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This Instant Pot chicken pot pie recipe with biscuits delivers all the comfort of grandma's classic—creamy gravy, tender chicken, and a golden, flaky biscuit top—all in one pot.
I perfected it during a Portland winter when I needed a meal that felt like a hug, and it's been my go-to ever since for busy weeknights or cozy gatherings.
The secret lies in layering flavors: savory chicken, velvety mashed potatoes, and a rich gravy that comes together while the biscuits bake right on top.
The beauty of this recipe is its efficiency—no separate pie dish needed. You'll start with shredded chicken and vegetables simmered in the Instant Pot, then mix in a creamy gravy that thickens beautifully.
While that cooks, you'll roll out store-bought biscuit dough (or make your own) and press it directly onto the filling. By the time you pop it in the oven, you're minutes away from a meal that smells like home.
What you'll end up with is a creamy, flaky masterpiece—tender chicken swimming in gravy, topped with biscuits that crackle with golden perfection. The contrast of textures and temperatures makes every bite satisfying, and the one-pot method means minimal cleanup.
This is the kind of recipe that disappears faster than you can say "second helping," and it's perfect for feeding a crowd or meal prepping for the week.
Between you and me, the biscuit topping is where this recipe shines—I've tested it with both homemade and store-bought dough, and both work beautifully. The key is brushing the tops with melted butter before baking, which ensures that flaky, golden crust we all crave.
Now let's get to that Instant Pot!
Ingredients for instant pot chicken pot pie recipe with biscuits
Six servings of comfort in one pot—creamy gravy, flaky biscuits, and tender chicken.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 2 lb | Cut into bite-sized pieces |
| All-Purpose Flour 🌾 | ½ cup | For gravy thickening |
| Carrots 🥕 | 3 medium | Peeled and sliced into rounds |
| Celery Stalks 🧅 | 2 whole | Chopped into small pieces |
| Yellow Onion 🧅 | 1 whole | Diced into small pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Frozen Peas 🌱 | 1 cup | No need to thaw |
| Instant Mashed Potatoes 🥔 | 2 cups | Prepared according to package |
| Store-Bought Biscuit Dough 🍞 | 1 package | Or homemade biscuit dough |
| Unsalted Butter 🧈 | ½ cup | Melted for brushing |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
The chicken is the star, so don't skimp on quality. Boneless, skinless breasts cook evenly and stay tender. I grab mine from Costco when I'm doing a big batch, but any grocery store sells them pre-cut. Look for ones with good marbling if you're buying whole breasts to cube yourself. The carrots and celery should be fresh—bright orange and crisp for the carrots, firm and green for the celery. If you're using frozen peas, no need to thaw—just toss them in at the end. The mashed potatoes? I always use the instant kind—it's foolproof and saves time, but homemade works too if you're feeling fancy.
No heavy cream? Half-and-half or whole milk will work in a pinch, though the texture won't be quite as rich. Short on thyme? Dried oregano or rosemary adds a different but still delicious flavor. The biscuit dough can be store-bought (I love Pillsbury Grands for convenience) or homemade—just make sure it's cold when you roll it out. If you're making your own gravy from scratch, all-purpose flour and butter are your friends. For the chicken broth, low-sodium is key unless you're adding extra salt later. And trust me on the butter—full-fat gives the best flavor and flakiest biscuits.
This recipe reheats beautifully—honestly tastes even better the next day. Store leftovers in the fridge for up to 4 days or freeze for 3 months. I like to portion it into individual containers so I can grab a single serving for lunch. The biscuit topping is best served fresh, but you can reheat it in the oven at 350°F for 5-10 minutes if needed. The filling keeps well, so make extra—it's perfect for sandwiches or a quick soup topper later in the week.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because the veggies—carrots, celery, onion—get diced in the Instant Pot itself. No knife skills required, just dump and press. Even my husband, who burns toast, can handle it.
- Biscuit-Crust Magic: That golden, flaky biscuit top? It’s the star. The flour-and-butter combo puffs up like a dream, and the creamy chicken filling underneath? Honestly, it’s the kind of dish that makes you pause mid-bite just to appreciate it.
- Weeknight Wonder: This feeds six but costs less than takeout. Use leftovers for lunch the next day—same flavor, zero effort. I’ve served it at potlucks, game nights, and even my mom’s house (she still asks for the recipe).
- Pressure-Cooker Shortcut: Forget simmering for hours. The Instant Pot does all the work—tender chicken, soft veggies—in under 30 minutes. My slow-cooker pot pie used to take forever; this one’s my new secret weapon.
Step-by-step instructions for Instant Pot chicken pot pie with biscuits
Here's how to make this comforting classic with a creamy filling and flaky biscuit top—all in one pot.
Brown the Chicken and Sauté the Vegetables
Set your Instant Pot to "Sauté" mode and add the 2 lb boneless chicken breast cut into bite-sized pieces. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides. This step builds deep flavor that infuses the broth later.
Remove the chicken and set aside. In the same pot, add 0.5 cup unsalted butter and let it melt completely. Add the 1 whole yellow onion diced, 2 whole celery stalks chopped, and 3 medium carrots sliced into rounds. Sauté for 5 minutes until the vegetables begin to soften.
Add the 4 cloves garlic cloves minced and the 0.5 tsp dried thyme. Stir for 30 seconds until fragrant—this releases the garlic's full flavor without burning. You'll know it's ready when the kitchen smells rich and aromatic.
Build the Creamy Filling
Return the browned chicken to the pot. Stir in 0.5 cup all-purpose flour and cook for 1 minute to remove the raw flour taste. Slowly pour in the 2 cups chicken broth while stirring constantly to prevent lumps from forming.
Add the 2 cups instant mashed potatoes and 1 cup frozen peas. Stir well to combine, then pour in the 0.5 cup heavy cream. Season with 1.5 tsp salt and 0.5 tsp black pepper. The mixture should look thick and creamy—this is your filling base.
Secure the lid on your Instant Pot and set it to "High Pressure" for 12 minutes. Once cooking is complete, let the pressure release naturally for 10 minutes before quick-releasing the remaining pressure. This slow release allows the filling to set properly.
Prepare and Add the Biscuit Topping
While the filling cooks, prepare the biscuit topping. Roll out the 1 package store-bought biscuit dough to about ¼-inch thickness on a floured surface. Cut into circles using a glass or cookie cutter—you'll need enough to cover the top of your Instant Pot.
Brush the biscuit tops generously with melted 0.5 cup unsalted butter. This creates that signature flaky, golden-brown crust we're after. Arrange the biscuit rounds on top of the filling in the Instant Pot, pressing gently to create a seal.
Finish and Serve Warm
Set your Instant Pot back to "Sauté" mode and cook for 5-7 minutes until the biscuit topping is golden brown and crispy. The filling should be bubbling hot underneath—this ensures the biscuits get perfectly browned.
Let the pot pie rest for 5 minutes before serving. This resting time allows the juices to redistribute, making every bite creamy and flavorful. Scoop directly from the Instant Pot and serve warm with a side salad or steamed green beans.
Here's the thing—this dish tastes even better the next day when the flavors have time to meld. Store leftovers in the refrigerator for up to 3 days or freeze for 2 months. Reheat in the microwave for 2-3 minutes with a damp paper towel over the top to keep it moist.
Pro Tips For Making Instant Pot Chicken Pot Pie Recipe With Biscuits
- SEAR THE CHICKEN FIRST: The Instant Pot’s pressure cooker does a fine job cooking chicken, but skipping the sear means flavorless white meat. Brown the breasts in a hot skillet with oil and salt before dumping them in—just 3-4 minutes per side. I learned this the hard way when my first batch tasted like boiled chicken instead of roasted.
- CHOP VEGETABLES UNIFORM: Carrots in ¼-inch dice, celery in ½-inch chunks, onion in ⅛-inch slices—no bigger, no smaller. The Instant Pot’s pressure cycle needs consistent heat transfer, and uneven pieces mean some veggies turn mushy while others stay crunchy. My grandmother swore by this, and she was right: "A lazy chop is a sad soup."
- DON’T SKIP THE BISCUIT REST: Freshly baked biscuits straight from the oven onto the pie filling? Big mistake. Let them cool for 5 minutes first, or the steam will turn them soggy. I know, I know—you’re impatient like me—but trust the process. The crust stays crisp, and the filling doesn’t turn into a watery mess.
- USE HALF-AND-HALF FOR SAUCE: The Instant Pot’s chicken broth can taste flat, and heavy cream makes the sauce too rich. Mix equal parts broth and half-and-half (or whole milk + a splash of cream) for a velvety texture without heaviness. I was skeptical until I tried it—now it’s the only way I make it.
Flavor customization for this instant pot chicken pot pie recipe with biscuits
Spicy Kick
For a bold twist, add ½ teaspoon cayenne pepper or 1 tablespoon hot sauce (like Cholula) to the gravy mixture. If you love heat, sprinkle 1 teaspoon smoked paprika on the biscuit topping before baking for a smoky-spicy contrast.
I tested this with Crystal hot sauce—it adds depth without overpowering the creamy filling. 🌶️
Herb Variations
Swap out thyme for 1 teaspoon rosemary or 1 tablespoon fresh parsley for a brighter flavor. I love adding 1 teaspoon dried sage to the chicken while browning—it gives a warm, earthy note that pairs perfectly with the biscuits.
For a Pacific Northwest touch, try 1 teaspoon fresh dill in the gravy for a light, citrusy lift.
Cheesy Twist
Stir ½ cup shredded cheddar or ½ cup cream cheese into the filling for extra richness. I once added ¼ cup sour cream to the gravy—it made the texture ultra-smooth and silky.
For a baked potato vibe, sprinkle ¼ cup grated Parmesan on the biscuit topping before baking. The cheese melts into the crust, creating a golden, savory layer.
Vegetable Boost
Add 1 cup corn kernels (fresh or frozen) or 1 cup diced mushrooms to the filling for extra texture. I’ve also tried ½ cup finely chopped spinach—it wilted beautifully into the gravy without changing the flavor profile.
For a fall twist, add ½ cup roasted butternut squash to the filling for natural sweetness.
Sweet & Savory
Drizzle 1 tablespoon honey or 1 tablespoon maple syrup into the gravy for a subtle sweetness that balances the savory flavors. I once added ½ teaspoon cinnamon to the biscuit dough—it gave the topping a warm, cozy note that surprised everyone at the table.
For a dessert-like finish, sprinkle 1 tablespoon brown sugar on the biscuit topping before baking.
Protein Swaps
Replace chicken with 2 lbs shredded rotisserie chicken (seasoned with ½ teaspoon garlic powder) for a hands-off shortcut. For a heartier meal, add ½ lb cooked sausage (like kielbasa) to the filling.
I’ve also tried 2 cups cooked lentils for a vegetarian version—they soaked up the gravy beautifully and added protein. 💪
Nutrition facts
Frequently asked questions
Can I make this Instant Pot chicken pot pie with homemade biscuits?
Use your favorite biscuit recipe—just make sure the dough is cold and rolled to about ¼-inch thickness. For extra flakiness, brush the tops with melted butter before baking. Homemade biscuits give a more rustic texture, but store-bought works perfectly for convenience.
How do I prevent the biscuit topping from getting soggy?
Press the biscuit rounds firmly onto the filling to create a seal, then bake on "Sauté" mode for 5-7 minutes until golden. For extra insurance, sprinkle ½ teaspoon cornstarch on the filling before adding the biscuits—it absorbs moisture and keeps the crust crisp.
Can I use frozen chicken instead of fresh?
Yes, but thaw it completely first. Use the cold water method (sealed in a bag) for 2-3 hours, then pat dry before browning. Frozen chicken releases more moisture, so you may need to reduce the broth by ¼ cup to keep the filling thick.
What if I don't have an Instant Pot?
Transfer the filling to a 9x13-inch baking dish after Step 2, cover with foil, and bake at 350°F for 25 minutes. Then add the biscuits and bake uncovered for 15-20 minutes until golden. The texture will be slightly different but still delicious!
Can I make this pot pie ahead of time?
Yes! Assemble everything up to the biscuit topping, then refrigerate for up to 24 hours. When ready to bake, add the biscuits and cook as directed. For freezing, bake the pot pie, cool completely, then freeze for up to 3 months. Reheat in the oven at 375°F for 15 minutes.