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the completed instant pot chicken pot pie recipe in a ceramic bowl with a wooden spoon inserted

Instant Pot Chicken Pot Pie

This easy comfort meal has all the flavor of oven-baked pot pie in a fraction of the time.
5 from 4 votes
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Course: Dinner, Main Course
Cuisine: Western
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 306kcal


  • 1 pound (450g) chicken breast diced
  • 2 potatoes peeled and diced
  • 1 cup (201g) baby carrots cut in half
  • Half onion diced
  • 1 cup (240 ml) chicken stock
  • ½ cup (72g) peas canned, fresh, or frozen
  • ¾ cup (180ml) milk
  • 2 tablespoons flour
  • salt and pepper to taste


  • Add the chicken, veggies (except for the peas), and stock to the Instant Pot and cover, turn the valve to sealing, and set to manual / high pressure for 6 minutes.
  • Perform a quick pressure release, open the lid, toss in the peas and stir.
  • In a small bowl combine the milk and flour and pour into the Instant Pot.
  • Set to sauté and cook for approximately 4 minutes, or until thickened. Stir in salt and pepper to taste. 


  • Add the peas after you pressure cook the rest of the ingredients, or they will be mushy.
  • Top it Off - Serve with canned biscuits, crescent rolls, or puff pastry.
  • Cook Once, Eat Twice - Double the recipe and freeze the leftovers for later use. 
  • Buy Chicken in Bulk - Buying chicken in larger packages is usually less expensive. Buy it in bulk and freeze it in single portions for later use. 
  • Freeze Veggies - If you have extra carrots, peas, or onions that you don’t use for this recipe, you can freeze them for later.
  • Make Your Own Stock -  Save chicken bones and veggie peels in the freezer. When you have enough to fill a pot, add water and boil to make stock. Stock can also be frozen. 
There are 5 Blue Plan SmartPoints in one serving of this.


Calories: 306kcal | Carbohydrates: 32g | Protein: 31g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 270mg | Potassium: 1135mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4664IU | Vitamin C: 32mg | Calcium: 90mg | Iron: 2mg