The Ultimate Instant Pot Chicken Pot Pie

Name: The Ultimate Instant Pot Chicken Pot Pie
Prep time: 15 minutes
Ingredients: Ingredients4 boneless & skinless chicken thighs; 1 large yellow onion chopped; 2 large carrots peeled & diced; 4 stalks celery chopped; 1 medium sweet potato peeled & cubed; 10 ounces cremini/baby bella mushrooms sliced; 1 teaspoon dried thyme; 3 cloves garlic minced; ¾ cup frozen peas; 1 packed cup baby spinach; 1.5-2 cups low sodium chicken broth; 2 tablespoons corn starch optional; Puff pastry; 1 egg; Parmesan cheese; Olive oil; Kosher salt & fresh pepper

This easy chicken pot pie recipe is veggie loaded and made in no time at all thanks to the instant pot. Pot pie recipe makes 5 servings for weekly meal prep.

This recipe is Dairy Free, Super Easy, Weight Loss/Low-Cal with main ingredient Chicken

Now that fall is upon us, I decided to finally buy an Instant Pot and start recipe testing lots of yummy comfort food dishes. Holy cow! I now see what all the fuss is about regarding The Instant pot. This machine is pure magic. It works so much better than other multi-cookers I have used, and it browned the chicken thighs for this veggie loaded pot pie recipe so beautifully. My old multi-cooker did not brown food that well, but the Instant Pot showed these chicken thighs who's the boss! If you need more fall inspired recipe, check out my post for 3 fall soups and my chili meal prep recipe.

This easy chicken pot pie recipe makes 5 servings of meal prep for the week and is loaded with yummy veggies like sweet potatoes, spinach, and peas. Thanks to the Instant Pot, this homemade pot pie recipe only takes 10 minutes on the pressure cooker high setting. I could not believe how tender the chicken thighs were after just 10 minutes in the Instant Pot. One really cool thing about this Instant Pot recipe is that I did not have to use cornstarch to thicken the chicken pot pie. The sweet potatoes did all the work for me, so that saved some calories and carbs.

Instant Pot Pie Recipe for Chicken

The Best Chicken Pot Pie Recipe

With juicy chicken thighs and lots of yummy winter veggies, this Instant Pot recipe for homemade chicken pot pie is a must if you are looking for healthy comfort food. Please avoid the urge to toss everything in the Instant Pot and press cook. If you take the time to brown the chicken thighs, that will add a lot more flavor to this easy pot pie recipe. The same is true for the veggies, and oh boy, there are lots of veggies in this recipe. Cook them down in the Instant Pot for a good 12 minutes. That will help release their water and make them ever more tasty.

I made this chicken pot pie recipe with boneless and skinless chicken thighs. They have so much more flavor than breasts and will shred so nicely after a 10 minute cook in the instant pot. If you are craving a comforting, easy chicken pot pie recipe, then this recipe has your name written all over it.

Instant Pot Recipes for Chicken

The first step is to thoroughly brown the chicken thighs with the Instant Pot set to the saute more setting. After that step is complete, remove the chicken thighs and add all of the veggies and let those cook down for a good 12 minutes. I like using chicken thighs in the Instant Pot as they will get really tender and fall apart after just 10 minutes of cooking.

After the Instant Pot has been pressure cooking for 10 minutes, allow it to sit for 10 minutes and then safely release the kraken...I mean the pressure. Shred the chicken thighs with a couple of forks and add them back to the pot along with the spinach and frozen peas.

Instant Pot Chicken Pot Pie for Meal Prep

How Many Calories in Chicken Pot Pie

Chicken pot pie has 316 calories without the puff pastry and 456 calories with the pasty. If you are looking for a low carb topping for your chicken pot pie, then use my almond flour biscuit recipe. They only have about 1 gram of carbs per biscuit.

Can I Freeze Chicken Pot Pie

You can freeze chicken pot pie for 2-3 months or store it in the fridge for 5 days. The puff pastry can be stored in a zip-top bag on the counter for 2 days or in the fridge for 5 days. The best way to reheat the chicken mixture is in a hot pan or place a wet paper towel over the container and microwave it, making sure not to overheat it.

The Best Instant Pot Pie Recipe for Chicken

Check out more of my healthy comfort food recipes and meal prep:

Salisbury steak meal prep
Beef enchilada meal prep
Low carb keto gnocchi and pesto sauce
Low carb keto meatloaf and veggies

Instructions

Pre-heat instant pot to the sauté more setting along with 2 teaspoons of olive or avocado oil. Season the chicken with a generous pinch of salt and pepper on both sides, once the oil is very hot, sear the chicken on each side for about 3-4 minutes, or until golden. Remove the chicken from the pot and add the onions, carrots, celery, sweet potato, mushrooms, ½ teaspoon salt, a few cracks of pepper, and mix very well. Cook for 6 minutes then add the garlic, cook another 6-9 minutes, or until the veggies are soft and have wilted down. Add the chicken back to the pot along with any juices, 1.5 cups of stock, and mix well. Taste the broth but don’t swallow, just in case the chicken was still raw inside. The broth will most likely need a little more salt and pepper. If it looks like you need to add more stock, go ahead and do that then close the lid to the pot, set it to pressure cook on high for 10 minutes. Once the time is up, allow the pot to sit for 10 minutes, and then carefully release the steam manually.
Meanwhile, pre-heat oven to 400 F and cut the puff pastry into rounds. Poke the pastry with a fork, beat the egg with a teaspoon of water and then brush the top of the pastry with the egg wash, grate over a bit of parmesan cheese, a pinch of thyme, and bake in the oven until golden brown, about 12 minutes.
To finish the chicken, open the lid to the instant pot and set it to sauté on normal. Add the spinach, frozen peas(no need to defrost), and mix well. Cook for a few minutes and check for seasoning. If the mixture is too loose, stir together one tablespoon each of cornstarch and water, then add to the pot and mix. The mixture needs to be simmering to activate the thickening power of the cornstarch.
Serve the chicken in a bowl and top with a puff pastry, enjoy! The chicken will last for 5 days in the fridge or can be frozen for 2-3 months. The puff pastry can be stored in a zip-top bag on the counter for 2 days or in the fridge for 5 days. The best way to re-heat the chicken mixture is in a hot pan, or place a wet paper towel over the container and microwave, making sure not to over-heat it.

Recipe Notes

Macros per serving of pot pie w/o topping, recipe makes 5 servings:
200 calories
12.21 grams of net carbs
16.77 grams of total carbs
5.4 grams of fat
23 grams of protein
3.7 grams of fiber

Macros per piece of puff pastry:
140 calories
13 grams of net carbs
14 grams of total carbs
8 grams of fat
2.5 grams of protein
1 gram of fiber