Instant Pot Chicken Pot Pie

instant pot chicken pie
Diana Rattray
  • Total: 100 mins
  • Prep: 40 mins
  • Cook: 60 mins
  • Yield: 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 Servings
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.

  2. In a food processor, combine the flour, the baking powder, and the salt. Pulse to blend thoroughly.

  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.

  4. Drizzle the ice water into the food processor while pulsing. Continue pulsing just until the mixture begins to form clumps. 

  5. Transfer the dough mixture to a floured surface and knead a few times to form a cohesive dough.

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

Prepare the Filling

  1. Gather the ingredients.

  2. Chop the onion and put it in the pressure cooker.

  3. Cut the chicken into 2-inch cubes and place the cubes on the onions. Season lightly with salt and pepper.

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

  5. Slice the carrots into 1-inch pieces and add them into the pot along with the sliced celery and bay leaf.

  6. Sprinkle with the herb seasoning or poultry seasoning and add the chicken stock.

  7. Place the lid on the pot and close the pressure valve.

  8. Cook on high pressure for 4 minutes. Allow natural pressure release.

Make the Roux

  1. Gather the ingredients.

  2. In a saucepan over medium heat, melt the 6 tablespoons of butter.

  3. Add 1/2 cup of flour and cook for 4 to 5 minutes, stirring constantly.

  4. Add the heavy cream and thawed peas and season to taste with salt and pepper. Continue cooking until hot. 

  5. Stir the roux mixture into the chicken filling mixture in the pressure cooker.

  6. Stir to blend and cook for about 2 minutes, or until the liquids are thickened. Taste and adjust seasonings.

  7. Remove the bay leaf.

Assemble and Bake the Pie

  1. Gather the ingredients.

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

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

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

  5. Place the sheet of pastry on the filling and crimp the edges, as desired

  6. In a small bowl, whisk the egg white with 1 tablespoon of water.

  7. Brush the dough lightly and then sprinkle with sesame seeds, if using. 

  8. Cut several slits in the top of the dough.

  9. Bake for 45 to 55 minutes, or until the crust is golden brown.

  10. Serve hot and enjoy!


  • 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