Instant Pot Recipe: Chicken Pot Pie Stew

Chicken Pot Pie Stew

I love chicken pot pie but my husband isn’t a big fan of it so I decided to make a soup or stew version that I knew he would eat. I used my Instant Pot to quickly put this Chicken Pot Pie Stew together.

Since this Chicken Pot Pie Stew didn’t have the traditional crust, I paired it with buttermilk cornbread which I know my husband loves…and I love that it’s in the shape of a mustache (but you don’t have to make your cornbread like this)!

5 from 1 reviews
Instant Pot Recipe: Chicken Pot Pie Stew
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6-8
  • 4 large frozen chicken breasts
  • 1 large onion, chopped
  • 1 bag of frozen mixed vegetables
  • salt and pepper
  • 4 cups of chicken broth
  • 1 cup heavy cream (or milk)
  • 2 Tbsp. flour
  1. Put your frozen chicken breasts, chopped onion, salt and pepper and 4 cups of the chicken broth in to the Instant Pot.
  2. Lock the lid and set your Instant Pot to the "Soup/Stew" setting and the timer for 30 minutes.
  3. After 30 minutes, use the quick release to vent out the steam and open the pot, being careful to open the lid away from you since there is still steam inside and you don't want it rushing towards your face.
  4. Remove the chicken breasts to a plate and allow to cool for a few minutes. Cut the chicken breasts into bite sized pieces and return to the pot.
  5. Turn the Instant Pot to the "Saute" setting so the broth will start boiling. Add your bag of frozen veggies and more broth if you need to (depends on how much of the veggies you add) and allow the mixture to come back up to a boil.
  6. In a small bowl, mix the 1 cup of heavy cream with the flour and pour this in to the mix to help thicken the soup.
  7. Taste and add more seasonings if you wish and then serve.


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25 thoughts on “Instant Pot Recipe: Chicken Pot Pie Stew

  1. Made this tonight and used whole milk. So it didn’t thicken but I liked it the way it came out. I love soup and this turned out to be soupy. Both my husband and I liked it a lot and I will be making this again. Thanks for the recipe.

    1. Hi Trevor, after adding the veggies let the mixture boil long enough to warm the veggies through then add the heavy cream and flour mixture to thicken (bring to boil again after adding). Thanks and I hope you enjoy it!

    1. Bill, not sure if cutting the time in half would work or not. You’re still starting with frozen chicken breasts so I would leave the time alone but if you want to experiment, it won’t hurt anything. You can always put the chicken back under pressure.

  2. I’ve got some cans of chicken that I need to use up. Can I replace the frozen chicken with canned chicken? How would that affect the cooking time in the IP? Thanks!

  3. I added twice the cream and twice the flour, and also a bit of actual thickener to get it to the consistency that I wanted. It was absolutely delicious!!

  4. About how much chicken (weight) would you say you used? I buy giant mutant chicken breasts at Sprouts – some are as heavy as 18-20 oz – and I never know how many of them to use when a recipe calls for a count of breasts. LOL

    1. I think you could probably use 2-3 of the giant breasts. I have big eaters so I tend to put more meat in our dishes (usually 2 pounds). The recipe is pretty adaptable so if you add more meat just use a little more broth and thicken at the end to the consistency that you like.

  5. If I wanted to use chopped up vegetables instead of frozen, would I add these during the pressure cooking step (carrots, celery, potatoes)?

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