Description
A comforting and hearty Instant Pot chicken pot pie recipe that’s quick to make and full of creamy goodness with tender chicken and vegetables.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup frozen peas
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten for egg wash
Instructions
- Turn the Instant Pot to sauté mode and heat olive oil.
- Add onions, carrots, and garlic and sauté for 3-4 minutes.
- Add diced chicken and cook until slightly browned.
- Sprinkle flour over the mixture and stir to coat.
- Slowly add chicken broth while stirring to avoid lumps.
- Add heavy cream, thyme, salt, and pepper; mix well.
- Close the Instant Pot lid and cook on high pressure for 5 minutes.
- Quick release the pressure and stir in frozen peas.
- Transfer mixture to an oven-safe dish.
- Top with puff pastry and brush with beaten egg.
- Bake in preheated oven at 400°F (200°C) for 15-20 minutes or until pastry is golden brown.
- Serve warm and enjoy.
Notes
For a richer flavor, use chicken thighs instead of breasts. Make sure puff pastry edges are sealed to prevent leaking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Instant Pot and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
Keywords: instant pot, chicken pot pie, quick dinner, comfort food, creamy chicken