Healthy & Delicious Instant Pot Chicken Pot Pie

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I’ve been quite sick for the past 3 weeks, and Caleb has been a champ and taking care of dinner for us every evening. Last night he made an amazing dish for us, and I loved it! If you know me, you know I love Chicken Pot Pie, and I order it whenever I see it on a menu, so this was an amazing treat for me and is the perfect meal for curing the winter blues.

We love our instant pot, and Caleb has been experimenting and coming up with some amazing meals. The instant pot has enabled us to have healthy and delicious meals even when time is scarce.

If you love the Instant Pot as much as we do, then Caleb’s recipe is perfect for you. You can make this delicious dish gluten-free by opting out of the biscuit on top and adding other veggies if you want. This meal will be ready in no time (less than an hour), so it’ll feel like a cheat day when really it just feels like Monday dinner! So get your hands on this healthy and low-fat recipe now!

healthy instant pot chicken pot pie recipe

Caleb’s Chicken Pot Pie was delicious, low sodium, low fat, and full of veggies. You can make this recipe gluten-free by opting out of the biscuit on top. You can also add other veggies if you want – I love peas, so I might ask him to add those next time he makes it! Looking for another healthy & easy Instant Pot Recipe? Try Caleb’s Instant Pot Chicken Chili.

Pressure Cooker Chicken Pot Pie Ingredients: 

  • White Onion
  • Celery stalks
  • Potatoes
  • Carrots
  •  Boneless Skinless Chicken Thighs
  • Low Sodium Chicken Stock or No Salt Added Bone Broth
  • Pillsbury Biscuits (optional)
instant pot chicken pot pie recipe

Caleb's Healthy & Delicious Instant Pot Chicken Pot Pie

Caleb's Chicken Pot Pie was delicious, low sodium, low fat, and full of veggies. You can make this recipe gluten-free by opting out of the biscuit on top. You can also add other veggies if you want I love peas, so I might ask him to add those next time he makes it!
4 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 6

Equipment

  • Pressure Cooker

Ingredients
  

  • 1 White Onion
  • 4 Stalks Celery
  • 2 Potatoes We used (1 red and (1) yellow)
  • 1 lb Carrots
  • 1 lb Boneless Skinless Chicken Thighs
  • 2 Cups Low Sodium Chicken Stock or No Salt Added Bone Broth
  • 2 Tbsp Poultry Seasoning
  • Pillsbury Biscuits

Instructions
 

  • Chop onion, celery, potatoes, and carrots.
  • Add chopped vegetables, seasoning, and chicken to Instant Pot.
  • Pour stock over everything.
  • Cover and set on high pressure for 10 minutes. While Instant Pot is cooking, make biscuits per package instructions.
  • Allow pressure to release naturally for 5-10 minutes.
  • Release pressure and stir everything in the pot. (Chicken will fall apart on its own while you stir.)
  • Serve in a bowl or deep plate directly on the biscuits or break biscuits apart and set on top.

Notes

The starch from the potatoes should be enough to thicken the dish, but feel free to add a little cream and flour if you prefer a thicker consistency.
Keyword chicken, dinner, fall, instant pot, quick, winter

healthy gluten free chicken pot pie instant pot recipe

 

Join the Conversation

  1. Yum this looks so good!! Perfect winter time food.

  2. How is this low sodium though? High sodium in biscuits and stock

    1. Ren Lenhof Author says:

      Hi Kelly! You can use low sodium broth or bone broth. Let me know if you make it! It is one of my favorite quick meals this time of year!

  3. 4 stars
    Made this tonight with Herb Ox sodium free chicken bouillon and subbed out the biscuits for reduced fat crescent rolls. Also thickened it up with a bit of cornstarch. Came out delicious! My dad, who just recently had to go on a low sodium diet, LOVED it!

    1. Ren Lenhof Author says:

      Thanks so much for commenting and including what you added! Sounds amazing!! Thanks so much for reading! 🙂

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