Pressure Cooker Chicken Pot Pie

March 31, 2015

I cook a lot.

Quite frankly it’s easier on so many levels to eat at home with a toddler. Being cooped up at a restaurant isn’t my son’s idea of a good time and he usually has several ways of letting us know it. Our Friday night ritual of eating out on the town has come to an end, but it’s been replaced with cuddles, giggles and endless rounds of hide and go seek.


Not long ago my mom was told about a pressure cooker and she decided to give it a try. Hearing her tell me about having a hot, healthy, home cooked meal in under 30 minutes made me go out and buy my own. So far, I love it!

I know what you’re thinking: “Pressure cookers aren’t safe.”

Pressure cooking has come a long way and have many safety features that past pressure cookers did not. Pressure cookers are incredibly veresatile machines and have the capabilities of a slow cooker, rice cooker, and are able to can fruits and veggies all in one appliance! 

Since purchasing my Pressure Cooker XL I have been excitedly pinning recipes on Pinterest and decided to try out this Chicken and Dumplings recipe from A Fun and Frugal Life. As I read the recipe it seemed a little plain and I decided to make some changes. The result was delicious! My husband and I decided it tasted more like a chicken pot pie than chicken and dumplings, so that’s what I’m calling it.

Pressure Cooker Chicken Pot Pie

Serves: 4
Prep: 5 minutes
Cook Time: 20 minutes (or so depending on how long it takes your machine to pressurize)

Don’t have a pressure cooker? No worries! Make this in the crock pot on 3-4 hours on high and then 1 additional hour after adding biscuits and shredding or cutting chicken.

1 (10 oz) Can of Cream of Chicken Soup
15 oz Chicken Broth
2 Medium Carrots, chopped
2 Celery Stalks, chopped
1 Cup Frozen Peas
2 TBS Butter cut in chunks
2 Large Chicken Breast or 4 Small Chicken Breast
1 Can Refrigerated Biscuits

Place chicken on the bottom of the pressure cooker bowl and add preferred seasoning to chicken and chunks of butter. Next add canned soup, broth and top with veggies. Put pressure cooker on chicken setting* and lock lid to begin pressure cooking.

In the meantime, cut each refrigerated biscuit into 9 small pieces. When the pressure cooker timer goes off pull the chicken out and shred it or cut into chunks. Replace chicken and mix in biscuits. Set pressure cooker for 3 minutes, lock lid and begin.


Once the timer goes off, if the biscuits still seem doughy replace the lid and allow them to sit in the hot broth for another 5 minutes or so.

Garnish and enjoy!


*My pressure cooker chicken default is 15 minutes and 228℉. I recommend following your pressure cookers chicken default for tender and juicy chicken.