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.
cost per recipe: $12.35
The price is determined by the national average.
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
pounds boneless, skinless chicken breast, cut into 1-inch pieces
cup Swanson® Chicken Broth
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cups frozen mixed vegetables (carrots, green beans, corn, peas), thawed
cup shredded Cheddar cheese (about 4 ounces)
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.
Season the chicken as desired. Stir the chicken and broth in the Instant Pot®.
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.
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.