Instant Pot Chicken Pot Pie Casserole
Transform weeknight dinners with this hearty and comforting Instant Pot Chicken Pot Pie Casserole, a delightful fusion of traditional pot pie flavors and modern ease. Featuring tender, shredded chicken breasts, a medley of vibrant vegetables like carrots, peas, and potatoes, and a creamy herb-infused sauce, this recipe brings restaurant-quality flavor to your table in under an hour. The use of refrigerated biscuit dough adds an irresistible golden topping, cutting down prep time while delivering a flaky crust in every bite. Perfectly balanced between wholesome and indulgent, this casserole is cooked in the Instant Pot for convenience and finished in the oven for that classic crispy finish. Ideal for family meals, this one-pot wonder is sure to become your new go-to comfort food recipe!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 2 cups golden potatoes, diced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 can refrigerated biscuit dough
Instructions
Turn the Instant Pot to the sauté setting and add the olive oil.
Once hot, sauté the diced onion and minced garlic for 2-3 minutes until softened.
Season chicken breasts with salt and pepper and place them in the Instant Pot.
Add the chicken broth, carrots, celery, peas, and diced potatoes to the pot.
Lock the lid, set the valve to 'sealing,' and cook on high pressure for 12 minutes.
While the chicken mixture cooks, preheat the oven to 375°F (190°C) for later.
Once the high pressure cycle is done, allow a natural release for 5 minutes, then carefully do a quick release.
Remove the chicken breasts and shred them with two forks, then return the shredded chicken to the pot.
In a small saucepan, melt the butter over medium heat and whisk in the flour to make a roux. Cook for 1-2 minutes.
Slowly whisk in the milk and cook until thickened. Stir in salt, pepper, and thyme, then pour the mixture into the Instant Pot and mix well.
Transfer the creamy chicken mixture into a 9x13-inch casserole dish.
Open the refrigerated biscuit dough and place the biscuits on top of the mixture.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown.
Allow the dish to cool for 5 minutes before serving. Enjoy your comforting Instant Pot Chicken Pot Pie Casserole!
Nutrition Facts
Calories |
4130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 7998 mg | 348% | |
| Total Carbohydrate | 377.2 g | 137% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 62.1 g | ||
| Protein | 278.7 g | 557% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 762 mg | 59% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 6506 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
