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Let's talk chicken pot pie! I've cracked code for whipping up this classic comfort food using instant pot magic. My recipe transforms hours of simmering into mere minutes, delivering piping-hot, creamy goodness wrapped in flaky crust. Perfect for busy weeknights or lazy Sundays, this one-pot wonder satisfies cravings without fuss. Tender chunks of chicken, vibrant veggies, and velvety sauce combine for irresistible bites. Ready dive into pot pie perfection? Grab your pressure cooker and let's get cooking!
Ingredients for Instant Pot Chicken Pot Pie
- Chicken breast: Lean protein source, adds flavor and texture to the dish without overpowering other ingredients.
- Carrots: Adds natural sweetness and vibrant color, providing a contrasting texture to the creamy filling.
- Frozen peas: Bring a pop of freshness and color, complementing the other vegetables in the pot pie filling.
- Onion: Adds depth of flavor and sweetness when cooked, enhancing the overall taste of the dish.
- Celery: Provides a subtle earthy flavor and a satisfying crunch, adding complexity to the pot pie filling.
- Garlic: Infuses a rich, aromatic flavor into the dish, enhancing the savory notes of the chicken and vegetables.
- Chicken broth: Forms the flavorful base of the filling, adding depth and richness to the pot pie.
- Heavy cream: Creates a lusciously creamy texture, binding the ingredients together and adding richness to the filling.
- All-purpose flour: Acts as a thickening agent, helping to create a velvety consistency in the pot pie filling.
- Dried thyme: Adds a warm, herbaceous flavor that complements the chicken and vegetables, enhancing the overall taste profile.
- Refrigerated pie crusts: Provides a flaky, buttery crust that encases the savory filling, completing the classic pot pie experience.
Read more: Instant Pot Shepherd’s Pie Recipe Guide
Essential Tools for Making This Delicious Pot Pie
- Instant Pot: Essential for pressure cooking the chicken and vegetables quickly, infusing flavors and retaining moisture.
- Baking dish: Required for transferring the cooked filling and covering it with the pie crust for baking in the oven.
Instant Pot Chicken Pot Pie Recipe Guide
This Instant Pot Chicken Pot Pie is a quick and easy recipe that combines tender chicken, fresh vegetables, and a creamy sauce, all topped with a golden pie crust. Perfect for a comforting meal.
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Equipment
- Instant Pot
- Baking Dish
- Oven
Ingredients:
Main Ingredients
- 1 lb chicken breast, diced
- 1 cup carrots, sliced
- 1 cup frozen peas
- 0.5 cup onion, chopped
- 0.5 cup celery, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
Read more: Instant Pot Chicken Recipes Guide
Instructions:
- Set Instant Pot to sauté mode and cook chicken until browned.
- Add carrots, peas, onion, celery, and garlic. Cook for 2-3 minutes.
- Stir in flour, thyme, salt, and pepper.
- Pour in chicken broth and cream. Stir well.
- Close lid, set to high pressure for 5 minutes.
- Quick release pressure, stir well.
- Pour mixture into a baking dish, cover with pie crust.
- Bake in preheated oven at 400°F for 15-20 minutes, until crust is golden brown.
Notes:
For a richer flavor, you can use a mix of chicken thighs and breasts. Feel free to add other vegetables like corn or green beans.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Chicken Recipe Guide
Prepping and Storing Your Instant Pot Chicken Pot Pie
Make Ahead Instructions
- Prepare the filling as directed in the recipe.
- Let it cool completely before storing in an airtight container in the refrigerator for up to 2 days.
- When ready to serve, reheat the filling on the stovetop or in the microwave, then proceed with baking as instructed.
Freezing Instructions
- Prepare the filling and let it cool completely.
- Place the filling in a freezer-safe container or bag, leaving some room for expansion.
- Label with the date and freeze for up to 3 months.
- Thaw overnight in the refrigerator before using in the recipe.
Adding a splash of white wine to the chicken pot pie filling can enhance the flavors and add a subtle depth to the dish.
Common Questions About Making Chicken Pot Pie in an Instant Pot
FAQ:
Can I use chicken thighs instead of chicken breast in this recipe?
Yes, you can substitute chicken thighs for chicken breast in this recipe. Just ensure they are diced to a similar size for even cooking.
Can I use fresh peas instead of frozen peas?
Yes, you can use fresh peas instead of frozen peas. Just adjust the cooking time slightly as fresh peas may cook faster.
Can I make this recipe ahead of time and bake it later?
Yes, you can prepare the filling ahead of time and store it in the refrigerator. When ready to bake, pour the filling into a baking dish, cover with pie crust, and bake as directed.
Can I freeze the chicken pot pie for later?
Yes, you can freeze the chicken pot pie before baking. Just assemble the pie, cover it well, and freeze. When ready to bake, place it directly from the freezer into a preheated oven and bake until golden brown and bubbly.
Can I add other vegetables to this chicken pot pie?
Absolutely! Feel free to customize this recipe by adding your favorite vegetables like mushrooms, potatoes, or green beans. Just ensure they are diced or sliced to a similar size for even cooking.
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