Instant Pot Chicken Pot Pie

Instant pot chicken pot pie recipe

The Spruce / Zorica Lakonic 

Prep: 40 mins
Cook: 60 mins
Total: 100 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
884 Calories
62g Fat
43g Carbs
39g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 884
% Daily Value*
Total Fat 62g 80%
Saturated Fat 32g 159%
Cholesterol 244mg 81%
Sodium 880mg 38%
Total Carbohydrate 43g 15%
Dietary Fiber 7g 24%
Protein 39g
Calcium 200mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The food processor and pressure cooker make this chicken pot pie a snap to prepare and bake. The filling is made with chicken breasts, but part or all chicken thighs may be used as well. Use a good quality chicken stock, preferably low-sodium or unsalted.

The easy pastry takes no time to prepare with a food processor and then rolled out and chilled until the filling is finished. The filling and pastry may be prepared a day in advance.


  • For the Pastry
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons butter (chilled)
  • 3 tablespoons water (iced)
  • For the Filling
  • 1 medium onion (chopped)
  • 1 1/2 pounds chicken breasts (boneless)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 3 medium potatoes (red-skinned, round white, or new)
  • 3 medium carrots
  • 3 ribs celery (sliced)
  • 1 bay leaf
  • 1/2 teaspoon herb seasoning (salt-free, or poultry seasoning blend)
  • 1 1/2 cups chicken stock 
  • For the Roux
  • 6 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1/2 cup heavy cream
  • 1 cup peas (frozen, thawed)
  • For the Egg Wash
  • 1 egg white
  • 1 tablespoon water
  • Optional: sesame seeds

Steps to Make It

Note: while there are multiple steps to this recipe, this pressure cooker pot pie is broken down into workable categories to help you better plan for preparation and cooking.

Prepare the Pastry

  1. Gather the ingredients.

    Ingredients for pastry
    The Spruce / Zorica Lakonic
  2. In a food processor, combine the flour, the baking powder, and the salt. Pulse to blend thoroughly.

    Flour in food processor
    The Spruce / Zorica Lakonic
  3. Cut the 12 tablespoons of butter into small pieces and pulse them into the flour mixture, a few pieces at a time. The mixture should have many pea-size pieces.

    Blend flour
    The Spruce / Zorica Lakonic 
  4. Drizzle the ice water into the food processor while pulsing. Continue pulsing just until the mixture begins to form clumps. 

    Drizzle ice water into food processor
    The Spruce / Zorica Lakonic
  5. Transfer the dough mixture to a floured surface and knead a few times to form a cohesive dough.

    The Spruce / Zorica Lakonic
  6. Pat it out into a flat disk or square and wrap it in plastic wrap. Refrigerate for at least 45 minutes. 

    Pat pastry dough
    The Spruce / Zorica Lakonic

Prepare the Filling

  1. Gather the ingredients.

    Filling for chicken pot pie
    The Spruce / Zorica Lakonic
  2. Chop the onion and put it in the pressure cooker.

    Chop onion
    The Spruce / Zorica Lakonic
  3. Cut the chicken into 2-inch cubes and place the cubes on the onions. Season lightly with salt and pepper.

    Cut chicken into cubes
    The Spruce / Zorica Lakonic
  4. Cut the potatoes into 1 1/2-inch cubes and scatter them over the chicken pieces.

    Cut the potatoes
    The Spruce / Zorica Lakonic
  5. Slice the carrots into 1-inch pieces and add them into the pot along with the sliced celery and bay leaf.

    Slice carrots
    The Spruce / Zorica Lakonic
  6. Sprinkle with the herb seasoning or poultry seasoning and add the chicken stock.

    Sprinkle herb
    The Spruce / Zorica Lakonic
  7. Place the lid on the pot and close the pressure valve.

    Pressure cooker
    The Spruce / Zorica Lakonic
  8. Cook on high pressure for 4 minutes. Allow natural pressure release.

Make the Roux

  1. Gather the ingredients.

    Ingredients for roux
    The Spruce / Zorica Lakonic
  2. In a saucepan over medium heat, melt the 6 tablespoons of butter.

    Butter in pan
    The Spruce / Zorica Lakonic
  3. Add 1/2 cup of flour and cook for 4 to 5 minutes, stirring constantly.

    Add flour
    The Spruce / Zorica Lakonic
  4. Add the heavy cream and thawed peas and season to taste with salt and pepper. Continue cooking until hot. 

    Add heavy cream
    The Spruce / Zorica Lakonic
  5. Stir the roux mixture into the chicken filling mixture in the pressure cooker.

    Add chicken filling
    The Spruce / Zorica Lakonic
  6. Stir to blend and cook for about 2 minutes, or until the liquids are thickened. Taste and adjust seasonings.

    The Spruce / Zorica Lakonic
  7. Remove the bay leaf.

    Remove bay leaf
    The Spruce / Zorica Lakonic

Assemble and Bake the Pie

  1. Gather the ingredients.

    The Spruce / Zorica Lakonic
  2. Heat the oven to 375 F. Lightly grease a 2 1/2-quart baking dish.

    The Spruce / Zorica Lakonic
  3. Pour the filling mixture into the baking dish. Set aside to cool slightly or refrigerate until you are ready to bake.

    The Spruce / Zorica Lakonic
  4. On a floured surface, roll the pastry out to a rectangle about 2 inches larger than the baking dish in width and length. 

    Roll out dough
    The Spruce / Zorica Lakonic
  5. Place the sheet of pastry on the filling and crimp the edges, as desired

    Make edges
    The Spruce / Zorica Lakonic
  6. In a small bowl, whisk the egg white with 1 tablespoon of water.

    Egg whites
    The Spruce / Zorica Lakonic
  7. Brush the dough lightly and then sprinkle with sesame seeds, if using. 

    Brush butter
    The Spruce / Zorica Lakonic
  8. Cut several slits in the top of the dough.

    Cut holes
    The Spruce / Zorica Lakonic
  9. Bake for 45 to 55 minutes, or until the crust is golden brown.

    The Spruce / Zorica Lakonic
  10. Serve hot and enjoy!

    The Spruce / Zorica Lakonic


  • To make ahead of time, prepare the pastry, shape it into a disk, wrap and refrigerate. Prepare the filling and roux; pour into the prepared baking dish. Cover and refrigerate the filling until you're ready to roll out the pastry and bake.

Recipe Variations