Instant Pot Chicken Pot Pie
This delicious chicken pot pie casserole combines tender chicken, hearty vegetables, and a creamy sauce, all topped with a flaky puff pastry crust. Perfect for busy weeknights or cozy family dinners.
4 people
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
Serving: 1bowlCalories: 418kcalCarbohydrates: 26gProtein: 38gFat: 17gSaturated Fat: 7gTrans Fat: 1gCholesterol: 151mgSodium: 273mgPotassium: 1189mgFiber: 4gSugar: 6gVitamin A: 8918IUVitamin C: 24mgCalcium: 77mgIron: 2mg
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