Juicy chicken, tender veggies, and a creamy, flavorful sauce come together quickly in this delicious Instant Pot Chicken Pot Pie. Top with biscuits and dinner is served! A FAST 40-MINUTE DINNER RECIPE We all know Chicken Pot Pie is like the holy grail of comfort food. Don’t get me wrong, I LOVE chicken pot pie, but I don’t love the amount of effort it can take, especially when making it from scratch. So, one day, I decided it was time to get the Instant Pot involved! You’ll get all the flavors you know and love but without all the extra work and fuss. Chicken Pot Pie is always a winner in my book, so much that I have made a few other versions you may like just as much as this one, like this Chicken Pot Pie Soup– thinner than this since it’s a soup. FREQUENTLY ASKED QUESTIONS:  What should I serve with this? Serve with a side salad, Mashed Potatoes, or Dinner Rolls instead of biscuits.  Any of your favorite vegetable side dishes would work nicely too. Can I use fresh veggies instead of frozen? Yes, but you may need to sauté them longer before adding to the pot.  Can I ditch the cornstarch? You can skip it, but the filling will be less thick. Alternatively, use flour as a thickener.  What if I don’t have an Instant Pot? You can make this on the stovetop using a large pot. Simmer the chicken in the broth mixture  until cooked through, then follow the remaining steps.  Can I use puff pastry instead of biscuits? Sure, instead of biscuits, you can make this with puff pastry, kind of like my Chicken Pot Pie with Puff Pastry recipe. If you want to try this, here’s what I suggest you do. Make the pot pie filling as you do in this recipe. But instead of making the biscuits, we will make the puff pastry for a topping. Lightly flour your work surface and roll out your thawed puff pastry with a rolling pin. Transfer chicken pot pie filling to a baking dish and use a knife to cut a piece of pastry that’s bigger than the baking dish. Use the knife to cut an X in the middle of the cut piece of pastry to act as your vent. Carefully pick up and lay your pastry piece on top of the container and seal the edges of the pastry. Make an egg wash by beating a few eggs together and using a brush to brush this wash over the top of the pastry dough. Then bake according to instructions on the box or package of your puff pastry. Can I make this in the Crock Pot instead? Sure, I don’t see why you couldn’t try this in the Slow Cooker. Instead of tossing everything in the Instant Pot, toss everything in the Slow Cooker. Once it’s cooked through, remove the chicken and shred it or dice it before putting it back in the slow cooker and then adding the cooked biscuits when serving. Can I make homemade biscuits instead? Sure thing. I have a few homemade biscuits that you can use easily. This 2 Ingredient Biscuit recipe is always a winner. If you like Southern Buttermilk Biscuits, they’d be great on this pot pie too. How do I store leftovers? Instant Pot Chicken Pot Pie filling should be stored in an airtight container in the refrigerator for  up to 3 days. Store biscuits separately to prevent sogginess. Warm the filling in a pot over medium heat or in the microwave until hot. Reheat  biscuits in a toaster oven or microwave.  Can I freeze leftovers? Freeze the cooled filling in freezer-safe containers for up to 3 months. Thaw  overnight in the refrigerator and reheat as directed.  INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) boneless chicken breasts – you can use chicken thighs if desired. You’ll just need to remove them from the instant pot and shred the meat before serving. You could also use rotisserie chicken instead. butter  – I use salted butter but you can use unsalted butter. onion, celery, garlic – if you don’t like any one of these veggies, leave them out. chicken broth  – if you can use low or no sodium options if necessary. frozen mixed vegetables  – use your favorite mix of veggies. I just used the kind with corn, carrots and green beans. cream of chicken soup– you can grab a can from the store, of make Homemade Cream of Chicken Soup. This could also be subbed for Cream of Mushroom Soup or cream of celery soup for a slightly different flavor profile. If you don’t have the cream of something soups, you can use heavy cream instead. dried thyme  – you could also use a bit of poultry seasoning instead if you have that. salt & pepper  cornstarch  cold water  refrigerated biscuits– used for serving, as the topping. I used Grands biscuits, but any biscuit will work.  Or if you’d like to make some Homemade Biscuits, I have a couple of recipes you could use. I have a 2-Ingredient Biscuit recipe and a traditional Southern Buttermilk Biscuit recipe. HOW TO MAKE INSTANT POT CHICKEN POT PIE: Set Instant Pot to Sauté function. Melt butter; add onion, celery and garlic. Cook until  vegetables begin to soften, 4-5 minutes.  Add chicken breasts, broth, cream of chicken soup, thyme, salt and pepper; mix well.   Close lid; set valve to sealing position. Select Pressure Cook (or Manual) mode; cook 15-18  minutes. While the chicken is cooking, bake the biscuits in a preheated oven for 12-14 minutes, or  until golden brown. Remove them from oven and let them cool slightly. After the Instant Pot finishes cooking, allow a 5-minute natural pressure release, then perform a quick release for any remaining pressure. Remove the chicken breasts from the Instant Pot and shred them with two forks. Set aside. Set the Instant Pot back to the Sauté function. Add the frozen mixed vegetables to the pot. In a small bowl, whisk the cornstarch and cold water until smooth. Stir this mixture into the pot and cook for 3-4 minutes, or until the filling thickens. Return shredded chicken to the Instant Pot and stir to combine with the thickened filling.  Serve the chicken pot pie filling in bowls, topped with a freshly baked biscuit for each  serving.  CRAVING MORE RECIPES?  Puff Pastry Chicken Pot Pie Chicken Pot Pie Soup Chicken Pot Pie Ramen Crock Pot Chicken Pot Pie Tater Tot Chicken Pot Pie Chicken Pot Pie Bubble Up Chicken and Biscuits Casserole Instant Pot Meatloaf Instant Pot Pot Roast Instant Pot Stuffed Peppers Instant Pot American Goulash Instant Pot Potato Soup Instant Pot BBQ Chicken Print Instant Pot Chicken Pot Pie Juicy chicken, tender veggies, and a creamy, flavorful sauce come together quickly in this delicious Instant Pot Chicken Pot Pie. Top with biscuits and dinner is served! Course Dinner, Main CourseCuisine American Prep Time 15 minutes minutesCook Time 25 minutes minutesTotal Time 40 minutes minutes Servings 8 Calories 594kcal Author Brandie @ The Country Cook Ingredients2 Tablespoons butter1 large onion, diced2 celery stalks, sliced3 cloves garlic, minced2 pounds boneless chicken breasts2 cups chicken broth10.5 ounce can cream of chicken soup1 teaspoon dried thyme1 teaspoon salt¼ teaspoon black pepper16.3 ounce can refrigerated biscuits (for serving)2 cups frozen mixed vegetables¼ cup cornstarch¼ cup cold water InstructionsSet Instant Pot to Sauté function. Melt 2 Tablespoons butterbutter add 1 large onion, diced and 2 celery stalks, sliced. Cook until vegetables begin to soften, 4-5 minutes. Then add 3 cloves garlic, minced and cook until fragrant. Turn off sauce function. Add 2 pounds boneless chicken breasts, 2 cups chicken broth, 10.5 ounce can cream of chicken soup, 1 teaspoon dried thyme, 1 teaspoon salt and 1/4 teaspoon black pepper; mix well. Close lid; set valve to sealing position. Select Pressure Cook (or Manual) mode; cook 15-18 minutes.While the chicken is cooking, bake 16.3 ounce can refrigerated biscuits in a preheated oven (following the directions on the can.) Remove them from oven and let them cool slightly.After the Instant Pot finishes cooking, allow a 5-minute natural pressure release, then perform a quick release for any remaining pressure.Remove the chicken breasts from the Instant Pot and shred them with two forks. Set aside. Set the Instant Pot back to the Sauté function. Add 2 cups frozen mixed vegetables to the pot. In a small bowl, whisk 1/4 cup cornstarch and 1/4 cup cold water until smooth. Stir this mixture into the pot and cook for 3-4 minutes, or until the filling thickens. Return shredded chicken to the Instant Pot and stir to combine with the thickened filling. Serve the chicken pot pie filling in bowls, topped with a freshly baked biscuit for each serving. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 594kcal | Carbohydrates: 66g | Protein: 34g | Fat: 22g | Sodium: 752mg | Fiber: 2g | Sugar: 55g