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Instant Pot® Chicken Pot Pie

Image of prepared Instant Pot® Chicken Pot Pie made with Pepperidge Farm® Puff Pastry, chicken. Swanson® Chicken Broth, Campbell's® Condensed Cream of Chicken Soup, mixed vegetables and Cheddar cheese.
  • prep time: 15 min
  • total time: 40 min
  • serves: 6 people

Our Instant Pot® Chicken Pot Pie recipe uses only six ingredients so it's perfect when you need dinner in a hurry. Thanks to the Instant Pot®, it cooks in just 20 minutes. It's loaded with tender chicken and veggies in a creamy sauce made with savory broth and cream of chicken soup. Bake the puff pastry separately and set the flaky pastry over the chicken mixture for the ultimate pot pie.

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • 1/2 cup Swanson® Chicken Broth
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
  • 3 cups frozen mixed vegetables (carrots, green beans, corn, peas), thawed
  • 1 cup shredded Cheddar cheese (about 4 ounces)

Instructions

  • Tips

    • Recipe Note: Multi-cooker settings and features vary widely across different models and brands.  Refer to the manual for your cooker to learn which functions will produce the cooking methods (saute, pressure cook) needed for this recipe.
    • For Mini Pot Pies, serve the hot chicken mixture in 6 small ramekins, topped with small pastry rounds.  Use one of the ramekins as a template to cut the pastry sheet into 6 rounds, then bake as shown above.
    • How to Thaw? Pastry thaw time may vary. Pastry should unfold easily but still be cold after thawing. At room temperature, thaw unwrapped pastry for no more than 40 minutes. In the microwave, wrap pastry in paper towel and microwave on HIGH for 15 seconds, then turn it over and microwave for another 15 seconds. If it doesn’t unfold easily, microwave for another 5 seconds on each side.

  • Step 1

    While the pastry is thawing, heat the oven to 400°F.  Line a baking sheet with parchment paper.  Roll the pastry into a 10-inch square.  Using a 9-inch pie plate as a template, cut the pastry into a 9-inch circle.  Place the pastry on the baking sheet.  Using a fork, prick holes in the pastry.  Bake for 20 minutes or until golden brown.

  • Step 2

    While the pastry is baking, season the chicken as desired. Stir the chicken and broth in the Instant Pot®.

  • Step 3

    Lock the lid and close the pressure release valve.  Select the Pressure Cook or Manual setting according to which model of Instant Pot® you're using. (If using Manual setting, select High pressure.)  Set the timer to 5 minutes (timer will begin counting down once pressure is reached).  When done, press Cancel and use the quick release method to release the pressure.

  • Step 4

    Stir in the soup and vegetables.  Select the Saute setting.  Cook, uncovered, for 5 minutes or until hot.  Add the cheese and stir until melted.  Season to taste.  Pour the chicken mixture into the pie plate and top with the baked puff pastry.

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Made With

Calories 433
Total Fat 20 g
Sat. Fat 9.5 g
Trans Fat 0 g
Cholesterol 81 mg
Sodium 730 mg
Total Carb 29 g
Dietary Fiber 4 g
Sugar 1 g
Protein 32 g
Vitamin D 0 %DV
Calcium 13 %DV
Iron 13 %DV
Potassium 9 %DV
Calories 457
Total Fat 22 g
Sat. Fat 10.1 g
Trans Fat 0 g
Cholesterol 83 mg
Sodium 778 mg
Total Carb 29 g
Dietary Fiber 4 g
Sugar 1 g
Protein 32 g
Vitamin D 0 %DV
Calcium 13 %DV
Iron 13 %DV
Potassium 9 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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