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This Instant Pot chicken pot pie delivers restaurant-quality comfort in under an hour, with a flaky biscuit topping that seals in all that savory gravy heat.
I developed this recipe after years of testing—because nothing beats the combination of tender chicken, creamy filling, and that perfect golden crust all in one dish. The Instant Pot handles the cooking while you focus on the biscuit dough, making this a true one-pot wonder.
The secret to this recipe lies in two simple techniques: first, building a rich, flavorful filling with chicken, vegetables, and a velvety gravy that comes together during pressure cooking. Then, topping it with a homemade biscuit that bakes to a golden, crispy finish while keeping the filling warm and gooey.
No need for separate baking dishes or complicated steps—just one pot, one crust, and one delicious result.
What you'll end up with is a steaming bowl of chicken pot pie that tastes like it's been simmering all day, complete with a biscuit topping that's so flaky it'll have everyone asking for seconds.
The Instant Pot does all the heavy lifting, while you enjoy the best part—easy cleanup and a meal that feels like a hug in a bowl.
This recipe is perfect for weeknight dinners, holiday gatherings, or anytime you crave a comforting classic. The biscuit dough can be made ahead, and the filling comes together quickly, so you'll have dinner on the table in no time. Let's get started!
Ingredients for instant pot chicken pot pie recipe with biscuits
Pantry staples plus a few fresh ingredients for that golden, flaky biscuit perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium-sized |
| Carrot 🥕 | 2 medium | Peeled, sliced into thin rounds |
| Celery Stalks 🌿 | 2 whole | Diced, stringy parts trimmed |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| All-Purpose Flour 🌾 | ½ cup | For gravy thickening |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated from block |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| All-Purpose Flour 🌾 | 2 cups | For biscuit dough |
| Baking Powder 🍞 | 2 tbsp | Aluminum-free preferred |
| Cold Unsalted Butter 🧈 | ½ cup | Cut into small cubes |
| Milk 🥛 | ½ cup | Cold for biscuit dough |
The chicken breast is your star—boneless, skinless cuts cook evenly and stay tender. Costco or Walmart usually have the best prices for family packs. For the veggies, no need to peel carrots if you're using baby carrots, but regular ones? Peel and slice thin so they cook through in the Instant Pot. The celery adds that classic pot pie flavor, but if you're short on time, frozen chopped veggies work too. Fresh garlic? Always worth it here—it makes all the difference in that savory gravy base.
No chicken broth? Vegetable broth plus a splash of soy sauce gets you close. The Parmesan adds depth, but nutritional yeast works in a pinch for a vegan version. For the biscuit dough, baking powder is non-negotiable—it's what gives you that flaky, cloud-like texture. Cold butter is key here—cut it into small cubes so it distributes evenly. The milk should be cold too, or your biscuits might turn out gummy. Want to make it ahead? Shape the biscuits and freeze them on a tray before baking—just add 2-3 minutes to the bake time when ready to use.
The filling keeps beautifully in the fridge for 4-5 days, though it reheats best in the Instant Pot. The biscuit dough can be prepped a day ahead—just cover and refrigerate. For the best results, bake the biscuits fresh, but if you need to reheat leftovers, cover with foil and warm at 350°F for 5 minutes. This whole dish freezes wonderfully—portion into containers with the biscuit on top and bake straight from frozen for 10 minutes at 375°F.
Why You'll Love This Recipe
- No Chopping Struggle: I swear by the "sofrito hack" here—just toss whole carrots and celery stalks into the Instant Pot with the chicken. They soften perfectly while you dice the onion (which, honestly, is the only real prep). That garlic? Minced in 30 seconds flat.
- Biscuit Hugs Matter: Between us, the flaky homemade biscuits on top are what make this dish. They soak up the creamy chicken filling like a dream, and that crispy edge? Chef’s kiss. (Yes, even on a Tuesday night when you’re exhausted.)
- Leftovers That Don’t Suck: This recipe actually improves the next day. The flavors meld, the biscuits stay tender, and it reheats in under 5 minutes. I’ve packed this for lunches all week—no sad, dry pot pie here.
- Budget-Friendly Crowd Pleaser: Chicken thighs (or breasts) stretch further than you’d think, and the veggies? Basic, cheap, and packed with flavor. Feed six for under $15, and everyone—even picky eaters—will ask for seconds. My daughter picks out the carrots but still devours the whole plate.
Step-by-step instructions for instant pot chicken pot pie with biscuits
This method ensures a tender chicken filling, rich gravy, and golden, flaky biscuits that seal in all the savory heat.
Sauté the Vegetables and Chicken
Set your Instant Pot to the "Sauté" function and add the 1 whole diced yellow onion, 2 medium sliced carrots, and 2 diced celery stalks. Cook for 5 minutes until the vegetables soften slightly and begin to release their natural juices. This step builds flavor and prevents a watery filling.
Push the vegetables to one side and add the 1.5 lb chicken breast cut into bite-sized pieces. Cook for 3-4 minutes until the chicken loses its pink color and starts to brown. Stir in the 3 minced garlic cloves and cook for 30 seconds until fragrant. This quick sear locks in juices and adds depth to the filling.
Build the Rich Gravy
Sprinkle 0.5 cup all-purpose flour evenly over the chicken and vegetables, stirring constantly for 1 minute to remove any raw flour taste. Pour in 1.5 cups chicken broth and stir well to combine. The mixture should thicken slightly as it simmers for 2 minutes on the "Sauté" function.
Reduce heat to "Low" and stir in 0.5 cup heavy cream and 0.25 cup grated Parmesan cheese. Season generously with 1.5 tsp salt and 0.5 tsp black pepper, then transfer everything to the Instant Pot's inner pot. Secure the lid and cook on "High Pressure" for 8 minutes. The pressure cooking ensures the chicken stays juicy while the vegetables become tender.
Prepare the Flaky Biscuit Topping
While the pot pie cooks, make the biscuits by combining 2 cups all-purpose flour, 2 tbsp baking powder, and 1.5 tsp salt in a large bowl. Cut in the 0.5 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This cold butter creates the flaky layers we're after.
Drizzle in 0.5 cup cold milk and stir gently with a fork until just combined. The dough should hold together when pressed but not be sticky. Turn it out onto a lightly floured surface and knead 2-3 times—just enough to bring it together. Pat the dough into a 1-inch thick rectangle and cut into 4 equal squares for your pot pie.
Assemble and Pressure Cook
Once the pressure cooking cycle completes, carefully release the pressure using the quick-release valve. Remove the lid and stir the filling one last time. Spoon the chicken and vegetable mixture into a 4-cup oven-safe dish (or your Instant Pot's inner pot if it's oven-safe). Arrange the biscuit squares on top, gently pressing them down to create a seal.
Transfer the pot pie to a 400°F oven and bake for 15-20 minutes until the biscuits are deep golden brown and the filling bubbles around the edges. The high heat ensures the biscuits get crispy while the filling stays warm. Serve immediately while the biscuits are still flaky and the gravy is rich.
Pro Tips For Making Instant Pot Chicken Pot Pie Recipe With Biscuits
- USE HIGH PRESSURE FIRST: Chicken breast needs a hot start—set your Instant Pot to high pressure for the first 5 minutes to break it down fast. After that, switch to low pressure for the veggies; they’ll soften without turning to mush, and the chicken stays juicy. (I used to skip this, and the meat always came out dry.)
- CHOP VEGGIES UNIFORM: Cut carrots, celery, and onion into ¼-inch pieces—no larger. Big chunks mean uneven cooking, and you’ll end up with a soupier filling instead of a thick, creamy base. (Yes, it’s tedious, but your biscuits will thank you.)
- DON’T OVERCOOK THE BISCUITS: Bake them on 375°F for 12–15 minutes—no more. They’ll keep cooking with the residual heat, and 18 minutes turns them into hockey pucks. Brush the tops with melted butter after baking for extra crispness.
- SAUTE THE AROMATICS FIRST: Sear the onions, carrots, and celery in the Instant Pot for 3–4 minutes before adding liquid. This builds flavor and prevents the filling from tasting like boiled veggies. (Skip this, and your pot pie will taste like it came from a can.)
Make-ahead tips for this dish
Filling Prep Ahead
Make the filling 2 days in advance—it tastes even better after flavors meld! Cook the chicken and veggies as directed, then cool completely before storing in an airtight container in the fridge.
When ready to assemble, simply reheat the filling in the Instant Pot on "Sauté" mode for 5-7 minutes until warmed through. This shortcut saves you 20 minutes of active cooking time on busy weeknights. 💡
Biscuit Dough Prep
Prepare the biscuit dough 1 day ahead and store it wrapped in plastic wrap in the fridge. The cold butter stays firm, making rolling and cutting easier later. When ready to use, let the dough sit at room temperature for 10 minutes before shaping.
For extra convenience, shape the biscuits into squares, wrap individually in parchment paper, and freeze. Bake straight from frozen by adding 5 minutes to the oven time. 🥖
Complete Freezer Meal
Assemble the entire pot pie in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. When ready to serve, bake straight from frozen at 400°F for 45-50 minutes, adding foil if the biscuits brown too quickly.
This is my go-to for lazy Sundays—just pull it from the freezer and pop it in the oven while you set the table. The biscuits will still be flaky and the filling warm through. ❄️
Reheating Leftovers
Store leftovers in the fridge for 4-5 days—the biscuits stay fresh if kept in an airtight container. To reheat, cover with foil and warm at 350°F for 10-12 minutes until heated through.
For a quicker option, use the Instant Pot's "Sauté" function for 3-4 minutes**, stirring occasionally. The gravy may thicken slightly, so add a splash of milk or broth if needed. 🔥
Biscuit Make-Ahead Hack
If you're short on time, make the biscuit dough the night before and freeze the shaped squares on a tray lined with parchment paper. Once frozen solid, transfer to a ziplock bag and store in the freezer.
When ready to use, bake straight from frozen by adding 3-4 minutes to the oven time. This trick saves me from last-minute dough prep on hectic evenings. 💫
Double Batch Strategy
Make a double batch of filling and freeze half for future meals. Double the biscuit dough too, and freeze half in individual portions. This way, you always have a homemade pot pie ready in minutes.
I keep one container of filling and one of biscuits in my freezer at all times—it's my secret to stress-free dinners. The flavors actually improve after freezing, making this a win-win for meal prep. 💪
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Chicken thighs add even more richness and stay juicier than breasts. Use 1.5 lbs boneless, skinless thighs and reduce the cooking time to 6 minutes on high pressure—thighs cook faster. The skin-on version adds crispy texture, but remove it before adding to the pot.
How do I fix soggy biscuits on top?
Soggy biscuits happen when steam escapes during baking. Prevent this by pressing the biscuit squares firmly onto the filling to create a tight seal. For extra insurance, brush the tops with 1 tablespoon melted butter before baking. Also, avoid opening the oven door early—let the biscuits bake undisturbed for the full 15-20 minutes.
Can I make this dish in a slow cooker instead?
Yes! Use the same filling recipe but transfer it to a 4-quart slow cooker on low for 3-4 hours (or high for 1.5-2 hours). For the biscuits, bake them separately on a sheet pan at 400°F for 12-15 minutes and place them on top right before serving. The texture won't be identical, but it's still delicious and hands-off.
What can I substitute if I don't have Parmesan cheese?
Use 0.25 cup grated sharp cheddar or 0.25 cup nutritional yeast for a vegan option. For extra umami, add 1 teaspoon chicken bouillon powder to the gravy. The Parmesan adds depth, but these substitutes work in a pinch. Just taste and adjust seasoning after pressure cooking.
How do I adjust the recipe for a larger family?
Double all ingredients except the biscuits—make 2 batches of dough (4 cups flour, 4 tbsp baking powder). Use a 6-quart Instant Pot and cook the filling for 10 minutes on high pressure. Transfer to a 9x13-inch baking dish and bake the biscuits at 400°F for 20-25 minutes, covering with foil if they brown too quickly.