Home » Mains » Instant Pot Chicken Pot Pie

Instant Pot Chicken Pot Pie

This crustless Instant Pot Chicken Pot Pie is the ultimate comfort food. Get the amazing flavour of pot pie in an easy one-pot meal. Fast enough for weeknights!

I highly recommend whipping up a batch of these 5-Ingredient Biscuit Muffins to serve with the pot pie. They’re perfect for dipping and scooping!

Become an Instant Pot Pro!

Get my top 5 tips for successful Instant Pot meals, every time.

By signing up you'll also receive our free weekly newsletter.

Instant Pot Chicken Pot Pie and a biscuit in a white bowl with handles viewed from overhead.

Pictures updated November 30, 2020. Originally published February 22, 2020.

Chicken Pot Pie used to be reserved for weekends, when I had enough time to assemble and bake it, but not anymore! This crustless Instant Pot Chicken Pot Pie is easy and fast, making it totally doable on a weeknight. We like to serve it with biscuits or crusty bread and a simple green salad. If you’re looking for more easy weeknight chicken ideas, try my Lemon Garlic Instant Pot Chicken and Potatoes!

This pot pie is

  • fast – it comes together in less than 45 minutes
  • easy – a true “dump and start” recipe. Just put in the ingredients and the Instant Pot does the work!
  • comforting – with traditional flavour and hearty texture

Ingredients

See the recipe card below for exact quantities and detailed instructions!

  • Chicken broth
  • Yellow onion
  • Carrots
  • Celery
  • Seasoning – salt, thyme, garlic powder, sage
  • Boneless skinless chicken breast – 1-inch dice
  • Russet potatoes
  • All-purpose flour and melted butter – for thickening, after pressure cooking
  • Frozen green peas
  • Worcestershire sauce – 2-3 teaspoons, or to your taste
  • Cream – 1/4 cup of half and half, optional, but adds nice colour and texture
  • Salt and pepper – to taste
The main ingredients for Instant Pot Chicken Pot Pie viewed from overhead labeled with text overlays.

How to make it

1. In the following order, add the broth, onion, carrot, celery, salt, thyme, garlic powder, sage, chicken and potatoes to the Instant Pot. Secure the lid, set the vent to sealing and cook on Manual high pressure for 4 minutes. It will take about 15 minutes to come to pressure.

Diced potatoes, chicken and vegetables in an Instant Pot viewed from overhead

2. At the end of cooking time, allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure. While the pressure is releasing, whisk together the melted butter and flour until you have a smooth paste.

Melted butter mixed with flour using a fork in a white bowl.

3. Open the lid and stir in the peas, butter/flour paste, Worcestershire sauce and cream. Turn on the Sauté function and simmer, stirring occasionally, until thickened to your desired texture (you want to give it time to cook the flour). The potatoes will be very soft and will break down a bit to help thicken the texture. Season with salt and pepper to taste and serve immediately. 

Crustless Chicken Pot Pie being ladled from an Instant Pot viewed from overhead

Tips for Success

1. Cut the potato no smaller than 1-inch dice. One-and-a-half-inch pieces are better. You want to keep the pieces fairly large or they’ll turn into mashed potatoes at the simmering step.

2. Cut the chicken into 1-inch pieces. I found this size resulted in the best texture. Smaller pieces can turn out a bit dry.

3. Be sure your butter and flour paste has no clumps. You don’t want to find a clumpy bite of flour! By the way, using melted butter and flour is my lazy way of making a beurre manié. Usually you would knead together room temperature butter with flour, but this can be messy and I often don’t have room temperature butter. I found melting the butter works just fine in this dish!

4. Let it simmer long enough. You want to give time for the flour to cook and the flavours to blend.

A forkful of Instant Pot Chicken Pot Pie being taken from a serving on a white plate

Can I make this gluten free?

Yes! Don’t use the flour and butter mixture. Instead, you can replace it with a cornstarch or arrowroot starch slurry (mix together 1 teaspoon of the starch with 1 teaspoon of cold water). Notice that you need less starch than flour – do not make a 1:1 substitution. Or, you can simply not use a thickener. The potatoes will break down a bit when stirred and simmered, which will help to thicken the texture.

Can I make this dairy free?

Yes! Follow the instructions above to replace the butter/flour mixture and skip the cream.

Instant Pot Chicken Pot Pie and a biscuit in a white bowl with handles garnished with pepper and parsley.

More Instant Pot chicken recipes

Follow along! Subscribe to my newsletter and follow on Facebook, Instagram and Pinterest, for all the latest recipes and inspiration!

Instant Pot Chicken Pot Pie with a biscuit in a white bowl with handles.

Instant Pot Chicken Pot Pie

Laura Lawless, BASc
This crustless Instant Pot Chicken Pot Pie is the ultimate comfort food. Get all the amazing flavour of pot pie in an easy one-pot meal. Fast enough for weeknights!
4.84 from 6 votes
Servings 4
Calories 386
Prep Time 15 mins
Cook Time 7 mins
Inactive time 20 mins
Total Time 42 mins

Ingredients

  • 1 cup chicken broth
  • 1 yellow onion, diced
  • 1 cup diced carrot (see note 1)
  • 2 stalks diced celery (about 1 scant cup)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground sage
  • 1 lb boneless skinless chicken breast, 1-inch dice (2 large breasts)
  • 4 cups 1- to 1.5-inch dice russet potatoes (about 2 large potatoes)
  • 1 tablespoon butter, melted
  • 1 tablespoon all-purpose flour
  • 1/2 cup frozen peas, thawed
  • 2-3 teaspoons Worcestershire sauce (or to taste)
  • 1/4 cup cream (optional)
  • additional salt and pepper to taste

Instructions
 

  • In the following order, add the broth, onion, carrot, celery, salt, thyme, garlic powder, sage, chicken and potatoes to the Instant Pot. Secure the lid, set the vent to sealing and cook on Manual high pressure for 4 minutes. It will take about 15 minutes to come to pressure.
  • At the end of cooking time, allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure. While the pressure is releasing, whisk together the melted butter and flour until you have a smooth paste.
  • Open the lid and stir in the peas, butter/flour paste, Worcestershire sauce and cream. Turn on the Sauté function and simmer, stirring occasionally, until thickened to your desired texture (you want to give it time to cook the flour). The potatoes will be very soft and will break down a bit to help thicken the texture. Season with salt and pepper to taste and serve immediately. Store leftovers in the refrigerator and eat within 4 days.

Notes

  1. You can skip the carrot and instead of 1/2 cup frozen peas you can use 1.5 cups of a frozen pea and diced carrot blend. Stir it in after pressure cooking and simmer to warm. Full disclosure: I prefer the texture of the pressure cooked carrots, but this can be a time-saving option!  
  2. Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure. 
  3. This recipe was tested in a 6-quart Instant Pot model. 

As an Amazon Associate I earn from qualifying purchases.

Equipment

6-qt Instant Pot
Chef’s Knife
Measuring Spoons
Dry Measure Cups

Nutrition Estimate

Calories: 386kcal | Carbohydrates: 39g | Protein: 31g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 548mg | Potassium: 1370mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5915IU | Vitamin C: 22mg | Calcium: 67mg | Iron: 3mg
Share your creations!Tag @therecipewell or use #therecipewell on Instagram so we can see!

If you enjoyed this recipe, please leave a review below!
I’d love to hear from you!

head shot of Laura

Hey, I’m Laura!

Creator of The Recipe Well


I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




20 Comments

  1. 5 stars
    Hi made your biscuits and chicken pot pie and it was all awesome thank you Diana

    1. Laura Lawless, BASc says:

      Love hearing this, Diana! Thanks for taking the time to leave a review!

  2. 4 stars
    I don’t normally respond or comment on these recipes, but this was sooooo good!! I wasn’t sure what was meant by cream, so I used sour cream. Super tasty ❤️ Thank you!

    1. Laura Lawless, BASc says:

      Hi Stancey, I used table cream in my version, but I bet sour cream was delicious! I’ll have to try that! Thanks for taking the time to leave a review!

  3. Hello! My family loved this recipe and I much preferred this method to how I used to prepare chicken pot pie by cooking everything individually. Do you know how to adjust the cooking time if I were to double the chicken and carrots and peas? Would I adjust the broth amount as well? Thanks so much!!! This recipe is going on repeat in our house!

    1. Laura Lawless, BASc says:

      Hi Nina, so happy to hear you enjoy it! No need to change the cook time if you’re doubling the chicken, carrots and peas. I would add about a half a cup more broth to keep a similar texture.

  4. This looks so good and easy! Is there a way to still enjoy it with the traditional pie crust??

    1. Laura Lawless, BASc says:

      I haven’t tried it myself, but it’s basically the filling of pot pie so I’m sure you could make it as directed, then put it in a crust and bake it. I would cut the chicken a bit smaller so it would fit more easily in the crust. Let us know how it goes if you try!

  5. 5 stars
    So far every recipe of yours has been a huge hit with my family. Thank you so much for sharing

    1. Laura Lawless, BASc says:

      This made my day, Trude! Thanks for leaving a review!

  6. Good tasting but I’ll saute chicken, remove then add ingredients as listed

    1. Laura Lawless, BASc says:

      Hi Denise, yes, you could do that too if you have time for the extra step! It would add nice colour to the chicken. Thanks for your comment!

  7. do you think adding cream cheese or sour cream would be good in this?! and if so how much. i love a extra creamy and thick soup

    1. Laura Lawless, BASc says:

      I haven’t tried it with cream cheese, but another reader used sour cream and loved it. I would start with 1/4 cup, taste and add more if needed.

  8. 5 stars
    I’ve made several of your Instant Pot recipes and this one is my personal favorite. The definition of comfort food, and I made your biscuits to go alongside (yum!). I used a can of peas instead of frozen and it worked perfectly. Thanks!

    1. Laura Lawless, BASc says:

      This makes my day to hear. Thanks Julia!

  9. 5 stars
    I made this last night exactly as the recipe is written and it was delicious! I always like to read other comments about how they varied a recipe, so I’ll have to try those as well. I look forward to your many instapot recipes next, but which one?! Perhaps the Thai chicken Curry. Thank you, Laura.

    1. Laura Lawless, BASc says:

      Thrilled to hear you enjoyed it! I hope you find more Instant Pot recipes you like!

  10. 5 stars
    Amazing recipe! Tastes so much like chicken Vesuvius from our favorite Italian restaurant. Thanks so much.

    1. Laura Lawless, BASc says:

      Thrilled to hear you enjoyed it!