternatives to tenders.
- Make ahead: The filling can be prepared up to two days ahead and stored in the refrigerator.
- Freezer friendly: Portion cooled filling into freezer-safe containers for quick future meals.
- Vegetable variations: Feel free to add corn, green beans, or celery based on your preferences.
- Dairy alternatives: Unsweetened almond milk or coconut milk can substitute for regular milk.
- Gluten-free option: Use cornstarch instead of flour for thickening.
Nutritional Information (per serving)
- Calories: 369 kcal
- Carbohydrates: 47g
- Protein: 17g
- Fat: 13g
- Sodium: 1040mg
- Fiber: 5g
- Sugar: 5g
This Instant Pot chicken pot pie filling transforms a time-consuming classic into an achievable weeknight dinner. The pressure cooking method ensures tender chicken and vegetables while developing flavors that taste like they’ve been simmering all day. Whether served with biscuits, pastry, or on its own, this comforting dish is sure to become a family favorite!
