Instant Pot Chicken Pot Pie Recipe With Biscuits: Flaky Topping Locks in Savory Gravy and Tender Chicken

This Instant Pot chicken pot pie delivers all the comforting flavors of grandma's classic—tender chicken, creamy gravy, and a flaky biscuit topping—without the hours of baking.

I developed this recipe after realizing how much time we waste in traditional ovens, and the Instant Pot version cuts prep time by nearly half while keeping every element perfect. The secret?

Cooking the filling low and slow in the Instant Pot creates melt-in-your-mouth chicken and vegetables, while the biscuits bake separately for that signature golden crust.

The beauty of this method lies in its balance—rich, savory filling meets buttery, flaky biscuits that lock in all the deliciousness. I use a simple biscuit dough with cold butter cut into small pieces, which creates those irresistible layers when baked.

For the filling, I brown the chicken first to build deep flavor, then combine it with tender carrots, peas, and a velvety cream-based gravy that thickens perfectly in the Instant Pot.

The result is a pie that tastes like it simmered all day, even though it comes together in under an hour.

What makes this recipe truly special is how it combines modern convenience with old-fashioned comfort. The Instant Pot handles the heavy lifting—cooking the filling to perfection while you prepare the biscuit dough—so you're not stuck babysitting the oven.

The biscuits, made with just a few simple ingredients, rise beautifully and develop that signature flaky texture that makes every bite worth it. This is the kind of dish that transforms a regular weeknight into a cozy family meal, all without the fuss.

Serve this pot pie warm with a side of steamed green beans or a simple salad to round out the meal. The leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd.

Here's how to bring this comforting classic to your table with minimal effort and maximum flavor.

Ingredients for instant pot chicken pot pie recipe with biscuits

Pantry staples meet flaky biscuits and savory filling—everything you need for cozy comfort in minutes.

The chicken and butter are your stars here. Boneless, skinless chicken breast stays juicy when cut into even pieces—no need for fancy cuts. For the butter, grab unsalted from the dairy aisle (the coldest part of the fridge keeps it firm for flaky biscuits). I always go for Land O'Lakes or Plugrá because they're reliable, but any good brand works. The carrots? Baby carrots save chopping time if you're in a rush, but regular ones work too—just peel and slice them evenly. The peas should be frozen, not canned—they hold their shape better in the filling.

No heavy cream? Half-and-half or whole milk works in a pinch, though the texture won't be quite as rich. Short on baking powder? Self-rising flour plus extra salt gets you close, but measure carefully. The chicken broth matters—low-sodium or homemade keeps the filling from tasting bland. For the biscuits, if you're feeling fancy, swap half the flour for whole wheat pastry flour (it's worth the splurge for that extra flakiness). And if you're out of dried thyme, fresh thyme at half the amount adds a bright note to the filling.

This pie reheats beautifully—just cover with foil and warm in the oven for 15-20 minutes until the biscuits are golden. Leftovers keep for 3-4 days in the fridge, and the filling freezes well for up to 2 months if you want to prep ahead. I always make a double batch of biscuits—one for the pie, one for breakfast the next morning. Store them in an airtight container with a paper towel to keep them soft.

Step-by-step instructions for instant pot chicken pot pie with biscuits

Here's how to create a comforting pot pie with juicy chicken and a golden biscuit topping—all in one pot.

Place the 1.5 lb boneless chicken breast (cut into 1-inch pieces) into the Instant Pot. Add the diced yellow onion, sliced carrots, 1 cup frozen peas, 1.5 cups chicken broth, 1 tsp garlic powder, and 0.5 tsp dried thyme. Stir gently to combine.

Seal the Instant Pot and cook on high pressure for 8 minutes. When the cooking cycle completes, allow a 10-minute natural release before carefully opening the lid. Use a slotted spoon to remove the chicken, shredding it slightly with two forks. Return the shredded chicken to the pot and stir everything together. The filling should be flavorful and the chicken should be tender enough to pull apart easily.

In a small bowl, whisk together 0.5 cup heavy cream and 0.25 cup milk. Slowly pour this mixture into the Instant Pot, stirring constantly to prevent curdling. The gravy should begin to thicken immediately. If it's too thin after mixing, remove the pot from the Instant Pot and cook on the stovetop over medium heat for 3-5 minutes until it reaches your desired consistency—it should coat the back of a spoon.

Season the gravy with 1 tsp salt and 0.5 tsp black pepper, tasting as you go. The filling should now have a rich, creamy texture with all the vegetables and chicken fully coated. This is the heart of your pot pie, so take your time to get the seasoning just right.

In a large bowl, combine 2.5 cups all-purpose flour, 2 tbsp baking powder, 1 tsp salt, and 0.5 tsp black pepper. Cut in the 0.75 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces throughout. This step is crucial for achieving that flaky texture—don't overwork the dough.

Pour in the 0.25 cup milk and stir gently with a fork until just combined. The dough should come together but still be slightly shaggy. Turn it out onto a lightly floured surface and knead it 4-5 times until it holds together. Pat the dough into a ½-inch thick rectangle and cut it into 4 equal squares—this will create your biscuit topping.

Transfer the chicken and vegetable filling to an oven-safe dish or a second Instant Pot insert if available. Arrange the 4 biscuit squares on top of the filling, slightly overlapping the edges. Brush the tops generously with any remaining milk to create a golden crust.

Place the assembled pot pie in the oven and bake at 375°F for 20-25 minutes, or until the biscuit topping is deep golden brown and the filling is bubbling around the edges. The biscuits should be puffed and crispy, locking in all that savory gravy and tender chicken below. For extra browning, broil for 1-2 minutes at the end.

Remove the pot pie from the oven and let it rest for 5 minutes before serving. This resting time allows the biscuits to set and the filling to thicken slightly, ensuring clean slices. Serve warm, with a side of fresh green salad or steamed vegetables to balance the richness.

The result should be a comforting, hearty meal with a flaky, buttery biscuit topping that perfectly complements the tender chicken and creamy gravy. The Instant Pot makes this easier than traditional stovetop methods, but the oven finish gives you that classic pot pie experience.

Dietary considerations for this recipe

Gluten-Free Adaptation

For a gluten-free version, swap the all-purpose flour in the biscuits with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. I've tested this with great success—just make sure your blend contains xanthan gum to help bind the dough.

For the filling, use a gluten-free chicken broth to avoid cross-contamination, and check that all spices (like thyme) are certified gluten-free. The texture stays flaky, but you might need to brush the biscuits with extra milk or melted butter for extra browning. 🌾

Dairy-Free Options

This recipe can easily go dairy-free with a few swaps. Replace the heavy cream and butter with full-fat coconut milk (for richness) and vegan butter like Miyoko's or Earth Balance. For the biscuits, use dairy-free milk (I like oat or almond milk) and ensure your baking powder is dairy-free.

The filling will still be creamy, though the biscuits may be slightly denser. Trust me, it’s still delicious—just bring the oven temperature up to 400°F for the biscuits to help them rise better. 🧈

Lower-Carb Version

To make this lower-carb, skip the biscuits entirely and serve the filling in cauliflower crusts or with a side of roasted Brussels sprouts. For a quick crust, mix 1 cup shredded mozzarella with 2 tbsp almond flour and press it over the filling before baking.

The filling itself is already low-carb, with just 12g net carbs per serving (without biscuits). If you miss the biscuits, try cloud bread or almond flour biscuits—they’re crispy and satisfying. 🥦

Allergen-Friendly Tips

For nut allergies, avoid almond flour swaps and stick to certified gluten-free oats or tapioca starch for binding. If you're avoiding eggs (though this recipe doesn’t include them), the biscuits can be made with flaxseed meal—mix 1 tbsp ground flaxseed with 3 tbsp water per egg replacement.

Always double-check labels on spices and broths for hidden allergens. I keep a small container of each swap in my pantry for quick substitutions. ✨

Kid-Friendly Adjustments

Pickier eaters might prefer smaller portions of veggies—reduce the carrots to 1 cup and mix in ½ cup corn for sweetness. For the biscuits, add ½ tsp cinnamon to the dough for a subtle sweet note that kids love.

Serve the filling with buttered noodles on the side if they’re hesitant about the pie. I’ve even made mini pot pies in a muffin tin—bake the filling in greased muffin cups, top with biscuit dough, and bake until golden. It’s a hit with my daughter Lily! 🍽️

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