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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


  • Pressure Cooker


  • 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


  • 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.


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