Nothing says comfort like this Instant Pot Chicken Pot Pie and Biscuits Recipe!
It’s creamy warm goodness, that happens to be the perfect comfort meal any time of year!
We love to save on time and serve it with store bought biscuits, but if you’re looking for homemade you’ll want to try our Easy Buttermilk Biscuits!
Ingredients needed to make this Chicken Pot Pie and Biscuits:
- 1 Tablespoon olive oil
- 1 ½ pounds chicken breast cut into bite-sized pieces
- salt and pepper to taste
- 1 cup chicken stock
- 4 red potatoes cut into bite-sized pieces
- 3 carrots sliced
- 2 celery stalks sliced
- 15 ounces canned corn rinsed and drained
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon poultry seasoning (optional, it’s fine if you don’t have any)
- 1 cup frozen peas
- 2/3 cup milk
- 2 Tablespoons butter melted
- 2 cloves garlic minced
- 2 Tablespoons flour
- 16 ounces refrigerated biscuits 8 count biscuits
How to make our Instant Pot Chicken Pot Pie and Biscuits:
Press the SAUTE button. Add olive oil once it heats up.
Add chicken breasts, onion, and then season with salt and pepper as desired.
Cook the chicken for 5-6 minutes, just until all the chicken pieces are seared.
Pour in the chicken stock and deglaze (scrape) the bottom of the pot to make sure there are no burned pieces left on the bottom.
Press CANCEL to turn off the saute function. Layer in the potatoes, carrots, celery, corn, salt, pepper, garlic powder, and poultry seasoning. Do not stir together – leave in these layers.
Press the MANUAL button and set the timer for 4 minutes. Once it is done cooking, let it do a NATURAL RELEASE for 7 minutes.
After the natural release, move the valve from sealing to venting to let the remaining pressure release.
Remove the lid. Press the CANCEL button so that it stops cooking. Stir in the frozen peas. Once the peas have been mixed in, pour in the milk (make sure that you do the peas first because it will cool down the food enough to add the milk without having it curdle).
Press the SAUTE button. Let the mixture start to bubble.
In a small bowl, mix together melted butter, garlic, and flour.
Add in butter and flour paste into the pot and mix. Stir occasionally until the mixture reaches the desired consistency (if you want it to be thicker, let it saute for longer). The potatoes will break down as you stir and help to thicken the sauce. Season with more salt and pepper, if desired.
Cook biscuits as directed on package. Scoop chicken pot pie mixture into bowls and top with a warm biscuit.
Want more Instant Pot Chicken Recipes?! Try our Easy Instant Pot Chicken and Dumplings Recipe!
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More Chicken Pot Pie Recipes you’ll want to try:
- Tater Tot Chicken Pot Pie Casserole Recipe
- Skillet Chicken Pot Pie Recipe
- Easy Biscuit Chicken Pot Pie Recipe
- Sheet Pan Chicken Pot Pie Recipe
- Cheesy Chicken Pot Pie Recipe
Instant Pot Chicken Pot Pie and Biscuits Recipe
Ingredients
- 1 Tablespoon Olive Oil
- 1½ pounds Chicken Breast, cut into bite sized pieces
- 1 onion, diced
- salt and pepper, to taste
- 1 cup chicken stock
- 4 red potatoes, cut into bite sized pieces
- 3 carrots, sliced
- 2 celery stalks, sliced
- 15 ounces canned corn, rinsed and drained
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon poultry seasoning, (optional, it's fine if you don't have any)
- 1 cup frozen peas
- ⅔ cup milk
- 2 Tablespoons butter , melted
- 2 cloves garlic, minced
- 2 Tablespoons flour
- 16 ounces refrigerated biscuit dough, 8 count biscuits
Instructions
- Press the SAUTE button. Add olive oil once it heats up.
- Add chicken breasts, onion, and then season with salt and pepper as desired.
- Cook the chicken for 5-6 minutes, just until all the chicken pieces are seared.
- Pour in the chicken stock and deglaze (scrape) the bottom of the pot to make sure there are no burned pieces left on the bottom.
- Press CANCEL to turn off the saute function. Layer in the potatoes, carrots, celery, corn, salt, pepper, garlic powder, and poultry seasoning. Do not stir together – leave in these layers.
- Press the MANUAL button and set the timer for 4 minutes. Once it is done cooking, let it do a NATURAL RELEASE for 7 minutes.
- After the natural release, move the valve from sealing to venting to let the remaining pressure release.
- Remove the lid. Press the CANCEL button so that it stops cooking. Stir in the frozen peas. Once the peas have been mixed in, pour in the milk (make sure that you do the peas first because it will cool down the food enough to add the milk without having it curdle).
- Press the SAUTE button. Let the mixture start to bubble. In a small bowl, mix together melted butter, garlic, and flour.
- Add in butter and flour paste into the pot and mix. Stir occasionally until the mixture reaches the desired consistency (if you want it to be thicker, let it saute for longer). The potatoes will break down as you stir and help to thicken the sauce. Season with more salt and pepper, if desired.
- Cook biscuits as directed on package. Scoop chicken pot pie mixture into bowls and top with a warm biscuit.
Notes
- This Chicken Pot Pie will have the consistency of a thick stew and will continue to thicken up as it cools.
- You can serve this without the biscuits as well.
Nutrition
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