Instant Pot Chicken Pot Pie

Instant Pot Chicken Pot Pie (All the Comfort, None of the Work)

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Creamy sauce, tender chicken, and soft vegetables—all the comfort of classic chicken pot pie, made in under 30 minutes with one pot and almost no prep.

Traditional chicken pot pie is delicious, but let’s be honest—it takes forever. Chopping, simmering, thickening, and baking can easily turn it into a weekend-only meal.

This Instant Pot Chicken Pot Pie changes everything. No rolling dough. No oven. No babysitting the stove. Just dump, start, and enjoy.

How This Became “The Best Chicken Pot Pie”

Chicken pot pie wasn’t always a favorite—until one incredible homemade version changed everything. The flavor was perfect, the filling rich, and it instantly became unforgettable.

The only problem? It took hours. As life got busier, comfort food still mattered, but it had to fit real life. That’s where the Instant Pot came in.

Why You’ll Love This Instant Pot Chicken Pot Pie

• Dump & start (no sautéing required)
• One pot from start to finish
• Ready in under 30 minutes
• Kid-approved comfort food
• No canned soup shortcuts
• No crust required (but optional!)

What Makes This Version So Special?

• Pressure cooking speeds everything up
• Chicken stays juicy and tender
• Sauce thickens naturally (no cream soups)
• Frozen peas prevent milk from curdling
• Butter-flour paste replaces long roux cooking

The result is true homemade flavor—without hours of effort.

Ingredients You’ll Need

• Chicken broth
• Potatoes, peeled and cubed
• Petite baby carrots
• Onion, minced
• Fresh raw chicken tenders
• Salt & pepper
• Frozen peas
• Milk

For Thickening:

• Butter
• Flour

Ingredient Tips for Best Results

• Chicken: Tenders shred easily, but breasts or thighs work too.
• Vegetables: Cut potatoes small for even cooking.
• Milk: Whole milk is creamiest; 2% also works.
• Frozen Peas: Add frozen—this step prevents curdling.

How to Make Instant Pot Chicken Pot Pie

Step 1: Add Ingredients

Add chicken broth, potatoes, carrots, onion, chicken tenders, salt, and pepper directly to the Instant Pot. Do not stir.

Step 2: Pressure Cook

Pressure cook on HIGH for 3 minutes. Natural release for 6 minutes, then quick release.

Step 3: Shred the Chicken

Remove chicken and shred. Set aside.

Step 4: Add Peas & Milk

Stir frozen peas into the pot, then add milk. Turn Instant Pot to Sauté.

Step 5: Thicken the Sauce

Mix equal parts butter and flour into a paste. Stir into bubbling liquid until thickened.

Step 6: Finish

Return shredded chicken to the pot, stir well, and turn off heat.

How to Serve (No Crust Required!)

• Biscuits
• Puff pastry squares
• Pie crust strips
• Dinner rolls

Easy Variations

• Extra Veggies: Corn, green beans, or mushrooms
• Richer Sauce: Use half-and-half instead of milk
• Lower Carb: Fewer potatoes, more vegetables
• Herbs: Thyme, parsley, or poultry seasoning

Storage & Reheating

Storage: Refrigerate 3–4 days in an airtight container.

Reheating: Reheat gently and add a splash of milk if needed.

Final Thoughts

If you love chicken pot pie but hate how long it takes, this Instant Pot Chicken Pot Pie will completely change the game. All the comfort—none of the hassle.

🥧 Instant Pot Chicken Pot Pie

Prep: 10 min Cook: 20 min Serves: 4–6

Ingredients

• 3 cups chicken broth
• 2 cups potatoes, cubed
• 1½ cups petite baby carrots
• ½ onion, minced
• 1½ lbs chicken tenders
• Salt & pepper to taste
• 1 cup frozen peas
• 1 cup milk
• 3 tbsp butter + 3 tbsp flour

Instructions

1. Add broth, vegetables, chicken, salt, and pepper to Instant Pot.
2. Pressure cook HIGH 3 minutes; natural release 6 minutes.
3. Remove and shred chicken.
4. Stir in frozen peas and milk; switch to Sauté.
5. Whisk butter and flour into paste; stir in to thicken.
6. Return chicken, stir, and serve.

Note: Always add peas frozen before milk to prevent curdling.