Chicken Verde Pot Pie

A pot pie is a comfort food classic – and one where the flavours can be changed up easily, depending on your preference. This one is made in an Instant Pot to make things as easy as possible – plus, it uses pre-made biscuits for the topping. A family favourite for the season ahead.



Total Time

30 Minutes


70g of unsalted butter, divided
128g of carrots, peeled and diced
160g of white onion, diced
101g of celery, diced
20g of all-purpose flour
500g of rotisserie chicken, shredded
720ml of chicken stock
1x 283g can of green enchilada sauce or salsa verde
1 x 462g can of pre-made biscuits
1 tsp of taco seasoning
2 tbsp of cornstarch, mixed with 30ml of water
1 x 439g can of pinto beans, rinsed & drained
Crumbled cotija cheese, for topping (optional)
Chopped cilantro, for topping (optional)


Step 1

Turn the Instant Pot on to sauté mode. Add 2 tablespoons (28g) of the butter to melt.

Step 2

When the butter is melted, add the carrots, onion and celery and sauté for 5 minutes. Add the flour and stir to combine. Cook for 2 minutes.

Step 3

Add the chicken, stock and enchilada sauce and stir to combine. Place a high trivet in the pot. Place the canned biscuits in a cake pan that fits inside the Instant Pot insert.

Step 4

Melt the remaining 3 tablespoons (42g) of butter, and brush it over the top of the biscuits, then season with taco seasoning.

Step 5

Cover with a paper towel and then with foil and place the cake pan on top of the trivet. Seal the lid and turn the valve to the sealing position.

Step 6

Turn the Instant Pot on manual, high pressure for 20 minutes. Release the pressure manually by carefully moving the valve to venting.

Step 7

Remove the cake pan and trivet. Add the cornstarch mixture and beans and turn the Instant Pot on to sauté mode for 3 minutes to thicken.

Step 8

Serve the pot pie with the biscuits and topped with cilantro and cotija cheese, if using.

The No-Shop Instant Pot by Meg Dow, Page Street Publishing Co. 2021. Photo credit: Becky Winkler

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