There’s something undeniably comforting about a homemade chicken pot pie—especially when it’s made in an Instant Pot! Picture this: you take a warm, flaky crust and fill it with tender chunks of chicken, vibrant vegetables, and a creamy, savory sauce that warms your soul. The aroma itself is enough to draw your family into the kitchen, wondering what delightful dish is awaiting them.
Did you know that the origins of pot pie can be traced back to ancient civilizations who wrapped meats and veggies in dough as a way to preserve them? It’s a dish that has truly stood the test of time! Just like my highly-praised creamy mushroom risotto, this Instant Pot Chicken Pot Pie shines in its simplicity and flavor, making it an absolute crowd-pleaser for family gatherings. Ready to dive into this deliciously quick meal? Let’s get started!
What is Instant Pot Chicken Pot Pie?
So, what’s the deal with the term “pot pie”? Is it because we cook it in a pot? Or perhaps because we put it in a pie dish? Who knows! But one thing’s for sure: it’s a foolproof way to enjoy a hearty meal that’s as satisfying to make as it is to eat. They say the way to a man’s heart is through his stomach, and this dish will certainly help you score some points! Plus, making it in an Instant Pot means less time in the kitchen and more time making precious memories with family. Are you ready to take your taste buds on a delightful journey? Let’s get cooking!
Why You’ll Love This Instant Pot Chicken Pot Pie
This Instant Pot Chicken Pot Pie stands out as a perfect main dish, offering a delightful combination of flavors and textures that is both filling and satisfying. Imagine sinking your teeth into that creamy filling, with tender chicken and mixed veggies comforting you with every bite. Cooking at home not only saves you money compared to ordering takeout, but it allows you to control the freshness and quality of the ingredients.
Let’s not forget about the toppings—does a flavorful, flaky crust sound appealing, or what? Pair it with a side salad or some crusty bread, and you have a full meal that rivals any dine-in restaurant. Compared to something like a standard chicken soup, this recipe elevates your dinner experience with its sophisticated flavors! So why not give it a try and wow your family today?
How to Make Instant Pot Chicken Pot Pie
Quick Overview
Making this Instant Pot Chicken Pot Pie is a breeze! The best part? You can have dinner on the table in under an hour. The tender chicken, bursting with flavor from the spices, mixed with the creamy sauce, makes for a textural delight. Preparation time is roughly 15 minutes, with cooking time at just about 30 minutes. Let’s get into it!
Ingredients
- 2 cups shredded cooked chicken
- 1 cup frozen mixed vegetables
- 1 cup chicken broth
- 1 can cream of chicken soup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crust (or homemade crust)
- 1 egg (for egg wash)
Before you start, ensure your chicken is cooked and shredded to save time. This will make your cooking process smooth and quick!
Step-by-Step Instructions
- Prepare the Instant Pot: Begin by turning your Instant Pot to the Saute setting. Allow it to heat up.
- Sauté the Aromatics: Once hot, add the shredded chicken, onion powder, garlic powder, dried thyme, salt, and pepper. Stir well to combine and let the spices bloom for about 2-3 minutes.
- Add the Creamy Base: Pour in the chicken broth and can of cream of chicken soup. Mix thoroughly until everything is well blended.
- Add the Vegetables: Stir in the frozen mixed vegetables, ensuring they are evenly distributed into the mixture.
- Seal and Cook: Close the lid and set the Instant Pot to Manual mode, adjusting the timer to 5 minutes. Once it’s done, allow a natural release for about 5 minutes before quick-releasing any remaining pressure.
- Prepare the Pie Crust: While that’s happening, preheat your oven to the temperature specified for your pie crust package.
- Assemble the Pie: Pour the chicken mixture into a pie dish. Roll out your pie crust over the mixture, sealing the edges. Cut slits in the top crust to allow steam to escape, then brush with the egg wash for a golden finish.
- Bake: Place the pie in the oven and bake for about 25-30 minutes or until the crust is golden brown.
- Serve & Enjoy: Once out of the oven, allow it to cool for a few minutes before slicing and serving. Enjoy your warm, comforting meal with loved ones!
Top Tips for Perfecting Instant Pot Chicken Pot Pie
- Substitutions: If you’re looking for a Halal-friendly substitute for cream of chicken soup, you can make your own using a creamy base like heavy cream and add chicken bouillon flavors.
- Timing: Make sure you don’t over-sauté the chicken at the start or your pie might end up dry. Just sauté enough to combine the flavors!
- Crust Choices: Feel free to use a homemade pie crust if you have the time, but store-bought can save you a lot of effort and still be delicious.
Storing and Reheating Tips
This dish can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. If freezing, make sure to wrap it well to prevent freezer burn. To reheat, thaw in the refrigerator overnight, then place it in an oven preheated to 350°F (175°C) until warmed through—about 20-30 minutes. This helps maintain that flaky crust and indulgent filling you love!
Now that you’re armed with the knowledge to create an amazing Instant Pot Chicken Pot Pie, gather your ingredients and whip up this comforting classic for a warm family gathering. Your loved ones will thank you!
Instant Pot Chicken Pot Pie
Ingredients
Method
- Turn your Instant Pot to the Saute setting and allow it to heat up.
- Add the shredded chicken, onion powder, garlic powder, dried thyme, salt, and pepper. Stir well to combine and let the spices bloom for about 2-3 minutes.
- Pour in the chicken broth and can of cream of chicken soup. Mix thoroughly until everything is well blended.
- Stir in the frozen mixed vegetables, ensuring they are evenly distributed into the mixture.
- Close the lid and set the Instant Pot to Manual mode, adjusting the timer to 5 minutes. Once done, allow a natural release for about 5 minutes before quick-releasing any remaining pressure.
- While that's happening, preheat your oven to the temperature specified for your pie crust package.
- Pour the chicken mixture into a pie dish. Roll out your pie crust over the mixture, sealing the edges. Cut slits in the top crust to allow steam to escape, and brush with the egg wash.
- Place the pie in the oven and bake for about 25-30 minutes or until the crust is golden brown.
- Allow to cool for a few minutes before slicing and serving.
Notes
I am Mark Luke and I’m the founder of PrinterBio.com. I started this site because I was tired of dealing with the problems that come with using printers. I wanted to help others avoid the time and frustration I had, So I started this site based on my own experience & what I’ve learned from other professionals. My goal is to help you find the right printer and easily solve any problems you may have with your printer.