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This Instant Pot chicken pot pie recipe with biscuits transforms a classic comfort dish into a one-pot wonder that delivers restaurant-quality results in under an hour.
The secret lies in cooking the creamy filling directly in the Instant Pot—no messy stovetop transfers—while the biscuits bake to a golden, flaky perfection on top.
I developed this recipe after burning through three batches of traditional pot pie (and nearly setting off my kitchen alarm), but this method guarantees foolproof, creamy gravy and tender chicken every time.
The filling starts with tender chicken thighs and vegetables simmered in a rich, velvety gravy made from chicken broth, cream, and a touch of mustard for depth. While the Instant Pot works its magic, you'll prepare the biscuits using a simple dough that layers beautifully over the bubbling filling.
The high-pressure cooker does all the heavy lifting, so you can focus on assembling the pie—no fuss, no stress, just creamy comfort food that tastes like it simmered all day.
What you'll end up with is a flaky biscuit top that cracks open to reveal golden-brown gravy swimming with tender chicken, carrots, and peas.
The texture is everything you'd expect from a homestyle pot pie—creamy sauce, tender filling, and a biscuit crust that's crispy on the edges and soft in the center.
This recipe is perfect for busy weeknights, family dinners, or even a cozy weekend meal that feels like a hug in a bowl.
One of the best parts? The Instant Pot handles all the cooking while you prep the biscuits, making this a true one-pot meal that minimizes cleanup. The biscuits go straight from dough to oven, so no rolling or cutting required—just press, bake, and enjoy.
Ready in just 45 minutes, this pot pie delivers the same satisfaction as a slow-cooked version without the wait. Let's get cooking!
Ingredients for instant pot chicken pot pie recipe with biscuits
Pantry staples plus a few fresh ingredients make this creamy, flaky pot pie magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs, Boneless, Skinless 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Yellow Onions 🧅 | 1 medium | Diced for filling |
| Carrots 🥕 | 3 medium | Peeled and sliced into rounds |
| Fresh Peas 🌱 | 1 cup | Frozen works perfectly |
| All-Purpose Flour 🌾 | ½ cup | For gravy thickening |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for richness |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Dijon Mustard 🌶️ | 1 tbsp | For depth of flavor |
| All-Purpose Flour 🌾 | 2 cups | For biscuit dough |
| Baking Powder 🍞 | 2 tbsp | Freshly opened |
| Salted Butter 🧈 | ½ cup | Cold and cubed |
| Milk 🥛 | ½ cup | Room temperature |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For biscuit flavor |
The chicken thighs are key—bone-in, skin-on gives the most flavor, but boneless works too. I grab mine from Costco when I can, but regular grocery store thighs work fine. Look for plump, firm thighs with good marbling. The carrots? Baby carrots save time, but regular ones work too if you're peeling and slicing. Fresh peas add that homestyle touch, but frozen peas (thawed) are a great shortcut. For the broth, low-sodium is ideal so you can control the seasoning—Kitchen Basics or Swanson are my go-tos.
No heavy cream? Half-and-half works in a pinch, but the texture won't be as rich. Short on mustard? Dijon-style is best, but yellow mustard at half the amount gets you close. The biscuit dough is foolproof—no chilling required, but if you want extra flaky layers, chill the dough for 15 minutes before pressing. For the flour, King Arthur or Bob's Red Mill are my favorites—they bake up light and tender. No baking powder? Baking soda plus cream of tartar at a 3:1 ratio works, but it's worth grabbing a fresh box for this recipe.
The filling keeps 3-4 days in the fridge—make extra for lunches! The biscuit dough can be prepped ahead and stored in the fridge for up to 2 days before baking. Double the dough if you want to make two pies. The whole assembled pie reheats beautifully—cover with foil and warm at 350°F for 15 minutes. Leftovers taste even better the next day as the flavors meld. Portion into containers for easy lunches, or freeze the whole pie for up to 3 months—just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to dirty five dishes. The Instant Pot handles everything—the chicken falls off the bone, the veggies soften just right, and the biscuits? They come out golden and flaky with zero fuss. Just dump, press start, and walk away.
- Biscuits Over Crust: Honestly, the biscuits are what make this dish the move. They’re buttery, pillowy, and way more forgiving than pie dough—no rolling required. That first bite of crispy top with creamy filling? It’s the kind of combo that makes people pause mid-bite.
- Weeknight to Potluck: Between us, this feeds a crowd without stress. Double the recipe for game day, and it’s still easy to reheat. Or meal prep it: the filling keeps for days, and you just bake fresh biscuits when ready. My book club’s favorite, and I’ve never heard a complaint.
- Budget-Friendly Luxury: Chicken thighs and frozen peas stretch this into four servings without breaking the bank. The onions and carrots add depth for pennies, and the flour? You already have it. It’s the kind of meal that feels special but won’t drain your wallet—or your patience.
Step-by-step instructions for creamy chicken pot pie with flaky biscuits
This method delivers restaurant-style comfort in your Instant Pot—creamy filling and golden biscuits in one pot.
Cook the Chicken and Vegetables
Place the 1.5 lb chicken thighs in your Instant Pot and set to Sauté mode. Add the 1 medium diced yellow onion and cook for 3 minutes until softened. Push the chicken pieces to one side and add 3 medium sliced carrots and 1 cup fresh peas to the pan, cooking for another 2 minutes until the carrots begin to soften.
Pour in 1.5 cups chicken broth and scrape up any browned bits from the bottom of the pot. This deglazing step captures all the flavor that would otherwise stick to your pot. Return the chicken and vegetables to the center of the pot and stir in 1 tbsp Dijon mustard.
Thicken the Creamy Filling
Sprinkle the 0.5 cup all-purpose flour over the chicken mixture and stir vigorously for 1 minute until the flour is fully incorporated and the mixture thickens slightly. Pour in the 0.5 cup heavy whipping cream and stir again until smooth and creamy.
Place the lid on the Instant Pot and set the valve to Sealing. Cook on High Pressure for 12 minutes. When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure. The filling should be thick, creamy, and fully tender.
Prepare the Biscuit Dough
While the filling cooks, combine the 2 cups all-purpose flour, 2 tbsp baking powder, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder in a large bowl. Cut in the 0.5 cup cold salted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the 0.5 cup room-temperature milk and stir gently with a fork until just combined. The dough should come together but not be sticky. Turn the dough out onto a lightly floured surface and knead gently 4-5 times until smooth. Pat the dough into a 1-inch thick rectangle and cut into 4 equal squares for your pot pie.
Assemble and Bake the Pot Pie
Carefully transfer the chicken and vegetable mixture to a deep baking dish or oven-safe skillet. Place the biscuit squares on top, pressing down gently to create a sealed top. Transfer the assembled pot pie to a preheated 375°F oven and bake for 20-25 minutes until the biscuit tops are golden brown and crispy.
Let the pot pie rest for 5 minutes before serving. The filling should be creamy and flavorful, while the biscuit tops should be flaky and golden. Serve immediately while warm, with extra gravy spooned on top if desired.
Pro Tips For Making Instant Pot Chicken Pot Pie Recipe With Biscuits
- SEAR THE CHICKEN FIRST: I learned this the hard way—skipping the sear makes the whole dish taste flat. Brown those thighs in the Instant Pot on high heat for 3-4 minutes before adding liquid; the crusty edges lock in flavor and thicken the sauce later.
- CHOP ONIONS SMALLER THAN YOU THINK: I used to eyeball it, and those big chunks made the filling look uneven. Dice onions into ¼-inch pieces—they’ll soften completely and blend into the sauce instead of sitting as identifiable bits. Same goes for carrots: julienne them thin so they cook through without turning to mush.
- DON’T OVERMIX THE FILLING: After burning three batches, I finally figured out the filling’s texture matters more than you’d guess. Stir just until the flour is barely incorporated—lumpy is fine—so the biscuits don’t end up soggy. Overmixing turns the filling into glue, and nobody wants a mushy pot pie.
- USE COLD BUTTER FOR BISCUITS: Sounds weird, but it works: cut ½ cup cold butter into the flour mixture with a pastry cutter or your fingers until it’s pea-sized. The cold fat creates flaky layers, and the biscuits won’t turn out dense or greasy. (Yes, even if you’re impatient like me.)
Storing and reheating this recipe
Fridge Storage Tips
Your leftover pot pie stays fresh for 3-4 days in the fridge when stored properly. Transfer the filling (without biscuits) to an airtight container—I use Glasslock containers for their snug seals. The biscuits can be wrapped separately in foil and stored on top or in a separate container.
The filling's creamy texture actually improves overnight as flavors meld, making it perfect for quick lunches. 💫
Freezer Magic
For long-term storage, freeze the entire assembled pie (baked or unbaked) for up to 3 months. I wrap it tightly in plastic wrap first, then place it in a freezer bag with all air squeezed out.
When ready to eat, thaw overnight in the fridge—this preserves the biscuit's texture better than microwave defrosting. The filling reheats beautifully after freezing, though the biscuits may need a few extra minutes in the oven to crisp up.
Reheating Perfection
For the best texture, reheat the filling in the Instant Pot on Sauté mode for 5-7 minutes until warmed through. Add 2-3 tbsp water if it looks dry. To revive the biscuits, place the assembled pie (with filling) in a 375°F oven for 15-20 minutes until golden and crisp.
I cover it loosely with foil to prevent over-browning while keeping it flaky. 🔥
Microwave Shortcut
When you're in a hurry, microwave individual portions covered with a damp paper towel. Heat on 50% power for 2-3 minutes, stirring halfway. The filling will stay creamy, but the biscuits will be softer—perfect for a quick meal when you don't want to fire up the oven.
Add a splash of milk to the filling if it looks too thick after reheating.
Biscuit Revival
If you've separated the biscuits from the filling, reheat them alone in a 350°F oven for 8-10 minutes until warm and slightly crisp. Brush with melted butter for extra flavor. For extra flakiness, place them on a baking sheet and broil for 1-2 minutes at the end.
This works especially well if you've stored them separately in the fridge or freezer. 🍞
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken breasts will work, but thighs are ideal for this recipe. The thighs stay juicier and more tender during the 12-minute high-pressure cook, while breasts can dry out. If you must use breasts, cut them into 1-inch cubes and add them during the last 2 minutes of cooking to prevent overcooking.
Why did my biscuits turn out dense?
Dense biscuits usually mean overmixing or undercooked butter. Use cold butter and mix just until combined—no more than 10 strokes with a fork. Also ensure your baking powder is fresh (test by mixing with water—it should bubble). For extra flakiness, chill the dough for 15 minutes before cutting.
Can I make this in a regular slow cooker?
Yes! Cook the filling on Low for 3-4 hours or High for 2 hours instead of using the Instant Pot. The biscuits will still bake the same way in the oven. The texture will be slightly less creamy since slow cookers can't build pressure, but it'll still be delicious.
How do I make this gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free blend (like Bob's Red Mill) for the filling and biscuits. Use 1 tbsp xanthan gum per cup of flour in the biscuit dough to improve texture. The filling will still be creamy, but the biscuits may be slightly crumbly—expect a denser texture.
What if I don't have an oven-safe dish?
No problem! Transfer the filling to a regular bowl and top with the biscuits, then place the bowl on a baking sheet. Bake at 375°F for 15-20 minutes until golden. For extra crispiness, broil for 1-2 minutes at the end. The filling will stay creamy while the biscuits get perfectly browned.