Instant Pot Chicken Pot Pie Recipe With Biscuits: Fluffy Topped Savory Stew

This Instant Pot version reimagines a classic comfort dish with modern efficiency. The pressure cooker transforms tough chicken into tender pieces while building a rich, velvety sauce in minutes.

What makes this special is the biscuit topping, which bakes right on the stew in the same pot. No extra dishes, no oven required. The result is a fluffy, golden crown that soaks up the savory filling.

You’ll get all the cozy satisfaction of traditional pot pie with a fraction of the effort. The filling is packed with vegetables, and the biscuits add a buttery finish.

Ready in about 45 minutes, this delivers hearty, homemade flavor without the fuss.

Ingredients for Instant Pot Chicken Pot Pie Recipe with Biscuits

Pantry staples meet simple fresh veggies for this cozy one-pot meal.

The chicken thighs are key here—they stay juicy under pressure. Costco has great pre-cut thighs, but any supermarket works. Look for bright orange carrots and firm celery (no rubbery stalks). The broth matters too—Better Than Bouillon paste mixed with water gives the richest flavor. I always grab the low-sodium version so I can control the salt myself.

No chicken thighs? Breasts work too but might dry out a bit—reduce pressure cook time by 2 minutes. Swap peas for frozen corn or green beans (no need to thaw). Out of cream? Whole milk plus a pat of butter gets you close. Fresh herbs? Use one-third the amount of dried. The biscuit dough can be homemade if you’re feeling fancy, but the canned stuff (like Pillsbury) is honestly perfect here.

This keeps 3-4 days in the fridge—biscuits soften but still taste great. Freeze leftovers (without biscuits) for up to 3 months. Reheat in the Instant Pot with a splash of broth to refresh the sauce.

Step-by-Step Instructions for Chicken Pot Pie With Biscuits

Here’s the method. Straightforward, tested, works every time.

Step 1: Sauté Vegetables and Chicken in the Instant Pot

Set your Instant Pot to the sauté function on normal heat. Add the 0.25 cup unsalted butter and let it melt. Once foaming, add the diced yellow onion, sliced carrots, and sliced celery stalks. Cook for 4-5 minutes until the onion turns translucent and the vegetables start to soften.

Add the minced garlic cloves and cook for 30 seconds until fragrant. Then add the bite-sized boneless, skinless chicken thighs and cook for 3 minutes, stirring occasionally, until the outside turns opaque. Don’t worry about cooking it through—it’ll finish under pressure.

Step 2: Deglaze and Pressure Cook the Filling

Sprinkle the 0.33 cup all-purpose flour over the chicken and vegetables, stirring to coat everything evenly. This creates a roux that will thicken the filling beautifully. Pour in the 2 cups chicken broth and stir, scraping up any browned bits from the bottom of the pot.

Add the 1 cup frozen peas, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, and 0.5 tsp black pepper. Stir to combine. Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes. The filling should be bubbly and thick when done.

Step 3: Stir in Heavy Cream and Adjust Seasoning

Once the pressure cooking is complete, let the pressure release naturally for 5 minutes, then quick-release any remaining pressure. Open the lid and stir in the 0.5 cup heavy cream. This adds a luxurious richness to the filling.

Taste and adjust the seasoning if needed. If the filling seems too thick, stir in a splash of warm water or extra broth. If it’s too thin, let it simmer on the sauté function for a few minutes to reduce. The filling should coat the back of a spoon but still be pourable.

Step 4: Add Biscuit Topping and Finish

Open the 1 can all-purpose biscuit dough and separate the biscuits. Arrange them on top of the hot filling in the Instant Pot, slightly overlapping if needed. Secure the lid again and let the biscuits steam for 8-10 minutes on the warm setting. They’ll puff up and cook through perfectly.

Carefully remove the lid—steam will escape—and let the pot sit for 2 minutes to set. The biscuits should be golden brown on top and fluffy inside. Serve the pot pie directly from the Instant Pot, scooping the creamy filling and biscuits together into bowls.

Essential Equipment for Great instant pot chicken pot pie recipe with biscuits

Instant Pot Essentials

You’ll need a 6-quart or larger Instant Pot for this recipe. I use my Instant Pot Duo Crisp—it’s perfect for pressure cooking and sautéing in one pot. The non-stick inner pot makes cleanup a breeze after the creamy filling. 💪

Wooden Spoon

A sturdy wooden spoon is my go-to for stirring the roux and scraping the bottom of the pot. It won’t scratch the surface like metal utensils can. I keep mine right in the utensil crock next to my Instant Pot.

Measuring Tools

Precise measurements matter here, especially for the 0.33 cup flour and 0.5 cup heavy cream. I love my OXO Good Grips measuring cups—they’re easy to read and have a soft handle for grip. Invest in a good set; you’ll use them constantly.

Biscuit Dough Helper

For the biscuit topping, a plastic dough scraper helps separate the biscuits cleanly from the can. If they stick, dip the scraper in a bit of flour first. I also use it to arrange them neatly on top of the filling.

Thermometer Check

Though not strictly necessary, I always keep an instant-read thermometer nearby to check the chicken reaches 165°F. It’s a habit from my food science days—safety first! The pressure cooker does the work, but it’s good peace of mind.

Serving Bowls

Wide, shallow bowls are ideal for serving this dish. I use stoneware bowls from New Seasons Market—they hold the heat well and look rustic. Plus, they’re perfect for soaking up every last bit of that creamy sauce. 🥗

Frequently Asked Questions