Instant Pot® Chicken Pot Pie (Crustless and Gluten Free)

6.2.18 Followed the recipe to the letter, and the one modifcation I had to make was adding a cornstarch slurry. It simply didn’t thicken after adding the cream and peas. All of the chicken pot pie flavors are in this, but I must say I do miss the crust. One thing that I really like is that the ingredients in this recipe are ones that I always have on hand, so I could see this turning into a "go-to recipe." My husband asked me if this was a soup and when I told him it wasn’t, his next question was “are we having this over rice or noodles?” I did cook up a few noodles, mostly for him, at least he was happy! Once I had the consistency to where I wanted, I switched over to Slow Cook, low temperature, until we were ready to eat. This was good, even without the crust, and I will make this again.

Pretty good recipe for a Chicken Pot Pie without the pie (aka crust). Flavors are here for a pot pie, but the consistency of a thin chicken soup--a really tasty chicken soup! Mine didn't thicken up to achieve more of a creamy pot pie mixture I was hoping for (lactose free and subbed with coconut cream). I made a cornstarch slurry, which helped a little, but not enough. I'm guilty and made some gluten free elbow noodles to go with the soup. Will make this again, but will try ladling out some of the excess broth before adding the cream or try making a little basic bechamel sauce and grate in some cheddar cheese to the sauce to add to the soup when it's done. I'm wondering if adding some shredded or small cubed potatoes would work in absorbing some of the liquid too. Lots of room to play with the recipe if desired, but really it does make a very good and quick chicken soup! Thanks for the recipe!

This is really good!! I read reviews and used 1 cup of broth. I also used canned corn, peas and carrots. I added them at the end. It's still very runny so I added a cornstarch slurry and 2 tbsp of GF flour/ butter mixture which thicken it really well. First time I made this I put it over mashed potatoes but 2nd I poured it into 9x13 and topped it with GF stuffing (Aldis) and popped it into oven until stuffing browned. If you're missing the crust I suggest using stuffing. It's amazing!!

After reading others reviews stating it was thin like soup I decided to cut back on the chicken stock to 1 cup. It helped but I still needed to thicken it up with a cornstarch/water mixture. I also upped the seasonings to suit my taste. I did end up serving it with noodles for my husband but I enjoyed it as is. Very easy to make.

doesnt account for the water in the chicken breast. Added two tablespoons of cornstarch to thicken it up properly during simmer process

The whole family loved it!

Had to add a little starch like other said and also added some gnocchi. Also made rice on the ride to add a few carbs to the dinner

OMG this was great! Thickened with xanthum gum! already planning my next make of it!

Agree you need to add in corn starch to thicken but this is super easy and delish!!! Served with hot biscuits!!!

I sautéed for 6 minutes at the end and it thickened up nicely. Also cooked GF rotini on the stove and added it at the very end to make it a bit more filling. Super satisfying!

Adjusted recipe to ten servings. Was soupy, like others noted. Will make again and add cornstarch to thicken it up. Was great with a loaf of bread!

Love this!!! My husband prefers it to the traditional chicken pot pie I used to make. Great comfort food on a cold day.

Same as many above I added corn starch to thicken it, some more salt and ended up using pasta for a more hearty meal. But as the base recipe this was quite delicious

more soupy than i wanted. haven't tasted it yet though.

Turned out great!!

This had great flavor, but like other reviewers said, it was a soup, not thick at all. I made it exactly like the recipe with the exception: I didn't have "poultry" seasoning so I used my trusty Parsley-Sage-Rosemary and Thyme trick for chicken. At the end, when I saw it was too liquid, I made a cornstarch slurry and added it. That helped thicken it up quite a bit. I also added more salt and a little more pepper for our taste. I would make again.

Very tasty. Made this according to the directions and is was very soupy. Even with adding cornstarch and letting it saute longer, it was still more of a soup/stew. The flavor was very good, but a little peppery for my taste. Next time i will use 1/2 teaspoon pepper and serve with a crescent roll. I will definitely make again

Will make again, but will cut pepper down to 1/2 tsp. Way too peppery for me. But I'm taking full responsibility for that one because I substituted 2% Lactaid for the heavy cream. I suspect that the heavy cream would've balanced out the pepper more. Lactaid was the only real change I made. It also made it watery so I added mashed potato flakes to compensate. I keep them on hand to thicken soups and sauces. They do the trick without adding much flavor.

Five stars, no doubt—not only delicious but also simple to make. Yes, one must add flour or cornstarch; mushrooms would be good, as well. Nonetheless, this is a solid five-star recipe. Thank you!

Really good! I used chicken thighs (kept them whole). Added sliced mushrooms and leftover gravy. I kept the frozen peas and corn for the end. Did not add cream but added some leftover barley which helped to thicken up this soup.

I agree with other reviewers that this is thin - more a soup than pot pie. I had to keep adding cornstarch to thicken it up. I don't think I'll be making this again.

I made this for Easter this year and it was a big hit! The only thing I changed was adding in 8 small yellow potatoes, quartered. I made the cardinal error of not reading the reviews first, because if I had I would have used only 1/2 cup of heavy cream. Using a whole cup did leave it pretty thin, so I added in a cornstarch slurry and it thickened up nicely. Served biscuits on the side for a “deconstructed pot pie.” I will definitely make this again.

It was excellent. Everyone loved it!

Delicious! Adding this to my rotation. I doubled the chicken (will triple next time) and added 1 tbsp of cornstarch mixed in with cold water (about 3 tbsp).
Yep it was a bit watery, but the double chickened help soak that up when I tore it up. (Note I'm not a fussy eater, if you do this you may want to double or at least 1.5x the spices, I did add salt and pepper to taste at the end).

I changed the recipe up a bit... I used a whole bags of frozen corn & peas, added a generous amount of my favorite Tastefully Simple "Rustic Herb Seasoning", and whisked in a heaping scoop of corn starch to the heavy whipping cream before adding it. I didn't have any chicken stock so I used about a cup of water. Recipe was a great starting point!

This is a favourite in our house. I serve it over puff pastry patty shells for a perfect meal. I also cut chicken broth to 1 cup and add constarch slurry to thicken.

Great flavors. Loved it. However, did on stove top and sautéed chicken then vegetables then spices and liquids with a teaspoon of cornstarch added to thicken a bit. Will make again and again. I think it could use a whole teaspoon of thyme next time. :)

I am new to the Instant Pot so I was looking for easy recipes to try. This one turned out to be delicious! Makes excellent comfort food in the cooler season. It has more of a soup-like consistency but that was fine with me, I thought it tasted great and had a nice variety of veggies and chicken to make it feel healthy enough for me.

Definitely will make it again! I used red and yellow candy onions. Used homemade poultry seasoning. Turned out very tasty!

simple and flavorful with minimal effort. I used a can of mixed vegetables as a shortcut.

My son has allergies so we also made it dairy free using coconut milk. Big hit!

a bit salty but that was probably my mistake. easy and yummy otherwise.

I love this version of chicken pot pie!

I will definitely try making this again. I did add flour into the cream to help thicken up the sauce. Next time I will use half the broth

Delicious! I used raw chicken breasts... but then added about 4 oz. of frozen microwaved cauliplower chicken to the saute portion at the end. It gave it a little more texture and added a little more flavoring.

I used coconut milk for instead of cream. I also put in about 1/2 cup of instant potatoes hoping that would have made it thicker but it was not enough. When done and I added the coconut milk I added another 1/2 cup and it thickened it up very nicely. Will Differently make again.

My family really enjoyed this dish and didn't miss the crust (too much). I did not include the corn and peas because I was trying to keep it lower carb.

It was very thin. More like soup. Tasted good but didn't thicken up even with corn starch.

was a very good dish, save this one for use again.

I made this recipe, it was pretty good, there seems to be something missing taste-wise not quite sure what it is though. It did come out very soupy as others have mentioned however I added cornstarch until I got it to a thicker consistency that I wanted. I served it with mashed potatoes and it was quite good, patty shells would go good with it.

I love this! I made it using frozen mixed veggies. I didn't have celery. I used Silk half-n-half because that is what I had. I also made individual pot pies made with Bob's GF pie crust, baked in a big 6 muffin tin. With or without crust is delicious!

very good but the Bisquick was cakey

So liquidity!!! Only needs 1/2 cup water. I added cornstarch twice and simmered for an extra 10 minutes and still looked like soup. Recipe should be updated. Disappointed.

Gourmet quality! And the 1st recipe cooked in our New Instant Pot! We did add cornstarch & broth paste & mixed with the cream & peas towards end of cooking process. And served it all over rice Cauliflower. Super delicious, highly recommend??

Made it to the letter. Definitely needs some corn starch to thicken it up. Will possibly try again another time

A lot of review I read noted the soupiness. I made a cornstarch slurry and added a lot. It helped. Another option is to add pureed cauliflower if you're sticking with GF. I love crust, but I'm sticking to low carb. I made Oopsie Breads and each one is a perfect size to place on top of a small crock bowl.

Very easy and tastes great. The only change I made was to add tiny pasta and an extra cup of broth to make it a thicker soup. Will make again.

I substituted heavy cream with full fat Greek yogurt. It definitely tastes a bit leaner and has just a subtle tangyness. I added 2 tablespoons of unsalted butter to add back some richness. I'd give my modified version 4 stars tbh I had 2 cups of corn and that may have also watered it down a bit. My girlfriend loved it...

The family loved this recipe. We prefer more veggies so I will increase the vegetables in this recipe next time. I'm learning to use my InstaPot. This was a great one to help me feel more comfortable & to not be so intimidated using my InstaPot.

I have made this twice now. I have had to adjust my diet because of health reasons and have been struggling to find something that is not only ok for me to eat, healthy, but also tastes good. This one is all that! The first time I made it my husband even said, "This is really good!" So the second time I made it I adjusted for 2 extra servings. ;-) The changes I made (to make it ok with my diet requirements) was to not use the corn, but add a couple of potatoes (diced) in place of that and swap the heavy cream for canned coconut milk. (Make sure you put the can of coconut milk in the refrigerator ahead of time (preferably 24 hours) so the "cream" will rise to the top of the can. One can is more than enough for the 2 extra servings I adjust for, and should be enough even to double it if you just use the entire can. I think I actually like the teeny, tiny hint of coconut in the cream with this soup, and since this is a recent diet adjustment and I would have used regular heavy cream in the past, I can honestly say, I think I wouldn't go back even if my diet allowed it. It will likely be a little less "thick," but the flavor is amazing! Hubby and son loved it too! Nothing left of the 6 servings!

I added an additional cup of peas. Whole family loved it, even my 2 year old!

I think it is too much cream - try half a cup or 3/4 cup cream. I used about 3/4 cup cream and had to add a cornstarch slurry to thicken it up. It comes to a soup like consistency but has all the right flavours. I added fresh basil, leeks and a harbanero pepper - yikes! Next time I will do the basic recipe :)

The taste was decent but, like most others have said, it was really thin. Even cornstarch didn't thicken it enough. I think I'll try one more time and make chicken gravy from the broth in the pot after cooking. Once I stir it back in, it will hopefully have the thickness and taste I'm looking for.

This knocked our socks off! We found the end result a little bland and soupy, though, so we doubled (at least) all the seasonings except for salt and pepper. I also dissolved cornstarch in water and stirred it into the pot to thicken it. We loved the leftovers, which is saying something in this house.

1st time using Instant Pot. It is still cooking. Just wanted to save recipe.

This was absolutely delicious! The perfect thing for a blustery, cold April day. I did add diced potatoes and halve the amount of onion. Also added some minced garlic. I did add a cornstarch slurry to thicken it up a bit. I will definitely be making this again. And again!!

Delicious. Was a little runnier than I had expected. Was more like a stew or hearty soup.

I used 3 medium potatoes and coconut cream (due to dairy allergy). It was very tasty.

read all comments about too much liquid ...used half the amount of heavy cream..still too runny....put 3 tablespoons with 3 tablespoons of water...then added..also used Frozen corn and peas...added as mentioned...let saute just about 5 mins in mixing the cream / cornstarch etc...turned out to be perfect....very good recipe....