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Instant Pot™ Chicken Pot Pie

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  • Prep 30 min
  • Total 45 min
  • Servings 4
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Chicken pot pie doesn’t have to involve hours of prep and flour all over your counters. Try our easy Instant Pot™ version instead with quick and easy Pillsbury™ pie crust cut into rounds.
Created Jun 1, 2018
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Ingredients

  • 1 lb (500 g) boneless skinless chicken breasts, cut in 1-inch pieces
  • 1 teaspoon salt
  • 3/4 teaspoon poultry seasoning
  • 2 tablespoons butter
  • 1 1/2 cups chicken broth
  • 2 cups diced peeled russet potatoes
  • 1 ½ cups frozen mixed vegetables
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box

Steps

  •  
    1
    Heat oven to 450°F. Line large baking sheet with cooking parchment paper. Spray 6-quart Instant Pot™ insert with cooking spray. In medium bowl, toss chicken pieces with salt and poultry seasoning. Select SAUTE; adjust to normal. Melt butter in insert. Add chicken; cook 3 to 4 minutes without moving, until browned on first side, then turn and cook 2 to 4 minutes or until chicken is browned on second side. Select CANCEL.
  •  
    2
    Stir in broth, potatoes and frozen mixed vegetables. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  •  
    3
    In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Beat in cornstarch mixture; cook 30 to 60 seconds, beating frequently with whisk, until thickened. Select CANCEL.
  •  
    4
    Meanwhile, unroll crust on work surface. With 2 1/2-inch round cutter, cut 16 rounds from crust, rerolling once; discard scraps. Place pie crust rounds on baking sheet. Bake 7 to 9 minutes or until golden brown and crisp. Immediately remove from baking sheet to cooling rack.
  •  
    5
    Spoon chicken mixture into bowls. Top with pie crust rounds.

Expert Tips

  • Tip 1
    Trademarks referred to herein are the properties of their respective owners.
  • Tip 2
    For a pretty pop of green on top, sprinkle with chopped fresh parsley leaves.
  • Tip 3
    For best browning, pat chicken pieces dry before tossing with salt and poultry seasoning.

Nutrition Information

510 Calories, 22g Total Fat, 30g Protein, 48g Total Carbs

Nutrition Facts

Serving Size: 4
Calories
510
Total Fat
22g
Saturated Fat
10g
Trans Fat
0g
Cholesterol
95mg
Sodium
1290mg
Total Carbs
48g
Dietary Fiber
3g
Protein
30g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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