Instant pot chicken pot pie with cream of chicken soup

Instant Pot Chicken Pot Pie is all of the flavor from the classic oven baked favorite all made in under 30 minutes! From the perfectly cooked potatoes and carrots to the tender, shredded chicken this one pot, dump & start Instant Pot meal will be your family’s favorite!

The best Chicken Pot Pie you’ll ever taste!!

Chicken Pot Pie was never my favorite until after Chase was born My cute sister-in-law had us over for dinner and she served, honestly, the best chicken pot pie I have ever put in my mouth.

I immediately got the recipe, tweaked it a little and have been making it ever since. The only problem is, it takes literally HOURS to make start to finish. No matter how bad I want it, I know I don’t have the time to spend hours in the kitchen making dinner anymore. #children Am I right?

Sharing this super quick version today seems appropriate because we added another member to our family over the weekend… car #2.

We have always been a 1 car family. I kind of pride myself on being able to fit 2 adults and 3 car-seated children in our little Honda Civic.

It was like our very own clown car.

Boy am I excited about having some more space, though! And the fact that Chase can now buckle himself in because he isn’t wedged between two other car seats. And the seat warmers. And the bluetooth capabilities. I could go on.. and on.. and on!

Well, welcome to the family, new-to-me mid-sized SUV. Lets celebrate with some pot pie.

Instant Pot Dump and Start Meals

One of my very favorite things about this Instant Pot is the fact that I literally DUMP AND GO!

It’s magical, really! The fact that I can pour uncooked pasta, broth, cream and some seasonings into the Instant Pot and end up with perfectly al dente Alfredo 20 minutes later is pretty spectacular!

If you haven’t already, you should check out all of my Dump and Start recipes!

How to make Instant Pot Chicken Pot Pie

First, add chicken broth, minced onion, diced potatoes and petite baby carrots to the Instant Pot liner.

Season with salt and pepper.

Lay 6 fresh, uncooked chicken tenders on top of the veggies and broth.

If you do not have chicken tenders, cut 2 chicken breast into this strips, about 1/2-1 inch thick.

Cook on Manual (or pressure cook!) HIGH for 3 minutes, NPR for 6 minutes.

Remove the chicken from the Instant Pot and shred. I like to use my electric mixer to shred the chicken! So fast and so easy!

Shred the chicken and set aside.

Add frozen peas to the Instant Pot and stir. Adding the peas frozen is extremely important!

Adding the frozen peas will cool the sauce down just enough to add milk in the next step without the milk curdling.

Pour in the milk and stir to combine. Turn the Instant Pot onto saute.

While the Instant Pot is heating everything back up to a boil, make a paste with room temperature butter and flour.

Once the Instant Pot is boiling, stir in the butter and flour paste to thicken the sauce.

Add in the shredded chicken- you are ready to serve!!

Check out my other Dump and Start Instant Pot meals!

• Instant Pot Creamy Ziti
• Creamy Chicken Florentine 
• Instant Pot Chicken and Dumplings
• Hawaiian Haystacks
• Mississippi Chicken Sandwiches
• Tomato Basil Pasta
• Skinny Creamy Ziti
• Teriyaki Chicken Bowl
• Chicken Spaghetti
• Chicken Lo Mein
• Broccoli Cheese Soup
• Chicken Pot Pie
• Instant Pot Chicken Noodle Soup
• Instant Pot Recipes

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• 1 cup chicken broth
• 3 medium potatoes peeled and cubed
• 1 cup petite baby carrots
• 1/4 medim onion minced
• 6 chicken tenders fresh, raw
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/2 cup peas frozen
• 1/2 cup milk

Butter and Flour paste

• 1 tbsp butter
• 1 tbsp flour

• Add the broth, potatoes, carrots, onion, chicken tenders, salt and pepper to the Instant Pot. Cook on Manual HIGH for 3 minutes.

• Create the butter and flour paste by combining equal parts butter and flour.

• NPR for 6 minutes and then quick release. 

• Remove the chicken tenders. Shred and set aside.

• Add frozen peas (This is important to bring the temp down so the milk doesn’t curdle when added) and then add the milk. Stir to combine.

• Turn the saute function back on. Once the liquid starts to bubble, add in the butter paste and stir until it has melted and thickened the sauce. 

• Add the chicken back into the Instant Pot. Stir to combine.

• Serve by itself, with some biscuits, or pie crust.

Serving: 1g | Calories: 369kcal | Carbohydrates: 47g | Protein: 17g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 37mg | Sodium: 1040mg | Fiber: 5g | Sugar: 5g

Instant Pot Chicken Pot Pie is all of the flavor from the classic oven baked favorite all made in under 30 minutes! From the perfectly cooked potatoes and carrots to the tender, shredded chicken this one pot, dump & start Instant Pot meal will be your family’s favorite!

Ingredients

• 1 cup chicken broth
• 3 medium potatoes cubed
• 1 cup petite baby carrots
• 1/4 medium onion minced
• 6 chicken tenders fresh, raw
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/2 cup peas frozen
• 1/2 cup milk

Butter and Flour paste

• 1 tbsp butter
• 1 tbsp flour

Instructions

1. Add the broth, potatoes, carrots, onion, chicken tenders, salt and pepper to the Instant Pot. Cook on Manual HIGH for 3 minutes.
2. Create the butter and flour paste by combining equal parts butter and flour.
3. NPR for 6 minutes and then quick release.
4. Remove the chicken tenders. Shred and set aside.
5. Add frozen peas (This is important to bring the temp down so the milk doesn’t curdle when added) and then add the milk. Stir to combine.
6. Turn the saute function back on. Once the liquid starts to bubble, add in the butter paste and stir until it has melted and thickened the sauce.
7. Serve by itself, with some biscuits, or pie crust.