Chicken pot pie is classic comfort food, and loved by all! This easy Instant Pot chicken pot pie is FULL of meat and vegetables in a creamy sauce, with a perfect flaky crust. 

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Last week was Thanksgiving, so naturally we had an abundance of leftovers just begging to be made over into delicious new meals this week. First up, pot pie in our Instant Pot!

We did something new for Thanksgiving this year– instead of roasting our turkeys, my husband smoked them. I bought him a barrel smoker for Father’s Day and it has become the gift that keeps on giving. Specifically, giving him more inclination to do the “cooking”, and giving us all heaps of amazing smoked meat.

So when he suggested that we smoke our turkeys for Thanksgiving, he met with no objections from me. I don’t get really excited about the turkey roasting process, and I didn’t mind handing off the job.

Easy Instant Pot Chicken Pot Pie

Yesterday I decided to use the leftover smoked turkey to make a couple of pot pies. We could have one for dinner right away, and save one for dinner on a busy night later on.

I adapted the recipe from my first Instant Pot freezer meal plan and did a live cooking demonstration showing how to turn leftovers into a great dinner.

The process was SO EASY and the results were so delicious that I knew I wanted to share them on the blog in its own recipe post. 

I streamlined the recipe in a couple of ways. First, I started with cooked meat. The turkey was cooked, of course, but I also started with cooked crumbled bacon. This allowed me to skip the initial step of sautéing the bacon.

Also, since my meat was already cooked, I was able to reduce the cook time to 5 minutes. This too saved me time because now I was able to cook the hardboiled eggs on top of the pot pie filling. I used a tall trivet to set the eggs above the filling so everything could cook together at the same time. (I highly recommend this set of trivets).

Of course, when I make this in the future, I will not have smoked turkey on hand. Instead, a rotisserie chicken or a whole chicken cooked earlier in the Instant Pot will work perfectly.

If you can, make your own pie dough. It’s not that difficult, and the results are worth it. My go-to all-purpose pie dough recipe freezes very well, and makes enough for both pot pies.

Easy Instant Pot Chicken Pot Pie

★★★★★ 5 from 1 review

• Author: Lisa @ This Pilgrim Life
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 x 6 servings 1x
• Category: main dish
• Method: pressure cooker

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Description

Chicken pot pie is classic comfort food, and loved by all! This easy Instant Pot chicken pot pie is FULL of meat and vegetables in a creamy sauce, with a perfect flaky crust.

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Ingredients

Scale 1x2x3x

• 1 cup cooked, crumbled bacon
• 8 carrots, peeled and diced
• 2 yellow onions, chopped
• 5–6 cups chopped cooked chicken (1 whole chicken)
• 3 2/3 cups chicken stock or chicken broth, divided
• 2 tsp dried thyme
• 2 tsp kosher salt
• 6 eggs
• 4 cups frozen peas, thawed
• 1/2 cup all-purpose flour

Double pie dough

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Instructions

1. Combine the bacon, carrots, onions, chicken, 3 cups of the broth/stock, salt, and thyme in the Instant Pot. Stir once to incorporate the ingredients. Place a tall trivet in the pot and set the eggs on the trivet above the pot pie filling. Place the lid on the Instant Pot, turn the valve to sealing, and set the cook time for 5 minutes on high pressure.
2. Quick release the pressure when the cook time is complete.
3. Immediately remove the eggs from the Instant Pot and transfer them to a bowl of ice water. Whisk together the remaining 2/3 cup chicken stock and the 1/2 cup of flour. Pour the slurry into the pot pie filling. Turn the Instant Pot on to Sauté and bring the filling to a simmer until it slightly thickens, about five minutes. While the filling is thickening, peel and chop the eggs.
4. Preheat the oven to 425.
5. Stir the chopped eggs and peas into the pot pie filling. Divide the filling equally between two rectangular Pyrex dishes (see notes for freezing instructions). Roll out one portion of the pie dough into a long rectangle so that it can cover the pot pie filling. Lay the pie dough across the top of the filling, and cut three small x’s in the crust.
6. Bake the pot pie in the preheated oven for 20-25 minutes, until the pie crust is browned and cooked through. Let the pot pie cool slightly before serving.

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Notes

TO FREEZE THE POT PIE:

This recipe makes a double portion of pot pie so you can eat one right away and freeze the other for later. Either (1) freeze the pot pie ready to bake (with unbaked crust on top), or (2) let half the filling cool, then transfer the pot pie filling to a freezer bag. When you are ready to eat it, remove the filling from the freezer and let it thaw before transferring it to a baking dish, topping with pie dough, and following the baking instructions in the recipe.

My all-purpose pie dough recipe freezes very well. If you choose to freeze the filling without the pie dough, you can still make a double batch of pie dough. Use one portion immediately and freeze the second portion for later.

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