This Instant Pot Chicken Pot Pie recipe includes a secret ingredient that is nothing short of a “flavor bomb”. Tender veggies and shredded chicken thighs combine in a creamy, complex-tasting filling which is topped with our amazing Whole Wheat Buttermilk Biscuits. All the comfy feels come with this healthier homemade version of chicken pot pie!
Yield:6 servings 1x
Prep:15 minutesCook:15 minutesTotal:30 minutes
1–2 tablespoon avocado oil, olive oil, or butter
1 cup diced yellow onion (about 1/2 large onion)
2 cups diced carrots (about 5 medium carrots)
Salt and ground black pepper
1 1/2 cups low-sodium chicken broth, homemade or store-bought
2 cups (about 3/4 pound) diced red potatoes, 1/2-inch pieces
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Make It Now:
(Note About the Biscuits: I would suggest making the biscuit dough and cutting out the biscuits before starting Step 1. This will take about 15 minutes. Then, you’ll have time to pop them in the oven while the pot pie filling is pressure cooking in Step 2.)
Saute Veggies: Turn on the Saute function (on high) and heat the oil until shimmery. Add the onion and carrots and cook, stirring, until just slightly softened, 4-5 minutes. Season lightly with salt and pepper as they cook. Press Cancel.
Pressure Cook:Stir in broth and potatoes. Generously season the chicken thighs on all sides with salt and pepper. Then, nestle them into the Instant Pot in a single layer (do not stack the thighs). Lock and seal the lid. Cook at high pressure for 6 minutes with a quick release of pressure at the end of cook time. (The chicken is done when it registers 165°F internally.) (Tip: This is a great time to bake the biscuits!)
Shred Chicken: When the chicken is done, transfer it to a cutting board and shred or chop it into bite-size pieces. Set aside.
Thicken Sauce: Turn on the Saute function. In a small bowl, stir together the cornstarch and 2 tablespoons water to make a smooth slurry. Stir the slurry into the sauce and bring to a boil. Stir until it begins to thicken, only about 1 minute. Press Cancel.
Stir in Cheese & Peas: Crumble the soft herb cheese into the pot and stir until melted. Stir the shredded chicken and peas into the pot. Taste and season with more salt and pepper, as needed.
Serve: Spoon the chicken mixture into individual bowls and top each one with a warm biscuit.
Freeze For Later: Follow Steps 1-4. Let the chicken mixture cool completely and freeze in an air-tight freezer bag or container (or in individual 2-cup servings using SouperCubes or Pyrex containers). Tip: The uncooked biscuits can also be frozen alongside the chicken pot pie mixture, if desired. To do that, dust the cut-out biscuits (that haven’t been baked) with a little flour, place on a sheet pan and flash freeze for about 2 hours until frozen solid. Toss biscuits into a gallon-size freezer bag, seal, and freeze.
To Prepare From Frozen: Thaw the chicken mixture in the refrigerator or using the defrost setting on the microwave, then warm over low heat on the stove, in the crockpot, or in the microwave. If biscuits were frozen, thaw completely on the counter or refrigerator and bake according to directions. Follow Step 5.
Gluten-Free Version: Use 1:1 gluten-free baking flour in place of wheat flour in the chicken mixture. Buy gluten-free canned or frozen biscuits from the store or try making these.
Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my honest ButcherBox review here.