Instant Pot Chicken Pot Pie is the ultimate comfort food that combines tender chicken, vibrant vegetables, and a creamy sauce all encased in a flaky crust. This hearty dish is not only a nostalgic favorite but also a lifesaver for busy weeknights, as the Instant Pot drastically reduces cooking time while enhancing flavors. With each bite, you’ll experience a warm, savory blend that feels like a warm hug on a plate.
Why You Will Love This Recipe
You will absolutely love this Instant Pot Chicken Pot Pie for its incredible flavor and convenience. The Instant Pot makes it easy to achieve perfectly cooked chicken and tender vegetables without spending hours in the kitchen. Plus, this dish fits seamlessly into any family’s busy lifestyle, providing a delicious, wholesome meal that everyone will enjoy. It’s a one-pot wonder, making clean-up a breeze, and it’s packed with nutrients from the vegetables, making it a well-rounded choice for dinner.
Tips and Tricks
To make your Instant Pot Chicken Pot Pie even easier and more flavorful, consider these tips:
- Sauté First: Use the sauté function on your Instant Pot to brown the chicken and vegetables before pressure cooking. This adds depth of flavor.
- Use Frozen Veggies: If you’re short on time, frozen mixed vegetables are a great shortcut. Just toss them in at the end of cooking.
- Flavor Boost: Enhance the sauce with a splash of white wine or a teaspoon of Worcestershire sauce for added richness.
- Pre-made Crust: If you’re not in the mood to make your own pie crust, store-bought options work perfectly and save time.
Make Ahead Tips
For those who like to plan ahead, here are some make-ahead tips:
- Prep Ingredients: Chop your vegetables and chicken a day in advance and store them in airtight containers in the fridge.
- Make the Filling: You can prepare the chicken and veggie filling ahead of time, then store it in the fridge for up to two days before adding the crust and baking.
- Freezing: The filling can also be frozen for up to a month. Just thaw it overnight in the fridge before cooking.
Recipe Variations
Feel free to switch things up with these variations:
- Vegetarian Option: Substitute the chicken with chickpeas or mushrooms and use vegetable broth for a vegan version.
- Spice It Up: Add some red pepper flakes or a dash of hot sauce for a kick.
- Herb Infusion: Experiment with different herbs like thyme or rosemary for a unique flavor profile.
- Different Crusts: Try a biscuit topping or a puff pastry instead of the traditional pie crust.
How to Serve
To serve your Instant Pot Chicken Pot Pie, dish out generous portions into bowls, ensuring everyone gets a hearty scoop of filling and a piece of the crust. Garnish with fresh chopped parsley or thyme for a pop of color. This dish pairs wonderfully with a side salad or roasted vegetables for a complete meal.
Pairing Suggestions
For drink pairings, consider a light white wine like Sauvignon Blanc or a refreshing iced tea. Complement your meal with a simple mixed greens salad or garlic bread. For dessert, a slice of apple pie or a scoop of vanilla ice cream would be the perfect finish to your comforting dinner.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken pot pie filling (without the crust) in a freezer-safe container for up to 3 months. To reheat, thaw in the fridge overnight and warm it in the microwave or on the stove, then add a fresh crust before baking.
Equipment Needed
You will need an Instant Pot to make this Chicken Pot Pie. If you don’t have one, a traditional stovetop pressure cooker or even a Dutch oven can work, but cooking times will vary. A mixing bowl and a wooden spoon for stirring are also essential.
Dietary Adaptations
To adapt this recipe for dietary restrictions:
- Vegan: Substitute chicken with tofu or chickpeas, and use a plant-based cream for the sauce.
- Dairy-Free: Replace any dairy components with coconut milk or almond milk and use dairy-free butter.
- Nut-Free: Ensure your cooking fats and any added ingredients are nut-free.
Seasonal Adaptations
Depending on the season, you can make some ingredient modifications:
- Spring: Use fresh peas and asparagus for a seasonal touch.
- Summer: Incorporate zucchini and fresh corn into your filling for a lighter taste.
- Fall: Add pumpkin puree to the sauce for a cozy autumn flavor.
Recipe FAQs
Can I use frozen chicken? Yes, you can use frozen chicken breasts; just increase the cooking time by a few minutes.
What if I don’t have chicken broth? You can use vegetable broth or even water in a pinch, but the flavor will be less rich.
How do I prevent the filling from being too watery? Make sure to use the right amount of broth and allow the filling to thicken by using a cornstarch slurry if needed.
How To Make instant pot chicken pot pie
Instant Pot Chicken Pot Pie
Instant Pot Chicken Pot Pie is the ultimate comfort food that combines tender chicken, vibrant vegetables, and a creamy sauce all encased in a flaky crust.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 package refrigerated pie crusts (or homemade)
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Sauté the Chicken: Turn on the sauté mode of your Instant Pot. Add olive oil and once hot, add the diced chicken. Season with salt and pepper, and cook until browned on all sides, about 5 minutes.
- Add Vegetables: Stir in the onion, garlic, carrots, and celery. Sauté for another 3-4 minutes until the vegetables start to soften.
- Add Broth and Seasoning: Pour in the chicken broth and heavy cream, adding thyme. Stir to combine.
- Pressure Cook: Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
- Release Pressure: Once done, perform a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Thicken Filling (optional): If the filling is too thin, mix cornstarch with a bit of water and stir into the filling. Use the sauté function to simmer until thickened.
- Prepare Crust: Preheat your oven to 425°F (220°C). Roll out the pie crust and place it over the filling in the Instant Pot. Cut slits for venting.
- Bake: Transfer the pot or filling to an oven-safe dish if needed, and bake for 15-20 minutes, or until the crust is golden brown.
- Serve: Let it cool slightly before serving. Enjoy your delicious Chicken Pot Pie!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 467Total Fat 27gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 12gCholesterol 111mgSodium 896mgCarbohydrates 27gFiber 3gSugar 6gProtein 29g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making Instant Pot Chicken Pot Pie is a delightful way to bring comfort food to your table without the fuss. The combination of flavors and textures is sure to satisfy even the pickiest eaters. With easy preparation and cooking, this recipe is perfect for both weeknight dinners and special occasions. Enjoy the warmth and joy this dish brings to your meals!