Instant Pot Chicken Pot Pie And Biscuits Recipe

So you’re craving something cozy, creamy, and carb-loaded in the best possible way… but you also don’t feel like babysitting the stove for an hour? Same. That’s exactly why this Instant Pot Chicken Pot Pie and Biscuits recipe exists — to deliver maximum comfort with minimum effort.

We’re talking about rich, creamy chicken and veggies swimming in savory goodness, topped with fluffy, golden biscuits that basically scream “hug in food form.” And the best part? The Instant Pot handles most of the heavy lifting while you casually pretend you planned this masterpiece all along.

Why This Recipe Is Awesome

First, it gives you classic pot pie flavor without the drama of making a full pie crust. No rolling pins. No flour explosions. Just creamy filling and buttery biscuits doing their thing.

Second, the Instant Pot keeps the chicken ridiculously tender. No dry, stringy bites — just juicy, flavorful chicken that melts into the sauce. It’s basically foolproof.

Also, biscuits on top instead of a traditional crust? Genius. They soak up the creamy filling and stay fluffy on top. It’s like pot pie leveled up.

And let’s be honest — this is weeknight comfort food gold. It tastes like Sunday dinner but comes together way faster.

Ingredients You’ll Need

For the filling:

• 1 tablespoon butter or olive oil
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts or thighs
• 2 cups chicken broth
• 1 cup diced potatoes
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 cup frozen peas
• 1 cup heavy cream or half-and-half
• 2 tablespoons cornstarch mixed with 2 tablespoons water

For the biscuits:

• 1 can refrigerated biscuit dough (or homemade if you’re feeling ambitious)

Step-by-Step Instructions

1. Sauté the vegetables.
Turn your Instant Pot to sauté mode. Add butter, onion, carrots, and celery. Cook for about 4–5 minutes until slightly softened, then stir in garlic.

2. Add chicken and seasonings.
Place the chicken, potatoes, thyme, rosemary, salt, and pepper into the pot. Pour in the chicken broth and gently stir.

3. Pressure cook.
Seal the lid and cook on high pressure for 10 minutes. Let it naturally release for 5 minutes, then carefully release any remaining pressure.

4. Shred the chicken.
Remove the chicken and shred it using two forks. Return the shredded chicken back into the pot.

5. Make it creamy and thick.
Stir in heavy cream and frozen peas. Add the cornstarch slurry and turn sauté mode back on. Cook for 2–3 minutes until the mixture thickens into that classic pot pie texture.

6. Bake the biscuits.
While the filling thickens, bake the biscuits in the oven according to package directions until golden brown and fluffy.

7. Assemble and serve.
Spoon the creamy chicken filling into bowls and top each with a warm biscuit. Break it open and let it soak up all that goodness.

Common Mistakes to Avoid

Skipping the sauté step. It builds flavor from the start.

Adding peas too early. They turn mushy fast, so toss them in at the end.

Forgetting the thickener. Without the cornstarch slurry, you’ll have soup instead of pot pie filling.

Overcooking the chicken. Stick to the timing — the Instant Pot works fast.

Not tasting before serving. Adjust salt and pepper at the end for best flavor.

Alternatives & Substitutions

No heavy cream? Use whole milk or even evaporated milk. It still turns out creamy.

Want it dairy-free? Use coconut milk or a plant-based cream alternative. It works surprisingly well.

Trying to cut carbs? Skip biscuits and serve over mashed cauliflower.

Have leftover turkey? Swap it in for chicken. Perfect after the holidays.

Feeling extra? Add mushrooms for deeper flavor. IMO, mushrooms make everything cozier.

FAQ (Frequently Asked Questions)

Can I use frozen chicken?
Yes, just add 3–4 extra minutes to the pressure cook time. Easy adjustment.

Can I make this ahead of time?
Absolutely. Store the filling separately and reheat before topping with fresh biscuits.

What if my filling is too thin?
Add more cornstarch slurry and simmer until it thickens properly.

Can I freeze it?
Yes, freeze the filling only. Bake fresh biscuits when ready to serve.

Do I have to use canned biscuits?
Nope. Homemade biscuits work great if you have the time.

Can I add more vegetables?
Of course. Corn, green beans, or mushrooms fit right in.

Is this kid-friendly?
Very. It’s creamy, mild, and comforting — total crowd-pleaser.

Final Thoughts

Instant Pot Chicken Pot Pie and Biscuits is the definition of cozy convenience. It’s rich, hearty, and tastes like you spent way more time on dinner than you actually did.

So grab your Instant Pot, bake those biscuits, and serve up a bowl of pure comfort. Now go impress someone — or just enjoy seconds without sharing. You’ve earned it.