Instant Pot Chicken Pot Pie 30g Protein

Butter melts on Sauté mode, onion and garlic soften for 3 to 5 minutes, diced chicken goes in until no longer pink, then broth, milk, and vegetables follow before the lid seals for 10 minutes on high pressure. Quick release, stir, done. I make this on Sundays when my family wants something warm. Best eaten fresh the same day, but reheats in the microwave with a splash of broth if needed.

What Happens When You Make It Right

The sauté step needs the full 3 to 5 minutes; skip it, and the filling tastes flat because the onion never releases its sweetness into the base. Quickly release immediately when the timer goes off, or the chicken overcooks in the residual heat. Stir before serving so the ingredients distribute evenly instead of settling into layers. When the mixture is creamy and the chicken pulls apart easily, it is done.

Ingredient Breakdown

• 1 lb chicken breast, diced
• 2 cups vegetables (carrots, peas, corn, etc.)
• 1 cup chicken broth
• 1 cup milk
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter
• 1 cup biscuits (for serving)

The key ingredient here is the chicken broth; it adds a rich base for your pot pie and helps with moisture during cooking.

The Method

1. Set the Instant Pot to ‘Saute’ and melt the butter. You’ll notice a rich aroma as it melts and begins to bubble. This step is crucial for flavor development.
2. Add diced onion and garlic, and sauté until softened. You’ll see the onions turn translucent, which signals that they’re ready to absorb flavors.
3. Add the diced chicken and cook until no longer pink. This should only take a few minutes; the chicken will turn white and firm.
4. Stir in the vegetables, chicken broth, milk, thyme, salt, and pepper. The mixture will look colorful and creamy, indicating it’s ready for pressure cooking.
5. Seal the Instant Pot and cook on ‘Manual’ for 10 minutes. You’ll hear the pot seal as it builds pressure.
6. When finished, quickly release the pressure. There will be a hissing sound as the steam escapes.
7. Stir the mixture before serving. It should look creamy and well-mixed.

Total elapsed time: about 30 minutes. The dish is done when it’s heated through and bubbling.

Timing & Temperature

• Sauté onions and garlic: 3-5 min at medium, onions should be translucent.
• Cook chicken: 4-5 min at medium, chicken turns white with no pink.
• Pressure cook: 10 min at high — mixture should be bubbling. Total: about 30 minutes.

The biggest timing mistake is undercooking the chicken; make sure it’s fully cooked for safety and flavor.

Where People Get Stuck

• MISTAKE: Sautéing for too short a time
• RESULT: The dish lacks depth in flavor
• FIX: Allow onions to turn translucent
• SIGNAL: Onions look glossy and have softened.
• MISTAKE: Skipping the quick release
• RESULT: Pot pie becomes overcooked
• FIX: Release pressure immediately when done
• SIGNAL: No steam should escape after releasing.
• MISTAKE: Not stirring before serving
• RESULT: Ingredients settle and clump
• FIX: Stir gently to combine
• SIGNAL: Mixture looks uniform and creamy.

The right techniques can elevate your dish from basic to flavorful.

Variations That Work

• Vegetables to frozen mix: Result + no cooking adjustment needed. You can toss them in frozen.
• Chicken broth to vegetable broth: Result + similar flavor, suitable for a vegetarian version.
• Biscuits to puff pastry: Result + different texture; add extra bake time for pastry.

What to Serve With It

• Green salad: The crunch and freshness contrast with the creamy filling.
• Garlic bread: Perfect for scooping up the creamy mixture.
• Steamed broccoli: Adds color and a healthy twist.

The single pairing that completes the meal is biscuits; they soak up all that creamy goodness.

Storage

Best eaten fresh, same day.

• Fridge: 3 days in an airtight container.
• Freezer: Not recommended due to texture change.
• Reheat: Microwave at medium for about 2-3 minutes; add a splash of broth to loosen it up.
• Next day: Thickens overnight; may need adjustment with chicken broth.

Yield & Nutrition

• Servings: 4
• Calories: 360
• Protein: 30g
• Carbs: 28g
• Fat: 15g
• Fiber: 5g

These are estimates. Exact values depend on specific brands and portion sizes.

Final Word

You now know the importance of sautéing onions and garlic for flavor. Next time, try using frozen mixed vegetables to save prep time. This dish works well for family gatherings, so it’s perfect for social dinners.

FAQ

Can I make this ahead of time?

You can prepare the filling a day ahead and reheat it. However, serve it fresh to avoid the chicken and vegetables softening too much.

How long does this keep in the fridge?

It will last for about 3 days when stored properly in an airtight container.

Can you freeze this?

Freezing is not recommended, as the texture will change upon thawing and reheating.

What can I substitute for chicken broth?

Vegetable broth is a great alternative, providing similar moisture and flavor without meat.

Creamy Chicken Pot Pie

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• Author: amanda-miller
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A comforting and creamy chicken pot pie made in the Instant Pot, packed with flavor and perfect for family dinners.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breast, diced
• 2 cups vegetables (carrots, peas, corn, etc.)
• 1 cup chicken broth
• 1 cup milk
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter
• 1 cup biscuits (for serving)

Cook Mode Prevent your screen from going dark

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Instructions

1. Set the Instant Pot to ‘Sauté’ and melt the butter.
2. Add diced onion and garlic, and sauté until softened.
3. Add the diced chicken and cook until no longer pink.
4. Stir in the vegetables, chicken broth, milk, thyme, salt, and pepper.
5. Seal the Instant Pot and cook on ‘Manual’ for 10 minutes.
6. When finished, quickly release the pressure.
7. Stir the mixture before serving.

Notes

Best eaten fresh the same day. If reheating, add a splash of broth to maintain creaminess.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 360
• Sugar: 5g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 70mg