Instant Pot Chicken Pot Pie Recipe With Biscuits: One-Pot Creamy Gravy and Flaky Top

This Instant Pot chicken pot pie recipe delivers all the comfort of a classic pot pie with half the effort—creamy gravy, tender chicken, and a golden, flaky biscuit top, all in one pot.

I developed this version after years of testing, because nothing beats the cozy flavors of a homemade pot pie, especially when it comes together in under an hour.

The secret lies in the Instant Pot's ability to build rich, velvety gravy while keeping the chicken perfectly tender, then finishing with a biscuit crown that's crisp on top and soft inside.

The beauty of this recipe is in its simplicity: you'll start with a simple mix of chicken, vegetables, and roux in the Instant Pot, then let it cook down to a luscious gravy.

While that simmers, you'll prepare the biscuit dough using just a few ingredients—flour, butter, buttermilk, and a pinch of baking powder—that comes together in minutes. The biscuits get baked right on top of the filling, creating that iconic flaky, golden crust that makes pot pie irresistible.

What you'll end up with is a creamy, fluffy pot pie that's rich with chicken and vegetables, all enveloped in a velvety gravy and topped with a flaky biscuit crust that's impossible to resist.

The best part? It's a one-pot meal, meaning minimal cleanup and maximum comfort. This is the kind of dish that transforms a regular weeknight into a cozy family dinner, with everyone asking for seconds.

Perfect for chilly evenings, meal prep, or when you want to impress guests without spending hours in the kitchen. The recipe scales easily too, so you can make a single serving or feed a crowd. Let's get started on making this comforting classic your new go-to dinner.

Ingredients for instant pot chicken pot pie recipe with biscuits

Pantry staples plus a few fresh ingredients for that cozy, creamy pot pie magic.

The chicken breast is key here—boneless, skinless cuts cook evenly and stay tender. Costco or grocery store pre-cut pieces save time, but if you're buying whole breasts, slice them thinly against the grain. The frozen veggie mix cuts prep time in half, but if you want to get fancy, swap in fresh carrots and peas (just blanch them first). For the biscuits, Arctic brand butter gives the best flakiness, but any cold, cubed butter works. The buttermilk should be full-fat for that classic tang—Great Value or Land O'Lakes are reliable brands. If you're feeling extra, grab a fresh bouquet of thyme at the grocery store; the flavor is worlds better than dried.

No buttermilk? Mix 1 cup milk with 1 tbsp vinegar or lemon juice and let it sit for 5 minutes. Short on heavy cream? Half-and-half plus a splash of milk works in a pinch, though the gravy won't be quite as rich. The frozen veggies can be swapped for canned (drained) or fresh (quickly blanched), but don't skip the peas—they add that classic pot pie sweetness. For the biscuits, if you're out of baking powder, 1 tbsp baking soda plus 2 tbsp cream of tartar is a decent sub, though the texture will be slightly different. And if you're making this ahead, prep the biscuit dough and keep it chilled until ready to bake—it's a game-changer for timing.

The filling keeps 3 days in the fridge, but the biscuits are best baked fresh. For meal prep, assemble the pot pie, refrigerate, then bake straight from the cold—just add 15-20 extra minutes to the baking time. The biscuits freeze beautifully too: wrap them in plastic and freeze for up to 3 months. When ready to serve, bake straight from frozen—just add 5-10 extra minutes. Pro tip: Garnish with fresh parsley right before serving—it brightens up the whole dish and makes it look restaurant-worthy.

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

Here's how to make a comforting, one-pot meal with tender chicken and flaky biscuits.

Set your Instant Pot to "Sauté" mode and let it heat for 2 minutes. Add 0.75 cup unsalted butter and let it melt completely. Add the 1 whole yellow onion and cook for 3-4 minutes until softened and translucent. Stir in the 3 cloves garlic cloves and cook for 30 seconds until fragrant.

Add the 1.5 lb boneless, skinless chicken breast cut into bite-sized pieces. Cook for 3-4 minutes until the chicken is no longer pink on the outside. Remove the chicken from the pot and set it aside. You'll add it back later.

Here's the thing—searing the chicken first adds incredible depth of flavor to the gravy. Don't skip this step, even though it adds a few extra minutes. The golden-brown chicken will make the whole dish taste restaurant-quality.

Reduce heat to "Low" and sprinkle in 0.5 cup all-purpose flour all at once. Stir vigorously for 1-2 minutes until you have a smooth, thick paste. This is your roux—the base of that creamy gravy. If it starts to darken too much, reduce heat briefly to prevent burning.

Slowly pour in 1.5 cups low-sodium chicken broth while stirring constantly with a wooden spoon. The mixture will bubble vigorously—keep stirring until it's completely smooth and thickened. Add the 1.5 cups frozen mixed vegetables and stir to coat them in the sauce.

Return the chicken to the pot and stir gently to combine. Add 0.5 cup heavy cream, 1 tsp dried thyme, and 1 tsp dried parsley. Stir well and cover the Instant Pot with the lid. Set the valve to "Sealing" and cook on "High Pressure" for 10 minutes.

While the chicken cooks, make the biscuits. In a medium bowl, whisk together 1 cup buttermilk, 1.5 tsp salt, and 0.5 tsp black pepper. In a separate bowl, combine 0.5 cup all-purpose flour (the remaining from your ingredients) with 2 tsp baking powder. Cut in 0.75 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Make a well in the center and pour in the buttermilk mixture. Stir gently with a fork until just combined—don't overmix. The dough should be shaggy. Turn it out onto a lightly floured surface and knead 4-5 times just to bring it together. Pat into a 1-inch thick rectangle and cut into 4 equal squares using a knife or biscuit cutter.

Once the Instant Pot finishes cooking, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Remove the lid and stir the chicken and vegetables gently. The gravy should be thick and creamy—if it's too thin, you can simmer it uncovered on "Sauté" for 2-3 minutes to thicken it further.

Carefully transfer the chicken and vegetable mixture to an 8-inch oven-safe skillet or deep baking dish. Arrange the 4 biscuit squares on top, pressing down gently to create a good seal. Sprinkle any remaining flour from your hands over the top for extra crispiness.

Bake at 400°F for 15-18 minutes until the biscuits are golden brown and the filling is bubbling around the edges. The biscuits should be puffed and crispy on top. Let the pot pie rest for 5 minutes before serving to allow the juices to set.

Garnish with extra dried parsley if desired. The biscuits should be flaky on top with a soft, pillowy center. Cut through one biscuit to check—it should be golden brown with a slightly crisp exterior and tender interior. Serve immediately with a side salad or steamed green beans.

This one-pot meal delivers all the comfort of a classic chicken pot pie with the convenience of your Instant Pot. The creamy gravy coats every bite, and those homemade biscuits add that perfect flaky top that makes it feel like a restaurant-quality dish. Leftovers keep well in the fridge for 3-4 days, and you can reheat them in the Instant Pot on "Sauté" mode until warmed through.

Troubleshooting great instant pot chicken pot pie recipe with biscuits

Gravy Too Thin?

If your gravy looks too thin after pressure cooking, don't panic—this happens more often than you'd think. The Instant Pot's pressure cooking can sometimes dilute the sauce. After releasing the pressure, switch to "Sauté" mode and simmer uncovered for 2-3 minutes to reduce.

For extra thickness, whisk in 1 tablespoon cornstarch mixed with 2 tablespoons cold water until smooth. Stir constantly for 1 minute until it thickens. 💡

Biscuits Not Flaky?

Flaky biscuits are all about cold butter and gentle handling. If yours turn out dense, make sure your butter is firm but not rock-hard (cut into cubes and chilled for 30 minutes). Work quickly when mixing—overworking the dough develops gluten, which makes biscuits tough.

Also, don't overfill the baking dish—the biscuits need room to puff. For extra flakiness, brush the tops with melted butter before baking.

Chicken Overcooked?

Chicken breast can dry out if cooked too long, especially in the Instant Pot. Since we're pressure cooking for 10 minutes, it should be tender but not falling apart. If your chicken is tough, try cutting it into smaller, more even pieces before searing.

Also, don't skip the natural pressure release—quick-releasing can make the chicken rubbery. For extra moisture, add 1 tablespoon chicken broth to the gravy before serving.

Biscuits Burning?

Biscuits burn when the oven is too hot or they're too close to the heat source. Preheat your oven to 400°F (no higher!) and place the pot pie on the middle rack.

If the tops brown too quickly, loosely tent with aluminum foil for the last 5 minutes of baking. For even browning, rotate the dish halfway through. Pro tip: Sprinkle the biscuit tops with a pinch of flour before baking—it creates a crispy barrier that prevents burning.

Lid Stuck After Pressure Cooking?

This is a common Instant Pot issue, but don't force it! First, let the pot sit for 5 minutes to cool slightly. If the lid still doesn't budge, run cold water over the lid's rim for 30 seconds—the sudden temperature change helps release the seal.

If that fails, place a dry kitchen towel over the lid and grip the edges firmly. Twist gently while pulling upward. Never use metal utensils—they can scratch the nonstick coating.

Frozen Veggies Too Soft?

Frozen veggies can turn mushy if overcooked. Since we're pressure cooking for 10 minutes, they should stay firm but tender. If yours are too soft, try blanching fresh veggies (boil for 2 minutes, then ice bath) before adding them to the pot.

For frozen veggies, add them in the last 2 minutes of pressure cooking to preserve texture. If using canned veggies, drain and pat dry before adding to avoid excess moisture in the gravy.

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