Instant Pot Chicken Pot Pie (Crustless & Gluten-Free)

Are you craving the comforting flavors of chicken pot pie but without the fuss of making a crust and needing a gluten-free option? Look no further! This Instant Pot Chicken Pot Pie recipe is the answer. It’s quick, easy, incredibly flavorful, and completely crustless and gluten-free. The Instant Pot makes it a one-pot wonder, simplifying the entire process without sacrificing that classic pot pie taste. This recipe is perfect for busy weeknights, satisfying family dinners, or anyone looking for a healthy and delicious meal.

## Why You’ll Love This Recipe

* **Quick & Easy:** The Instant Pot significantly reduces cooking time compared to traditional pot pie recipes.
* **Crustless & Gluten-Free:** Perfect for those with gluten sensitivities or anyone looking to cut down on carbs.
* **One-Pot Wonder:** Minimal cleanup since everything cooks in the Instant Pot.
* **Healthy & Delicious:** Packed with vegetables and lean protein for a balanced and satisfying meal.
* **Customizable:** Easily adaptable to your preferred vegetables and protein sources.
* **Comfort Food Classic:** All the familiar flavors of chicken pot pie without the extra effort.

## Ingredients You’ll Need

* **Chicken:** 1.5-2 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
* **Olive Oil:** 1-2 tablespoons (for sautéing)
* **Onion:** 1 medium, chopped
* **Carrots:** 2 medium, peeled and chopped
* **Celery:** 2 stalks, chopped
* **Garlic:** 2-3 cloves, minced
* **Chicken Broth:** 4 cups (low sodium preferred, gluten-free certified)
* **Potatoes:** 1.5 lbs Yukon Gold or Russet, peeled and cubed (about 3 medium)
* **Frozen Peas:** 1 cup
* **Frozen Corn:** 1 cup
* **Heavy Cream or Coconut Milk:** 1/2 cup (for richness, use coconut milk for dairy-free)
* **Tapioca Starch or Cornstarch:** 2 tablespoons (for thickening, use arrowroot powder for paleo)
* **Water:** 2 tablespoons (for slurry)
* **Dried Thyme:** 1 teaspoon
* **Dried Rosemary:** 1/2 teaspoon
* **Bay Leaf:** 1
* **Salt & Pepper:** To taste
* **Optional Garnishes:** Fresh parsley, chives

## Equipment

* Instant Pot (6-quart or larger recommended)
* Cutting Board
* Knife
* Measuring Cups and Spoons
* Small Bowl (for slurry)

## Step-by-Step Instructions

**1. Prepare the Ingredients:**

* Cut the chicken into bite-sized pieces. This ensures even cooking and makes it easier to eat.
* Chop the onion, carrots, and celery. Make sure the pieces are relatively uniform in size for even cooking.
* Mince the garlic. Freshly minced garlic provides the best flavor.
* Peel and cube the potatoes. Aim for similar-sized cubes so they cook at the same rate.
* Measure out the frozen peas and corn. Keep them frozen until ready to add.

**2. Sauté the Vegetables:**

* Turn on the Instant Pot and select the “Sauté” function. Adjust to “Normal” or “More” for higher heat.
* Add the olive oil to the Instant Pot. Let it heat up for a few seconds.
* Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables start to soften. Stir occasionally to prevent burning.
* Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic.

**3. Add Chicken and Spices:**

* Add the bite-sized chicken pieces to the Instant Pot. Season with salt and pepper.
* Sauté the chicken for 3-5 minutes, or until lightly browned on all sides. It doesn’t need to be fully cooked at this stage.
* Add the dried thyme, dried rosemary, and bay leaf to the pot. Stir to combine and coat the chicken and vegetables with the spices. The bay leaf adds a subtle depth of flavor, don’t skip it!

**4. Add Broth and Potatoes:**

* Pour the chicken broth into the Instant Pot. Make sure to scrape the bottom of the pot to deglaze it and remove any browned bits that may have stuck to the bottom. This prevents the dreaded “Burn” notice.
* Add the cubed potatoes to the pot. Submerge the potatoes in the broth. They will cook along with the chicken and other vegetables.

**5. Pressure Cook:**

* Secure the Instant Pot lid and make sure the pressure release valve is set to the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function and set the cooking time to 8 minutes. The Instant Pot will take some time to come to pressure before the cooking time starts.

**6. Quick Release Pressure:**

* Once the cooking time is complete, carefully perform a quick pressure release by moving the pressure release valve to the “Venting” position. Be cautious of the steam that will be released.
* Once the pressure is fully released and the float valve has dropped, carefully open the Instant Pot lid.

**7. Thicken the Sauce:**

* In a small bowl, whisk together the tapioca starch (or cornstarch or arrowroot powder) with the water to create a slurry. Make sure there are no lumps.
* Turn the Instant Pot back on to the “Sauté” function.
* Slowly pour the slurry into the Instant Pot while stirring continuously. Stir until the sauce thickens, about 2-3 minutes. Be careful not to over-thicken the sauce, as it will continue to thicken as it cools.

**8. Add Frozen Vegetables and Cream:**

* Stir in the frozen peas and frozen corn. Cook for another 1-2 minutes, or until the vegetables are heated through.
* Stir in the heavy cream (or coconut milk). This adds richness and creaminess to the pot pie. Adjust the amount to your preference.

**9. Season and Serve:**

* Taste the chicken pot pie and adjust the seasoning with salt and pepper as needed. Don’t be afraid to add a little extra salt to bring out the flavors.
* Remove the bay leaf before serving.
* Garnish with fresh parsley or chives, if desired.
* Serve hot and enjoy!

## Tips and Variations

* **Chicken:** You can use pre-cooked rotisserie chicken to save time. Just shred the chicken and add it during the last few minutes of cooking to heat it through. Ground chicken or turkey can also be used as a substitute. Just make sure to brown it before adding the other ingredients.
* **Vegetables:** Feel free to add other vegetables like green beans, mushrooms, or parsnips. Adjust the cooking time accordingly.
* **Dairy-Free:** Use coconut milk instead of heavy cream for a dairy-free version. You can also use other non-dairy creamers.
* **Thickening:** If you don’t have tapioca starch, cornstarch, or arrowroot powder, you can use a gluten-free all-purpose flour blend. Just make sure to mix it with cold water before adding it to the Instant Pot to prevent lumps.
* **Spice:** Add a pinch of red pepper flakes for a little heat.
* **Herbs:** Experiment with different herbs like oregano, sage, or a blend of Italian herbs.
* **Potatoes:** Sweet potatoes can be used for a slightly sweeter flavor.
* **Make it a Soup:** Add extra broth to make it more of a soup consistency.
* **Add Wine:** For a richer flavor, deglaze the pot with 1/2 cup of dry white wine after sautéing the vegetables.
* **Bone Broth:** Substitute chicken broth with bone broth for increased nutritional value.
* **Leftovers:** Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

## Preventing the “Burn” Notice

The Instant Pot “Burn” notice can be frustrating, but here are some tips to avoid it:

* **Deglaze the Pot:** Always scrape the bottom of the pot after sautéing the chicken and vegetables to remove any stuck-on bits.
* **Sufficient Liquid:** Ensure there is enough liquid in the pot (at least 1 cup). This recipe calls for 4 cups of broth, which should be sufficient.
* **Layer Ingredients:** Layer the ingredients in the correct order. In this recipe, the broth goes in last, after the chicken and vegetables.
* **Don’t Thicken Too Early:** Avoid adding the thickening slurry until after the pressure cooking is complete.
* **Check the Sealing Ring:** Make sure the sealing ring is properly installed and clean.

## Serving Suggestions

* **Serve as a Main Course:** This chicken pot pie is a complete meal on its own.
* **With a Side Salad:** Pair it with a simple green salad for a light and refreshing side.
* **With Gluten-Free Biscuits:** While this recipe is crustless, you can serve it with gluten-free biscuits on the side for dipping.

## Nutritional Information (Approximate)

(Per Serving, estimate based on 6 servings)

* Calories: 350-450
* Protein: 30-40g
* Fat: 15-25g
* Carbohydrates: 20-30g
* Fiber: 5-7g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*

## Gluten-Free Considerations

This recipe is naturally gluten-free since it doesn’t include a crust. However, it’s important to:

* **Use Gluten-Free Broth:** Make sure to use a chicken broth that is certified gluten-free.
* **Check Labels:** Double-check the labels of all ingredients, especially the tapioca starch or cornstarch, to ensure they are gluten-free.
* **Avoid Cross-Contamination:** If you are highly sensitive to gluten, be careful to avoid cross-contamination in your kitchen.

## Conclusion

This Instant Pot Chicken Pot Pie recipe is a game-changer for anyone who loves the taste of chicken pot pie but wants a quicker, easier, and healthier option. It’s crustless, gluten-free, and packed with flavor. The Instant Pot makes it a breeze to prepare, and the customizable ingredients allow you to tailor it to your preferences. Give it a try and enjoy a comforting and delicious meal any night of the week!