Instant Pot Easy Chicken Pot Pie is a healthier version of the classic and comes together in a snap with the help of an electric pressure cooker. Creamy, stew-like chicken and veggies and a unique pesto filled puff pastry – you're not getting this from Marie Callender!
Did you wake up this morning needing something incredibly warm, home-y, and comforting? Something that heals every ailment, repairs every heartache, and makes you feel loved beyond belief?
If you believe food has superpowers to do all those things, you have just stumbled upon a true treasure. Instant Pot Chicken Pot Pie is here for you.
I certainly believe in the power of food and since my high school days of microwaving a Marie Callender's chicken pot pie, I have proclaimed that a chicken pot pie is possibly one of the greatest meals of all time.
The problem is, have you ever looked at the calorie count of microwavable pot pies? Yikes. One pot pie and you should be fueled for about 4 days (slight exaggeration).
Well, you toss that box to the moon because I have a chicken pot pie to make you cry today and both my husband and I have declared it the best Chicken Pot Pie of all time.
WHY YOU WILL LOVE EASY INSTANT POT CHICKEN POT PIE
- Thick, creamy chicken mixture loaded with the essential pot pie veggies: Onions, carrots, celery, red bell peppers, potatos, and peas (and mushrooms if you like). This mixture if full flavor too – no bland white sauce here!
- Once you have your veggies prepped, this will come together in a snap! The Instant Pot can cook your veggies and chicken while you whip up the roux (more on that in a sec).
- Leftovers are AMAZING! Most meals I feel like I need to give a makeover to satisfy my fine dining dinner expectation, but not this one. Warm it up, top it with a leftover pastry, and you're right back to being filled to the top with joy.
- PESTO PUFF PASTRY ROUNDS!!! The typical pie crust topping can step aside because biting into a pesto and parmesan filled puff pastry with each bite of chicken stew is life-changing. It adds texture AND flavor and, since the rounds cook up in the oven, you're not stuck with a soggy bottom like most pot pies.
HOW TO MAKE PESTO PUFF PASTRY ROUNDS WITH STORE BOUGHT DOUGH
- Thaw dough to package directions, then roll it out to about 9×13 inches
- Spread on the pesto and sprinkle with parmesan cheese
- Fold the entire thing in half
- Cut into desired size circles (or squares if you prefer)
- Place on a baking sheet and brush with an egg wash. Sprinkle with a little flaky salt and dried herbs.
- Bake to browned perfection.
HOW TO MAKE CHICKEN POT PIE IN THE INSTANT POT
- While your puff pastries are baking, saute the veggies
- Add chicken broth, chicken, and potato and cook at high pressure for 3 minutes
- While that's cooking, prepare a roux on the stovetop. Start with melting the butter
- Stir in the flour for a minute or two to lightly brown
- Add in liquids and seasonings
- Whisk until smooth and thick
- When meat and veggies are done, quick release the pressure and stir in peas
- Pour the hot roux into the pot
- Stir until smooth (may simmer a minute if needed to heat it up or thicken more)
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
Yes, there are a few steps, but I promise once the prep work is done, it comes together very quickly and you will be rewarded greatly!
TIPS FOR MAKING THE BEST CHICKEN POT PIE
- The best way to make this process quick and painless is to get all your veggies chopped and ready first thing. Then prepare the Pesto Puff Pastry Rounds and start them baking. Get the veggies and chicken cooking in the pressure cooker, then make your roux on the stovetop. The roux will be ready when the pressure cooker is done cooking and the puff pastries will be hot and ready to top your chicken stew. The timing is magical!
- Use a roux to thicken. I've tried cornstarch and it just doesn't have the silky, flavorful finish that this roux provides. The extra step is worth it!
- The Pesto Puff Pastry Rounds can, of course, be substituted with biscuits, pie crust, or even a plain, baked puff pastry. If you really want EASY, you can simply top your chicken pot pie mixture with a handful of oyster crackers. But, please, make sure you try the pesto puffs at some point in your life! Even on their own, they are a dream!
- If you prefer a traditional pot pie version with the chicken stew baked in a pie crust or a casserole version with biscuits baked on top of the stew, you can absolutely use this yummy mixture to do both.
- Leftovers get quite thick. Add a splash of broth or water after it's warmed up if needed to loosen it up to your liking.
- To warm the puff pastry rounds the next day, place them in a 300°F oven until they are warm and crisp. This will bring them back to how they were fresh out of the oven.
HOW TO STORE, REHEAT, AND FREEZE CHICKEN POT PIE
- Store: Store leftover chicken mixture in a sealed container in the fridge for up to 5 days. Store puff pastry rounds in a sealed bag in the fridge as well.
- Reheat: Chicken and vegetable mixture can be reheated in the microwave or in a pan on the stovetop. Add broth or water AFTER it's heated through if it's too thick. Warm puff pastry rounds in a 300°F oven until warm and crisp.
- Freeze: I do not suggest freezing this meal. With the addition of the milk in the roux, it is likely that when it thaws, the texture will grainy and separated.
VARIATIONS FOR CHICKEN POT PIE
This is where you can play with spices!
- Give it a Thai vibe by stirring in a couple of spoonfuls of red curry paste into the roux.
- Make it Mexican with the addition of chili powder, cumin, and coriander. Maybe even serve it with a pile of crispy nachos on top!
- Vegetarian Chicken Pot Pie: simply leave out the chicken, add extra vegetables, and use vegetable broth.
WHAT IS A ROUX
It took me until adulthood to understand what a roux was (or even how to say it – ROO), so I'll add this little tidbit here.
A roux is a mixture of flour and fat (usually butter) and it is used to add thickness and flavor to sauces, soups, casseroles, and more.
A roux is made by melting butter on the stovetop, then whisking in flour and cooking it for a minute or two until the mixture browns slightly and the flour taste is cooked out. You can then add your liquid of choice (broth, milk, etc), a little at a time and whisk over medium-high heat until the mixture bubbles and thickens to your desired consistency.
It is truly a simple process and is definitely a skill you want in your toolbox. This Healthy Squacho Cheese Sauce is another perfect example of the wonders of a roux.
HOW TO MAKE PUFF PASTRY DOUGH
To be honest, I have never made my own puff pastry dough because I find Pepperidge Farm Puff Pastry Sheets to be one of the greatest products in the freezer aisle. They come in a pack of 2, I use both for this recipe.
If you want to try your hand at making your own, I've had this recipe for 10 Minute Puff Pastry Dough bookmarked for a long time. The directions are very thorough and it even comes with some delicious ways to use it (Pear, Walnut, and Chocolate Chip Crescents – I'm looking at you).
I've been making this Chicken Pot Pie for months and I'm so excited to finally get it into your hands!
It's truly a top 10 favorite for me that I will hold near and dear to my heart for many, many years. This is one of those recipes I hope my daughter will be calling me for in 20 years because she's craving a piece of home for her own family.
Ugh, that thought made me cry. Nevermind, she can't grow up, she's my baby, bud, and sidekick for life.
Let me know what you think of this one you guys! It has my heart in it for sure and I can't wait for you to enjoy it in your homes!
MORE HEALTHY COMFORT FOOD INSTANT POT RECIPES
- Instant Pot Meatball Sandwich
- Instant Pot Healthy Golden Chicken Soup
- Instant Pot Triple Bean Chili
- Instant Pot Healthy Crack Chicken
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT CHICKEN POT PIE
- Instant Pot
- Biscuit Cutters
- Pepperidge Farm Puff Pastry Sheets (look in your freezer aisle)
- Favorite Storebought Pesto
Instant Pot Easy Chicken Pot Pie
Warm, comforting Chicken Pot Pie whipped up in the Instant Pot and topped with flaky Pesto Puff Pastry Rounds.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: American
- 1 tablespoon butter
- 1 small onion, diced
- 1 cup diced carrots
- ½ cup diced celery
- 1 small red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon thyme
- ½ cup chicken broth
- 1 large yukon or russet potato peeled and diced (about 1 cup)
- 1 pound boneless, skinless chicken breasts or thighs, cut into small bite size pieces
- 1 cup frozen peas
For the Roux
- 4 tablespoons butter
- ⅔ cup flour
- 1 cup chicken broth
- 1 cup milk (skim, 1%, or 2% all work)
- dash of hot sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
For serving: Pesto Puff Pastry Rounds (directions below), pie crust, biscuits, crackers, etc
- If topping with puff pastry, pie crust, or biscuits, prepare them now per package directions. Note: Cut puff pastry and pie crust into your desired shape and size. If making the Pesto Puff Pastry Rounds, see the directions below.
- Preheat the pressure cooker by selecting saute. Add the butter.
- When butter is melted, add diced onions, carrots, celery, red bell peppers, garlic, salt, pepper, and thyme; saute until softened, about 5 minutes.
- Add ½ cup chicken broth, diced potato, and chicken; stir.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 3 minutes.
- Meanwhile, prepare the roux: Melt butter in a medium saucepan. Add flour and stir for 1 – 2 minutes until lightly browned. Add about a half cup of chicken broth and whisk until mostly smooth. Add remaining broth, milk, hot sauce, salt, and pepper. Bring to a light boil and continue to whisk until it becomes very thick, about 2 minutes. Take off the heat and set aside. Note: if the roux isn’t completely smooth, don’t panic! It will all work out once it’s added to the chicken mixture.
- When pressure cooking is complete, use a quick release.
- Select saute; stir in peas.
- Add the roux and simmer until everything is hot and thick.
- Season with extra salt and pepper as needed.
- Scoop into bowls and top with Pesto Puff Pastry Rounds (directions below), baked pie crust, biscuits, crackers, or other topping of your choice and serve immediately.
For the Pesto Puff Pastry Rounds
- 1 pound Puff Pastry Sheets (I use Pepperidge Farms)
- ½ cup basil pesto
- ¼ – ½ cup parmesan cheese (depending on how cheesy you want it)
- 1 egg
- Kosher salt, Italian seasoning
To Prepare the Pesto Puff Pastry Rounds
- Thaw dough per package directions. The Pepperidge Farm packages have two pastries – use both.
- Preheat oven to 400° F.
- Unfold one pastry onto parchment paper. Use a rolling pin to roll dough to about 9×13 inches.
- Top the dough with half of the pesto and parmesan. Fold it in half (so the filling is enclosed) and cut out as many rounds as you can (about 3-4). Repeat with the other pastry.
- Note: Don’t throw the leftover scraps of dough. I roughly twist them into a breadstick shape and cook them alongside the rounds.
- Place the rounds on a sheet pan covered with nonstick foil or parchment paper.
- Whisk egg and 1 tablespoon water together. Brush the rounds with egg mixture and sprinkle them with a pinch of kosher salt and Italian seasoning.
- Bake for 15 minutes or until golden brown and cooked through.
- I prefer to bake the pot pie pastry/biscuit topping separately to avoid the soggy situation that often occurs on the underside. If you prefer to have the topping baked on top of the filing, simply pour the filling into the desired dish, top with your pastry/biscuit of choice, and bake per package directions.
- The Pesto Puff Pastry Rounds are optional, but they make and amazing topper to your pot pie! If you don’t want the extra step of making a topping, the filling is still delicious with just crackers on top.
Keywords: Instant Pot dinner, Easy chicken pot pie, healthy chicken pot pie