Instant Pot Chicken Pot Pie Recipe With Biscuits: Fluffy Toppers Over Creamy Chicken Filling

This Instant Pot version delivers all the comfort of classic chicken pot pie with a fraction of the effort. The filling comes together in 30 minutes under pressure, creating a creamy sauce that coats tender chicken and vegetables perfectly.

Topped with fluffy, golden biscuits that cook right in the pot, this dish offers restaurant-quality results without the oven. The sealed environment locks in moisture, ensuring every bite stays rich and satisfying.

Ingredients for Instant Pot Chicken Pot Pie Recipe with Biscuits

A handful of pantry staples and fresh vegetables create this rich, comforting dish.

[recipeingredientscaler]

The chicken is the foundation—boneless, skinless breasts stay tender under pressure while thighs can get mushy. Costco or Sam’s Club offer bulk options for meal prep. For the broth, Swanson or Better Than Bouillon deliver consistent flavor. The cream should be full-fat to prevent curdling in the Instant Pot’s high heat. Fresh herbs work but dried are more reliable in long cooking.

No chicken? Turkey breast swaps in seamlessly. Out of cream? Whole milk with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water per cup) mimics the thickness. For vegetables, frozen mixed peas and carrots save chopping time (just reduce broth by 1/4 cup). The biscuits can be homemade if you prefer, but Pillsbury or Immaculate Baking Co. brands bake perfectly on top.

Leftovers keep well—store in an airtight container for up to 4 days in the fridge. The biscuits soften when stored, so crisp them in a toaster oven before serving. Freezes beautifully for up to 3 months (biscuits on top after reheating).

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

Master the saute, pressure cook, and bake sequence for perfect results every time.

Step 1: Sauté Aromatics and Chicken

Set your Instant Pot to the Sauté function on Normal heat. Add the 2 tbsp unsalted butter and let it melt completely. Immediately add the yellow onion, carrots, and celery stalks, cooking for 4-5 minutes until the onion becomes translucent.

Push the vegetables to the sides of the pot and add the 1.5 lb boneless skinless chicken breasts, cut into 1-inch cubes. Sear for 2-3 minutes until the chicken starts to turn opaque on the outside—don’t stir too much, as you want some browning for flavor development.

Add the minced 3 cloves garlic cloves, 1 tsp dried thyme, and 1 tsp dried rosemary, stirring constantly for 30 seconds until fragrant. This builds the aromatic foundation for your creamy filling.

Step 2: Pressure Cook the Filling

Sprinkle the 0.33 cup all-purpose flour evenly over the chicken and vegetables, stirring to coat everything thoroughly. This creates a light roux that will thicken your sauce. Pour in the 2 cups chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.

Secure the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes. The pot will take about 10-15 minutes to come to pressure first. Once finished, allow for a natural pressure release for 5 minutes, then quick-release any remaining pressure.

After releasing, carefully remove the lid. The chicken should be fully cooked to 165°F and the vegetables tender. Stir in the 1 cup frozen peas, 0.5 cup heavy cream, 1 tsp salt, and 0.5 tsp black pepper until everything is well combined and the sauce begins to thicken.

Step 3: Prepare and Add the Biscuit Topping

Preheat your oven to 375°F. Open the 1 can refrigerated biscuit dough and separate it into individual biscuits. Arrange them evenly on top of the chicken and vegetable mixture in the Instant Pot insert, slightly overlapping if needed. The biscuits will expand during baking, so leave a little room between them.

Transfer the entire insert to the preheated oven. Bake for 12-15 minutes until the biscuits are golden brown on top and cooked through. The filling should be bubbling around the edges, indicating it’s heated completely.

Step 4: Rest and Serve

Remove from the oven and let it rest for 5 minutes. This allows the filling to set slightly and the biscuits to firm up. The sauce will thicken further as it cools, creating that perfect creamy consistency promised.

Spoon portions into bowls, making sure each serving gets a generous amount of the fluffy biscuit topping. The biscuits should be light and airy with a golden crust, while the filling beneath remains rich and velvety. Serve immediately while hot for the best texture.

Best Sauces and Condiments for This instant pot chicken pot pie recipe with biscuits

Herb-Infused Gravy

Drizzle extra herb-infused gravy over each serving for deeper flavor. I whisk 1 tbsp cornstarch with 2 tbsp cold water, then stir into leftover filling. Simmer for 2-3 minutes until thickened. 🌿

Hot Sauce Kick

Add a dash of Frank’s RedHot or Tabasco to cut through the richness. Just ½ tsp per bowl adds a tangy heat that complements the creamy sauce without overpowering the dish.

Cheesy Biscuit Topping

Sprinkle ¼ cup shredded cheddar over biscuits before baking for a melty, golden crust. I use Cabot Extra Sharp for bold flavor. The cheese creates a delicious contrast with the fluffy biscuit texture.

Fresh Herb Garnish

Finish with 1 tbsp chopped fresh parsley or thyme for brightness. Fresh herbs add a pop of color and a clean, herbaceous note that balances the creamy filling. It’s a simple touch with big impact.

Creamy Pepper Sauce

Mix 2 tbsp sour cream with 1 tsp lemon juice and ¼ tsp black pepper for a tangy drizzle. This quick sauce adds a refreshing contrast to the rich, savory filling. 💛

Frequently Asked Questions