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.

Ingredients

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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

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.
Quick release the pressure when the cook time is complete.
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.
Preheat the oven to 425.
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.
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.

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.