Instant Pot Chicken Pot Pie

After many years & fond memories of chicken pot pies, it’s still one of my favorite soul-satisfying comfort food that hits the spot.

What is Chicken Pot Pie?

Chicken Pot Pie is a savory meat pie made with chicken, potatoes, & vegetables in a creamy sauce. It’s normally topped with a flaky, golden-brown pastry pie crust. 

Chicken Pot Pie Filling: Rich, creamy, hearty, and warming to eat. Like a warm hug on a chilly night.

Chicken Pot Pie Crust: Some people like to use homemade pie crust, but for convenience, others also use pre-made pie crust, puff pastry, biscuit, or even skip the crust.

Turkey Variation: You can substitute the chicken with turkey to make a Turkey Pot Pie. A great way to use your leftover Thanksgiving turkey! 🙂

This delicious pot pie is a popular dish to satisfy a crowd at potlucks, parties & gatherings. A classic favorite for both kids and adults.

Step-by-Step Guide: Instant Pot Chicken Pot Pie

Here are the ingredients for cooking Chicken Pot Pie in Instant Pot:

Chicken: We used boneless chicken breasts to develop this chicken pot pie recipe. But we also included the pressure cooking times for bone-in chicken breasts and chicken thighs.

Potatoes: Yellow potatoes such as Yukon Gold potatoes are great for this Chicken Pot Pie recipe. Russet potatoes will also work if that is what you have.

First, cube the potatoes and submerge them in cold water to prevent them from turning brown.

Tools for Instant Pot Chicken Pot Pie

• Instant Pot Pressure Cooker
• Optional: Instant Pot Duo Crisp Air Fryer & Pressure Cooker, or Instant Pot Air Fryer Lid
• Rolling Pin
• Ramekin Bowls
• Wooden Spoon
• Pyrex Measuring Cups
• Kitchen Tongs
• Mixing Bowls

Optional: Brown Chicken in Instant Pot

*Note: This is a recommended flavor-enhancing step. If you want a “dump and go” chicken pot pie recipe, skip this Step 1 and Step 2.

Heat up Instant Pot using the “Sauté More” function. Wait until the Instant Pot says HOT.

*Pro Tip: Make sure the Instant Pot is as hot as it can be to induce Maillard reaction.

First, pat dry your chicken with a paper towel.

Then, season one side of the chicken with salt & black pepper.

Add 2 tbsp (28g) unsalted butter or olive oil in the inner pot, and ensure to coat the butter all over the whole bottom of the pot.

Now, carefully place the seasoned side of the chicken in Instant Pot. Then, season the other side of the chicken with more salt & black pepper.

Brown one side of the chicken for 3 minutes before flipping over, then brown the other side for another 3 minutes.

Finally, set aside the browned chicken.

Saute Onions and Veggies

Now, add sliced onions in Instant Pot, then saute for 3 minutes.

Then, add minced garlic cloves, 2 bay leaves, ¼ tsp (0.4g) dried thyme, 120g diced celery, and 300g diced carrots in Instant Pot, then saute for another minute. 

Deglaze Instant Pot

Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

Pressure Cook Chicken Pot Pie Filling

Add 1 tbsp (15ml) fish sauce (optional) and another cup (250ml) of unsalted chicken stock in Instant Pot, then give it a quick mix.

Drain the water from the potato cubes.

Then, add the potato cubes and layer the browned chicken on top.

*Note: If there’s meat juice from the browned chicken, add them in as well.

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

Pressure Cooking Methods: Pressure Cook at

• Boneless Chicken Breast: High Pressure for 3 minutes, then Natural Release for 10 minutes
• Bone-in Chicken Breast: High Pressure for 4 minutes, then Natural Release for 10 minutes
• Boneless Chicken Thighs: High Pressure for 4 minutes, then Natural Release for 10 minutes
• Bone-in Chicken Thighs: High Pressure for 5 minutes, then Natural Release for 10 minutes

After releasing the pressure naturally for 10 minutes, carefully release the remaining pressure by turning the Venting Knob to Venting position.

Then, remove the lid carefully.

Shred Chicken

Now, transfer the chicken to a large mixing bowl.

Don’t forget to find and discard the 2 bay leaves. 

Discard the chicken skins and bone. With two forks, shred the chicken.

Thicken Chicken Pot Pie Filling

Bring the chicken pot pie filling to a simmer by pressing “Cancel” button, then “Sauté” button. Add in ½ cup – 1 cup (60g – 120g) frozen green peas.

Cook the frozen green peas in the chicken pot pie filling for 1 – 2 minutes.

Then, transfer the shredded chicken back into the Instant Pot.

In a mixing bowl, whisk together ¼ cup – ⅓ cup (31g – 41g) all-purpose flour and ½ cup (125ml) heavy cream until the flour is well dissolved.

Finally, thicken the chicken pot pie filling to your desired thickness by mixing in the flour mixture one third at a time.

Season & Serve Crustless Chicken Pot Pie

Taste the chicken pot pie filling and adjust the seasoning by adding more salt (for reference: we added roughly 3 – 4 large pinches of salt).

Finally, garnish the tasty crustless chicken pot pie with finely chopped parsley.

You can serve this creamy crustless chicken pot pie with mashed potatoes, pasta, toasted bread…etc

*Note: If you want to make a chicken pot pie, continue to Step 8. 

Assemble Instant Pot Chicken Pot Pie

First, sprinkle your clean surface lightly with all-purpose flour.

Unfold the thawed puff pastry, then carefully roll it out to a 2mm thick square with a rolling pin. 

With a knife, cut out a piece of puff pastry that’s a bit bigger than your container’s top.

Then, cut a small cross in the middle of the puff pastry.

Fill the container with chicken pot pie filling (roughly 65% – 70% full).

Layer the puff pastry on top of the container and seal the edges by gently pressing the puff pastry with a fork.

Brush beaten egg evenly on the puff pastry with a basting brush. This gives them a golden brown color out of the oven.

Sprinkle some salt on the puff pastry to season it a bit.

Bake Chicken Pot Pie & Serve

*Note: You can use an Instant Pot Air Fryer Lid, Air Fryer, or Oven for this step.

Option 1 – Oven/Toaster Oven

Preheat oven to 400°F. Place the chicken pot pies on an oven tray, then place the oven tray in the middle rack.

*Cooking Time: For reference, it’ll take roughly 10 – 15 minutes until the pastry is puffed and golden brown.

Option 2 – Air Fryer Lid

Place a trivet and layer the chicken pot pies in Instant Pot. Place the Air Fryer Lid on Instant Pot.

Press “Airfry” button, set the Temperature to 400°F and Cooking Time to 20 minutes.

*Cooking Time: For reference, it’ll take roughly 12 – 18 minutes until the pastry is puffed and golden brown.

*Pro Tip: You can open the lid to check the progress. 

Enjoy your soul-satisfying Instant Pot Chicken Pot Pie!

Other Instant Pot Chicken Recipes You’ll Enjoy

Instant Pot Butter Chicken

Instant Pot Chicken and Dumplings

Instant Pot Chicken and Rice