Instant Pot Chicken Pot Pie

Submitted by Megan Allphin - added 8/21/26

(Originally shared in the Durham 1st Ward Cookbook.)

Ingredients

• 3 boneless chicken breasts frozen (2-3 boneless) (no need to thaw)
• 1 can Cream of Chicken Soup
• 1 cup milk
• 1 cup chicken broth
• 1/2 onion chopped (optional)
• 4 potatoes (peeled and diced) (3-4 potatoes)
• 1 (16 oz.) bag of frozen mixed vegetables
• 1/2 cup of chopped celery
• salt and pepper to taste
• 1 tsp. garlic salt
• 1/4 tsp. poultry seasoning
• 1 canned biscuits or homemade biscuits

Instructions

1. Place all the ingredients, except for the biscuits in the instant pot.
2. Place the lid on top and make sure it is set to "sealing". Press the manual button and select the pressure time to 25 minutes. Allow it to come to pressure and cook.
3. Meanwhile, prepare homemade biscuits or cook store bought biscuits.
4. Once finished, do a quick release to remove the pressure.
5. Remove the chicken and shred. Return it back to the instant pot and stir to combine.
6. Serve in a bowl with a biscuit on top. Enjoy!