Instant Pot crustless chicken Pot pie

Instant Pot Skinny Crustless Chicken Pot Pie is one of our families quick and easy go-to dinners! This dairy free, gluten free healthy take on a dinner classic is a sure crowd pleaser.

Quinoa is a seed, part of a group of pseudocereals that packs a powerful protein packed punch! It cooks up fabulously inside the Instant Pot. My family aren’t huge fans of quinoa so in this recipe I cook it down so that it creates more of a creamy filling than it’s typically springy texture!

When I make this, I let the kids get involved so it feels like they did something to help make dinner. They love gathering up for me and then watching me mix everything together.

This is a main stay at our house.

If you like this recipe check out my Instant Pot Chicken, Quinoa, and Black Bean Burrito Bowls! 

If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

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4.88 from 8 votes

Instant Pot Skinny Crustless Chicken Pot Pie

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1/2 cup quinoa, rinsed and drained
• 1 cup chicken stock
• 1/4 cup full-fat coconut milk
• 1/4 cup coconut aminos
• 2 tablespoons organic raw honey optional
• 1/2 large red onion, diced
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground ginger optional
• 1/8 teaspoon ground black pepper
• 3 cups frozen mixed vegetable blend (peas, carrots, green beans)

Instructions

• Add all of the ingredients, except for the frozen vegetables, to your Instant Pot Pressure Cooker.

• Place the lid on your pot and make sure the vent valve is in the SEALING position.

• Using the MANUAL function on your Instant Pot, high pressure, use the +/- buttons to program the pot for 10 minutes.

• When the time is up let the pot naturally release the pressure for at least 15 minutes.

• Remove chicken breasts and shred. Add the shredded chicken and frozen vegetables to the pot and stir. Select the sauté function and let the vegetables warm, stirring frequently, for about two minutes. Salt to taste and serve warm. 

  This crustless Instant Pot Chicken Pot Pie is the ultimate comfort food. Get the amazing flavour of pot pie in an easy one-pot meal. Fast enough for weeknights! FOLLOW The Recipe Well for more great recipes! via @therecipewell">

  

  This crustless Instant Pot Chicken Pot Pie is the ultimate comfort food. Get the amazing flavour of pot pie in an easy one-pot meal. Fast enough for weeknights!

  I highly recommend whipping up a batch of these 5-Ingredient Biscuit Muffins to serve with the pot pie. They’re perfect for dipping and scooping!

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  Pictures updated November 30, 2020. Originally published February 22, 2020.

  Chicken Pot Pie used to be reserved for weekends, when I had enough time to assemble and bake it, but not anymore! This crustless Instant Pot Chicken Pot Pie is easy and fast, making it totally doable on a weeknight. We like to serve it with biscuits or crusty bread and a simple green salad. If you’re looking for more easy weeknight chicken ideas, try my Lemon Garlic Instant Pot Chicken and Potatoes!

  This pot pie is

  • fast – it comes together in less than 45 minutes
  • easy – a true “dump and start” recipe. Just put in the ingredients and the Instant Pot does the work!
  • comforting – with traditional flavour and hearty texture

  Jump to section

  • Ingredients
  • How to make it
  • Tips for Success
  • Can I make this gluten free?
  • Can I make this dairy free?
  • More Instant Pot chicken recipes
  • Instant Pot Chicken Pot Pie

  Ingredients

  See the recipe card below for exact quantities and detailed instructions!

  • Chicken broth
  • Yellow onion
  • Carrots
  • Celery
  • Seasoning – salt, thyme, garlic powder, sage
  • Boneless skinless chicken breast – 1-inch dice
  • Russet potatoes
  • All-purpose flour and melted butter – for thickening, after pressure cooking
  • Frozen green peas
  • Worcestershire sauce – 2-3 teaspoons, or to your taste
  • Cream – 1/4 cup of half and half, optional, but adds nice colour and texture
  • Salt and pepper – to taste
  

  How to make it

  1. In the following order, add the broth, onion, carrot, celery, salt, thyme, garlic powder, sage, chicken and potatoes to the Instant Pot. Secure the lid, set the vent to sealing and cook on Manual high pressure for 4 minutes. It will take about 15 minutes to come to pressure.

  

  2. At the end of cooking time, allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure. While the pressure is releasing, whisk together the melted butter and flour until you have a smooth paste.

  

  3. Open the lid and stir in the peas, butter/flour paste, Worcestershire sauce and cream. Turn on the Sauté function and simmer, stirring occasionally, until thickened to your desired texture (you want to give it time to cook the flour). The potatoes will be very soft and will break down a bit to help thicken the texture. Season with salt and pepper to taste and serve immediately. 

  

  Tips for Success

  1. Cut the potato no smaller than 1-inch dice. One-and-a-half-inch pieces are better. You want to keep the pieces fairly large or they’ll turn into mashed potatoes at the simmering step.

  2. Cut the chicken into 1-inch pieces. I found this size resulted in the best texture. Smaller pieces can turn out a bit dry.

  3. Be sure your butter and flour paste has no clumps. You don’t want to find a clumpy bite of flour! By the way, using melted butter and flour is my lazy way of making a beurre manié. Usually you would knead together room temperature butter with flour, but this can be messy and I often don’t have room temperature butter. I found melting the butter works just fine in this dish!

  4. Let it simmer long enough. You want to give time for the flour to cook and the flavours to blend.

  

  Can I make this gluten free?

  Yes! Don’t use the flour and butter mixture. Instead, you can replace it with a cornstarch or arrowroot starch slurry (mix together 1 teaspoon of the starch with 1 teaspoon of cold water). Notice that you need less starch than flour – do not make a 1:1 substitution. Or, you can simply not use a thickener. The potatoes will break down a bit when stirred and simmered, which will help to thicken the texture.

  Can I make this dairy free?

  Yes! Follow the instructions above to replace the butter/flour mixture and skip the cream.

  

  More Instant Pot chicken recipes

  • Instant Pot Chicken Fried Rice
  • Instant Pot Chicken Enchilada Soup
  • Instant Pot Bruschetta Chicken Pasta
  • Instant Pot Thai Chicken Curry
  • Instant Pot Buffalo Chicken
  • Instant Pot Chicken Pad Thai

  Follow along! Subscribe to my newsletter and follow on Facebook, Instagram and Pinterest, for all the latest recipes and inspiration!

  

  Instant Pot Chicken Pot Pie

  Laura Lawless, BASc

  This crustless Instant Pot Chicken Pot Pie is the ultimate comfort food. Get all the amazing flavour of pot pie in an easy one-pot meal. Fast enough for weeknights!

  4.78 from 9 votes

  Print Pin Rate SaveSaved!

  Servings 4

  Calories 386

  Prep Time 15 mins

  Cook Time 7 mins

  Inactive time 20 mins

  Total Time 42 mins

  Cook ModePrevent your screen from going dark

  Ingredients

  • 1 cup chicken broth
  • 1 yellow onion, diced
  • 1 cup diced carrot (see note 1)
  • 2 stalks diced celery (about 1 scant cup)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground sage
  • 1 lb boneless skinless chicken breast, 1-inch dice (2 large breasts)
  • 4 cups 1- to 1.5-inch dice russet potatoes (about 2 large potatoes)
  • 1 tablespoon butter, melted
  • 1 tablespoon all-purpose flour
  • 1/2 cup frozen peas, thawed
  • 2-3 teaspoons Worcestershire sauce (or to taste)
  • 1/4 cup cream (optional)
  • additional salt and pepper to taste

  Instructions 

  • In the following order, add the broth, onion, carrot, celery, salt, thyme, garlic powder, sage, chicken and potatoes to the Instant Pot. Secure the lid, set the vent to sealing and cook on Manual high pressure for 4 minutes. It will take about 15 minutes to come to pressure.

  • At the end of cooking time, allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure. While the pressure is releasing, whisk together the melted butter and flour until you have a smooth paste.

  • Open the lid and stir in the peas, butter/flour paste, Worcestershire sauce and cream. Turn on the Sauté function and simmer, stirring occasionally, until thickened to your desired texture (you want to give it time to cook the flour). The potatoes will be very soft and will break down a bit to help thicken the texture. Season with salt and pepper to taste and serve immediately. Store leftovers in the refrigerator and eat within 4 days.

  Notes

  1. You can skip the carrot and instead of 1/2 cup frozen peas you can use 1.5 cups of a frozen pea and diced carrot blend. Stir it in after pressure cooking and simmer to warm. Full disclosure: I prefer the texture of the pressure cooked carrots, but this can be a time-saving option!  
  2. Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure. 
  3. This recipe was tested in a 6-quart Instant Pot model. 

  Equipment

  6-qt Instant Pot

  Chef’s Knife

  Measuring Spoons

  Dry Measure Cups

  Nutrition Estimate

  Calories: 386kcal | Carbohydrates: 39g | Protein: 31g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 548mg | Potassium: 1370mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5915IU | Vitamin C: 22mg | Calcium: 67mg | Iron: 3mg

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  Hey, I’m Laura!

  Creator of The Recipe Well

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  I love food and cooking, but hate doing the dishes. I use my nutrition degree to create easy, approachable recipes that will help you find your happy place in the kitchen.