Name: Instant Pot Chicken Pot Pie
Prep time: 15 min
Cook time: 7 min
Total time: 42 min
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

Jump to Recipe

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!

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

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 other easy weeknight chicken ideas, try my Instant Pot Chicken Fried Rice!

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, optional, but adds nice colour and texture
Salt and pepper – to taste

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 whisked with flour 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.

peas, carrots and butter/flour mixture being added to the cooked potatoes and chicken in an Instant Pot

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.

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.

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

More Instant Pot recipes