Well, hello there! Tired of the same old chicken dishes? Boy, have I got a recipe for you! Introducing my Instant Pot Chicken Pot Pie Recipe – it’s quick, easy, and packed with flavor. This recipe will have you feeling like a gourmet chef with minimal effort.
But don’t let its simplicity weigh on your mind. It’s sure to impress your loved ones and dinner guests with its “wow” factor. And the best part? It’s made in an Instant Pot for maximum efficiency without sacrificing taste.
So put aside your standard go-to chicken recipes and give this a go. Trust me; you won’t regret it!
Why You’ll Love This Recipe
Fellow food enthusiasts, I come bearing great news – I have found the perfect comfort food recipe that will knock your socks off! Introducing the Instant Pot Chicken Pot Pie Recipe, a dish that is packed with flavor and brings a whole new meaning to “homemade goodness.”
First and foremost, this recipe is ridiculously easy to make. With just a few simple ingredients and an Instant Pot, you can have a delicious, warm pot pie on your dinner table in no time – perfect for those busy weeknights when you’re short on time but still want a hearty meal.
But what really sets this recipe apart is its versatility. Whether you’re looking to feed a crowd or just craving a cozy night in, this Instant Pot Chicken Pot Pie has got you covered. You can easily double (or triple!) the recipe for larger gatherings or stick to the original measurements for an intimate family dinner.
Plus, this recipe is easily customizable to fit your dietary needs. Swap out regular chicken broth for vegetable broth to make it vegetarian-friendly or use dairy-free substitutes to make it lactose-intolerant approved. The possibilities are endless!
Last but not least, let’s talk about taste. The combination of tender chicken, creamy vegetables, and flavorful spices all nestled in a flaky crust will leave you feeling completely satisfied and ready for seconds (and maybe even thirds). It’s a dish that will have everyone at the dinner table asking for more.
In conclusion, if you’re looking for an easy-to-make, versatile, and downright delicious comfort food dish that will please everyone at the table, look no further than this Instant Pot Chicken Pot Pie Recipe. Trust me – your taste buds (and stomach) will thank you.
Here’s the ingredient list you’ll need to gather before preparing this Instant Pot Chicken Pot Pie Recipe:
Chicken and Vegetables
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 2 tablespoons butter
- 1 onion, minced
- 3 celery stalks, chopped
- 3 potatoes, diced into small pieces
- 3 carrots, sliced
- 2 cups chicken stock
Seasonings and Spices
- 1/4 teaspoon thyme
- 4 teaspoons poultry seasoning
- 1/4 teaspoon garlic powder
- 1 can Progresso Creamy Chicken Soup
- 1/2 cup milk
- Puff pastry
Make sure you have all the ingredients listed above to ensure a delicious end result.
The Recipe How-To
Here we are, ready to dive into the most important part of our Instant Pot Chicken Pot Pie recipe – the step-by-step instructions to make this dish come alive! The cooking process is simple and can be broken down into three parts: preparing the filling, cooking the ingredients in the Instant Pot, and topping everything off with a satisfying crust.
Step 1: Prepare the Filling
The filling is the heart and soul of any great pot pie recipe, and this one is no exception. First, dice up 1 onion, 3 stalks of celery, 2 peeled potatoes and slice 2 peeled carrots. Then cut 1 lb boneless, skinless chicken breasts into small, bite-sized pieces. Set everything aside.
Step 2: Cook the Ingredients in the Instant Pot
To get started on this step, set your Instant Pot to “Saute” mode and add the chicken pieces to it. Cook it until it’s lightly browned on all sides. Once done, take it out from the pot and set aside.
Add 2 tablespoons butter to the pot and add diced onion and minced garlic. Saute for about two minutes until onion is translucent.
Next, mix in your sliced carrots and diced celery into your instant pot with salt thyme, poultry seasoning, garlic powder, black pepper & flour. Cook them until softened.
Add in thawed peas then pour in Progresso Creamy Chicken Soup and Chicken Stock or Broth. Mix well then add back in chicken along with potatoes.
Cover with Instant Pot’s lid while making sure that its valve is set to seal position then pressure cook for 4 minutes. When done do a quick release then let stand until pressure has been released.
Step 3: Top Off With a Satisfying Crust
While waiting for your pressure cooker to finish releasing its pressure start preheating your oven at 400°F. Take your puff pastry from the freezer ahead of time.
Once pressure has been released, remove your Instant Pot’s lid then turn it back to Saute mode. Stir and cook everything for another 2-3 minutes then add 1 cup of milk or cream stirring constantly.
When you reach a nice creamy consistency add mixture into pie dish pan lined with crust, more specifically a skinny crustless chicken pot pie. Top the mixture with puff pastry Be sure to gently cut slits in the puff pastry topping before putting it in the oven.
Finally, pop the dish in the oven for roughly 15-20 minutes, or until the top is golden brown and crisp on top.
With that, our Instant Pot Chicken Pot Pie recipe is complete! The combination of creamy chicken soup, flavorful vegetables, and crispy puff pastry crust makes this dish so irresistible.
Substitutions and Variations
Well, well, well! You want to mix things up a bit with this pot pie recipe? That’s the spirit! Let me tell you, there are a lot of variations you can try. You can customize it to your liking or even switch up some ingredients if needed. Here are some substitutions and variations that might catch your appetite:
– Vegetarian Instant Pot Pot Pie: If you’re a vegetarian (or maybe you just feel like taking a break from meat), you can easily skip the chicken and make this into a vegetarian-friendly dish. Swap out the chicken for mushrooms, tofu, or even jackfruit. Add more veggies like sweet potatoes, butternut squash, or some zucchini for an extra punch of flavor.
– Gluten-Free Instant Pot Pot Pie: Are you avoiding gluten? Then puff pastry might not be your best option. You could use gluten-free pie crust or try a different topping altogether, such as mashed sweet potatoes or steamed rice. For the flour used in making the roux, substitute all-purpose flour with cornstarch.
– Dairy-Free Instant Pot Pot Pie: If you’re lactose intolerant, you could swap whole milk with an unsweetened plant-based milk like almond or rice milk, or even use chicken broth instead for more savory taste.
– Crock Pot Chicken Thighs version: If you don’t have an instant pot, you could still make this recipe using slow cooker method. Substitute boneless, skinless chicken thighs for breasts and cook on low for 6 to 8 hours or on high for 4 to 6 hours until tender.
– Crustless Chicken Pot Pie: For those who want to reduce their carb intake or just prefer not to deal with pastry doughs as much, go crustless! Just add extra veggies and let it cook down into a creamy filling.
Remember that the possibilities are endless when it comes to cooking. Give it a try and have fun exploring your own creative twists in making this classic dish.
Serving and Pairing
Now that you’ve got a pot full of steaming hot instant pot chicken pot pie, it’s time to figure out how best to serve and pair it. Let me tell you, there’s nothing better than a piping hot chicken pot pie just out of the oven.
To make this pie stand out even more, I recommend serving it with a light and refreshing side salad. The crunchy greens will balance out the creaminess of the pot pie and provide a nice contrast of flavors and textures. You can also add some sliced fruit like apple or grapes to the salad for some added sweetness.
If you’re looking to make this recipe a full meal on its own, you can also serve it with some crusty bread or dinner rolls. Nothing beats dipping a warm piece of bread into a filling bowl of chicken pot pie.
And if you’re feeling really daring, you can try pairing this dish with a light red wine like a Pinot Noir or a fruity white wine like Sauvignon Blanc. The acidity in the wine will complement the richness of the dish perfectly.
No matter how you choose to serve and pair it, this instant pot chicken pot pie will surely become a new favorite in your household.
Make-Ahead, Storing and Reheating
Now, listen up folks, because this is important. You know what’s better than enjoying a piping hot chicken pot pie fresh from the oven? Enjoying it a second time! That’s right, this recipe is perfect for making ahead and reheating when hunger strikes.
To make ahead, simply follow the recipe through step 5, then transfer your pot pie filling to a storage container and refrigerate for up to 3 days. When ready to bake, pour the filling into a pie dish or casserole, top with puff pastry crust, and bake according to instructions in step 6.
When it comes to storing any leftover chicken pot pie (if there is any left), you want to make sure it’s done properly so that it doesn’t go to waste. Simply store it in an airtight container in the fridge and it will keep well for up to three days.
To reheat your pot pie properly, preheat your oven to 350°F (180°C). Place the leftover pot pie in a baking dish and cover with foil. Bake until heated through, typically around 20 minutes or so. If you’re in a rush, you can also reheat individual slices of your pot pie in the microwave on high heat for about 1-2 minutes per slice.
I’ll be honest with you- reheating pot pie isn’t quite as satisfying as eating it fresh out the oven but having a tasty meal ready to go at a moment’s notice is an unbeatable feeling that everyone deserves to experience.
Tips for Perfect Results
Now, for the real talk: making an Instant Pot Chicken Pot Pie is fairly easy but getting it right requires a bit of mastery. Here are some tips to make sure you get the best chicken pot pie you’ve ever tasted!
First and foremost, do not overcook the chicken. When cooking chicken in the Instant Pot or any pressure cooker for that matter, the cook time is very important. Ensure that you set your timer correctly and don’t get distracted by other tasks. Overcooked chicken will become dry and rubbery.
When adding the puff pastry, place it on top of your filling only after you’ve finished cooking the filling in the Instant Pot. You can press down gently on the pastry to make sure it sticks to the top part of the filling. Doing this too soon risks having a soggy pastry.
Make sure all of your ingredients are equally sized. This ensures that they will cook evenly and prevent some from being undercooked while others are overcooked. Cut your vegetables evenly and keep them at about 1 inch size, this way they will be tender yet still retain their shape.
It’s also important to cook the potatoes just right. We want them tender but not falling apart. If overcooked, they might become mushy and blend in with the rest of the ingredients losing their texture.
Lastly, add salt to taste at around step 3 when we are combining our ingredients in the Instant Pot. I’d recommend tasting as you go along and adjusting accordingly as celery, carrots and chicken broth already contain salt.
With these tips in mind, you can now confidently take on this recipe like a pro!
Now that you have all the information you need, it’s time to gather your ingredients and get cooking! This instant pot chicken pot pie recipe is easy to follow and yields delicious results. You’ll love the creamy texture, hearty chunks of chicken, and flavorful vegetables.
Not only is this dish perfect for a cozy night in with your loved ones, but it can also be made in advance for meal prep or frozen for later use. The possibilities are endless with this versatile recipe.
So why not give it a try? With its delectable taste and ease of preparation, this instant pot chicken pot pie is sure to become a staple in your recipe collection. Don’t hesitate to mix it up by substituting ingredients or tweaking seasonings to suit your tastes.
In conclusion, this recipe offers a fantastic way to enjoy a classic comfort food in an efficient and tasty manner. I guarantee that once you try it, you’ll want to make it again and again. So go ahead and dig in—your taste buds will thank you!
Instant Pot Chicken Pot Pie Recipe
- 2 -3 boneless chicken breasts (frozen)
- 10 1/2 ounces cream of chicken soup
- 1 cup milk
- 1/2 onion, chopped
- 3 -4 potatoes (peeled and diced)
- 16 ounces frozen vegetables
- 1/2 cup chopped celery
- salt, to taste
- pepper, to taste
- 1 teaspoon garlic salt
- 1/4 teaspoon poultry seasoning
- refrigerated buttermilk biscuits or homemade biscuit
- Place all the ingredients except biscuits in instant pot.
- Place the lid on top and make sure set to sealing.
- Press the manual button and select pressure time to 25 minutes.
- Allow it to come to pressure to cook.
- Meanwhile, prepare homemade biscuits or cook store bought biscuits.
- Once finished, do a quick release to remove the pressure.
- Remove the chicken and shred.
- Return it back to the instant pot and stir to combine.
- Serve in a bowl with a biscuit on top.
Add Your Own Notes
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