Last updated on December 11th, 2025 at 01:40 am

Instant Pot Chicken Pot Pie and Biscuits is the kind of ultimate comfort food that warms you up from the inside out. This hearty, one-pot version gives you all the flavor of a classic chicken pot pie without fussing over pie dough, chilling butter, or heating up the oven for an hour. Instead, you will make a rich, creamy filling with tender chicken, wholesome vegetables, and buttery herbs right in the Instant Pot. Top it with flaky biscuits or homemade biscuits for a cozy, family-loved dinner that tastes like you have been cooking all day.

As a seasoned recipe creator and home cook who relies heavily on pressure cooking, I have made this dish dozens of times. It is reliable, forgiving, and easy enough for busy weeknights. If you love instant pot recipes, this is one you will come back to again and again.

If you like this recipe, you’ll love these easy comfort meals that come together fast on busy nights. Try my Instant Pot Chicken Tortilla Soup, Tex-Mex Chicken Chili, or classic Pasta e Fagioli. Each one is warm, hearty, and perfect for stocking your meal plan with simple homestead favorites.

Why You Will Love This Recipe

• Everything cooks in one pot for less mess and less stress
• Uses simple ingredients already in your pantry stock
• Works with chicken breasts, rotisserie chicken, or skinless chicken thighs
• Thick, rich chicken pot pie filling without canned shortcuts, but you can add cream of chicken soup if you prefer.
• Great for teaching beginners how high-pressure, natural release, and quick release work

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 All-purpose flour or fresh-milled hard white wheat.
• Store bought or Homemade Flakey Biscuits

How to Make Instant Pot Chicken Pot Pie

1. Select the saute mode on high. Add butter or olive oil and allow it to melt.
2. Add diced onion and saute until translucent.
3. Add cubed chicken and saute until lightly browned on all sides. Season with salt, pepper, parsley, and thyme.
4. Press cancel to turn off saute mode.
5. Pour in the chicken stock and scrape the bottom of the pot to remove any stuck bits.
6. Add the frozen peas and other frozen vegetables along with the potatoes.
7. Place the lid on, set to high pressure, and cook for 5 minutes. Allow a natural release for 10 minutes, then quick release the remaining pressure.

How to Make the Roux or Thickener

1. While the Instant Pot cooks, make your thickener.
2. In a small saucepan melt butter over low heat.
3. Add a splash of chicken stock and whisk in the flour to form a smooth flour paste.
4. Slowly add the rest of the stock, milk, salt, and pepper.
5. Simmer until thickened, about 5 minutes.
6. Shortcut option
   Use a cornstarch slurry made with cold water and cornstarch.

Combine and Thicken the Filling

After the natural release, open the lid and add the roux to the pot.

Turn on the saute setting on low and simmer 3 to 5 minutes until the chicken pot pie filling thickens.

If the filling is too thin, simmer longer. It will thicken as it cools. If it becomes too thick, add a splash of stock.

Bake the Biscuits

Bake according to package directions or use your own homemade biscuits. Brush with an egg wash for a golden brown finish.

Serve biscuits on the side or split them and spoon the filling on top. You can also bake the filling in a baking dish and top with biscuit dough for a semi-traditional bake.

Serving Suggestions

Serve with a green salad, roasted vegetables, homemade bread, or fermented veggies.

Turn this into instant pot chicken pot pie soup by adding more broth and a splash of cream.

Instant Pot Chicken Pot Pie Variations

Traditional chicken pot pie
Add filling to a pie plate, cover with pie crust, brush with egg wash, and bake until golden.

Pressure cooker chicken pot pie with rotisserie chicken
Skip browning meat and add shredded chicken after pressure cooking.

Healthy or low carb
Skip potatoes and biscuits and add cauliflower, broccoli, or mushrooms.

Use skinless chicken thighs
They add great flavor and create a tender chicken mixture.

Slow cooker method
Combine the rest of the ingredients except the roux and dairy and cook 4 to 6 hours on low. Thicken at the end.

Expert Tips

Deglaze the bottom of the pot thoroughly to prevent burn warnings.

If using frozen chicken, increase pressure cook time to 10 to 12 minutes.

Add milk or cream at the end to avoid curdling.

Do not add thickening agents before pressure cooking. It will cause a burn warning.

Store leftovers in the fridge and use within a couple of days.

See my privacy policy and nutrition card for daily values.

FAQs

Why is my filling thin
Use a little flour or a slurry and simmer on low. It thickens as it cools.

Can I add cream of chicken soup
Yes. It is a great shortcut for extra richness.

Final Thoughts

If you love great recipes that fit the cozy homestead lifestyle, this comforting meal needs to be in your rotation. This is one of those creative ways to turn simple ingredients into something comforting and satisfying. Next time you are craving a warm bowl of goodness, this Instant Pot Chicken Pot Pie will hit the spot.

Easy Instant Pot Chicken Pot Pie & Biscuits

Amber

Instant Pot Chicken Pot Pie is a quick, creamy, comfort meal with tender chicken, veggies, and biscuits on top.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Additional Time 20 minutes mins

Total Time 30 minutes mins

Course chicken

Cuisine American

Servings 6

Calories 568 kcal

Equipment

Instant Pot Max Pressure Cooker 9 in 1, Best for Canning with 15PSI and Sterilizer, 6 Qt

Ingredients

  

1x2x3x

• 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

 

• 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 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.
• 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.
• Prepare oven and bake biscuits according to the package directions.
• 
  To Make the 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.
• Next 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 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 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.

Nutrition

Serving: 1gCalories: 568kcalCarbohydrates: 37gProtein: 55gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 165mgSodium: 810mgFiber: 4gSugar: 7g

Keyword Easy Instant Pot Chicken Pot Pie & Biscuits

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