This one-pot meal delivers classic comfort food with minimal effort and maximum flavor. I developed this method after too many evenings spent scrubbing multiple pots and pans.
The Instant Pot transforms traditional chicken pot pie into a streamlined process where everything cooks together. Tender chicken, creamy vegetables, and rich gravy form the perfect base for the star of the show.
What makes this special is the flaky biscuit topping that bakes right on top. No separate baking dish, no extra cleanup—just a golden, buttery crust that soaks up every bit of the savory filling.
Ready in under an hour, this dish brings the warmth of homemade pot pie to your table without the fuss. The results are consistently perfect, with every bite tasting like love in edible form.
Ingredients for Instant Pot Chicken Pot Pie Recipe with Biscuits
Pantry staples plus a few fresh veggies. Hearty, comforting, and all in one pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Carrots 🥕 | 2 whole | Peeled and chopped |
| Celery 🌿 | 2 whole | Stalks, diced |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Frozen Peas 🌱 | 1 cup | No need to thaw |
| Garlic Cloves 🧄 | 3 cloves | Minced |
| All-Purpose Flour 🌾 | ⅓ cup | For gravy thickening |
| Chicken Broth 🥣 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Or whole milk |
| Butter 🧈 | 4 tbsp | Unsalted, divided |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🍃 | 1 tsp | Or 1 tbsp fresh |
| Baking Powder 🧂 | 1 tbsp | For biscuit topping |
| Biscuit Mix 🍞 | 1 ½ cups | Such as Bisquick |
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The chicken is the foundation—boneless, skinless breasts work best here (thighs get too soft). Costco has great packs, but any supermarket brand is fine. For the veggies, fresh carrots and celery give the best texture, but frozen mixed vegetables (the kind with peas, carrots, and corn) work in a pinch. The broth matters—low-sodium lets you control the seasoning. I always keep Swanson on hand.
No fresh thyme? Dried at one-third the amount works just as well. Short on cream? Whole milk plus a tablespoon of butter gets you close. The biscuit mix is where you can cheat—Bisquick is my go-to, but any store brand works. Want to make from scratch? Just need flour, baking powder, butter, and milk. Frozen peas are non-negotiable for that classic flavor (fresh just don’t hold up).
Leftovers keep beautifully—3-4 days in the fridge, 3 months frozen (reheat straight from freezer). The biscuit topping softens as it sits, so if you’re meal prepping, store the filling and biscuits separately and bake fresh.
Why You’ll Love This Recipe
- Dump and Go: The Instant Pot does all the work—just toss in the chicken, carrots, celery, and onion, and let it cook while I do something else.
- That First Bite: The tender chicken and veggies in the creamy sauce, topped with a flaky biscuit? Ridiculously good.
- Weeknight Hero: I make a big batch on Sunday and reheat portions all week—still tastes fresh.
- Stretches Far: One recipe feeds my family of four with leftovers for lunch the next day. Honestly, it’s a budget-saver.
Step-by-Step Instructions for Instant Pot Chicken Pot Pie With Biscuits
This one-pot method keeps everything simple while delivering that classic comfort food experience.
Step 1: Sauté Vegetables and Chicken
Set your Instant Pot to Sauté mode and add 2 tbsp butter. Once melted, add the yellow onion, carrots, and celery. Cook for 3-4 minutes until the onion becomes translucent and the vegetables start to soften.
Add the boneless skinless chicken breasts (cut into 1-inch pieces) to the pot along with the minced garlic cloves. Cook for 2-3 minutes until the chicken begins to turn opaque. This builds a flavor base that makes all the difference.
Step 2: Create the Filling
Sprinkle the 0.33 cup all-purpose flour over the chicken and vegetables, stirring to coat everything evenly. Pour in the 2 cups chicken broth, making sure to scrape the bottom of the pot to prevent sticking.
Stir in the 1 cup frozen peas, 1 tsp salt, 0.5 tsp black pepper, and 1 tsp dried thyme. The frozen peas don’t need thawing—they’ll cook perfectly in the pressure cooker. Secure the lid and set the Instant Pot to High Pressure for 8 minutes.
Step 3: Finish the Sauce
Once the cooking time is complete, perform a quick release. Open the lid and set the Instant Pot back to Sauté mode. Stir in the remaining 2 tbsp butter and the 0.5 cup heavy cream until the mixture thickens slightly, about 2-3 minutes.
The sauce should coat the back of a spoon and have a rich, velvety texture. Taste and adjust seasoning if needed—this is your chance to perfect the flavor before adding the topping.
Step 4: Prepare and Add the Biscuit Topping
In a bowl, combine the 1.5 cups biscuit mix with the 1 tbsp baking powder. Sprinkle this evenly over the chicken mixture in the Instant Pot, pressing down lightly to ensure it’s fully submerged in the sauce.
Secure the lid again and set the Instant Pot to High Pressure for 5 minutes. This steams the biscuit topping to a flaky, golden finish while letting the flavors meld together beautifully.
Step 5: Rest and Serve
Allow the pressure to release naturally for 5 minutes, then perform a quick release. Let the pot pie rest for 5-10 minutes before serving—this lets the biscuit topping set and the filling thicken slightly.
Serve warm, straight from the Instant Pot. Each bite should have tender chicken, hearty vegetables, and a flaky, buttery biscuit topping that soaks up the creamy sauce perfectly.
Pro Tips For Making Instant Pot Chicken Pot Pie Recipe With Biscuits
- Sear the Chicken First: I learned this the hard way—skipping the sear leaves the chicken bland. Just 3-4 minutes per side in the Instant Pot on sauté mode adds a depth of flavor that simmering alone can’t match.
- Cut Veggies Evenly: Uniform ½-inch dice for carrots, celery, and onion ensures everything cooks at the same rate. I used to chop haphazardly and ended up with mushy carrots and crunchy celery.
- Skip the Thaw: Use frozen peas straight from the bag—no need to thaw. They’ll cook perfectly in the last 5 minutes of pressure cooking and won’t turn to mush like thawed peas can.
- Add Biscuits Last: Place biscuit dough on top only after pressure cooking the filling. This keeps them from getting soggy or overcooked. I tried adding them earlier once—let’s just say it wasn’t pretty.
Creative Variations of This instant pot chicken pot pie recipe with biscuits
Herb-Infused Twist
Swap the dried thyme for 1 tsp rosemary and add ½ tsp sage to the filling. I love how this combination gives it that Thanksgiving dinner vibe. The herbs pair beautifully with the creamy sauce. 🌿
Spicy Southwest Style
Add 1 diced jalapeño with the veggies and 1 tsp cumin to the filling. Top with cheddar cheese biscuits by mixing ½ cup shredded cheddar into the biscuit dough. This variation always disappears fast at our Portland potlucks.
Creamy Mushroom Addition
Sauté 8 oz sliced cremini mushrooms with the onions for an earthy depth. The mushrooms soak up the sauce and add a meaty texture that even my picky daughter Lily can’t resist.
Cheesy Biscuit Topping
Fold ½ cup shredded sharp cheddar into the biscuit mix before adding to the pot. The cheese melts into gooey pockets that stretch with each bite. I use Tillamook from our local New Seasons Market.
Vegetarian Swap
Replace chicken with 1.5 cups chickpeas and use vegetable broth. Add 1 tsp smoked paprika for depth. The chickpeas hold their shape well and make this a hearty meatless meal.
Extra Flaky Topping
For bakery-style layers, make a quick biscuit dough from scratch: 1 cup flour, 1½ tsp baking powder, 3 tbsp cold butter, and ½ cup milk. Drop spoonfuls on top before the final pressure cook. 💛
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Thighs stay juicier and add more flavor. Just trim excess fat and cut into 1-inch pieces like the recipe.
Why does my biscuit topping turn out dense?
Overmixing the biscuit dough develops gluten, making it tough. Stir just until combined, and ensure your baking powder is fresh for best rise.
Can I make this ahead of time?
Prepare the filling and store it in the fridge for up to 2 days. Add the biscuit topping and pressure cook just before serving for the freshest texture.
What if I don’t have an Instant Pot?
Use a stovetop pressure cooker with the same times and methods. For a slow cooker, cook the filling on low for 4-5 hours, then add biscuits and bake.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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