Instant Pot Chicken Pot Pie is a time saving dump and start meal with a pressure cooked filling and a golden brown puff pastry topping!

Why This Recipe Works

Pressure cooking the filling saves so much time and it doesn’t sacrifice any of the flavor or texture!


– Chicken thighs – Carrots – Potato – Onion – Peas – Chicken stock – Salt – Black pepper – Paprika – Thyme – Whole milk – Puff pastry

Preheat the oven to 350F degrees.


Combine the chicken, stock, potatoes, onions, carrots and seasoning in the Instant Pot and pressure cook on high for 4 minutes.

Natural release for 5 minutes, then use the quick release to release the remaining pressure.

Heat the butter and flour for the roux in a cast iron skillet over medium heat.

Get the full Instructions here!

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