Instant Pot Bacon Cheddar Chicken Pot Pie–chicken, potatoes, veggies, cheese and bacon served with a creamy sauce over biscuits. An easy way to make chicken pot pie with a fun bacon cheddar twist! You can also make this recipe in the slow cooker.
SLOW COOKER chicken pot pie instructions in the recipe card below
Instant Pot Bacon Cheddar Chicken Pot Pie
Chicken pot pie is just one of those meals that is comforting and reminds me of childhood. I am not a fan of making pie crust or baking pies really. I’m actually quite horrible at it. I can manage a graham cracker crust but not the real thing. I’m also all about making recipes easier on myself. This is one of those recipes. The creamy chicken pot pie filling is made in your Instant Pot quickly while you bake biscuits in the oven. The filling is then served over the top of the biscuits (like biscuits and gravy). It makes for an easy and delicious way to enjoy chicken pot pie.
Sometimes I make my biscuits from scratch and sometimes I use the kind from a can. Either way they are good! When I do make homemade biscuits I use this recipe. If you’re in a pinch you could totally serve it over toast.
This version of chicken pot pie has a cheesy bacon twist that I think you’ll really love. It brings it to a whole new level. I like using sharp cheddar for ultimate flavor.
How to cube chicken breasts for ultimate tenderness
For this Instant Pot bacon cheddar chicken pot pie, the chicken is cut into bite size pieces so that it will cook at the same rate as the cubed potatoes. I recently realized (face palm) the difference between tender bites of chicken and tough is how you cut it up. Here are the steps on on how cube chicken:
- I have a much easier time cutting up chicken when it is slightly frozen and not so slippery. Place your chicken on a plate and place it in the freezer for about 15 minutes to help firm it up and make it easier to slice.
- Slice the chicken breast slightly against the grain into large slices. Then cut each of those wider strips crosswise into cubes.
- If you want to cut up smaller cubes, take each of the wider strips and slice it in half lengthwise before you cut the strips crosswise.
Try these other recipes…
Instant Pot Easy Chicken Pot Pie
Instant Pot 3-Ingredient Chicken and Gravy
Slow Cooker 3-Ingredient Chicken and Gravy
Instant Pot Biscuits and Sausage Gravy
Instant Pot Bacon Cheddar Bacon Chicken Pot Pie
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 24 minutes
- Yield: 6–8 servings 1x
Description
Chicken, potatoes, veggies, cheese and bacon served with a creamy sauce over biscuits. An easy way to make chicken pot pie with a fun bacon cheddar twist! You can also make this recipe in the slow cooker.
Ingredients
- 1 cup chicken broth
- 1 1/2 pounds raw chicken breasts, cut into bite size pieces (see note)
- 2 cups peeled, cubed potatoes
- 1 cup sliced carrots
- 1/2 cup diced celery
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp poultry seasoning
- 1 cup frozen peas
- 1 cup half and half or whole milk
- 3 Tbsp flour
- 1 1/2 cups grated cheddar
- 6 crispy pieces of bacon, crumbled
- Salt and pepper to taste
- Hot cooked biscuits (out of a can or homemade)
Instructions
- Add broth, chicken, potatoes, carrots, celery, salt, pepper and poultry seasoning to Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes on high pressure. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Turn the Instant Pot to the saute setting and add in the peas.
- In a large glass measuring cup add the half and half. Add in about ½ cup of the liquid from the Instant Pot to temper it. Then slowly add in a tablespoon of flour at a time and whisk it in well so that there are no lumps. Add the whole mixture to the Instant Pot and let it cook on saute until it thickens and the flour taste is cooked out (just a couple of minutes). Add in the cheese and bacon. Salt and pepper to taste.
- Serve the chicken and veggies over the top of biscuits.
Notes
For tender bites of chicken start by slicing the breast slightly against the grain into large slices. Then cut each of those wider strips crosswise into cubes.
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 3 or 8 quart with no changes.
Slow Cooker Instructions: Add broth, chicken, potatoes, carrots, celery, kosher salt, pepper and poultry seasoning to slow cooker. Cover and cook on low for 3-4 hours (or until potatoes are tender). Turn slow cooker to high and add in the peas. In a large glass measuring cup add the half and half. Add in about ½ cup of the liquid from the slow cooker to temper it. Then slowly add in a tablespoon of flour at a time and whisk it in well so that there are no lumps. Add the whole mixture to the slow cooker and let it cook on high until it thickens and the flour taste is cooked out (about 30 minutes more). Add in the cheese and bacon. Salt and pepper to taste. Serve the chicken and veggies over the top of biscuits.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Can you provide nutritional info, including calories per serving?
Sure I just added it. I had forgotten!
“1 ½ grated cheddar”? I’m assuming that is cups?
Wheels of cheddar.
As a fellow lactose dependent person all can say is “good one!”
😂
You can honestly never have enough cheese.
Pauline
https://ireallylikefood.com
Yes that is right! Sorry I omitted that accidentally!