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This Instant Pot chicken pot pie recipe with biscuits transforms a classic comfort dish into a one-pot wonder that saves time without sacrificing flavor.
The secret lies in pressure-cooking the creamy filling—rich with tender chicken, flaky layers of vegetables, and a velvety gravy—while the biscuit topping gets a golden, flaky finish in the oven.
I perfected this during a busy week when I needed dinner on the table fast, and it’s become a weekly staple ever since.
The beauty of this method is how it combines convenience with restaurant-quality results. The Instant Pot handles the heavy lifting by cooking the filling to perfect tenderness in just 20 minutes, while the homemade biscuits (yes, homemade—trust me, they’re worth it) bake up crisp and flaky on top.
No rolling dough or fussing with pie crusts here—just simple ingredients and a foolproof technique that even beginners can master.
What you’ll end up with is a steaming, golden pot pie that’s creamy, savory, and deeply comforting, topped with biscuits that shatter at the touch. The filling stays lusciously thick, the chicken shreds easily, and the biscuits deliver that buttery, flaky texture we all crave.
It’s the kind of meal that feels like a hug—warm, hearty, and impossible to resist.
Best of all, this recipe scales effortlessly for a crowd or leftovers, and the flavors only get better the next day.
Whether you’re feeding a family or treating yourself to a cozy night in, this one-pot chicken pot pie delivers on every promise—creamy filling, flaky topping, and all the comfort of a classic dish, made easier than ever.
Ingredients for instant pot chicken pot pie recipe with biscuits
Pantry staples plus a few fresh ingredients make this creamy, flaky pot pie magic happen.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 2 lb | Cut into bite-sized pieces |
| All-Purpose Flour 🌾 | ½ cup | For thickening gravy |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Frozen Mixed Vegetables 🥕 | 2 cups | Peas, carrots, corn blend |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into cubes |
| All-Purpose Flour 🌾 | 1 ½ cups | For biscuit dough |
| Baking Powder 🧂 | 2 tbsp | Aluminum-free preferred |
| Granulated Sugar 🍚 | 1 tbsp | For biscuit sweetness |
| Coarse Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Milk 🥛 | ½ cup | Cold, whole preferred |
| Cold Unsalted Butter 🧈 | ½ cup | Cut into small cubes |
The chicken thighs are non-negotiable here—they stay juicy while the breasts would dry out. Look for bone-in, skin-on thighs at Whole Foods or your local butcher for extra flavor, but boneless works too. Frozen veggies are perfect for this recipe (no chopping!), but if you prefer fresh, carrots, peas, and corn are the classic combo. The heavy cream needs to be full-fat—half-and-half won't give you that velvety texture. For the broth, Swanson or Pacific Foods low-sodium options keep things balanced without adding salt later.
No heavy cream? Full-fat coconut milk works surprisingly well, though it'll have a slightly different taste. Swapping frozen veggies? Steamed and cooled fresh veggies work, but they'll add moisture. The biscuits are where this recipe shines—Pillsbury Grands are a lifesaver for busy nights, but homemade delivers that buttery, flaky perfection. Short on milk? Evaporated milk at half the amount keeps the biscuits tender. And if you're feeling fancy, add a pinch of nutmeg to the filling for that classic pot pie warmth.
The filling keeps beautifully for 4 days in the fridge—it actually tastes better the second day as flavors meld. The biscuits? Make them fresh day-of for that perfect rise, but you can prep dough ahead and bake when ready. Freeze the whole pot pie (biscuits on top) for up to 3 months. Just thaw overnight in the fridge before reheating. Pro tip: Double the biscuit dough—you'll want extra for sandwiches later.
Why You'll Love This Recipe
- No-Fuss Weeknight Win: I swear by this when I’m too tired to roll out pie crust—just toss in chicken thighs, frozen veggies, and broth, then let the Instant Pot do the work. The biscuits on top? Store-bought or homemade, either way they’re golden and flaky in 10 minutes.
- Creamy, Savory Magic: That heavy cream and chicken broth combo turns into a velvety sauce that clings to every bite, while the chicken thighs stay juicy. Honestly, the first time I tasted it, I thought, “Why haven’t I been doing this all along?”
- Leftovers That Feel Fresh: This recipe actually improves the next day—maybe because the flavors meld better, or maybe because reheating the biscuits makes them extra crispy. I pack it for lunches or freeze portions for lazy days when I need something hearty without effort.
- Budget-Friendly Comfort: Chicken thighs and frozen veggies stretch into a meal that feeds four for under $15. Between us, that’s a steal for something that tastes like a restaurant’s pot pie—no fancy ingredients, just pure satisfaction. (Yes, even on a Tuesday night.)
Step-by-step instructions for instant pot chicken pot pie with biscuits
Here's how to make a comforting, one-pot meal with tender chicken, rich gravy, and golden biscuits.
Sear and Cook the Chicken
Set your Instant Pot to the "Sauté" function and add the 0.5 cup unsalted butter. Once melted and foaming, add the 2 lb boneless, skinless chicken thighs cut into bite-sized pieces. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides. This step builds deep flavor through the Maillard reaction.
Remove the chicken with a slotted spoon and set it aside. In the same pot, add the 1 whole yellow onion (diced) and 4 cloves garlic (minced). Sauté for 2-3 minutes until the onions are translucent and the garlic is fragrant. You'll notice the aroma fill your kitchen—this is where the foundation of your dish's flavor develops.
Build the Creamy Filling
Return the cooked chicken to the pot. Stir in the 2 cups frozen mixed vegetables, 1.5 cups chicken broth, and 0.5 cup all-purpose flour (for thickening). Seal the Instant Pot and cook on High Pressure for 10 minutes. After cooking, allow a 10-minute natural release before quick-releasing any remaining pressure.
Once pressure is fully released, stir in the 1 cup heavy cream. You'll see the mixture thicken into a luscious, creamy gravy that coats the chicken and vegetables perfectly. If the gravy is too thick, add 1-2 tablespoons of milk to reach your desired consistency. This step ensures that creamy texture we promised in the title.
Prepare the Biscuit Dough
In a large bowl, combine the 1.5 cups all-purpose flour, 2 tbsp baking powder, 1 tbsp granulated sugar, 1 tsp coarse kosher salt, and 0.5 tsp black pepper. Cut in the 0.5 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Pour in the 0.5 cup cold milk and stir just until the dough comes together.
Turn the dough onto a lightly floured surface and knead gently 4-5 times until smooth. Pat the dough into a 12-inch circle about ½-inch thick. This step is crucial for achieving those flaky layers we're aiming for. If the dough feels sticky, wet your hands slightly as you handle it.
Assemble and Bake the Pot Pie
Carefully place the biscuit dough on top of the chicken filling in the Instant Pot. Use a sharp knife to cut 4-6 slits in the dough to allow steam to escape. This prevents the biscuits from becoming soggy. Cover the Instant Pot with the lid and bake at 375°F for 20-25 minutes until the biscuits are golden brown and the filling is bubbling around the edges.
Remove from the oven and let rest for 5 minutes before serving. The biscuits should be crisp on top and tender underneath, creating that perfect contrast we all love in a pot pie. Serve immediately with a side salad or steamed green beans for a complete meal.
Pro Tips For Making Instant Pot Chicken Pot Pie Recipe With Biscuits
- SEAR THIGHS FIRST: The Instant Pot can handle raw chicken, but searing the thighs for 2-3 minutes in a dry pan first adds depth—think nutty browned edges, not bland white meat. Skip this, and your filling will taste like it’s missing something.
- THAW VEGETABLES HALFWAY: Frozen veggies straight from the freezer make the filling watery. Microwave them for 3-4 minutes (covered) before adding to the pot—just enough to soften, not cook. This keeps the sauce thick and the texture right.
- DON’T SKIP THE CREAM COOL: Heavy cream straight from the fridge will curdle when it hits the hot broth. Warm it slightly (30 seconds in the microwave) before stirring it in—just until it’s lukewarm, not hot. Trust me, your biscuits will thank you.
- PRESSURE-COOK LONG ENOUGH: High pressure for 12 minutes isn’t always enough for tender thighs and veggies. Aim for 15 minutes, then quick-release. The extra 3 minutes guarantee the chicken shreds easily and the veggies melt into the sauce—no one likes a chewy bite in their pot pie.
Essential equipment for great instant pot chicken pot pie recipe with biscuits
Instant Pot Essentials
You’ll need an Instant Pot with a stainless steel insert—I use my Instant Pot Duo 6-quart for its versatility. The pressure cooker handles the filling perfectly, while the oven-safe lid lets you bake the biscuits right on top.
A heavy-duty silicone spatula is key for scraping up every last bit of creamy filling from the pot. 🔥
Biscuit Tools
For the biscuits, grab a pastry cutter (or two forks) to cut cold butter into the flour—this creates those coveted flaky layers. A rolling pin and lightly floured surface prevent sticking.
I also recommend a sharp chef’s knife for cutting steam vents in the dough. Trust me, this small step makes all the difference in preventing soggy biscuits.
Temperature Control
Your oven needs to hit 375°F for the biscuits to bake to golden perfection. I use an infrared thermometer to confirm my oven’s accuracy—some ovens run hot or cold. For the Instant Pot, set it to High Pressure for the filling, then switch to Sauté mode for searing.
A meat thermometer ensures the chicken reaches 165°F before pressure cooking.
Optional Upgrades
Want restaurant-quality results? A stand mixer with a dough hook simplifies biscuit dough prep, especially if you’re making a double batch. For extra crispiness, brush the baked biscuits with melted butter before serving.
I also love using cast iron for baking—it conducts heat evenly and adds a subtle smoky note to the biscuits.
Budget-Friendly Swaps
No Instant Pot? A slow cooker works for the filling (just cook on High for 3-4 hours). Skip the pastry cutter—fingers work fine for cutting butter into flour.
For the oven, a light-colored baking sheet reflects heat better than dark pans. And if you’re short on time, store-bought biscuits (like Pillsbury Grands) save effort without sacrificing flavor.
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken breasts are leaner and can dry out during pressure cooking. For best results, stick with thighs—they stay juicy and tender. If you must use breasts, cut them into smaller pieces and reduce cooking time to 8 minutes instead of 10 minutes to prevent overcooking. The filling will still be delicious, but the texture will be slightly firmer.
How do I prevent soggy biscuits on top?
Soggy biscuits happen when steam gets trapped. Always cut 4-6 slits in the dough before baking, and avoid overfilling the Instant Pot—leave at least 1 inch of space between the filling and the biscuit dough. For extra insurance, bake the biscuits separately on a tray for 10-12 minutes at 375°F and place them on top just before serving.
Can I make this recipe ahead of time?
Assemble the filling in the Instant Pot and refrigerate it for up to 24 hours before cooking. For the biscuits, make the dough a day ahead, wrap it tightly, and chill it. When ready to bake, roll out the dough and place it on top of the cooked filling. The biscuits can also be baked separately and reheated in the oven for 5 minutes before serving.
What if my Instant Pot doesn't have an oven-safe lid?
No problem! Transfer the filling to an oven-safe dish, top it with the biscuits, and bake at 375°F for 20-25 minutes. Use a light-colored baking dish (like ceramic or glass) to ensure even baking. If your biscuits brown too quickly, tent them loosely with foil. The filling will stay creamy while the biscuits get golden and crisp.
Can I make this gluten-free?
Yes, but you’ll need to swap the flour and baking powder. Use a 1:1 gluten-free all-purpose flour blend (like Bob’s Red Mill) for both the filling and biscuits. Replace the baking powder with 1.5 tbsp gluten-free baking powder and add 1 tbsp xanthan gum to the biscuit dough for structure. The texture will be slightly different but still delicious!