Easy Instant Pot Chicken Pot Pie & Biscuits

Easy Instant Pot Chicken Pot Pie and Biscuits are the perfect homecooked meal for a chilly fall evening, without all the hassle of traditional pot pie. Prepare the “chicken pot pie” filling all in one pot in less than an hour and serve with flakey buttery biscuits on top. Family favorite comfort food that tastes like you’ve been cooking all day, but it’s ready in under an hour.

Instant Pot Chicken Pot Pie

Chicken Pot Pie is a hearty meal I love to make when the leaves start to change and I can feel that crisp fall air start to creep in. When summer winds down our menu naturally changes from grilling and salads to warm and hearty dishes like Instant Pot Chicken Tortilla Soup, Tex-Mex Chicken Stew, and Instant Pot Chicken Pot Pie. In general, I’m not a big fan of pie crust so making Instant Pot Chicken Pot Pie with Biscuits is the perfect combination of an easy, warm, and hearty family dinner that everyone loves.

Instant Pot Chicken Pot Pie Ingredients

• Butter
• White Onion
• Chicken Breast Cubed
• Frozen Vegetable Blend (carrots, peas, corn, green beans)
• Russet Potatoes
• Chicken Stock
• Sea Salt
• Black Pepper
• Dried Parsley
• Dried Thyme
• Milk
• All Purpose Flour
• Store bought or Homemade Flakey Biscuits

How To Make Instant Pot Chicken Pot Pie

To start select the sauté (high) function on the Instant Pot. Add to the pot a tablespoon of butter and allow the butter to melt. Add to the melted butter the diced onion. Sauté the onion until it’s translucent. Next, add the cubed chicken and brown it on all sides, about four minutes. Season the chicken with sea salt, black pepper, and dried parsley and thyme. Press the cancel/turn off the sauté function.

Pour in the chicken stock and using a wooden spatula scrape/deglaze the bottom of the pot to remove any stuck-on bits of food. Add the bag of frozen vegetables, and cubed potatoes.

Place the Instant Pot lid on and lock it in place. Select pressure cook/manual and set the cooking time to 5 minutes.

While the Instant Pot is pressure cooking preheat the oven and bake the jumbo flakey biscuits according to the package directions.

How To Make A Roux

On the stovetop heat 4 Tbsp. of butter on low in a small saucepan. When the butter has melted add ½ cup of chicken stock and slowly add in the flour whisking consistently to avoid clumping. Add in the remaining ½ cup of chicken stock, milk salt, and pepper. Continue to whisk and bring the sauce to a low simmer. Allow the sauce to thicken for about 5 minutes or until it reaches a thicker saucy consistency. Turn off and remove the pan from the heat and set it aside.

When the Instant Pot beeps to signal that the cooking process is complete Allow the Instant Pot to naturally release for 10 minutes before releasing the remaining pressure. When it’s safe to remove the lid select cancel to turn off the Instant Pot.

Add the roux from the stovetop to the Instant Pot and stir to combine. Return the Instant Pot to the sauté function and simmer for 3-5 minutes to allow the pot pie filling to thicken up. Stir frequently to avoid food sticking to the bottom of the pot. Optional use the sauté function on the low setting and simmer longer to reach the desired consistency.

When the pot pie mixture has reached the desired thickness/consistency serve in a bowl topped with a jumbo flakey biscuit or two.

Instant Pot Chicken Pot Pie Recipe Variations

• Use a variety of vegetables for chicken pot pie like celery, carrots, broccoli or cauliflower.
• Make it vegetarian by omitting the chicken all together and add in extra vegetables or beans.
• Make it low carb and leave out the potatoes and biscuits and add in more veggies and chicken.

Continue to Content

Yield: 6

Easy Instant Pot Chicken Pot Pie & Biscuits

Prep Time: 5 minutes

Cook Time: 5 minutes

Additional Time: 20 minutes

Total Time: 30 minutes

Prepare the "chicken pot pie" filling all in one pot in less than an hour and serve with flakey buttery biscuits on top. Family favorite comfort food that tastes like you've slaved away all day, but ready in under any hour.

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Ingredients

• 6 Tbsp. Butter Divided
• 1 White Onion Diced
• 2 Lbs. Chicken Breast Cubed
• 12 oz. Bag Frozen Vegetable Blend (carrots, peas, corn, green beans)
• 1 Large Russet Potato Peeled and Cubed
• 2 Cups Chicken Stock
• 1 tsp. Sea Salt
• 1 tsp. Black Pepper
• 1 tsp. Dried Parsley
• 1 tsp. Dried Thyme
• 1 Cup Milk
• ½ Cup All Purpose Flour
• 1 Package Store bought or Homemade Flakey Biscuits

Instructions

1. To start select the sauté (high) function on the Instant Pot. Add to the pot a tablespoon of butter and allow the butter to melt.
2. Add to the melted butter the diced onion. Sauté the onion until it's translucent.
3. Next add the cubed chicken and brown it on all sides, about four minutes.
4. Season the chicken with sea salt, black pepper and dried parsley and thyme.
5. Press the cancel/turn off the sauté function.
6. Pour in 1 cup of the chicken stock and using a wooden spatula scrape/deglaze the bottom of the pot to remove any stuck on bits of food.
7. Add the bag of frozen vegetables, and cubed potatoes.
8. Place the Instant Pot lid on and lock it in place.
9. Select pressure cook/manual and set the cooking time to 5 minutes.
10. Prepare oven and bake biscuits according to the package directions.

To Make the Roux

1. On the stovetop heat 4 Tbsp. of butter on low in a small saucepan.
2. When the butter has melted add ½ cup of chicken stock.
3. Next slowly add in the flour whisking consistently to avoid clumping.
4. Add in the remaining ½ cup of chicken stock, milk salt and pepper.
5. Continue to whisk and bring the sauce to a simmer.
6. Allow the sauce to thicken for about 5 minutes or until it reaches a thicker saucy consistency.
7. Turn off and remove the pan from the heat and set it aside.
8. When the Instant Pot beeps to signal that the cooking process is complete Allow the Instant Pot to naturally release for 10 minutes before releasing the remaining pressure.
9. When it's safe to remove the lid select cancel to turn off the Instant Pot.
10. Add the roux from the stovetop to the Instant Pot and stir to combine.
11. Return the Instant Pot to the sauté function and simmer for 3-5 minutes to allow the pot pie filling to thicken up.
12. Stir frequently to avoid food sticking to the bottom of the pot.
13. Optional use the sauté function on the low setting and simmer longer to reach the desired consistency.
14. When the pot pie has reached the desired thickness/consistency serve in a bowl topped with a jumbo flakey biscuit.

Notes

Instant Pot Chicken Pot Pie Recipe Variations

• Use a variety of vegetables for chicken pot pie like celery, carrots, broccoli or cauliflower.
• Make it vegetarian by omitting the chicken all together and add in extra vegetables or beans.
• Make it low carb and leave out the potatoes and biscuits and add in more veggies and chicken.

Recommended Products

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• 
  Instant Pot Max Pressure Cooker 9 in 1, Best for Canning with 15PSI and Sterilizer, 6 Qt
• 
  Frigidaire 30" Stainless Steel Freestanding Gas Range
• 
  Baking Sheet with Rack Set [2 Sheets+2 Racks], HUSHIDA Stainless Steel Cookie Sheet Pan with Cooling Rack for Oven(16" x 12" x 1" ), Nonstick Baking Pans Tray, Non-Toxic, Heavy Duty, Easy Clean
• 
  Kitchen Utensils Set,NAYAHOSE Wooden Cooking Utensil Set Non-stick Pan Kitchen Tool Wooden Cooking Spoons and Spatulas Wooden Spoons for cooking salad fork

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 568Total Fat: 21gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 165mgSodium: 810mgCarbohydrates: 37gFiber: 4gSugar: 7gProtein: 55g

Nutrition information is an estimate.

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