Imagine diving into a steaming, golden-crusted chicken pot pie that's ready in under 40 minutes - without hours of complicated preparation! This Instant Pot miracle recipe transforms ordinary ingredients into a mouthwatering meal that will have your family begging for seconds. Forget complicated cooking techniques and endless hours in the kitchen - we're about to show you the easiest, most delicious chicken pot pie recipe that will become your new weeknight dinner superhero!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 refrigerated pie crust
Instructions
- Begin by gathering all your ingredients: 1 lb of boneless, skinless chicken breasts, 1 cup of frozen mixed vegetables, 1 can of cream of chicken soup, 1 cup of chicken broth, 1 tsp of onion powder, 1 tsp of garlic powder, 1 tsp of dried thyme, and 1 refrigerated pie crust.
- Prepare the Instant Pot by ensuring the inner pot is clean and properly seated in the base. Plug in the Instant Pot and set it to the 'Sauté' function.
- Once the Instant Pot is hot, add the chicken breasts to the pot. Sauté for about 2-3 minutes, just until the chicken is lightly browned on the outside. This step adds flavor to the dish.
- After browning the chicken, add the frozen mixed vegetables to the pot. Stir to combine with the chicken.
- Next, pour in the can of cream of chicken soup and the chicken broth. Stir well to ensure the soup is evenly distributed and coats the chicken and vegetables.
- Sprinkle the onion powder, garlic powder, and dried thyme over the mixture. Stir again to incorporate the spices evenly throughout.
- Close the lid of the Instant Pot, ensuring the vent is set to 'Sealing'. Set the Instant Pot to 'Manual' or 'Pressure Cook' mode on high pressure for 10 minutes.
- While the chicken is cooking, preheat your oven according to the instructions on the refrigerated pie crust package. This is usually around 425°F (220°C).
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 5 minutes, then carefully switch the vent to 'Venting' to release any remaining pressure.
- Open the lid and use two forks to shred the chicken directly in the pot, mixing it with the vegetables and sauce to create a cohesive filling.
- Roll out the refrigerated pie crust and place it into a pie dish or keep it in its original form if using a pre-made crust. Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
- If desired, you can place a second pie crust on top, sealing the edges by crimping them together. Cut a few slits in the top crust to allow steam to escape.
- Bake the pot pie in the preheated oven for about 15-20 minutes, or until the crust is golden brown and crispy.
- Once baked, remove the pot pie from the oven and let it cool for a few minutes before serving. This will help the filling set a little.
- Slice the chicken pot pie into servings and enjoy your delicious, homemade Instant Pot Easy Chicken Pot Pie!
Tips
- For extra flavor, consider browning your chicken breasts thoroughly before pressure cooking to develop a deeper, richer taste.
- Use fresh or high-quality frozen mixed vegetables to ensure maximum nutrition and flavor in your pot pie.
- If you want a creamier filling, you can add a splash of heavy cream or sour cream when shredding the chicken.
- Make sure to seal the pie crust edges properly to prevent filling from leaking during baking.
- Let the pot pie rest for 5-10 minutes after baking to allow the filling to set, making it easier to slice and serve.
- For a crispy top crust, brush the pie crust with an egg wash before baking to achieve that beautiful golden-brown color.
- This recipe is incredibly versatile - feel free to swap chicken for turkey or add additional herbs and spices to suit your taste!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 65mg
