Homemade chicken potpie used to be a time-consuming meal that was saved for Sundays or special occasions. This Instant Pot / Pressure Cooker Chicken Pot Pie cooks the filling in your pressure cooker, so you can have this classic comfort food on your table in under 30 minutes! Serve it any night of the week!
Hi everyone—it’s Jennifer! One of my favorite things about pressure cooking is that I can make a meal that seems time consuming but is actually quick and easy to get on the table.
Chicken pot pies are one of my family’s favorite dinners, and they often request it for St. Patrick’s Day. (I can’t remember why the tradition started, but it’s been part of our family for several years now.) A simple shamrock cookie cutter is all it takes to make this meal into a festive St. Paddy’s dinner. Change the cookie cutter and you can make any pot pie into a celebration!
The recipe I grew up eating calls for cooked, diced chicken. We’d often have to remember to grill up chicken earlier in the week so we’d have it on hand for pot pie.
With this pressure cooker version, you cook the chicken and potatoes at the same time, so the filling comes together quickly. (And you don’t have to remember anything in advance!) I like to use frozen vegetables in the filling as well, which saves a little extra time. I just throw these in after pressure cooking straight from the freezer.
This is a fairly forgiving recipe. Want more potatoes? Dice them up and have a thicker pot pie! Hate peas? Leave them out or swap them for corn or more carrots. If your favorite chicken pot pie recipe has a certain blend of spices, you can substitute those in this recipe as well.
The Secret to Creamy Pressure Cooker Chicken Pot Pie
The thing that really brings everything together is the creamy, buttery pot pie filling. Stove-top recipes generally start with you making a roux—that flavorful mix of butter and flour used to thicken sauces.
However, you can’t pressure cook a roux—the flour can settle on the bottom of the cooking pot and mess with the pot coming to pressure.
So how to get an awesome stovetop taste in your pressure cooker? Make a “reverse” roux!
Rather than starting the sauce with a roux, the chicken pot pie filling is cooked with a little extra liquid and then the butter-flour mixture is stirred in after pressure cooking. This method gives you the convenience of pressure cooking without sacrificing the flavor of a traditional roux.
Making Homemade Pie Crust
There’s no denying the convenience of store-bought pie crust, and I definitely use it on busy nights. (I like the Pillsbury refrigerated pie crusts.) So don’t let the recipe instructions for homemade pie crust keep you from trying this recipe!
Still, there’s something special about a homemade pie crust. Pie crust isn’t difficult to put together, especially if you have a pastry cutter.
If you’re still intimidated by making homemade pie crust, check out Barbara’s Perfect Pie Crust Tutorial for a step-by-step photo guide to putting this pie crust together.
Note: This Instant Pot Chicken Pot Pie calls for a single pie crust that’s baked on top.
Pressure Cooker Chicken Pot Pie in the Instant Pot Toddler Food Cookbook
Chicken pot pie is so quick and easy to make in your pressure cooker. An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use, and your Instant Pot can help you create this delicious Pressure Cooker Chicken Pot Pie!
Since this recipe is one of my kids’ favorites, we had to adapt it for our Instant Pot Toddler Food Cookbook. The black-and-white quick version is out now, and a full-color combined baby and toddler food edition with photographs will be out fall 2019.
The Toddler Chicken Pot Pie recipe features a thicker, heartier filling that’s easier for little ones to spoon up. It also uses cookie cutters to make fun pie crust shapes and bakes them separately in the oven while the pie filling is cooking in the pressure cooker.
Even though my boys are past their toddler years, they still prefer the pie crust made separately. They enjoy cutting out the shapes and enjoy the texture of the crust when it’s baked on its own. (When you bake the crust on top of the pot pie filling, the side touching the crust isn’t as crisp as when you bake it separately.)
I like making the crust this way because if someone doesn’t want to eat the crust—more for me! It also helps get dinner on the table more quickly.
Making Pressure Cooker Chicken Pot Pie in a Ninja Foodi
Chicken pot pie can be a one-pot meal when you cook it in your Ninja Foodi! Follow the recipe as directed. However, instead of transferring the pie filling to a glass dish, carefully lay the cut pie crust evenly on top of the filling mixture in the Foodi pot. (Fold the edges over if needed.)
Close the crisping lid. Select Broil and set the cook time to 10 minutes. Push Start. When the cook time ends, remove the cooking pot to cool for 5 to 10 minutes before serving.
Chicken Pot Pie
- 1/3 cup plus 1 tablespoon unsalted butter, divided
- 1/2 cup diced onion
- 1 rib celery, chopped
- 1/2 cup reduced-sodium chicken broth
- 2 large boneless skinless chicken breasts, diced into bite-size pieces
- 1 to 2 large russet potatoes, cut into 1-inch cubes
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup frozen diced peas and carrots***
- 1/3 cup all-purpose flour
- 1/2 cup milk, plus more as needed
- 1 storebought or homemade pie crust (recipe below)
Homemade Pie Crust
- 2 1/2 cup flour
- 1 teaspoon salt
- 1/4 cup unsalted butter, chilled and cut into small cubes*
- 2/3 cup shortening, chilled*
- 5 to 6 tablespoons ice water
- Prepare the pie crust: If you are making homemade pie crust, combine the flour and salt in a mixing bowl.
- Cut butter and shortening into flour mixture until it resembles very coarse meal. Gradually add water. Form into a round disc and wrap in plastic. Chill for 30 minutes.
- Prepare the pot pie: Preheat the oven to 425°F. Spray a deep dish pie plate or 9x13 glass pan with nonstick cooking spray and set aside.
- Select Saute to preheat the cooking pot. Melt 1 tablespoon butter. Add onion and celery and saute 2 to 3 minutes, stirring occasionally, until the vegetables are tender. Stir in the chicken broth, chicken, potato, thyme, salt, and pepper.
- Lock the lid in place. Select High Pressure and 3 minutes cook time.
- While the food is coming to pressure, roll out pie crust at least 1-inch larger than the baking dish. Use a knife or cookie cutters to cut shapes in the crust.
- When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid. Stir in the peas and carrots.
- In a small saucepan over medium heat, melt the remaining 1/3 cup butter. Whisk in the flour. Cook for 2 to 3 minutes, stirring constantly until smooth and bubbly. Gradually add the milk, stirring constantly 2 minutes more, until the sauce is thick and creamy. Remove from heat and add to the pressure cooking pot. Stir until the sauce is thick and creamy. Add more milk, if needed, to achieve your desired consistency.
- Pour the pot pie filling into the prepared pie plate. Top with the pie crust and bake for 10 minutes, or until the crust is golden-brown and the filling is hot. Remove from the oven and allow to cool for 3 to 5 minutes before serving.
* The prep time will increase to 10 minutes if you're preparing a homemade pie crust, with at least another 30 minutes of chill time. If you plan to make the pie crust earlier in the day, remove the chilled disc from the refrigerator when you preheat your oven.
For the homemade pie crust, you get the flakiness from the shortening and the great taste from the butter. I prefer to use both in my homemade pie crust. I also like to use butter flavored shortening.
**If you'd like, you can make the roux in the pressure cooking pot before pressure cooking the chicken. Select Saute adjusted to low to preheat the cooking pot and add the ingredients as instructed in step 8. After cooking, remove to a bowl and cover to keep warm. Since some of the flour may stick to the bottom of the pot, you will likely need to wash the cooking pot before moving to the next step in the recipe.
***If you prefer, you can substitute 2 carrots, cut into 1/4 inch slices for the frozen carrots.
Other fabulous recipes to celebrate Saint Patrick’s Day:
Instant Pot / Pressure Cooker Corned Beef and Cabbage is a perfect old-fashioned Irish meal to celebrate St. Patrick’s Day. Corned beef is a salt-cured beef brisket that cooks up tender, salty, and delicious in the Instant Pot or electric pressure cooker! (And the leftovers make awesome Reuben sandwiches.)
Pressure Cooker Shepherd’s Pie features creamy, cheesy mashed potatoes swirled on top of a rich, flavorful meat-and-vegetable stew. Making it in the pressure cooker gets it on the table in half the time! I used a star tip to pipe the potatoes on top to make it perfect for a celebration, but you can gently spread them on top as well.
Instant Pot / Pressure Cooker Chunky Potato Cheese Soup is a hearty soup loaded with potatoes, bacon, corn, and cheese and is ready in just minutes. Cooking the potatoes in the steamer basket above the onions, broth, and spices infuses the potatoes with the great flavor of the soup without breaking them down. (For my fellow trivia junkies, check out this story on how potatoes came to Ireland and later spurred modern agricultural science.)