Instant Pot Chicken Pot Pie Casserole Recipe: One-Pot Flaky Crust Comfort

This one-pot creation brings classic chicken pot pie comfort to your Instant Pot with a flaky crust that belies its ease. The beauty lies in its simplicity—no rolling pins, no multiple pots, just layers of flavor built right in the pressure cooker.

What emerges is a hearty, creamy filling topped with golden biscuit dough that bakes into a perfect lid. The result delivers all the warmth of the original with a fraction of the effort, making it a weeknight game-changer.

Ingredients for Instant Pot Chicken Pot Pie Casserole

Pantry staples plus a few fresh picks make this one-pot wonder happen.

The chicken is the backbone here—boneless, skinless breasts work best and stay tender under pressure. Costco has great bulk packs, or grab Perdue from your regular supermarket. For the veggies, any frozen mix with peas, carrots, and corn does the trick (fresh works too, just adjust cook time). The biscuit dough topping is the magic shortcut—Pillsbury Grands are my go-to for that flaky finish.

Out of poultry seasoning? Thyme plus sage at half the amount gets you 90% there. No heavy cream? Stir in whole milk with a tbsp of butter—not quite as rich but still good. The broth can be homemade or store-bought, but if using canned, low-sodium lets you control the salt. Frozen veggies can be swapped for fresh (about 3 cups chopped), but don’t thaw first.

Leftovers keep 3-4 days in the fridge—reheat covered to keep the biscuit topping soft. Freezes beautifully for 2-3 months (thaw overnight before reheating). The filling thickens as it cools, so it’ll look perfect by serving time.

Step-by-Step Instructions for Chicken Pot Pie Casserole

This one-pot method keeps everything simple while delivering that flaky, comforting result you crave.

Step 1: Sauté Aromatics and Chicken

Set your Instant Pot to Sauté mode and melt the 2 tbsp butter. Add the diced yellow onion and cook for 2-3 minutes until it turns translucent. Then stir in the minced garlic cloves and cook for 30 seconds until fragrant—don’t let it brown.

Add the bite-sized boneless skinless chicken breasts, the 1 tsp poultry seasoning, 1 tsp salt, 0.5 tsp black pepper, and 1 tsp chicken bouillon granules. Cook for 4-5 minutes, stirring occasionally, until the chicken starts to turn opaque on the outside. It doesn’t need to be fully cooked yet.

Step 2: Build the Creamy Filling

Sprinkle the 0.33 cup all-purpose flour evenly over the chicken and vegetables. Stir well to coat everything—this will thicken your filling later. Pour in the 1.5 cups chicken broth and 0.5 cup heavy cream, scraping the bottom of the pot to release any browned bits.

Add the 2 cups frozen mixed vegetables and 0.5 tsp dried thyme, then stir to combine. The mixture will look thin at first, but the flour will work its magic as it cooks. Make sure nothing is sticking to the bottom of the pot.

Step 3: Pressure Cook to Perfection

Secure the lid on your Instant Pot and set the valve to Sealing. Cook on High Pressure for 5 minutes. It’ll take about 10 minutes to come to pressure, then the timer will start. Once done, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure.

Open the lid and give everything a good stir. The chicken should be fully cooked and tender, and the filling should have thickened into a creamy, velvety consistency. If it’s too thick, stir in a splash of extra chicken broth to loosen it up.

Step 4: Add the Flaky Topping and Finish

Preheat your oven broiler to High. Separate the 1 can refrigerated biscuit dough into individual biscuits and arrange them on top of the hot chicken and vegetable mixture, slightly overlapping if needed. This will create that classic pot pie topping.

Place the Instant Pot insert under the broiler for 2-3 minutes, watching closely, until the biscuits are golden brown and puffed. The edges might bubble up a bit—that’s perfectly normal. Let it rest for 5 minutes before serving to allow the filling to set slightly. Each spoonful will be packed with creamy, comforting goodness.

Make-Ahead Tips for Leftovers

Prep Ahead Ingredients

Chop the yellow onion and mince the garlic cloves up to 2 days ahead. Store them in separate airtight containers in the fridge. This saves precious minutes on busy weeknights.

Cut Chicken Early

Cut the boneless skinless chicken breasts into bite-sized pieces the night before. Keep them in a sealed container in the fridge. I find this also helps the seasonings penetrate more evenly.

Pre-Measure Dry Goods

Measure out the all-purpose flour, poultry seasoning, salt, and black pepper the night before. Store in small bowls or bags. This turns your cooking process into a smooth assembly line.

Assemble Before Cooking

Combine all ingredients except the refrigerated biscuit dough in the Instant Pot insert the morning of. Cover and refrigerate. When ready, just pressure cook and add the topping. 💡

Freeze for Later

Prepare the entire filling (without biscuits) and freeze in the Instant Pot insert. Thaw overnight in the fridge, then cook and add fresh biscuits before broiling. This makes for an easy freezer meal.

Biscuit Prep

Keep the refrigerated biscuit dough in the fridge until ready to use. Don’t open the can until you’re about to add it to the dish to maintain freshness. 🔥

Frequently Asked Questions