Instant Pot Easy Chicken Pot Pie–a really easy, almost cheater version of chicken pot pie. Tender pieces of chicken are served with vegetables and a creamy gravy sauce and then topped with a golden brown biscuit. A family-friendly meal that is great any day of the week.
Get the SLOW COOKER Chicken Pot Pie recipe here
Instant Pot Easy Chicken Pot Pie
This is a stupid easy recipe for chicken pot pie. It’s not the traditional pot pie with a baked pie crust but instead we bake a batch of store bought canned biscuits while the Instant Pot cooks the chicken and gravy sauce. If you’re not a fan of canned biscuits then you can make your own homemade biscuits. Sometimes I use this recipe for biscuits if I’m feeling very homemake-y that day.
My family plus one neighbor kid all loved this dinner. I loved it because it took minimal effort and they loved it because it tasted good.
More recipes you’ll love…
Instant Pot Chicken Pot Pie Soup
Instant Pot 3-Ingredient Chicken and Gravy
Instant Pot Savory Mushroom Chicken
What Pressure Cooker Did You Use?
To make this Instant Pot Easy Chicken Pot Pie I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.Print
Instant Pot Easy Chicken Pot Pie
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus 10 minute NPR)
- Total Time: 20 minutes
- Yield: 6 servings 1x
A really easy, almost cheater version of chicken pot pie. Tender pieces of chicken are served with vegetables and a creamy gravy sauce and then topped with a golden brown biscuit. A family-friendly meal that is great any day of the week.
- 2 tsp olive oil
- 1 medium yellow onion, diced
- 1 cup chicken broth
- 2 boneless, skinless chicken breast halves (frozen is okay, about 1 1/2 pounds of chicken)
- 1/2 tsp poultry seasoning
- 1/2 tsp dried parsley
- 1/2 tsp black pepper
- 1 (13.75 oz) can Campbell’s Cream of Chicken Soup with Herbs
- 2 cups frozen mixed vegetables
- 1 can of refrigerated biscuits
- Optional: Cornstarch
- Turn your Instant Pot to the saute setting. When the display says HOT add in the olive oil. Add in the onion and saute for about 3-4 minutes. Stir in the chicken broth. Nestle the chicken into the pot. Sprinkle the chicken with poultry seasoning, parsley and pepper. Dump the cream of chicken soup on top of the chicken (try not to let it touch of the bottom of the pot). Don’t stir.
- Cover the pot and secure the lid. Make sure valve is set to “sealing.” Set the manual/pressure cook button to 10 minutes for thawed chicken or 12 minutes for frozen chicken on high pressure. Meanwhile move on top step 3. When the time is up let the pot sit there for 10 minutes and then move the valve to venting. Remove the lid.
- Pour frozen vegetables into a strainer and run hot water over them. Bake the biscuits in the oven according to the package directions.
- Cut the chicken into pieces. Stir the vegetables into the pot. Set the Instant Pot to the saute setting to quickly warm up the vegetables. If the sauce is too thin you can make a cornstarch slurry by mixing 1 Tbsp of cornstarch with 1 Tbsp cool water together and then stirring it into the pot until the sauce is thickened.
- Once vegetables are warmed through you can scoop chicken and gravy mixture into bowls and top with a biscuit.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Chicken
- Method: Instant Pot
- Cuisine: American
- Serving Size: 1/6 of recipe and one biscuit
- Calories: 345
- Sugar: 4 g
- Sodium: 697 mg
- Fat: 12 g
- Carbohydrates: 28 g
- Protein: 30 g
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Would the 2X recipe go in a 9 x 13 dish?
Hey! I used fat free cream of soup (10 ounce can and 3 ounce from another) and used minced onion instead. Not sure if it tastes like easy pot pie? What else can I do next time? It was only 4 servings for me
Oh and it wasn’t in a gravy form but a soup form and I used cornstarch
Do you know if I can freeze this for later (meal prepping)?
Yes I think that would work well minus the biscuits
I read through the reviews before making this and adjusted it the following ways:
Using an 8qt., so I added an extra cup of broth.
Used frozen mixed veggies, adding them in with the onions. Also added 2 russet potatoes, peeled and cubed.
Added 1/4 tsp dried Thyme and Rosemary.
Baked up an 8-count of Pilsbury croissants.
My family really liked it!
Sounds perfect! Thanks for taking the time to come back and give the recipe 5 stars!
Thank you 😊
I prefer to cut my chicken into bite size pieces before cooking. How should I alter the time.
I would pressure cook for just 4 minutes in step 2
Probably my favorite quick meal. I make my own dairy free cream of chicken soup and add fresh celery and carrots at the onion stage. Always a hit!
Awesome! Glad you liked it!
I used fat free cream of chicken and minced onion. Not sure if it taste of chicken pot pie! Idk what I can do different? I couldn’t find fat free chicken and herbs
Could this recipe be made with a crockpot?
Sure here you go: https://www.365daysofcrockpot.com/homemade-slow-cooker-chicken-pot-pie/
Jackie Stavish says
I have a question about the instructions for chicken pot pie recipe. In step 2 there is a instruction that show meanwhile move on top step 3 what does that mean to do?
It just means to pour frozen vegetables into a strainer and run hot water over them and bake the biscuits in the oven according to the package directions while the food is cooking in the Instant Pot.
Janice Williams says
Karen, how could this recipe be altered so as not to use canned soup?
Thank you so much!
Hi Janice, personally I would make my own cream of soup using this recipe: https://pinchofyum.com/homemade-cream-of-chicken-soup
This recipe sounds more like chicken stew with a biscuit on the side, rather then a pie (there’s no crust)
Yep it’s instant pot style so it’s different than an oven version. But still so tasty!
Thank you for this recipe! I’ve probably made it ten times by now. So simple and delicious. It’s on my go-to meal list.
Thank you for reminding me about it! It is so tasty 🙂
Melanie Lucas says
I made this recipe several weeks ago. Our church always packages up any leftover homemade biscuits from our monthly biscuit and gravy breakfast. i had taken some and put in my freezer the month before. These went perfect with homemade chicken pot pie. It was a hit and I made it again after that. Thank you for sharing such an easy and tasty recipe.
I love that! How perfect.
Neil Kozol says
Five Stars! I used Costco frozen bone-i skin on chicken thighs which required an additional 15 min on High. And I added frozen diced potatoes. I left out the biscuit. Came out great.
Great! Thanks I’m glad you liked it.
Jason L Cashen says
Fantastic recipe. Used it several times now for easy dinner nights! I actually add some instant mashed potatoes to thicken the liquid at the end… awesome sauce!!!
GREAT tip. I really like that idea!
I just tried this recipe and THANKFULLY I had read your review and I had some instant mash potato to add as it was pretty soupy, I put real potatoes in it,. But the instant was a buttery homestyle flavor that really made it pop. Husband loved it!
Kelly Moehling says
Delicious! I added canned potatoes. Also substituted low sodium cream of mushroom soup.
Glad you liked it Kelly!
I cut the chicken into chunks and added the frozen veggies at the same time. We dropped pieces of biscuits into the bowl – and it was amazing!!
Great! Sounds so good 🙂
Sandra Viveiros says
I am going to make this tonight. Any changes if made in an 8 qt. InstantPot?
You may need to add an extra 1/2 cup of broth.
Enjoyed this very much. I don’t know if yours had potatoes in it or not, but I added a few diced up baby reds (skin on). After adding my broth I put them on top of the onions and then placed the chicken on top. While it was cooking I placed a sheet of puff pastry I’d cut into squares in the oven at 400 for 17 minutes. Once the pot pie was done I put it in a bowl and laid the beautiful puff pastry on top. It was a perfect meal. Thanks for sharing, love your recipes. Life is so busy now, I just love simple.
And now my mouth is watering…
I made this and it was delicious! so rich and creamy. Will make again for sure!
So glad to hear this!
Yummy! What a treat! I did 4 fzn chicken thighs, added mushrooms and baby carrots to the saute and an extra 10oz can of cream of mushroom. 12 minutes was PERFECT. Everyone in my picky fam enjoyed it and it was so easy! will Definitely make this again!
Awesome Heather! Thanks for sharing!
Matt Parker says
Can I use canned veggies instead of frozen
Sure that would be fine!
I just got the “Instant Pot” for Christmas & in all honesty feel a little intimidated with it although I use a regular pressure cooker with no problems. I’m trying to get m feet wet with it & start with something simple.
I’ve got leftover cooked turkey. I’m thinking putting the leftover turkey with frozen mixed veggies & cream of chicken soup for a turkey pot pie. Could I put cut up pieces of can biscuits in it for maybe a dumpling type meal?
If so, what cook settings should I use?
I haven’t tried this yet and I’m not sure how it would turn out. I would stick to actual recipes for the first few times at least. It can be a little tricky at first. https://www.365daysofcrockpot.com/10-instant-pot-recipes-beginners/
Making this recipe for the third time right now! Have three very picky eaters to feed and they love this. Just saw the suggestion for baby carrots and celery. Great idea and thanks for the awesome recipe!
You’re welcome Justin! I’m glad they like it 🙂
Amanda Scabarozi says
I added in baby carrots and celery when I sauteed the onion, then put in the broth, the chicken, and the soup mixture over the top. Turned out amazing! Thank you for the recipe!
I made this tonight and even my toddler liked it! Next time I’m going to try it with cream of celery soup though, because I think this’ll give it more of a traditional pot pie flavor. Love everything I’ve tried on the site so far!!
Sounds like a plan! I like that idea.
Amanda Scabarozi says
I added celery and baby carrots, my 14 month old loves them!!
This was really good and turned
out perfectly !! Thanks for the recipe.
so glad you enjoyed it Margaret!
I only used one pound of boneless chicken breasts and they were over cooked. How could I have adjusted the cooking time? Otherwise, this came out great!
Were they frozen or thawed? Was it 2 breasts about 8 oz each? If so I would only cook for 8 minutes.
I added 2 more frozen breasts and my chicken was absolutely raw! I added a couple extra minutes
Mine was raw inside also, I am new to instant pot cooking. I went back and put chicken in for 5 more min on manual
Lynne Halligan says
Made this with Costco rotisserie chicken that you get in a 3# bag! Came out great !
Question….you said this recipe is “stupid easy”…to me stupid easy would be cutting the chicken up before the cook and throwing the frozen veg in and heating with Saute. Is there a reason that you added the extra steps of fishing out the chicken to cut it out and thawing the veg with hot water?
No not really. You could totally do it your way and I’m sure it would be great.
Great! Was easy and awesome. My boyfriend wants me to make it again. Thanks so much.
So happy to hear this!!
Victoria J says
The pictures look like they show potatoes but I don’t see the, listed in the recipe. We would like to add them. Any suggestions?
I’d peel them and cut them into cubes and then place them on top of everything…don’t stir. It might be too much time for them but it might work okay. The reason the picture shows potatoes is because I used the slow cooker picture for this recipe. https://www.365daysofcrockpot.com/homemade-slow-cooker-chicken-pot-pie/
Kenneth Sharp says
Made this last night. Excellent and easy. This meets the “Old Fart” seal of approval.
haha! Glad to hear!
Excited to make this tonight. How would you alter the cooking time if you used chicken thighs instead of chicken breasts.
I would add 2 more minutes to the cooking time.