From the perfectly cooked potatoes and carrots to the tender, shredded chicken this one pot, dump & start Instant Pot meal will be your family’s favorite!
When I had a baby my sweet friend brought over a Chicken Pot Pie and I knew I needed to try and make it in my Instant Pot!
If you love Chicken Pot Pie, you should try our Sheet Pan Chicken Pot Pie and our Easy Biscuit Chicken Pot Pie Recipe!
How to make Instant Pot Chicken Pot Pie
First take the Puff Pastry Sheets out of the freezer to thaw.
Add frozen chicken into the bottom of the Instant Pot and add 1/2 cup of broth. Cook on MANUAL or PRESSURE COOK on HIGH for 20 minutes.
Shred the chicken in the Instant Pot. Add another 1/2 cup of broth, onion, potatoes and frozen vegetables to the Instant Pot and stir.
Close the lid, turn the knob to SEALING and push the MANUAL or PRESSURE COOK button. Set the timer for 3 minutes.
While your vegetables are cooking it is time to make the biscuits. Mix the biscuit flour, water and cheese together. Shape into small balls.
When the vegetables are done cooking, turn the knob to VENTING and remove the lid when you can. Push CANCEL and then the SAUTE button. Add your small biscuit balls into your chicken and vegetables.
Let the biscuits cook for 4 minutes then flip them over and cook for another 4 minutes. Then they are done cooking it is time to mix them really well into the sauce. This will make a very thick consistency for your chicken pot pie.
Take your thawed Puff Pastry Sheets and measure them a little over the size of the pan. Put 1/2 of the filling into a cake or pie pan and cover with one of the pastry sheets. Do the same to the other pie/cake pan.
Cook at 350 degrees for 15 minutes. Continue to check on it so it doesn’t burn.
When it is done, let it cool for a few minutes, cut and serve!
Thawed Chicken Vs. Frozen Chicken in the Instant Pot
Cooking chicken in your Instant Pot really depends on the size of your chicken! If you are using big frozen chicken breasts you need to cook it for 25 minutes. Smaller frozen chicken can be cooked 17-20 minutes.
If you are using thawed chicken, a really big chicken breast will cook for 20 minutes. A thin one will cook 10-15 minutes.
Related Recipe: Try our Skillet Chicken Pot Pie
WATCH HOW TO MAKE OUR INSTANT POT Chicken Pot Pie
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Instant Pot Chicken Pot Pie Recipe
Ingredients
- frozen puff pastry
- 3 frozen chicken breast
- 1 cup chicken broth, split
- 1 onion
- 3 large potatoes
- 1 bag frozen vegetables, (carrots, peas, beans)
- 1 package of biscuits
- 1⅔ cups Red Lobster Biscuit Mix
- ⅓ cup milk
- ⅓ cup cheddar cheese
- 1 teaspoon Italian seasoning
- salt and pepper, to taste
Instructions
- Take the Puff Pastry Sheets out of the freezer to thaw.
- Add frozen chicken into the bottom of the Instant Pot and add 1/2 cup of broth. Cook on MANUAL or PRESSURE COOK on HIGH for 20 minutes.
- Shred the chicken in the Instant Pot. Add another 1/2 cup of broth, onion, potatoes and frozen vegetables to the Instant Pot and stir.
- While your vegetables are cooking it is time to make the biscuits. Mix the biscuit flour, water and cheese together. Shape into small balls.
- When the vegetables are done cooking, turn the knob to VENTING and remove the lid when you can. Push CANCEL and then the SAUTE button. Add your small biscuit balls into your chicken and vegetables.
- Let the biscuits cook for 4 minutes then flip them over and cook for another 4 minutes. Then they are done cooking it is time to mix them really well into the sauce. This will make a very thick consistency for your chicken pot pie.
- Take your thawed Puff Pastry Sheets and measure them a little over the size of the pan. Put 1/2 of the filling into a cake or pie pan and cover with one of the pastry sheets. Do the same to the other pie/cake pan.
- Cook at 350 degrees for 15 minutes. Continue to check on it so it doesn't burn.
- When it is done, let it cool for a few minutes, cut and serve!
Nutrition
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