Instant Pot Chicken Pot Pie Casserole With Puff Pastry Crust
Enjoy a cozy, comforting meal with this easy instant pot chicken pot pie casserole featuring tender chicken, creamy vegetables, and a flaky puff pastry crust. An easy dinner ready in under an hour!
Can we be completely honest with one another for a minute…Is there anything more comforting than a homemade chicken pot pie on a chilly day?
I think not.
Between the creamy filling, tender chicken, hearty vegetables, and a crunchy crust—it’s literally the ultimate cozy meal!
This chicken pot pie recipe with a puff pastry crust combines all the heartwarming flavors of the classic dish, but in a much quicker, easier to make version thanks to the Instant Pot.
Gone are the days of spending hours in the kitchen making pot pie from scratch.
Yup, with an Instant Pot pressure cooker, you can have a delicious, warm, and comforting meal on the table in under an hour.
And the best part?
The flaky puff pastry crust gives you all the texture and crunch you love, without the fuss of traditional pie dough.
If you’re cooking for the family or just looking for a cozy dish to enjoy on a chilly evening, this recipe delivers all the flavors of classic chicken pot pie with minimal effort.
Plus, it’s versatile enough to use rotisserie chicken or even leftover turkey, making it perfect for weeknight dinners or holiday leftovers.
Trust me, once you try this recipe, it’ll become one of your favorite cozy meals!
What you’ll love about this recipe:
You’ll Need a Pressure Cooker for This Recipe
Using an electric pressure cooker, like the Instant Pot, is a game-changer when it comes to making classic comfort food like homemade chicken pot pie quickly.
The pressure cooker cuts down on the time it takes to cook the chicken, potatoes, and vegetables, making sure that everything is tender and full of flavor in just minutes.
It’s such a great tool when you’re craving a hearty, home cooked dinner, but you don’t have a ton of time to cook.
Tips for Using a Pressure Cooker:
- Always Add Liquid: Pressure cookers need liquid to create steam, which builds the pressure. Most recipes call for at least 1 cup of liquid. Without enough liquid, the cooker won’t reach pressure and could give a burn warning.
- Don’t Overfill: Avoid filling your pressure cooker more than two-thirds full. This ensures there’s enough space for pressure to build and prevents food from blocking the pressure valve.
- Check the Sealing Ring: Before each use, make sure the sealing ring (the silicone ring around the lid) is in place and free of any cracks or food debris. A damaged or poorly seated ring can prevent the cooker from sealing properly.
- Set the Valve to “Sealing”: To build pressure, the steam valve must be set to the “Sealing” position. Double check this before starting your cooking cycle, as the pressure cooker won’t work without it.
- Release Pressure Safely: When cooking is done, you can release the pressure naturally by letting the cooker sit, or quickly by turning the valve to “Venting.” Use a utensil to turn the valve and keep your hands away from the steam to avoid burns.
- Avoid Opening Mid-Cycle: Once a pressure cooker has come to full pressure, don’t try to open it mid-cycle. You must release the pressure first. The lid is locked as a safety measure, and forcing it is dangerous.
- Clean the Valve and Vent Regularly: After cooking, check and clean the valve and vent to ensure they are free of food particles or debris. This keeps your pressure cooker functioning safely and properly.
Be sure to check out the full recipe and ingredient list at the end of this blog post.
Chicken Pot Pie Casserole Ingredients
Gather these ingredients to create our family’s favorite, cozy and comforting chicken pot pie casserole with a flaky puff pastry crust…
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Easy Chicken Pot Pie Recipe
This instant pot meal brings together all the comforting flavors of a classic pot pie with the convenience of the pressure cooker.
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Step One: Prep & Pressure Cook
Start by combining the whole chicken breasts, diced onion & potatoes, chicken stock, peas, carrots, and seasoning in your Instant Pot.
Make sure your valve is set to “Sealing”, then close and lock the lid.
Set the Instant Pot to “Pressure Cooker” on high for 10 minutes. While it comes to high pressure (about 10-15 minutes), you can prepare your puff pastry.
Step Two: Prepare the Puff Pastry Crust
While the chicken mixture is cooking, unfold your thawed puff pastry.
Lightly roll it out with a rolling pin to smooth any creases, and cut it to fit your serving bowls.
Bake the pastry on a parchment lined cookie sheet at 400 degrees for 8-10 minutes until golden brown and puffed.
Tip
- For the best results, cut the piece of puff pastry slightly larger than the bowls since it may shrink a bit in the oven.
Step Three: Thicken the Filling
Once the Instant Pot cycle is complete, let it release pressure naturally for 10 minutes, then carefully open the valve to release any remaining pressure.
Remove the chicken, dice it into bite-size pieces, and set aside.
Switch the Instant Pot to the “Saute” setting, and add the butter.
In a small bowl, whisk together the milk and flour to create a thickening agent, then slowly add it to the simmering stock in the pot, whisking until the gravy thickens to your liking.
Step Four: Combine & Serve
Return the diced chicken to the pot, stirring to combine everything.
Your creamy, savory chicken pot pie filling is now ready to serve!
Ladle the filling into small ramekins or bowls, and top each one with a piece of your crispy puff pastry.
Tips & Tricks
- Feel free to swap out or add in other vegetables like corn, green beans, mushrooms, or mixed vegetables. Frozen or fresh vegetables both work well in this dish.
- If you prefer shredded chicken over diced pieces, simply shred the cooked chicken with two forks before adding it back to the pot.
- You can use boneless skinless chicken thighs or bone-in chicken however, the cook time may need to be adjusted.
- If you prefer a thicker filling, let the sauce simmer for a bit longer after adding the flour and milk mixture. For a thinner sauce, you can add a little extra chicken stock.
- Cut your puff pastry slightly larger than your serving bowls because it may shrink when baking in the oven.
- You can substitute the puff pastry for flaky pie crust or homemade biscuits.
How many people will this instant pot chicken pot pie recipe feed?
The number of people that this dish can feed will depend on the size of the bowl you select.
For this recipe I used an 18 ounce bowl, which will give you about four bowls.
To make six servings, use bowls with a 12-14 ounce capacity.
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What to Serve With Chicken Pot Pie
One of the things I love most about chicken pot pie is that it’s essentially a complete meal on its own!
It’s packed with protein, veggies, and a rich sauce, all topped with a golden puff pastry crust.
The hearty ingredients make it super satisfying, but if you’re looking to add some sides to round out the meal, here are a few simple options…
What is the best way to store chicken pot pie leftovers?
Leftovers can be stored in an airtight container in the refrigerator for 3-4 or days or frozen for up to 3 months.
You’ll want to take note that the gravy in the dish may thicken further as it sits or is frozen.
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts.
Just increase the pressure cooking time to 15-18 minutes, and make sure the chicken reaches an internal temperature of 165 degrees.
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Can I use rotisserie chicken or leftover turkey in this recipe?
Using rotisserie chicken or leftover turkey is a great shortcut for this recipe, especially if you’re looking to save time or use up leftovers.
Here’s how you can make the substitution…
- Skip the Pressure Cooking: Since rotisserie chicken or leftover turkey is already cooked, you can skip the pressure cooking step. Start by sautéing the onions and potatoes in the Instant Pot with a bit of butter or oil until the potatoes are tender.
- Add the Poultry at the End: After you’ve thickened the sauce with the milk and flour mixture, stir in the shredded or diced rotisserie chicken or turkey. Allow it to heat through for a few minutes before serving.
This is an excellent way to repurpose turkey from Thanksgiving or any pre-cooked leftover chicken you have on hand.
It makes the recipe even faster to prepare, while still delivering the cozy, comforting flavors of a traditional chicken pot pie.
FAQs: Instant Pot Chicken Pot Pie
Can I make this recipe without an Instant Pot?
You can absolutely make this recipe on the stovetop.
Cook the chicken and vegetables in a large pot, and simmer until the chicken is cooked through.
Then proceed with the rest of the recipe as instructed!
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Instant Pot Chicken Pot Pie
Equipment
Ingredients
- 1 pound Boneless Skinless Chicken Breast approximately two breasts
- 1 Small White Onion diced
- 1 ½ cups Potatoes peeled & diced
- 3 cups Low Sodium Chicken Stock
- 1 ½ teaspoons Salt
- 1 teaspoon Pepper
- 1 teaspoon Poultry Seasoning
- 2 cups Frozen Peas & Carrots
- 2 tablespoons Butter salted or unsalted
- ½ cup Whole Milk
- ½ cup All Purpose Flour
- 2 sheets Puff Pastry thawed
Instructions
- Preheat oven to 400 degrees.
- Combine chicken, onion, potatoes, chicken stock, peas and carrots, salt, pepper, and poultry seasoning in Instant Pot Multi-Cooker.
- Make sure the valve is set to sealing.
- Close and lock the lid and select pressure cooker on high pressure. Set the timer for 10 minutes.
- Allow pressure cooker to come to full pressure, approximately 10-15 minutes.
- While chicken is cooking, unfold the puff pastry. Lightly roll with a rolling pin and then cut to desired size to fit your bowls. I recommend cutting the puffy pastry a bit larger than the bowl as it may shrink.
- Place puff pastry on a parchment lined cookie sheet and place in pre-heated oven and bake for 8-10 minutes or until light brown.
- When the pressure cooker has completed its cycle allow it to release pressure naturally for an additional 10 minutes and then carefully release any remaining pressure using the valve.
- Remove chicken and cut into bite size pieces.
- Add butter to the instant pot and select the sauté button.
- In a small bowl whisk together milk and flour.
- Once stock has begun to simmer, add combined milk and flour and whisk until thickened.
- Add diced chicken to the instant pot and heat through.
- Serve in small ramekins or bowls topped with puff pastry.
Notes
- Feel free to swap out or add in other vegetables like corn, green beans, mushrooms, or mixed vegetables. Frozen or fresh vegetables both work well in this dish.
- If you prefer shredded chicken over diced pieces, simply shred the cooked chicken with two forks before adding it back to the pot.
- You can use boneless skinless chicken thighs or bone-in chicken however, the cook time may need to be adjusted.
- If you prefer a thicker filling, let the sauce simmer for a bit longer after adding the flour and milk mixture. For a thinner sauce, you can add a little extra chicken stock.
- Cut your puff pastry slightly larger than your serving bowls because it may shrink when baking in the oven.
- You can substitute the puff pastry for flaky pie crust or homemade biscuits.
Nutrition
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Thank you Katie, I appreciate your comment so much! I’m glad you enjoyed my chicken pot pie recipe and there are more yummy recipes on the blog!
Yummy recipe. This is the second recipe of yours that has knocked my socks off. I need to put socks back on, and then go look at your other recipes.
Thank you Colleen!
This dish is the perfect comfort food and comes together so quickly and easily with the help of the Instant Pot! Will definitely keep this in our dinner rotation!