Chicken pot pie is a comforting classic, combining tender chicken, hearty vegetables, and flaky crust in a creamy sauce. Using an Instant Pot speeds up the process, making this delicious dish perfect for busy weeknights without sacrificing flavor or texture.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup heavy cream or whole milk
- 1 sheet store-bought or homemade pie crust (or pastry dough for topping)
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (for slurry, if thickening)
Instructions
- Sauté the aromatics and chicken: Turn the Instant Pot to the ‘Sauté’ mode. Add olive oil, then sauté diced onion and garlic until translucent, about 2-3 minutes. Add chicken pieces and cook until lightly browned, about 5 minutes.
- Add vegetables and seasonings: Stir in diced carrots, celery, thyme, rosemary (if using), salt, and pepper. Cook for another 2 minutes to combine flavors.
- Pour in liquids: Add chicken broth and stir well to deglaze the bottom of the pot, scraping up any browned bits. Close the lid, set the valve to sealing, and cook on ‘Manual’ or ‘Pressure Cook’ high pressure for 8 minutes.
- Release pressure and add peas: Once cooking is complete, perform a quick release. Carefully open the lid and stir in frozen peas. Turn the Instant Pot back to ‘Sauté’ mode.
- Thicken the filling: If the mixture appears too thin, mix cornstarch with water to make a slurry and stir into the filling. Simmer for 2-3 minutes until thickened.
- Assemble the pot pie: Pour the hot filling into a suitable oven-safe dish or individual ramekins. Cover with pie crust, trimming excess dough and pinching edges to seal. Cut a few small slits in the top to allow steam to escape.
- Bake the crust: Preheat your oven to 375°F (190°C). Bake the assembled pot pie for 20-25 minutes, or until the crust is golden brown. Alternatively, if your pie crust is oven-ready, you can briefly bake it in the Instant Pot using the ‘Bake’ setting if available, but traditional oven baking yields the best flaky crust.
Tips
- Substitutions: Use store-bought frozen mixed vegetables if carrots and celery aren’t available. Swap heavy cream for milk for a lighter version.
- Crust tips: For a flakier crust, brush the top with an egg wash before baking. You can also use puff pastry for a different texture.
- Thickening: If you prefer a thicker filling, add more cornstarch slurry gradually, simmering until the desired consistency is reached.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until hot.
Serving Suggestions
Serve your chicken pot pie hot, garnished with fresh herbs like parsley for added flavor. Pair it with a simple green salad or steamed vegetables for a well-rounded meal. For a more decadent experience, serve with a side of crusty bread or garlic bread.
Variations
- Vegetarian version: Substitute chicken with hearty vegetables like mushrooms, cauliflower, and chickpeas, and use vegetable broth.
- Cheesy twist: Add shredded cheese (cheddar or Gruyère) to the filling before baking for a cheesy crust.
- Different proteins: Use cooked turkey or ham instead of chicken for a different flavor profile.
- Gluten-free: Use a gluten-free pie crust and ensure your thickening agents are gluten-free.
Storage and Reheating
Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for 1-2 minutes or until heated through. For best results and to keep the crust crispy, reheat in an oven at 350°F (175°C) for about 10-15 minutes. Avoid reheating in the microwave if you want to preserve the flaky crust’s texture.
Frequently Asked Questions
Can I make chicken pot pie in advance?
Yes, you can prepare the filling ahead of time and assemble the pie just before baking. The filling can be stored in the fridge for up to 2 days. Assemble and bake as directed when ready to serve.
Can I freeze cooked chicken pot pie?
Absolutely. Allow the pie to cool completely, then wrap tightly with plastic wrap and foil. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and bake at 375°F (190°C) for 30-40 minutes until heated through and crust is crispy.
Is it necessary to pre-bake the crust?
If you’re using a store-bought, oven-ready crust, pre-baking isn’t necessary. However, pre-baking can help prevent sogginess, especially if the filling is very moist. If you prefer a crisper crust, blind bake the crust for 10 minutes before adding the filling.
Can I use a different type of crust or pastry?
Yes, puff pastry, phyllo dough, or even homemade pie crusts work well. Choose based on your texture preference and availability. Just ensure the crust is suitable for baking at high heat.
What if I don’t have an oven-safe dish?
You can assemble the filling in the Instant Pot, then transfer it to a baking dish for topping. Alternatively, use ramekins or small oven-proof containers for individual servings, which can be baked directly in the oven after filling.
With this straightforward recipe, you can enjoy a warm, hearty chicken pot pie in less time thanks to your Instant Pot. Perfect for cozy nights or meal prep, it combines classic flavors with modern convenience. Happy cooking!
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