Instant Pot Chicken Pot Pie With Frozen Veggies

ByArlo Jack

Nothing beats a creamy, comforting chicken pot pie, especially on a busy weeknight. This Instant Pot version keeps all the flavor and cuts the time way down. Frozen veggies step in as the hero, so there’s no chopping marathon.

Cooking process close-up: Instant Pot chicken pot pie filling simmering on Sauté, creamy sauce visi

The result is a rich, savory filling you can pair with biscuits, puff pastry, or pie crust. It’s warm, simple, and exactly what you want when dinner needs to be easy.

What Makes This Special

Using the Instant Pot means the chicken turns tender fast and the flavors meld beautifully. Frozen mixed vegetables make this a true pantry-friendly recipe you can pull off any night. You get the classic pot pie taste without fussing over multiple pans or long bake times. It’s flexible too use chicken breasts, thighs, or even leftover rotisserie chicken.

Shopping List

  • Chicken: 1.5–2 pounds boneless, skinless breasts or thighs
  • Butter or olive oil: 2 tablespoons
  • Onion: 1 small, diced (or 1 teaspoon onion powder in a pinch)
  • Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder)
  • Frozen mixed vegetables: 3 cups (peas, carrots, corn, green beans)
  • Chicken broth: 2 cups, low sodium
  • Potatoes (optional): 1 cup diced Yukon gold or russet
  • Heavy cream or half-and-half: 3/4 cup
  • All-purpose flour or cornstarch: 3 tablespoons flour (or 2 tablespoons cornstarch)
  • Salt and pepper: to taste
  • Dried thyme: 1 teaspoon
  • Dried parsley: 1 teaspoon (optional)
  • Bay leaf: 1 (optional)
  • For topping: Refrigerated biscuits, puff pastry squares, or a baked pie crust
  • Egg wash (optional): 1 egg + 1 tablespoon water for brushing pastry

Instructions

  1. Sauté aromatics: Set Instant Pot to Sauté. Add butter or oil, then onion and a pinch of salt.Cook 2–3 minutes until softened. Stir in garlic for 30 seconds.
  2. Add chicken and seasonings: Place chicken pieces in the pot. Sprinkle with thyme, parsley, salt, and pepper.
  3. Deglaze: Pour in chicken broth and scrape up any browned bits on the bottom to avoid a burn notice.Add bay leaf if using.
  4. Pressure cook: Seal the lid. Cook on High Pressure for 8 minutes for breasts or 10 minutes for thighs. Let pressure release naturally for 5 minutes, then quick release the rest.
  5. Shred chicken: Remove chicken to a bowl and shred with two forks.Discard bay leaf.
  6. Add veggies and potatoes: Stir in frozen vegetables and diced potatoes (if using). Return shredded chicken to the pot.
  7. Thicken: Whisk flour with cream (or cornstarch with cream) until smooth. Set pot to Sauté.Stir in the slurry and cook 3–5 minutes, stirring often, until the sauce is creamy and coats a spoon. Adjust salt and pepper.
  8. Cook topping (optional): While the sauce thickens, bake biscuits or puff pastry per package directions. For extra color, brush with egg wash.
  9. Serve: Spoon the pot pie filling into bowls and top with warm biscuits, puff pastry, or serve inside a baked pie crust for a classic look.
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How to Store

Cool the filling fully, then store in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months. Reheat gently on the stove with a splash of broth or milk to loosen. Keep the topping separate so it stays crisp when serving leftovers.

Why This is Good for You

Lean protein from chicken helps keep you full and supports muscle repair. Mixed vegetables bring fiber, vitamins A and C, and color. Using low-sodium broth lets you control salt. You can also swap in milk for cream to lighten it while keeping the comfort factor.

Pitfalls to Watch Out For

  • Burn notice: Always deglaze the pot after sautéing. Scrape well.
  • Overcooked veggies: Add frozen vegetables after pressure cooking so they stay bright and tender.
  • Thin sauce: Simmer a few more minutes or add a bit more slurry, 1 teaspoon at a time.
  • Too salty: Use low-sodium broth and salt to taste at the end.

Variations You Can Try

  • Rotisserie shortcut: Stir in 3 cups shredded rotisserie chicken after pressure cooking the broth and aromatics for 2 minutes on High, then thicken.
  • Mushroom twist: Sauté 8 ounces sliced mushrooms with the onion for an earthy boost.
  • Dairy-light: Use 2% milk with cornstarch instead of cream for a lighter sauce.
  • Herb swap: Try rosemary or poultry seasoning in place of thyme.
  • Gluten-free: Thicken with cornstarch and serve with gluten-free biscuits or crust.
  • Extra veg: Add frozen pearl onions or chopped spinach at the end.

FAQ

Can I use frozen chicken?

Yes. Increase pressure cook time to 12 minutes for breasts or 14 minutes for thighs, with the same 5-minute natural release. Make sure pieces are separated so they cook evenly.

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Do I have to use potatoes?

No. Potatoes add body, but the sauce will still be creamy without them. If skipping, consider adding an extra 1/2 cup of mixed veggies.

What if my sauce is too thick?

Whisk in warm chicken broth or milk a little at a time until it reaches your desired consistency. Taste and adjust seasoning after thinning.

Can I cook the crust in the Instant Pot?

Not really. The Instant Pot is great for the filling, but it won’t crisp pastry. Bake biscuits or puff pastry in the oven and serve on top.

How can I make it ahead?

Cook the filling, cool, and refrigerate. Reheat on the stove and bake your topping fresh. It’s perfect for meal prep or entertaining.

In Conclusion

This instant pot chicken pot pie with frozen veggies gives you classic comfort with weeknight speed. It’s rich, cozy, and flexible enough to fit what you have on hand. Keep a bag of frozen vegetables and some broth in the pantry, and dinner is never far away. Serve it with a golden biscuit on top, and watch it disappear.