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Instant Pot Chicken Pot Pie

A comforting and quick homemade chicken pot pie made in an Instant Pot, featuring tender chicken, mixed vegetables, and a flaky crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups shredded cooked chicken Ensure chicken is cooked and shredded to save time.
  • 1 cup frozen mixed vegetables
  • 1 cup chicken broth
  • 1 can cream of chicken soup Alternatively, use a Halal-friendly homemade substitute.
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • 1 package refrigerated pie crust Store-bought or homemade crust.
  • 1 egg for egg wash

Method
 

Preparation
  1. Turn your Instant Pot to the Saute setting and allow it to heat up.
  2. 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.
  3. Pour in the chicken broth and can of cream of chicken soup. Mix thoroughly until everything is well blended.
  4. Stir in the frozen mixed vegetables, ensuring they are evenly distributed into the mixture.
  5. 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.
  6. While that's happening, preheat your oven to the temperature specified for your pie crust package.
  7. 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.
  8. Place the pie in the oven and bake for about 25-30 minutes or until the crust is golden brown.
  9. Allow to cool for a few minutes before slicing and serving.

Notes

This dish can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Wrap well to prevent freezer burn. To reheat, thaw in the refrigerator overnight, then place in an oven preheated to 350°F (175°C) until warmed through, about 20-30 minutes.