Indulge in a warm and comforting bowl of Instant Pot Chicken Pot Pie that brings the classic flavors of this beloved dish to your kitchen in record time. With tender chunks of chicken, vibrant vegetables, and a savory cream sauce enveloped in a flaky crust, this recipe is not only delicious but also incredibly easy to prepare. The Instant Pot makes it a breeze, transforming a lengthy cooking process into a quick and satisfying meal that will please everyone at your table.
Why You Will Love This Recipe
You will love this Instant Pot Chicken Pot Pie for several reasons! The flavors are rich and hearty, with perfectly cooked chicken paired with sweet peas, carrots, and a velvety sauce that wraps everything in a warm embrace. The ease of cooking in the Instant Pot allows you to create a gourmet meal without spending hours in the kitchen. Plus, it fits seamlessly into busy lifestyles, making it a fantastic option for weeknight dinners. It’s a comfort food classic that can be enjoyed by the whole family!
Tips and Tricks
- Sauté First: Use the sauté function of your Instant Pot to brown the chicken and onions before adding the other ingredients. This will enhance the flavors.
- Use Frozen Veggies: If you’re in a hurry, frozen mixed vegetables work perfectly and eliminate the need for additional chopping.
- Thicker Sauce: If you prefer a thicker filling, mix a tablespoon of cornstarch with a bit of water and stir it into the filling before adding the crust.
- Store-Bought Crust: Save time by using a store-bought pie crust. Just roll it out and place it over the filling before baking.
Common Mistakes to Avoid
- Overfilling the Pot: Do not overfill your Instant Pot. Stick to the maximum fill line to avoid spills and uneven cooking.
- Using Raw Chicken: Always use cooked chicken in this recipe for the best texture and flavor; the Instant Pot is not designed to cook raw chicken for this dish.
- Skipping the Sauté Step: This step is crucial for developing flavor, so don’t skip it!
- Incorrect Seasoning: Taste your mixture before adding the crust; you might need a little more salt or pepper to elevate the flavors.
Make Ahead Tips
You can prep the filling a day in advance! Just cook the chicken and vegetables, mix them with the sauce, and store it in the fridge. When you’re ready to serve, simply assemble the pot pie with the crust and bake. The filling can last in the fridge for up to 3 days before using, making it a fantastic option for meal prepping.
Recipe Variations
- Herb Variations: Experiment with different herbs such as thyme, rosemary, or even a pinch of dill for unique flavor profiles.
- Swap Proteins: Consider using turkey or even a plant-based protein for a different twist.
- Crust Alternatives: Try a biscuit topping instead of a traditional pie crust for a delightful twist on the classic.
How to Serve
Serve your Instant Pot Chicken Pot Pie hot from the oven, ideally in individual ramekins for an elegant presentation. Garnish with freshly chopped parsley or thyme for a pop of color. Pair it with a side salad or crusty bread for a complete meal.
Pairing Suggestions
For drink pairings, a glass of Chardonnay or a light Pinot Noir complements the rich flavors beautifully. If you prefer a non-alcoholic option, a sparkling apple cider can add a festive touch. As for sides, a simple green salad or roasted vegetables would balance the dish nicely.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, portion the pie into individual servings and wrap them tightly in plastic wrap before placing them in a freezer-safe bag; they can last for up to 3 months. Reheat in the oven at 350°F until heated through.
Equipment Needed
- Instant Pot
- Sauté spatula
- Rolling pin (if making your own crust)
- Ramekins or a baking dish for serving
Dietary Adaptations
For a vegan version, substitute chicken with chickpeas or tofu, use vegetable broth, and replace the cream with coconut milk or a vegan cream alternative. For a gluten-free option, use a gluten-free pie crust or a cauliflower topping instead.
Seasonal Adaptations
In spring, incorporate fresh asparagus or peas for a lighter version; in fall, consider adding roasted butternut squash or sweet potatoes for heartiness. Using seasonal vegetables enriches the dish and enhances flavor.
Cost Breakdown
The estimated cost for this recipe is around $12, serving about six people, which comes out to $2 per serving. Save money by buying vegetables in bulk or using frozen options, and consider purchasing store-brand items.
Kitchen Hacks
- Peel Garlic Quickly: Smash the garlic with the flat side of a knife to peel it in seconds.
- Chop Onions Without Tears: Chill your onions in the freezer for about 10 minutes before chopping to reduce tear-inducing compounds.
Recipe FAQs
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great shortcut that adds even more flavor.
What if I don’t have an Instant Pot?
You can make this recipe in a slow cooker; just adjust the cooking time to 4-6 hours on low.
How do I make it dairy-free?
Substitute heavy cream with coconut milk or a dairy-free cream alternative.
Instant Pot Chicken Pot Pie
Indulge in a warm and comforting bowl of Instant Pot Chicken Pot Pie that brings the classic flavors of this beloved dish to your kitchen in record time.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup carrots, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 pre-made pie crust
- 2 tablespoons olive oil
Instructions
- Set your Instant Pot to sauté mode and add olive oil.
- Once hot, add chopped onions and cook until translucent, about 3 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add shredded chicken, carrots, peas, chicken broth, heavy cream, thyme, salt, and pepper. Stir well to combine.
- Close the lid and set to manual high pressure for 5 minutes.
- After cooking, perform a quick release of pressure.
- Preheat your oven to 400°F.
- Pour the filling into a baking dish and cover with the pie crust, crimping the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake in the oven for 25-30 minutes or until the crust is golden brown.11. Let cool slightly before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 445Total Fat: 32gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 88mgSodium: 401mgCarbohydrates: 24gFiber: 3gSugar: 5gProtein: 16g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making Instant Pot Chicken Pot Pie is not just about satisfying your hunger; it’s about creating a warm, welcoming dish that brings comfort to your table. With its rich flavors and hearty ingredients, this recipe is sure to become a favorite in your home. Perfect for any night of the week, it’s a delicious reminder of the joys of home-cooked meals. Enjoy every bite!
