Pressure Cooker / Instant Pot Chicken Pot Pie
Homemade chicken pot pie used to be a time-consuming, special occasion meal. But with this Pressure Cooker / Instant Pot Chicken Pot Pie recipe, you can enjoy this classic comfort food in under 30 minutes!
One of my favorite things about pressure cooking is that I can turn a meal like chicken pot pie, which usually takes an hour or more, into a quick and easy weeknight dinner.
My family loves chicken pot pie for dinner! Growing up, it was always on our St. Patrick’s Day menu, decorated with shamrock pie crust cut-outs.
A simple shamrock cookie cutter is all you need to make Instant Pot Chicken Pot Pie into a festive St. Paddy’s Day dinner. Change up the cookie cutter, and this easy dish becomes a festive centerpiece for any occasion!
Update: This Instant Pot Chicken Pot Pie is always a popular recipe around St. Patrick’s day, so I’ve updated this post with a new video to highlight how easy this recipe is.
How to Make Chicken Pot Pie in an Instant Pot or Electric Pressure Cooker
Instant Pot Chicken Pot Pie is so quick and easy to make in your pressure cooker. This homemade Chicken Pot Pie recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
Our original recipe for chicken pot pie, which I grew up eating, uses cooked, diced chicken. We usually had to remember to grill chicken earlier in the week to make pot pie.
With this pressure cooker recipe for comforting chicken pot pie, everything cooks at the same time. The result is a filling that cooks up in no time. Plus, there’s nothing to cook in advance!
The Secret to Creamy Instant Pot Chicken Pot Pie
The thing that really brings this Instant Pot recipe together is the creamy, buttery chicken pot pie filling.
Traditional chicken pot pie recipes start with a roux—that flavorful mix of cooked butter and flour that thickens sauces.
⛔ However, you can’t pressure cook a roux. The flour will settle on the bottom of the cooking pot and keep the pot from coming to pressure.
So how do you get an awesome stovetop taste to chicken pot pie with a pressure cooker? Make a “reverse” roux!
Rather than starting the pot pie filling with a roux, cook the filling using a little extra liquid. Then, finish the filling by adding a butter-flour mixture after pressure cooking.
You get the convenience and speed of pressure cooking without sacrificing flavor in your homemade Chicken Pot Pie.
Making Homemade Pie Crust
This Instant Pot Chicken Pot Pie calls for a single pie crust that’s baked on top.
If you have the time, there’s something special about a homemade pie crust. Pie crust isn’t difficult to put together, especially if you have a pastry cutter. The key is to use just enough water so that the crust comes together into a ball.
🚧 Don’t let the recipe instructions for homemade pie crust keep you from trying this recipe!
There’s no denying the convenience of store-bought pie crust, and I definitely use them on busy nights. (I like the Pillsbury refrigerated pie crusts).
If you’re still intimidated by homemade pie crust, check out Barbara’s Perfect Pie Crust Tutorial. It has a step-by-step photo guide that walks you through making your own flaky and golden homemade pie crust.
Once you’ve tried it, you may become a convert to homemade crusts for sweet and savory pies alike!
What about a bottom crust?
While we tend to skip a bottom crust because it doesn’t get as crisp as the top crust, you certainly can add one.
Simply double the homemade pie crust recipe and lay a bottom crust in the glass baking dish before adding the cooked filling. Top with the second crust, as directed.
Bake for 20 to 30 minutes to ensure the bottom crust is fully cooked.
If the top starts getting too dark, add a tent of aluminum foil to protect it from the oven’s heat. You’ll know the pot pie is done when you see filling bubbling up on top.
Customizing Your Instant Pot Chicken Pot Pie
This is a fairly forgiving recipe for Instant Pot Chicken Pot Pie, so feel free to make it your own.
- Want more potatoes? Dice them up and have a thicker pot pie!
- Hate peas? Skip ’em or swap them for corn or more carrots.
- If your favorite chicken pot pie recipe has specific spices, feel free to use them, or experiment with any of your favorite dried herbs.
💡 Tip: I like to use frozen vegetables for the filling, which saves a little time. Simply toss them in after cooking the filling, straight from the freezer!
Pressure Cooker Chicken Pot Pie in the Instant Pot Baby Food & Toddler Food Cookbook
Since this recipe is a family favorite, we had to adapt it for our Instant Pot Baby Food & Toddler Food Cookbook. The book is full of delicious and easy toddler-approved recipes to make in your Instant Pot or pressure cooker.
The book’s Toddler Chicken Pot Pie recipe features a thicker, heartier filling that’s easier for little ones to spoon up. It also calls for baking the crust on its own while the chicken pot pie filling cooks in the pressure cooker.
When I make this with my family, we bake the pie crust separately. The boys cut out their own crust shapes. Cooking them separately helps get dinner on the table faster.
Bonus: I like baking the crust separately because it stays crispy all through, and if someone doesn’t eat their crust—more for me!
Making Pressure Cooker Chicken Pot Pie with an Air Fryer Lid
Chicken pot pie can be a one-pot meal when you use an air fryer lid, like the Ninja Foodi, Instant Pot Air Fryer Lid, or Mealthy Crisp Lid.
How to use an air fryer lid for cooking Chicken Pot Pie:
- Cook the filling as directed. Then, instead of transferring the pie filling to a glass dish, carefully lay the cut pie crust on top of the cooked filling in the pressure cooking pot.
- Tuck the crust edges in if necessary. Then close the crisping lid. Select Broil and set the cook time to 10 minutes. Push Start.
- When the cook time ends, remove the lid and check that the crust is browned as desired.
- When browned, remove the lid and cooking pot to cool for 5 to 10 minutes before serving.
Pressure Cooker / Instant Pot Chicken Pot Pie
With this Instant Pot / Pressure Cooker Chicken Pot Pie recipe, you’ll have this classic meat and veggie-packed comfort food on the table in under 30 minutes!
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 the butter and shortening into the flour mixture until it resembles a very coarse meal. Gradually add water until the dough just sticks together into a ball.
- Form the dough 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.
- Select Sauté to preheat the pressure cooking pot. Melt 1 tablespoon butter. Add the onion and celery and sauté for 2 to 3 minutes, stirring occasionally, until the vegetables are tender. Stir in the chicken broth, diced chicken, potatoes, thyme, salt, and pepper.
- Lock the lid in place. Select High Pressure and 3 minutes cook time.
- While the food is coming to pressure, transfer the pie crust to a lightly floured work surface and roll it into a circle that's at least 1-inch larger than the prepared baking dish. Use a knife or cookie cutters to cut shapes in the crust if you like.
- When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid. Stir in the peas and carrots.
- Prepare the roux.** In a small saucepan over medium heat, melt the remaining ⅓ cup butter. Whisk in the flour. Cook for 2 to 3 minutes, stirring constantly, until smooth and bubbly. Gradually add the milk, stirring constantly for 2 more minutes, until the sauce is thick and creamy. Remove from heat and stir into the cooking pot to combine well. 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 (if you have not cut shapes in the crust, be sure to poke some holes in the top to vent the crust while it bakes). 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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 833Total Fat: 43gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 74mgSodium: 776mgCarbohydrates: 87gFiber: 6gSugar: 5gProtein: 25g
Nutrition information is calculated by Nutritionix and may not always be accurate.
☘️ Other fabulous Saint Patrick’s Day dinner ideas:
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.)
I think the Pot Pie recipe winds up using a lot more utensils that have to be cleaned up for just a 3 minute pressure cooking ‘convenience’!! If the roux could be made in the pressure cooker it might be more feasible, but otherwise not worth the Mess!
Hi Mo – as noted in the recipe note section, you can make the roux first using the saute function in the inner pot first if you prefer. Just wipe it out well before proceeding with the other steps.
My pie was beautiful and delicious 😋 I will be making it again.
Next time I will use less potatoes and more vegetables. I also added fresh basil leaves on top. Wonderful flavors!
That’s great – thanks Marilyn! Definitely easy to change up to suit your tastes.
Hello! Firstly I’ll start off by saying that this recipe is amazing!! My husband said he would be more than happy to pay for it! So easy and so so delicious!!
My question is, is this recipe suitable to freeze at any point?
Many thanks 🙂
Thanks Alix – I haven’t tried it, but assume you can cook and cool the filling, then top it with a crust and freeze it. Then bake it until the crust is browned and the filling is bubbly. Let me know if you try it.
Can I do double crust and everything in my Foodie delux, or do I have to use stove / oven. Thank you
Hi Stephanie – I haven’t tried doing a double crust with the Foodi. If you give it a try, let me know how it goes.
Turned out great! Im wondering how to reheat my leftovers now…
Thanks Elisabeth – glad you enjoyed it! It depends on how much is left. You can reheat it in the oven in the pie pan if there’s a lot. If not we typically just microwave individual servings. You won’t want to reheat it in the pressure cooker because the crust will get soggy.
Made this yesterday! It tasted great but my top crust got soggy. Any idea why? I used two pre made Immaculate Bakery pie crusts right next to each other since they were circular and I was using a large rectangular baking dish. I poked probably 10 holes in the crusts.
Hi Diana – I assume you didn’t pressure cook the crusts. Was your oven preheated?
I’ve made this recipe several times and have also made non-instant pot chicken pot pie recipes. It’s an awesome hack to use the instant pot and if you have homemade stock on hand, then it’s really amazing. I absolutely love chicken pot pie in any form, but it is so incredibly labor intensive, that I usually end up eating frozen pot pie. This is a nice way to make it from scratch without slaving for three hours in the chicken (although, it does still take time to chop and do the crust).
My one gripe is that I can’t get the crust to bake in 10 min. I put mine in a 9 x 13. I also put an egg wash so it isn’t so pale. All the other recipes I have seen say to bake for way longer, like 30-40 min., even with the single crust. After baking mine for 20 min., the crust was still raw. Not sure what I’m doing wrong – my oven does run cool, but the timing just seems really off for me. I ended up having to add 1 tbsp more water to my dough as well – it was too crumbly to work with otherwise.
Turned out fantastic!!! We ended up subbing in a couple things instead of butter I used a 1 TBL of olive oil to saute the veggies. For the roux we used 1/4 cup of avocado oil, 1 1/4 cups almond milk, and wheat flour in the roux.
That’s great – thanks Chris!
This is a fantastic recipe! I have made the filling twice, and I am so pleased. First time I did only a top crust, and it was great. Second time I blind baked a bottom crust..oh so good! I love that I can make the filling in a fraction of the time. I actually added a couple of handfuls of frozen hash browns in place of the potato, and it helped thicken the filling really nicely. I also used fresh cut veg, except for the peas.
Could you double this in a 6qt instant pot or increase by 50%? I looooove chicken pot pie, but it is so much work the traditional way, so I’m super excited to try this method. Thanks!
Hi Michelle – yes, you could double it or increase it by 50%. If you double it you may want to reduce the cook time to 2 minutes because it will take longer to come to pressure. Enjoy!
Hello! Can this be doubled in the instant pot? I have an 8 quart. Thank you!
Hi Kristen – yes, this is easily doubled in an 8 quart with no change in time. Enjoy!
Made this on Sunday. Used herb seasoned stuffing browned in butter for the topping rather than pie crust. Delicious- thoroughly enjoyed the pot pie! Had to put the food in a 13×9 dish – deep pie dish overflowed!!!
It sounds like a wonderful way to change it up. Thanks for sharing Celia!
In the email for this post you say you’ve included a video. I don’t see a link to it.
Hi Susan – the video is in the post – it just takes a little bit for it to load, so just let the pictures load before you start to scroll. You can also watch it on Facebook https://www.facebook.com/232629216833470/videos/2581735175434050 Enjoy!
Has anyone made this in a gas stove pressure cooker? My Fissler 8 quart pressure cooker requires a full cup of water as a minimum. Does the chicken sweat liquids out?
I see carrots in the photo after ingredients have been added to the instant pot. They are also mentioned in the directions. But I don’t see them in the ingredient list other than the frozen peas and carrots which are added later. I’m assuming one to two carrots, sliced. Is that about right?
Hi Michele – yes, if you prefer, you can use fresh carrots. I would use 2 carrots and add them with the potatoes. I’ve updated the recipe. Thanks!
I made whole recipe in instapot (with rolls on the side, no crust, no baking- so the extra carbs could be optional).
I used cut up chicken tenders & yellow potatoes along with frozen peas & carrots & sauteed onion. I made gravy on the stove then added to pot when it was done & stirred it up. Delicious!! “Kentucky Kernel” is a seasoned flour that makes a easy tasty gravy in minutes!
Thanks for sharing Kelley – I’ve never heard of Kentucky Kernel before.
Recently found your site and am excited to try out this recipe. Im wondering if you have ever made this with a bottom crust as well and how this would change the recipe instructions and cook time? Thank you!
Hi Anita – I have made it with a bottom crust but the bottom crust doesn’t get as crispy as the top, so I don’t enjoy the bottom crust as much and prefer to make it without a bottom crust to save the calories. However, if you want to make it with a bottom crust, you can. Your bake time will increase to about 20 – 30 minutes. You want to give the bottom crust plenty of time to crisp up and wait until the filling is bubbling up through the top crust.
Could the pie crust be cooked with the crisp lid by just placing it on top after pressure cooking.
.Mine is on the way and am so excited. Can’t wait to try it out. Love your website and all your recipes.
I have the crisping lid too. I haven’t tried it yet, but am sure it would work. Hoping to try it this weekend. I read on another site of someone who cooks their top pie crust with the crisper for 10 minutes at 400.
Thanks for sharing Amber – let me know how it goes if you try it.
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OK Jennifer, you and your Mom have convinced me. Every time I make chicken pot pie (which I might be making this week with leftovers from the whole chicken I’m cooking in the pressure cooker today), out of habit, I do it the old fashioned get-out-every-pot-and-pan-in-the-kitchen-and-make-it-look-like-a-bomb-went-off way. I’m going to STOP that nonsense and save myself time using the pressure cooker. I love the idea of making the roux base ahead and adding it to the hot liquid too. This is going to save me lots of dish washing for sure.
I picked up mini pie plates a while back and like making mini pies to tuck in the freezer for one of those busy days that I don’t have the time or inclination to make a meat, potato, vegetable dinner. They really come in handy.
Those cute shamrocks on top of the pie are such fun! And how cute having mini pies for the little ones—what a perfect everything in one dish meal for a toddler. Those pie crust stars seal the deal. 🙂
Carol, this made my day! There’s definitely a place for traditional stovetop pot pie, but I really do love making it in the pressure cooker. We eat it so much more often this way. (Especially since I just cook the crust on a sheet pan these days! For some reason the stars get the boys to eat the meal, which is a big win for us!)