Chicken Pot Pie Instant Pot Recipe: Flaky Crust Over Savory Stew

This Instant Pot version delivers all the comfort of traditional chicken pot pie with a fraction of the effort. The pressure cooker transforms simple ingredients into a rich, savory stew in minutes.

Top with a flaky crust for that classic finish. The result is a hearty, homemade meal that tastes like it simmered all day, ready in under an hour.

Ingredients for Chicken Pot Pie Instant Pot

Simple ingredients transform into a hearty, classic dish under pressure. Comfort in every bite.

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The chicken is the foundation here. Boneless, skinless breasts stay tender under pressure, but thighs work too if you prefer darker meat. Most grocery stores carry pre-cut pieces—Costco has great bulk options. For the veggies, fresh is ideal, but frozen carrots and peas (thawed) save time without sacrificing flavor. The crust? Pillsbury refrigerated is a reliable shortcut.

No fresh thyme? Dried works at one-third the amount. Out of milk? Heavy cream or half-and-half adds richness, or use unsweetened almond milk for a lighter touch. Chicken broth can be swapped for vegetable broth if needed. The flour is for thickening—cornstarch at half the amount works in a pinch, but whisk it into cold liquid first to avoid clumping.

The filling keeps 3-4 days in the fridge, though the crust softens over time. Freeze unbaked assemblages for up to 2 months—just thaw before pressure cooking. Leftovers reheat well in the microwave (crust won’t stay crisp, but the flavors hold up).

Step-by-Step Instructions for Chicken Pot Pie Instant Pot

Here’s the proven method for achieving a perfectly flaky crust over a rich, creamy filling.

Step 1: Sauté Aromatics and Chicken

Set your Instant Pot to Sauté function and add the 0.25 cup Unsalted Butter. Once melted, add the finely diced Yellow Onion, sliced Carrots, and diced Celery Stalks. Cook for 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Add the 1.5 lb Boneless Chicken Breast pieces and cook for another 3-4 minutes until the chicken begins to turn opaque. Stir in the minced Garlic Cloves and cook for 30 seconds until fragrant, ensuring it doesn’t burn. This builds the flavor base for your filling.

Step 2: Create the Creamy Filling

Sprinkle the 0.33 cup All-Purpose Flour evenly over the chicken and vegetables, stirring to coat everything lightly. Slowly pour in the 1.5 cups Chicken Broth, stirring constantly to prevent lumps from forming. Add the 1 tbsp Fresh Thyme, 1 tsp Salt, and 0.5 tsp Black Pepper for seasoning.

Secure the Instant Pot lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. Once the cooking cycle completes, allow a natural release for 5 minutes, then manually release any remaining pressure. This ensures the chicken cooks through evenly.

Step 3: Add Creaminess and Vegetables

Open the lid and set the Instant Pot back to Sauté mode. Stir in the 0.5 cup Whole Milk and the 1 cup Frozen Peas. Cook for 2-3 minutes until the filling thickens to a stew-like consistency. The peas will heat through quickly, so avoid overcooking to maintain their bright color and texture.

Taste and adjust seasoning if needed. The filling should be rich, creamy, and packed with tender chicken and vegetables. Turn off the Instant Pot and let the filling sit for 5 minutes to thicken further.

Step 4: Assemble and Cook with Pie Crust

Unroll the 2 sheets Refrigerated Pie Crust and place one sheet directly over the filling in the Instant Pot, trimming to fit if necessary. Use the second sheet to create a top layer, pressing the edges together lightly to seal. Poke a few small holes in the top crust with a fork to allow steam to escape.

Secure the lid again, set the valve to Sealing, and cook on High Pressure for 5 minutes. Once done, perform a quick release to prevent the crust from becoming soggy. Let it sit for 2 minutes before carefully removing the lid.

Dietary Considerations for This Recipe

Gluten-Free Option

Swap the all-purpose flour for 1:1 gluten-free baking flour. I recommend King Arthur Measure for Measure—it thickens the filling just as well. Also, use a gluten-free pie crust like Mi-Del brand for the topping.

Dairy-Free Adaptation

Replace the unsalted butter with olive oil or dairy-free butter. For the whole milk, use unsweetened coconut milk or almond milk. Ensure your pie crust is dairy-free—Wholly Wholesome makes excellent pre-made options.

Lower-Carb Version

Use cauliflower rice as a base instead of flour for thickening. Add xanthan gum (¼ tsp) to help bind the filling. Skip the pie crust entirely or use a cheese crisp topping for crunch. 💪

Vegetarian Variation

Swap the chicken breast for 1.5 cups chickpeas or diced mushrooms. Use vegetable broth instead of chicken broth. The rest of the recipe remains the same—still just as hearty and comforting.

Lactose-Free Tips

Use lactose-free milk and ensure your pie crust is made without dairy. Earth Balance butter works well for sautéing. The flavor stays rich without the lactose.

Sodium Considerations

Use low-sodium chicken broth and reduce the added salt to ½ tsp. Boost flavor with extra fresh thyme or black pepper instead. This keeps the dish flavorful while cutting back on sodium. 🌿

Frequently Asked Questions