Instant Pot Chicken Pot Pie
Ingredients
- 4chicken breasts or chicken thighs
- 2 tbspunsalted butter or olive oil
- 1 largeonion
- 3 clovegarlic
- 2bay leaves
- ¼ tspthyme
- 3ribs celery
- 3 mediumcarrots
- 2 cunsalted chicken stock
- Optional: 1 tablespoon fish sauce
- 1yellow potatoes
i.e. yukon gold
- ½ c1 cup frozen green peas
60g - 120g
- ¼ ccup all-purpose flour
31g - 41g
- ½ cheavy cream
- Kosher salt & ground black pepper
- Fresh parsley
- Puff pastry
- 1egg
Directions
- 1
Optional - Brown Chicken in Instant Pot: Heat up Instant Pot using “Sauté More” function. Wait until Instant Pot says HOT. Pat dry chicken with a paper towel. Season one side of chicken with salt & black pepper. Add 2 tbsp (28g) unsalted butter or olive oil in inner pot, and ensure to coat it all over the whole bottom of the pot. Place the seasoned side of chicken in Instant Pot. Season the other side of chicken with more salt & black pepper. Brown one side of the chicken for 3 minutes before flipping over, then brown the other side for another 3 minutes. Set aside the browned chicken.
- 2
Saute Onions and Veggies: Add sliced onions in Instant Pot, then saute for 3 minutes. Add in minced garlic cloves, 2 bay leaves, ¼ tsp (0.4g) dried thyme, 120g diced celery, and 300g diced carrots, then saute for another minute.
- 3
Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
- 4
Pressure Cook Chicken Pot Pie Filling: Add in 1 tbsp (15ml) fish sauce and another cup (250ml) of unsalted chicken stock, then give it a quick mix. Drain water from the potato cubes. Add in potato cubes and layer the browned chicken. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook atBoneless Chicken Breast: High Pressure for 3 minutes, then Natural Release for 10 minutesBone-in Chicken Breast: High Pressure for 4 minutes, then Natural Release for 10 minutesBoneless Chicken Thighs: High Pressure for 4 minutes, then Natural Release for 10 minutesBone-in Chicken Thighs: High Pressure for 5 minutes, then Natural Release for 10 minutesRemove the lid carefully.
- 5
Shred Chicken: Transfer chicken to a large mixing bowl. Find and discard bay leaves. Discard the chicken skins and bone. With two forks, shred the chicken.
- 6
Thicken Chicken Pot Pie Filling: Bring chicken pot pie filling to a simmer by pressing "Cancel" button, then "Sauté" button. Add in ½ cup – 1 cup (60g – 120g) frozen green peas, then cook for 1 - 2 minutes. Add in the shredded chicken. In a mixing bowl, whisk together ¼ cup - ⅓ cup (31g - 41g) all-purpose flour and ½ cup (125ml) heavy cream until the flour is well dissolved. Thicken chicken pot pie filling to your desired thickness by mixing in the flour mixture one third at a time.
- 7
Season & Serve Crustless Chicken Pot Pie: Taste chicken pot pie filling and adjust the seasoning by adding more salt (for reference: we added roughly 3 – 4 large pinches of salt). Garnish with finely chopped parsley. Serve with mashed potatoes, pasta, toasted bread...etc.
- 8
Assemble Chicken Pot Pies: Sprinkle your clean surface lightly with all-purpose flour. Unfold the thawed puff pastry, then carefully roll it out to a 2mm thick square with a rolling pin. With a knife, cut out a piece of puff pastry that's a bit bigger than your container's top. Cut a small cross in the middle of puff pastry. Fill the container with chicken pot pie filling (roughly 65% - 70% full). Layer puff pastry on top of the container and seal the edges by gently pressing the puff pastry with a fork. Brush beaten egg evenly on the puff pastry with a basting brush. Sprinkle some salt on the puff pastry to season it a bit.
- 9
Bake Chicken Pot Pie & Serve: You can use an Instant Pot Air Fryer Lid, Air Fryer, or Oven for the following step.Option 1 - Oven/Toaster Oven: Preheat oven to 400°F. Place the chicken pot pies on the oven tray, then place the oven tray in the middle rack. For reference, it'll take roughly 10 - 15 minutes until the pastry is puffed and golden brown.Option 2 - Air Fryer Lid: Place a trivet and layer the chicken pot pies in Instant Pot. Place the Air Fryer Lid on Instant Pot. Press "Airfry" button, set the Temperature to 400°F and Cooking Time to 20 minutes. For reference, it'll take roughly 12 - 18 minutes until the pastry is puffed and golden brown. *Pro Tip: You can open the lid to check the progress.Serve & enjoy your deliciously creamy Chicken Pot Pie!
Instant Pot Chicken Pot Pie
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About this Recipe
The Ultimate Instant Pot Chicken Pot Pie: Comfort in 35 Minutes!
Craving that classic, heartwarming comfort of a homemade chicken pot pie but short on time? Our Instant Pot Chicken Pot Pie recipe delivers all the rich, creamy flavor you love with incredible speed! In just 35 minutes, you can transform simple ingredients into a delicious, family-favorite meal, complete with a golden, crisp buttery puff pastry topping. This isn't just any easy chicken pot pie; it's a testament to how your pressure cooker can simplify complex dishes without sacrificing taste.
Why You'll Love This Pressure Cooker Chicken Pot Pie
Forget long simmering times and multiple pots! This chicken pot pie in Instant Pot streamlines the process, creating a tender, flavorful chicken pot pie filling in record time. We start by sautéing aromatic onions and garlic with celery and carrots, building a deep flavor base. The chicken, whether you choose breast or thigh, cooks perfectly under pressure, becoming incredibly succulent. Hearty potatoes absorb all the delicious juices, and a touch of dried thyme and bay leaves infuse the mixture with classic pot pie essence.
The magic truly happens with the creamy sauce, thickened to perfection and brimming with sweet green peas. But what's a pot pie without its signature crown? Our recipe calls for a flaky, golden puff pastry, brushed with egg wash and baked to a beautiful crisp, providing that satisfying contrast to the rich, savory filling. It's the ultimate combination of convenience and culinary delight.
Tips for the Perfect Instant Pot Chicken Pot Pie
- Vegetable Variations: Feel free to customize your chicken pot pie filling with other vegetables like corn, mushrooms, or green beans. Just ensure they are cut into similar-sized pieces for even cooking.
- Crustless Option: For a lighter take, you can absolutely enjoy this as a crustless chicken pot pie. Simply skip the puff pastry and serve the delicious filling on its own or over rice.
- Flavor Boost: Don't skip the optional fish sauce – it adds a subtle umami depth without tasting "fishy"!
Get ready to enjoy a truly satisfying Instant Pot Chicken Pot Pie recipe that will become a go-to in your busy weeknight rotation. It's the perfect way to enjoy classic comfort food with modern convenience!