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instant pot chicken pot pie


Your Recipes

Prep Time: 5 minutes

Cook Time: 28 minutes

Total: 33 minutes

Servings: 6

Cost: $8.66 /serving


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Step 1

If using the pastry puff, take out of the freezer FIRST so it can thaw as you do everything else. (DO NOT try to unroll it yet as it is frozen and will crack/break)

Step 2

On the Instant Pot, hit “Sauté” and Adjust so it’s on the “High” or “More” setting and add the butter

Step 3

Once melted and bubbly, add the chicken chunks, onion, oregano, basil, poultry seasoning, basil, salt and pepper into the instant pot and mix to coat. Cook the chicken until brown on all sides, stirring frequently. Add in the garlic at the end and cook for another minute

Step 4

Add the chicken broth and potatoes (if you want them softer. For firmer potatoes, add after quick releasing) and stir everything together. Secure lid and hit “Pressure Cook” or “Manual” High Pressure for 5 minutes

Step 5

As the chicken’s cooking, prepare the biscuits (if using) by mixing together the mix, milk and shredded Cheddar cheese and then prepare the egg wash by beating the egg

Step 6

When done cooking, quick release. Hit “Keep Warm/Cancel” and then “Sauté” and Adjust so it’s on the “High” or “More” setting. When the broth begins to boil, add in the gravy packet(s), stir well and add in the frozen mixed vegetables (and potatoes if you want them firmer).

Step 7

Drop in the biscuit mix (in golf ball sizes) into the broth and boil for 7 minutes with the lid off. Flip them over midway through boiling (it’s okay if they break apart, we’re going to mix it all in with the pot pie mixture anyway). Occasionally use the mixing spoon to scrape the bottom of the pot while the biscuits are cooking to avoid any chicken or veggies from sticking

Step 8

When the biscuits are done after 7 minutes (they will rightfully appear soggy because they were cooked in broth), use the mixing spoon to break and mix them up so they’re blended in with the rest of the broth so it becomes a pot pie filling.

Step 9

Lastly, add in the heavy cream and stir. This is when the color and that thick and creamy consistency comes to life! (After stirring, if it feels a little too thick for your taste, add in a little milk and stir to the desired consistency (that’ll do the trick)

Step 10

When done, transfer the pot pie into ramekins (individual 8oz or 12oz) OR a large pie dish OR sourdough bread bowls

Step 11

If going the bread bowl route, carve a hole at the top, scoop out the center, fill with the pot pie and you’re done! Enjoy!

Step 12

If going the ramekin/pie route, NOW the pastry puff or pie crusts should be thawed (and still cool). Unwrap and unfold it. Lay the ramekins/pie dish upside down on top of the dough and then cut the pastry puff/crust around the top of the ramekin or pie dish leaving about 1” extra diameter to fold over the sides, fill to the brim with the pot pie, seal with the dough with the excess folded over the sides, brush with the egg and pop in the oven at 400 degrees for 10-15 mins until golden brown and flakey (every oven varies, so keep an eye on it). If you went the pie route, you’re done!

Step 13