Pressure Cooker Chicken Pot Pie Recipe
I love making chicken pot pie! My whole family enjoys it as well, so I make it often for us. I have been cooking lately though with my pressure cooker and thought I could make my chicken pot pie in the pressure cooker too and even save time. I mean isn’t that why we use it, to begin with! Here is my recipe for a great Pressure Cooker Chicken Pot Pie.
So here is how I make my traditional family favorite Pressure Cooker One Pot Chicken Pot Pie. Now of course to get the same look I still baked it in the oven with my crust recipe! But I no longer used three other pots to get the job done.
Pressure Cooker Chicken Pot Pie Recipe
Ingredients:
3 Chicken Breast (approximately 2 cups of shredded chicken)
3 1/2 cups of water
2/3 cup of butter
2/3 cup of chopped onions
2/3 cup of flour
1 1/2 tablespoons of spike
1 cup of milk
3 1/2 cups of chicken broth
2 cup of mixed veggies
First I pressure cooked my chicken! **Again this recipe is for TWO chicken pot pie. If you want to make just one cut this recipe in half!** If I am making one chicken pot pie I just use two chicken breast, honestly that is even too much. I always make two pot pies. I either save and freeze the other for a rainy day or if I’m sick or I deliver the other to a friend in need.
So for two pot pies, I use three chicken breast. I place them in the pressure cooker along with 3 & 1/2 cups of water. I use that as my broth later on so make sure you save all the liquids. Close the lid and select chicken and cook for 8 minutes if the chicken is fresh if they are frozen make sure you cook it for 13 minutes.
Once the cooking is done I remove the chicken carefully, shred it with a fork and set the chicken and broth aside.
In the same pot as is you don’t need to clean it, add 2/3 cup of butter and turn the pressure cooker to sear/roast.
Then add 2/3 cup of chopped onions and cook them for about 2 minutes.
Add 2/3 cup of flour, add some salt and pepper for taste and I love to add Spike, about 1 1/2 tablespoons.
Spike is a seasoning my grandmother introduced me to, and I use it all of the time. It is so good, and every time I make this for someone they ask what is in it that makes it taste so good, my answer is always Spike! You get it and try it yourself here.
Then quickly add in 1 cup of milk and whisk till smooth.
Next add 3 1/2 cups of chicken broth. I use what I saved from cooking the chicken. Once it’s combined I add in 2 cup of mixed veggies and stir for about 3 minutes, then add in 2 cups of shredded chicken! Mix well.
At this point, the filling is done! If you want you can eat this as is if you don’t want crust or you can add this mixture to your deep pie crust and bake for 35 minutes in a 425-degree oven.
Like I said I make two at the same time, so I use these deep pie crust dishes because they have easy handles.
Also, keep your pie crust covered for the first 20 to 25 minutes. If not your crust will burn very quickly! I use these pie crust covers. They are very easy to clean if anything did happen to get on it.
Here is the biggest tip about serving your chicken pot pie in a crust! Let it sit on top of your stove for about 10-15 minutes before cutting into it. It needs to cool a while so you can serve it without looking like pot pie soup.
The final tip is to have a great serving spatula! I had a little server, and it always broke the crust or couldn’t get the whole slice because this was a deep dish pie! I use this serving spatula now, and it is dishwasher safe too!
My pressure cooker is similar to this.
I hope you enjoy this recipe. For more great instant pot or pressure cooker recipes check out below!
These are my favorite pressure cooker accessories. I find the one I use the most is the Silicone starter pack. I use it for every meal I make in the pressure cooker or outside of it.
I use these all the timeSilicone starter pack
This is my go-to cookbook. I also love this one for my Pressure Cooker XL.
This is the pressure cooker I have.
When I make eggs I use just my pot but people swear by this egg standand this one with the silicon molds that they also use to make egg omelets in.
I love my steamer basket
When I am trying to do an entire meal at once I love thisStackable Basket
and everyone needs one of these make sure you look at the size of the unit before you buy this cake pan.
Non-stick Springform Bundt Pan
This is the best storage option I love my Rubbermaid containers you can microwave them and refrigerator food in them. They do not stain!
For more instant pot recipes check out these cookbooks
The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker
Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot®
Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
Instant Pot Recipes
Try my Instant Pot Salmon Recipe
Simple Instant Pot Swedish Meatballs Recipe
Pressure Cooker Chicken Cacciatore Recipe
Hearty Beef Stew Instant Pot Pressure Cooker Recipe
Instant Pot Baked Apples Recipe
Fast and Easy Instapot Baked Potatoes Recipe
Easy Instant Pot Cinnamon Applesauce Recipe
Did you know that you can make desserts in your instant pot? See my list of drool-worthy Best Instant Pot Pressure Cooker Desserts
Instant Pot Pressure Cooker Pot Roast Recipe
5.0 from 1 reviews
Save Print Pressure Cooker Chicken Pot Pie Recipe
Ingredients
- 3 Chicken Breast (approximately 2 cups of shredded chicken)
- 3½ cups of water
- ? cup of butter
- ? cup of chopped onions
- ? cup of flour
- Salt and pepper
- 1½ tablespoons of spike
- 1 cup of milk
- 3½ cups of chicken broth
- 2 cup of mixed veggies
Instructions
- First I pressure cooked my chicken! **Again this recipe is for TWO chicken pot pies. If you want to make just one cut this recipe in half!** If I am making one chicken pot pie I just use two chicken breast, honestly that is even too much. I always make two pot pies. I either save and freeze the other for a rainy day or if I’m sick or I deliver the other to a friend in need.
- So for two pot pies, I use three chicken breast. I place them in the pressure cooker along with 3 & ½ cups of water. I use that as my broth later on so make sure you save all the liquids. Close the lid and select chicken and cook for 8 minutes if the chicken is fresh if they are frozen make sure you cook it for 13 minutes.
- Once the cooking is done I remove the chicken carefully, shred it with a fork and set the chicken and broth aside.
- In the same pot as is you don’t need to clean it, add ? cup of butter and turn the pressure cooker to sear/roast.
- Then add ? cup of chopped onions and cook them for about 2 minutes.
- Add ? cup of flour, add some salt and pepper for taste and I love to add Spike, about 1½ tablespoons.
- Spike is a seasoning my grandmother introduced me to, and I use it all of the time. It is so good, and every time I make this for someone they ask what is in it that makes it taste so good, my answer is always Spike! You get it and try it yourself here.
- Then quickly add in 1 cup of milk and whisk till smooth.
- Next add 3½ cups of chicken broth. I use what I saved from cooking the chicken. Once it’s combined I add in 2 cup of mixed veggies and stir for about 3 minutes, then add in 2 cups of shredded chicken! Mix well.
- At this point, the filling is done! If you want you can eat this as is if you don’t want crust or you can add this mixture to your deep pie crust and bake for 35 minutes in a 425-degree oven.
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