Instant Pot Duo Crisp Chicken Pot Pie is a comforting dinner filled with tender chicken, vegetables, and a creamy sauce, topped with a golden, flaky crust. It’s an easy way to enjoy homemade chicken pot pie with less work.
I love a good chicken pot pie, especially when the weather gets chilly. This version has all those classic comfort food flavors, and the Duo Crisp makes it easy to get that golden crust without using the oven.
Why I Love This Recipe
About the Ingredients ⭐
- Olive Oil: Used to sauté the chicken.
- Chicken Breast: Cut into bite-sized cubes for even cooking.
- Garlic Powder: Adds flavor to the chicken filling.
- Thyme: Gives the pot pie its classic savory flavor.
- Black Pepper: Adds a little seasoning.
- Chicken Broth: Adds moisture and flavor to the filling.
- Frozen Mixed Vegetables: No need to thaw them first.
- Potatoes: Cut into 1-inch cubes so they cook evenly.
- Cream of Chicken Soup: Helps create the creamy filling.
- Heavy Cream: Makes the filling rich and creamy.
- Pie Crust: Creates the golden, flaky topping.
- Egg and Water: Mixed together for an egg wash to help brown the crust.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Duo Crisp Chicken Pot Pie
Sauté the Chicken: Set the Instant Pot to Sauté and add the olive oil and cubed chicken. Cook for about 5 minutes, stirring occasionally, until the outside of the chicken turns white. Add the garlic powder, thyme, and pepper.
Add the Vegetables: Pour in the chicken broth. Add the frozen mixed vegetables and cubed potatoes. Spoon the cream of chicken soup over the top without stirring.
Pressure Cook: Secure the pressure cooker lid and cook on High Pressure for 10 minutes. Carefully perform a quick release.
Make the Filling Creamy: Remove the lid and switch to Sauté. Stir in the heavy cream and cook for 2–3 minutes, or until the filling thickens slightly. Turn off Sauté.
Add the Pie Crust: Carefully lay the pie crust over the filling. Whisk together the egg and water, then brush the egg wash over the crust. Cut a few small slits in the crust to allow steam to escape.
Crisp the Crust: Attach the Duo Crisp air fryer lid and cook on Air Crisp for 10 minutes, or until the crust is golden brown and fully cooked. Carefully remove the lid and let the pot pie rest for a few minutes before serving.
Tips I Found Helpful 💙
- Cut Potatoes Evenly: Keep the potato pieces around 1 inch so they cook evenly.
- Don’t Stir the Soup: Layer the cream of chicken soup on top before pressure cooking to help prevent a burn warning.
- Thicken the Filling: Let the filling simmer on Sauté for a few minutes before adding the crust.
- Check the Crust: Duo Crisp cooking times vary. Make sure the pastry is golden brown and fully cooked before serving.
Questions Readers Ask Most
Instant Pot Duo Crisp Chicken Pot Pie
Instant Pot Duo Crisp Chicken Pot Pie has tender chicken, potatoes, and vegetables in a creamy filling topped with a golden, flaky pie crust.
Ingredients
- 1. 2 tablespoons olive oil
- 2. 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 3. 1 tablespoon garlic powder
- 4. 1 teaspoon thyme
- 5. ½ teaspoon black pepper
- 6. 1 cup chicken broth
- 7. 1 (12-ounce) bag frozen mixed vegetables
- 8. 4 large potatoes, cut into 1-inch cubes
- 9. 1 (10-ounce) can cream of chicken soup
- 10. 1 cup heavy cream
- 11. 1 refrigerated pie crust
- 12. 1 egg
- 13. 1 tablespoon water
Instructions
- Set the Instant Pot Duo Crisp to Sauté. Add the olive oil and cubed chicken. Cook for about 5 minutes, stirring occasionally, until the outside of the chicken turns white.
- Stir in the garlic powder, thyme, and black pepper.
- Pour in the chicken broth. Add the frozen mixed vegetables and cubed potatoes.
- Spoon the cream of chicken soup over the top. Do not stir.
- Secure the pressure cooker lid and cook on High Pressure for 10 minutes.
- Carefully perform a quick release.
- Remove the lid and switch to Sauté. Stir in the heavy cream and cook for 2–3 minutes, until the filling thickens slightly. Turn off Sauté.
- Lay the pie crust over the filling, tucking in the edges as needed. Cut a few small slits in the crust.
- Whisk together the egg and water. Brush the egg wash over the crust.
- Attach the Duo Crisp air fryer lid and cook on Air Crisp for approximately 10 minutes, or until the crust is golden brown and fully cooked.
- Carefully remove the lid. Let the pot pie rest for a few minutes before serving. Make sure the chicken reaches an internal temperature of 165°F.
Notes
Cut the potatoes into even 1-inch pieces and leave the cream of chicken soup unstirred before pressure cooking to help prevent a burn warning. Allow the filling to thicken before adding the crust, and check that the pastry is fully cooked before serving.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 2323Total Fat: 124gSaturated Fat: 45gUnsaturated Fat: 79gCholesterol: 481mgSodium: 3819mgCarbohydrates: 240gFiber: 30gSugar: 22gProtein: 60g
Can this be done with a Puff Pastry?
What is the egg and water for?
@Lisa, to brush on top of the crust before you use the air fryer.
@Lisa, it’s for the egg wash she forgot to put in the recipe. Mix the water and the egg white and brush over the pie crust 🙂
It turned out good. My crust shell was broken so the juices bubbled up & over the crust preventing the middle to brown up. I had to scoop the dough out before serving. Note to self don’t use a broken crust.
How can I do this with crust on bottom and top?
Easy and delicious! The egg and water are for egg wash on top of crust before crisping. I’m making this often, just adding more chicken@