This Instant Pot crustless gluten-free chicken pot pie is a comforting one-pot meal filled with tender chicken, colorful vegetables, and a creamy herb-seasoned sauce.
Made with chicken tenders, carrots, celery, corn, and peas, it delivers traditional pot pie flavors without a pastry crust or wheat flour.
With simple ingredients and a hands-off pressure cooking process, this recipe takes approximately 55 minutes from preparation to serving.
Heavy cream adds a smooth, rich finish, while the combination of garlic, onion, poultry seasoning, and thyme creates a savory broth. Each serving provides approximately 27 grams of protein, making this dish a satisfying option for family dinners.
Recipe Overview
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Pressure Release Time: 10 minutes
- Total Time: 55 minutes
- Servings: 6
- Cooking Method: Instant Pot
- Dietary Style: Gluten-free and crustless
Ingredients You’ll Need
Chicken and Vegetables
- 1 ½ pounds chicken tenders, cut into cubes
- 1 ½ cups chicken broth
- 1 ½ cups diced carrots
- 1 ½ cups diced celery
- 1 cup corn kernels
- 1 large onion, diced
- ½ cup frozen peas
Seasonings and Creamy Sauce
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon poultry seasoning
- ½ teaspoon dried thyme
- 1 cup heavy cream
These ingredients create a flavorful filling without relying on canned condensed soup. For a gluten-free result, check the labels on your chicken broth and poultry seasoning to ensure they contain no gluten-based additives.
How to Make Instant Pot Chicken Pot Pie
Step 1: Prepare the Ingredients
Cut the chicken tenders into evenly sized bite-sized cubes so they cook consistently under pressure. Dice the carrots, celery, and onion, and measure out the remaining vegetables and seasonings.
There is no need to brown the chicken or sauté the vegetables before pressure cooking. This makes preparation easier and keeps the cooking process straightforward.
Step 2: Load the Instant Pot
Add the cubed chicken, chicken broth, carrots, celery, corn, and diced onion to the Instant Pot’s inner pot. Sprinkle in the salt, garlic powder, onion powder, black pepper, poultry seasoning, and dried thyme.
Stir the ingredients gently to distribute the seasonings throughout the broth. Secure the lid and make sure the pressure valve is set to the sealing position.
Step 3: Pressure Cook the Filling
Select the Manual or Pressure Cook setting and set the appliance to high pressure for 10 minutes. Allow approximately 10–15 minutes for the Instant Pot to build pressure before the cooking countdown begins.
Once the timer finishes, let the pressure release naturally for 10 minutes. After that, carefully release any remaining pressure according to your appliance’s instructions. Wait until the pressure indicator has dropped completely before opening the lid.
Step 4: Add the Cream and Peas
Open the lid carefully, keeping your face and hands away from the escaping steam. Stir in the heavy cream and frozen peas.
Select the Sauté function and cook the mixture for approximately 2–3 minutes, stirring regularly. This allows the peas to heat through and the cream to blend with the seasoned broth.
Continue stirring until the sauce is warm and slightly thickened. Check that the chicken has reached an internal temperature of 165°F (74°C) before serving.
Step 5: Adjust the Consistency and Serve
If the filling looks too thin, continue simmering briefly on Sauté, stirring frequently. For a thicker sauce, add a small amount of cornstarch slurry, prepared by mixing cornstarch with cold water, and stir until the desired consistency is reached.
Taste the finished filling and adjust the salt and pepper if necessary. Serve warm in individual bowls or over a suitable side dish.
Helpful Tips for the Best Results
Keep the Sauce Thick and Creamy
Pressure cooking traps moisture inside the pot, so the finished filling may contain more liquid than a traditional stovetop pot pie. If you prefer a thicker consistency, reduce the broth to 1 cup.
Keep in mind that the pressure cooker still needs sufficient liquid to operate correctly, so follow your appliance’s minimum liquid requirements.
If the sauce needs additional thickening, add a little cornstarch slurry during the final Sauté stage. Stir continuously and allow the sauce to simmer until it reaches your preferred texture.
Cut the Chicken and Vegetables Evenly
Uniformly sized chicken pieces and diced vegetables help the ingredients cook more consistently. Cut the carrots into relatively small pieces so they soften during the pressure cooking cycle.
Avoid cutting the chicken too small, as it may become dry or break apart when stirred.
Make It Ahead for Busy Evenings
You can chop the vegetables and cut the chicken in advance, storing them separately in the refrigerator until you’re ready to cook. Measure the dry seasonings ahead of time to make assembly faster.
For food safety, keep raw chicken refrigerated and use it within a safe storage period. Do not leave prepared ingredients at room temperature for extended periods.
Adjust the Dairy
Heavy cream provides the richest texture, but you can use full-fat Greek yogurt for a tangier variation. If using yogurt, turn off the heat before stirring it in to reduce the risk of curdling.
You can also add 2 tablespoons of unsalted butter for additional richness.
Choose Your Favorite Serving Base
Although this recipe does not include a crust, it can be served in several ways. Spoon the creamy chicken filling over mashed potatoes for a hearty dinner, or serve it alongside gluten-free biscuits.
For a baked variation, transfer the cooked filling into a 9 × 13-inch baking dish, add a gluten-free stuffing topping, and bake until the topping is heated through and golden.
Check that any packaged topping is certified gluten-free if required for your diet.
Gluten-Free and Dietary Considerations
This recipe does not use a traditional pastry crust or wheat flour, making it naturally suited to a gluten-free preparation when all packaged ingredients are verified gluten-free. Pay particular attention to the broth, seasoning blends, and any optional toppings.
The dish contains dairy from the heavy cream, so it is not dairy-free as written. A suitable dairy-free cream alternative may work, although the finished texture and flavor will vary.
If you need to accommodate additional dietary restrictions, check the ingredient labels and choose substitutes that meet those requirements.
Nutrition Facts
The following nutritional values are estimates per serving, based on a batch divided into six portions.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 334 | — |
| Total Fat | 18g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 814mg | 35% |
| Total Carbohydrates | 16g | 6% |
| Dietary Fiber | 3g | 11% |
| Total Sugars | 5g | — |
| Protein | 27g | 54% |
| Vitamin C | 9mg | 10% |
| Calcium | 78mg | 6% |
| Iron | 2mg | 9% |
| Potassium | 540mg | 11% |
Daily values are based on a standard 2,000-calorie diet. Actual nutrition may vary depending on the chicken, broth, cream, and other ingredients used.
Final Thoughts
This Instant Pot crustless gluten-free chicken pot pie brings the familiar flavors of a classic comfort meal to the table without the extra work of preparing pastry.
Tender chicken, soft vegetables, and a creamy herb-infused sauce come together in one pressure cooker, making it a practical choice for a family dinner.
Serve it on its own, over mashed potatoes, or with gluten-free biscuits to create a satisfying meal.
With straightforward preparation, flexible serving options, and convenient leftovers, this recipe is easy to adapt to your household’s preferences.
