Chicken pot pie happens to be one of those classic dishes that I pull out for those hectic weeks when dinner must be carried over to lunch carried over to the next dinner and so on. It’s one of those soul-nourishing, hearty meals that beg for second helpings. Paired with home-made drop biscuits (which tend to be handy when they’re sitting pretty in your freezer) or a simple puff-pastry crust, these are God-send on moving days, working-late days, I’m-going-out-but-your-dinner’s-in-the-fridge-days, cook-strike days, I-need-to-be-my-kid’s-chauffer-days, and… you get my gist.

What makes this particular recipe my go-to recipe? I like that it’s one-pot, packs a ton of vegetables, and requires very little intervention on my part. You can skip out on the peeling, chopping, and cutting if you want to use frozen vegetables, boxed broth, and canned-soup as your base. So there you have it, the ultimate energy-saving chicken pot pie recipe ever! Easy-peasy!

Print Recipe
Instant Pot Chicken Pot Pie
One-pot chicken pot pie that requires no defrosting, peeling, chopping or cutting. Full of soul-nourishing goodness that is sure to become a family-favorite.
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Lightly season the chicken breast with salt and pepper
  2. Heat the Instant Pot in Saute mode with cooking oil. Add chicken breasts and sear for 1 minute per side
  3. Remove seared chicken and keep aside. Add butter to the Instant Pot and saute the onions and garlic till translucent
  4. Add potatoes, carrots, and celery, and saute for another 5 minutes
  5. Add cornstarch to the chicken broth and stir till it dissolves. Add this mixture to the Instant Pot
  6. Add peas and all the seasoning to the pot. Add the chicken back in the pot and top with heavy cream
  7. Turn the Instant Pot to manual (or pressure cook) mode, and set the timer to 10 minutes. When the timer is up, quick release the steam
  8. Remove only the cooked chicken breast from the pot. It should be tender enough to shred easily with a knife and fork
  9. Return the shredded chicken back to the pot and turn on manual mode for 1 minute followed by quick release
  10. Garnish with fresh parsley and serve with drop biscuits. Alternately, scoop it out in heat proof bowls, cover with a layer of puff pastry and bake in the oven for 5 minutes at 350 F