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Instant Pot Chicken Pot pie Casserole

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Instant Pot Chicken Pot Pie Casserole offers all the comforting flavors of traditional chicken pot pie but with a creative twist. Picture tender chunks of chicken, colorful vegetables, and creamy sauce all combined with pasta for a hearty and satisfying meal. With the convenience of the Instant Pot, you can enjoy this cozy casserole in no time. Join us on a culinary journey as we explore the ease and deliciousness of Instant Pot Chicken Pot Pie Casserole.

Chicken pot pie casserole
Chicken Pot Pie Casserole

What you’ll love about this recipe:

  • KID FRIENDLY – Even picky eaters will love this dish! The creamy sauce and familiar flavors make it a hit with kids and adults alike. It’s a great way to sneak in some extra veggies without any complaints.
  • QUICK & EASY – With the Instant Pot, you can whip up this comforting dish in a fraction of the time it takes to make traditional chicken pot pie. It’s perfect for busy weeknights or when you’re short on time but craving a hearty meal.
  • ONE POT WONDER – Minimal cleanup is required since everything cooks in the Instant Pot. Say goodbye to a sink full of dishes and hello to more time spent enjoying your delicious meal with loved ones.
  • Satisfying and Filling: Thanks to the combination of protein, carbs, and veggies, the Instant Pot Chicken Pot Pie Casserole is a filling and satisfying meal that will keep hunger at bay. It’s the ultimate comfort food that leaves you feeling warm, cozy, and completely satisfied.

Ingredients for Chicken Pot Pie Casserole

  • 1 pound of cubed chicken
  • 16 ounces of frozen mixed vegetables
  • 16 ounces of egg noodles
  • 1 cup of heavy cream
  • 4 cups of chicken broth
  • 2 tablespoons of butter
  • 1 teaspoon of garlic powder
  • 1 teaspoon of Italian seasonings
  • 1 teaspoon of onion powder
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
Instant Pot Chicken Pot Pie Casserole

Chicken Pot Pie Casserole Recipe

  • Set your Instant Pot to Saute mode and add chicken, spices, and olive oil.
  • Saute for 2-3 minutes until the chicken turns white on the outside.
  • Add Broth, and deglaze the bottom of the pot making sure nothing is sticking.
  • Next add the Pasta, and veggies to the pot.
  • Close the lid and cook on manual high pressure for 5 minutes.
  • Once the cooking cycle is complete, perform a quick release to release the pressure.
  • Stir in heavy cream.
  • Set the pot back to Saute mode and cook for an additional 2-3 minutes, or until the sauce thickens to your desired consistency.
  • Serve and enjoy your delicious Instant Pot Chicken Pot Pie Casserole!

Tips & Tricks

  • Deglaze the Pot: After sautéing the chicken, deglaze the pot by adding a splash of broth and scraping up any browned bits from the bottom. This adds flavor to the dish and prevents the “burn” error message.
  • Use Chicken Thighs: For extra flavor and tenderness, use boneless, skinless chicken thighs instead of chicken breasts. They hold up well to pressure cooking and won’t dry out as easily.
  • Add Veggies Last: Layer the vegetables on top of the noodles and broth before pressure cooking. This prevents them from becoming too mushy during the cooking process.
  • Quick Release for Pasta: When pressure cooking pasta, it’s important to do a quick release once the cooking cycle is complete to prevent overcooking and mushy noodles.
  • Adjust Seasonings: Taste the dish before serving and adjust the seasonings as needed. Add more salt, pepper, or herbs to suit your taste preferences.
  • Thicken Sauce: If the sauce is too thin after adding the heavy cream, you can thicken it further by setting the pot to Saute mode and cooking for a few extra minutes, stirring occasionally.
  • Garnish for Flavor: Sprinkle chopped fresh herbs like parsley or thyme on top of the casserole before serving for an extra burst of flavor and freshness.
  • Leftovers Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop before serving.
  • Customize to Taste: Feel free to customize the recipe by adding your favorite vegetables, swapping out the protein, or adjusting the seasonings to suit your preferences. It’s a versatile dish that can easily be tailored to your liking.
Chicken Pot Pie Casserole on spoon

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FAQs about Instant Pot Chicken

Absolutely! Fresh vegetables can be used in this recipe instead of frozen. Just be sure to adjust the cooking time accordingly to prevent them from becoming overcooked.

Yes, you can substitute the egg noodles with other types of pasta such as penne, rotini, or bowtie pasta. Keep in mind that different pasta shapes may require adjustments to the cooking time.

While heavy cream provides richness and creaminess to the dish, you can substitute it with low-fat milk or half-and-half for a lighter option. Keep in mind that the sauce may not be as rich, but it will still be delicious.

To prevent the noodles from becoming mushy, be sure to cook them for the recommended time under pressure and perform a quick release once the cooking cycle is complete. Overcooking can result in mushy noodles.

Yes, you can freeze leftovers of Instant Pot Chicken Pot Pie Casserole for future meals. Allow the dish to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

This dish will last for 3-4 days when stored in an airtight container in the refrigerator. Reheat leftovers gently in the microwave or on the stovetop until heated through.

Yes, you can use frozen chicken in this Instant Pot Chicken Pot Pie Casserole recipe. However, it’s important to adjust the recipe. When using frozen chicken, you’ll need to first cook the chicken with the broth do a quick release then add the veggies and pasta cook on high pressure for another


Instant Pot Chicken Pot Pie Casserole

Instant Pot Chicken Pot Pie Casserole

Yield: 6
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes

Instant Pot Chicken Pot Pie Casserole offers all the comforting flavors of traditional chicken pot pie but with a creative twist. Picture tender chunks of chicken, colorful vegetables, and creamy sauce all combined with pasta for a hearty and satisfying meal.  


  • 1 pound of cubed chicken
  • 16 ounces of frozen mixed vegetables
  • 16 ounces of egg noodles
  • 1 cup of heavy cream
  • 4 cups of chicken broth
  • 2 tablespoons of butter
  • 1 teaspoon of garlic powder
  • 1 teaspoon of Italian seasonings
  • 1 teaspoon of onion powder
  • 1 teaspoon of salt
  • 1 teaspoon of pepper


  1. Set your Instant Pot to Saute mode and add chicken, spices, and olive oil.
  2. Saute for 2-3 minutes until the chicken turns white on the outside.
  3. Add Broth, and deglaze the bottom of the pot making sure nothing is sticking.
  4. Next add the Pasta, and veggies to the pot.
  5. Close the lid and cook on manual high pressure for 5 minutes.
  6. Once the cooking cycle is complete, perform a quick release to release the pressure.
  7. Stir in heavy cream.
  8. Set the pot back to Saute mode and cook for an additional 2-3 minutes, or until the sauce thickens to your desired consistency.
  9. Serve and enjoy your delicious Instant Pot Chicken Pot Pie Casserole!


How To Freeze Chicken Pot Pie Casserole for a Freezer Meal:

  1. In a Gallon size freezer bag
  2. Place bag of mixed veggies
  3. raw chicken breast chopped in 1" pieces
  4. 1 tsp garlic powder,1 tsp onion powder,1 tsp salt,1 tsp pepper
  5. 4 cups chicken broth.
  6. Freeze for up to 3-6 months

How To Cook Instant Pot Chicken Pot Pie Casserole from Frozen:

  1. Place contents of the package in the instant pot
  2. Cook on Manual High Pressure for 15 minutes.
  3. Do a quick release
  4. Add Egg noodles 
  5. Cook on manual high pressure for 4 minutes
  6. Do a quick release and add cream and serve. 

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Nutrition Information:
Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 503Total Fat: 30gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 151mgSodium: 1094mgCarbohydrates: 32gFiber: 5gSugar: 5gProtein: 26g

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  1. Are these just the common dried egg noodles that a variety of brands make, and they are fairly thin before cooking? Or are these the slightly thicker more “homestyle” egg noodles that are considered “specialty” and often come in straight strips? Those take longer to cook.
    I don’t think they are the frozen ones.
    Thank you for posting a great tried and true recipe!!

      1. Would it be possible to tell me the brand of egg noodles? I just received my IP and haven’t used it yet. This recipe sounds and looks delicious.

  2. I made this tonight, and it was really good. The only thing I changed was heavy cream to hakfvand half because I had it on hand. With a screaming toddler following me, this was a yummy dinner with little hands on time. It’s definitely going to be used again here! Thank you.

  3. Would whole wheat noodles work for this recipe? I’m totally new to the Instant Pot so have no idea about substituting.

  4. I would like to make this for dinner tonight. It seems like it may yield a lot for us. Is it able to be frozen?

  5. My son is lactose intolerant. Can I replace heavy cream with dairy free? And to thicken it add corn starch

    1. The cream is added at the end on saute m9de, so subbing it our would not alter the cooking. I substitute evaporated milk (undiluted) often for heavy cream.

      1. I used 1 TBS olive oil when I tried it tonight. It seemed like plenty. I used Farfalle Pasta rather than noodles. Not all the pasta was cooked and it seemed dry. I added an additional 3/4 cup of heavy cream and 1/4 cup 2% milk. Next time I’ll use more broth. It could be because I’m a mile high in the Denver area so things tend to be dryer. I’m going to freeze the left overs. My hubby lived it. Definitely a keeper. Thanks!

  6. Delicious! Family UNANIMOUSLY approved and even raved about it. I used half and half and added a can of cream of chicken. I served it with flaky rolls and honey. Very satisfying meal. Thank you.

  7. This was the very first recipe I attempted in my Instant Pot. It is SOO good! Thank you for sharing.

  8. Made this for supper tonight. No cream, used a can of evaporated milk; used ‘better than bouillon’ chicken base dissolved for the broth; was chicken and added a Tbsp of flour to the milk and then a mixture of noodles I had on hand, and, it was delicious! I was substituting all over, and it still turned out good. We all thank you for this good basic recipe!

  9. My recipe turned out dry without sauce. I used egg noodles that were thick and 1 cup evaporated milk. Should I have added more broth or milk? Flavor great, just like more sauce. Comment welcome!

  10. Made this tonight- only cooked it on Manual pressure for 3 minute with quick release. Then stired in 1 cup 2% milk with 1 Tbsp cornstarch mixed in. Yummy.

  11. Tried this tonight.was fast an easy an delicious. Recommend this to all to try. I had frozen biscuits so I added them on top during last 5 minutes. It worked well. How much olive oil do you add to pot during sauteing?

  12. Yum. Very good. I made a few changes, based on what I had in the house. I used cream of mushroom soup, with Knorr’s Chicken Bullion, instead of the heavy cream. The rest was pretty much as written. I have no doubt the original ingredients would be just as delicious too. Thank you!

  13. Good morning! Can the recipe be doubled or tripled? If so, what would the come-to-pressure and cook times be? Must the veggies be thawed before cooking? Starting this fall, I’ll be cooking dinners at church once a month for maybe 25 to 50 people, and I’m looking for affordable, simple recipes with wide appeal. I have an 8-quart Instant Pot, and I have access to two more. Thank you for your advice!

    1. This recipe filled my 6quart pot I wouldn’t double it for an 8 quart. I would make as is for each pit you have

      1. I have an 8qt Instant pot and doubled the recipe just fine. I was worried, but it came out. Took awhile to get up to pressure, and release the steam (FYI).

        That being said, I will not double it again. I have a family of 5 and we are pretty hearty eaters, but we have enough leftovers for at least 2 more full meals with all of us eating. It makes A LOT!

    1. @Felicia,
      I never cook noodles in the instant pot because they go mushy. I cook them on the stove and add them at the end.

    1. @Cindy, I used 1.5 lbs of chicken breasts that I cubed and browned on the stove. Otherwise I followed the recipe.It turned out great so I think you could easily use 2 pounds.
      I often sauté on the stove, rather than using sauté with the IP. That way whatever is being browned is spread out on a larger heated surface than the IP pan bottom. I just find that easier and the ceramic frying pan that I use is so easy to clean.

  14. How can this be cooked without a pressure cooker? Cook noodles before putting together & cook like a casserole? Than You for your help!

  15. This was a huge hit with my family. I forgot to QR and the noodles became dumpling like. So delicious and flavorful!

  16. I’m new to this and I noticed my pot doesn’t have sauce mode. It has pressure, slow, and rice. What should I do?

  17. This is probably my favorite IP recipe to date for its simpleness, ease, and quickness from start to finish!!!! Thank you so much!

  18. This was really good! After putting servings into bowls, I added a little shredded cheese and crumbled some whole wheat Ritz crackers over the casserole, and that was a tasty addition!

  19. How do you make this recipe without a pressure cooker? I have thick egg noodles that say they need to be cooked for 20 minutes. This recipe does not require cooking noodles first?
    Thank you for a prompt reply!

  20. This was delicious & easy but way too many noodles for my family. Could I keep the chicken at a pound but half everything else? Would the cook time stay the same?

  21. I am super lazy and now make this with Trader Joe’s frozen grilled chicken strips, bag of frozen vegetables in butter sauce, box of broth and little box of shelf stable cream. Buy noodles at the regular supermarket. Cut the pepper down as a teaspoon was overpowering IMO. Love that I can have this ready to go from pantry / freezer items and we love it! Thanks.

    1. I’d recommend sautéing chicken on stove top first. Follow rest of directions as is in pressure cooker. Everything should be hot enough to thicken sauce when you stir in cream in your pressure cooker pot at end.

  22. Made this for dinner and substituted halt and half. Also didn’t use pressure cooker but a large pot with lid on med/high heat. Filled a 9×13 pyrex and placed a ready made pie crust on top. Baked on 450 15-20 with an egg wash and it was great! Thanks for the easy dinner. *recommend adding a can of cream of mushroom soup for added liquid and creaminess.

  23. Having made and loved this in the past I decided to try it with fresh ingredients. I finally chopped a small onion ,three cloves of garlic, two or three carrots a couple stalks of celery and pre-sliced fresh mushrooms. After browning and removing the chicken I threw in A little olive oil and lightly sauteéd the veggies, and deglazed with a dash of sherry. I did add frozen peas and used condensed milk instead of cream. It was easy and delicious!

  24. Made this tonight. Third meal in my new instant pot. Great meal!
    Only adjustments- 1 1/2 pounds boneless chicken thighs and one small can mushrooms. Only change I would make would to add another cup of broth or decrease noodles to 12 oz as sauce limited as made.
    Made enough for a small crowd! Can you freeze?

  25. This is the second recipe I’ve made in my new IP. It was very good and I am wowed by the small amount of time it took. I used sour cream in place of cream and topped it with Tobasco, yum. I’m looking forward to making it again but with more chicken and more veggies, fewer noodles.

  26. I’m planning on making this over Christmas but would like to include cubed potatoes as well – should I add the potatoes after the chicken is sauteed and wait a bit to add the frozen vegetables? I’ve only used my IP a couple times so I need some guidance 🙂

  27. Delicious!!! First thing I made in my Insta Pot. Followed the directions and it is sooo good! Thanks!!

  28. Omg this is so delicious!!! I’ve made it a couple times and my 12 & 7 year old boys eat it all up!! Fast and easy to make after work too

  29. I think I sautéed the chicken a bit too long it ended up over cooked. Other than that it was delicious! Noodles were heavenly! Everyone agrees I can make this again. Thank you!

  30. Made this exactly as written and it came out perfect! Very yummy! I made pilsbury biscuits to go with, and made extra carrots on the side. This is a keeper. VERY easy.

  31. Very easy and so flavorful! I used better than bouillon and an onion seasoning blend and a sprinkle of Adobe.
    I thought there wasn’t going to be enough liquid, but followed exactly and it was perfect

  32. I tried this tonight and used Country Pasta noodles, which take longer to cook than regular pasta, so I had to improvise. The 16-oz package is huge and wouldn’t have soaked up all of the liquid. I only used about a quarter of the bag and I could have used a few more. When I set the quick release it started spewing out the liquid after about a minute so I kept closing it and letting it sit for a while before opening it again. The noodles were not quite done so I cooked them longer in the low saute setting for about 10 minutes. It looks good and can’t wait to try it.

  33. I was wondering if you could make this without putting the noodles in and maybe serving it over mashed potatoes?

  34. Excited to try this recipe tonight…Could I substitute a can of cream of chicken soup or a cup of milk in place of the heavy cream? I’m not a big fan of heavy cream, but want the creaminess in the noodles! Thanks!

  35. I love the looks and ingredients in this recipe, but wonder how much less liquid to use if I want to omit the noodles and serve the chicken mixture over biscuits? I am not exactly a traditionalist when it comes from chicken pot pie because I like to subsitute biscuits for pie crust, and your recipe sounds delicious with the noodles as part of it, but I’d love to know how you would adjust your recipe if the noodles are omitted. Thanks!

  36. Thanks so much for this recipe! I made it over the weekend and it was perfect. I sautéed some fresh garlic and a little onion while I sautéed the chicken. So excited to have a new recipe in my “Instant Pot” rotation.

  37. Yum! Made this and served with some refrigerated pie crust (unrolled, laid flat to bake, broken into smaller pieces). So good.

  38. I made this tonight and it was wonderful. Makes a lot! Next time I will make half. I used really wide thick egg noodles and get didn’t quite get done. I added a cup of water, brought it back up to pressure and cooked 2 more minutes. Stirred in cream and it was perfect! Will be using this recipe again. I also added a little thyme and summer savory.

  39. Great recipe next time I make I will only add 1/2 the noodles. Too many noodles and not enough vegi’s for me otherwise the flavor was fantastic.

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  41. Hi Carla
    Stumbled upon your recipe and am going to try tonight in my IP. Will let you know.
    I am using frozen mixed peas and carrots – cant imagine it would make a diff, corn just sort of rubs me the wrong way in a chicken pie dish !! I will add a handful of green beans to get approx the same result without the corn.

    I did notice while shopping that there does not seem to exist any bag of egg noodles that is packaged in 16oz sizes. They literally are all 12oz bags, every manufacturer, I did see one specialty company there, at an insane price, but that was a 17.6oz package made from just yolks.

    Is it possible that the package is 12oz for the recipe and not 16oz ? My grocery store sells quite a variety of companies – Penn/Dutch, Maneshwitz, No Yolk, Prince, Barilla, Ronzoni, Pastene, and thier house brand – all 12 oz packages !

    Just asking – so obviously the 12oz bag is what I am using !

    Thanks for the recipe, will let you know how it goes.

    1. I’ve noticed that the store brand noodles still tend to come in 16 oz packages, while the branded ones are 12 oz these days.

  42. Made this yesterday. Egg noodle package was 12 oz. That was plenty. I added more vegetables. Otherwise followed the recipe exactly. Came out not very creamy so I would cut some of the chicken broth next time to perhaps 3 cups. It was delicious.

    1. Mine came out creamy, after letting the cream thicken using the saute’ function. But the noodles continued to cook and they became very soft. They were in good shape after cooking on high pressure etc.

      delicate balance between getting thickness of sauce and noodles not overcooked.

      my wife liked it
      would definitely make again
      And yes, it made quite a sizeable amount – easily feeds 4

    2. Susan,
      Since you’re using less noodles you’ll definitely want to reduce the liquid. If you make with 16oz noodles (why oh why are the bags 12oz???) it’ll come out perfect. 🙂

  43. Made this tonight. I’m pretty new to IP cooking. It was very delicious. I added a teaspoon of poultry seasoning and it was great.

    Next time I think I’d skip cutting the chicken and opt to shred it at the end. Maybe a little less noodles. My family are meat fanatics.

    This was sooo good!

  44. I have a question about this quote from your explanation: “You could even make it an even faster recipe and buy a rotisserie chicken and dice it up and toss in if you don’t want to use raw chicken. Plus the rotisserie chicken will add a bit more flavor to the dish if it has any seasonings on it. I know some people love using up any leftover chicken they bought for a meal this way?
    Do you put the already cooked chicken in before cooking all of the ingredients? I was thinking that, because the chicken is already cooked , that I would put it in when the cream goes in and heat it all that way.
    Your thoughts please.

  45. One of my favorite recipes! I use chicken bullion instead of broth for a little extra flavor and it’s great. This is a go-to meal for us every couple of weeks. Couldn’t be easier!

  46. My husband and I love this recipe and I use it often. To change things up a bit I sometimes use beef stew meat cut into bite-sized pieces and substitute beef broth for the chicken broth – everything else is the same. Yummy!

  47. Thank you for sharing so many wonderful recipes. Made this and loved it, will make it again but will add more veggies and only 12 oz of pasta.

  48. Made this tonight for dinner and it turned out absolutely delicious. I used 12 oz noodles and frozen veggies as that was what I had and it was perfect. I served it with warm buttermilk biscuits.

  49. I found this recipe last fall and I make it 2 to 3 times a month now and we love it. I have changed it a little, since it is usually just the three of us. I cut the noodles down to just 3 cups and I have started using sour cream instead of heavy cream. It really gives it a great taste and reminds me of my grandma’s chicken noodle casserole that way. Thank you so much for sharing this recipe.

  50. Made this tonight and seconds all around. Quite delicious and very rich. Made receipt exact except used fresh veg. Might try with half of the cream, half of the stock and more veg just for a less rich and less soupy texture. Thanks!

  51. Just made this. I cut it in half, used medium egg noodles and used chicken left over from the whole chicken I made 2 days ago in my PC. It was amazing! My oven version bakes with French fried onions on top, so I just sprinkled the onions on top after serving! Thank you for the great recipe!!

  52. Made this recipe for my maiden Instant Pot voyage… totally yummy and so easy! This kind of simple, throw everything in and go type recipe is exactly what tempted me to buy the IP in the first place. I’ll definitely be making this one again.

  53. Really good base recipe, but it is pretty bland as is. Next time I will add at least another cup of liquid. He top noodles are drier than the lower noodles when it is done, but they still got cooked completely. Definitely will add more veggies. Also highly suggest adjusting seasoning to taste. I added paprika and it was still kind of meh. I think cajun seasoning would be pretty delicious. I wish I could give the recipe a solid 3.5 stars. It’s better than 3, not quite a 4 as is.

  54. This was really delicious! The only change I will make for next time is to saute the chicken longer and only cook it for 3 minutes instead of 5. 5 minutes makes for mushy noodles.

  55. Made this last night – it was Delicious! A few minor changes/additions subbed half and half for heavy cream (what I had), added some extra frozen veg. Could it not find 12oz noodles so used that – there were plenty. Seasoned chicken prior to cooking with poultry seasoning, both garlic and onion powder. Served it with grands biscuits. Thank you!

  56. Just made this tonight and my husband and I love it. Still new to using my IP and this was an easy recipe to follow and really yummy. I used some poultry seasoning and followed the rest of the recipe step by step. Thanks, will definitely make again.

  57. Could I double this in a 6 quart instant pot? I have 2lbs if chicken off of a rotisserie chicken and the extra noodles in cupboard.

  58. I am dairy-free and gluten-free, so I used gluten-free rotini (12oz instead of 16oz after reading others’ reviews about it being too dry) and homemade cashew cream in place of the heavy cream. I had to use about 1.5 cups to make it sufficiently saucy and I added an extra .5 cup of chicken broth – it turned out amazingly well! This will definitely be going into our regular meal rotation!

  59. This was my first time using and first time using the instant pot, and my first time making this recipe. Recipe turned out delicious! We well definitely be making this again!

  60. This was awesome! Highly recommend! Only changes I made were to use half n half, added extra ckn broth by 1/2 C. and thickened it at the end with cornstarch. My son was upset bc of no crust, so I made him crescent rolls on the side. It was amazingly good. I also used egg noodles.

  61. I made this last night, and it came out great. Only significant change I added was I threw in a roughly chopped up white onion in with the chicken while sautéing in the oil. Oh, and the ingredients list does not seem to include the olive oil that is called out in the first step. Was easy to wing that, though. I sampled the leftovers earlier today, straight from the cold leftover bucket — very good 😛 Also, I served with Pillsbury biscuits.

  62. Okay so I made the chicken pot pie casserole recipe tonight. It really was just like chicken and noodles I make, didnt remind us of pot pie. I would revise a little when I make it next. Would add more chicken and broth as others have mentioned, mine was very dry and needed probably 2 cups more broth, which I did add when I stirred in the cream. I would also only do carrots and celery and maybe a little onion. It was kind of weird to have green beans, peas, and corn in it. But overall we all liked it! Thanks for the recipe!

  63. Great recipe. I did end up adding some corn starch and some chicken stock at the end. Mine wasn’t thickening and needed more flavor. Maybe season chicken during the sauté step at beginning. Everything cooked perfectly!

  64. This was very good had to adjust a few things like others suggested. I added two extra cups of water because it didn’t look like enough to cover everything and I didn’t want anything to burn. I didn’t have the required milk so used 2% milk and added 1TSPB of cornstarch. And of course wouldn’t you know I didn’t have enough egg noodles so substituted those with different ones. So the next time I make the recipe I will make sure I have everything on hand.

  65. OK…I just made this and it’s very tasty! I didn’t have frozen veggies, so I substituted sliced mushrooms. The only issue I have is the chicken, as small as it is, is a little chewy.
    Next time I may do a one or two minute NPR before the QR.
    All in all, a success!

  66. This Chicken Potpie Casserole is our favorite meal. I have made this numerous times in the past year, and everyone that tastes it immediately says how much they like it. I do leave the IP come to HOT before adding EVOO and the chicken, but the rest of your recipe is followed to a T.
    Thank you for great, easy to follow recipes.

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  69. Very tasty, but 16 oz of noodles seems like a lot, not obvious there is anything but noodles in the batch I made. Maybe I’ll try one of the 12 oz bags of noodles the next time I make it. It is a very easy and quick recipe to make.

  70. Accidentally added the heavy whipping cream BEFORE I cooked on manual mode. Please tell me this will still turn out ok. Too many interruptions from the kiddos. 🤷🏼‍♀️🤦🏼‍♀️

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  72. I love my insta pot but still unsure on one thing, recipe says 5 minutes high pressure but it takes 20 minutes or more to get to pressure, should I not be waiting this long or count heat as the 5 minutes?

  73. My family loves this! I love to make it when I have leftover shredded chicken on hand. I just put my broth, noodles, seasonings and veggies in, and when it is time to add in the cream, I also stir in the shredded chicken. Hands off and so quick and filling! Thanks for the great recipe!

  74. I have an 8qt instant pot and a family of 8 (one being a toddler). It fit fine and we have a lot left, but I love having leftovers. I used thicker egg noddles, but would recommend using the wider/thicker ones.
    It took a significant amount of time to come to pressure (for sure 15mins), and not quite as much to de-pressurize so don’t forget to factor that in.
    It was delicious though!

  75. Looking forward to making this! If I use rotisserie chicken that I have shredded and froze, do I adjust the cooking time since the meat is not raw? Thank you!

  76. I made this last week when a friend was visiting. This recipe is a keeper. I don’t care for peas so I used Birds Eye California Blend with broccoli, carrots and cauliflower. And I used frozen homestyle egg noodles which, IMO, taste more like homemade. I froze the left overs and look forward to bringing them for lunch.

  77. I’ve made this recipe 6 times and my wife and I LOVE it. Somehow every time I make it there isn’t enough broth to cover the noodles though. Weighing everything to the exact gram as well. Either way, it’s absolutely delicious! Thank you!

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  80. In your instructions for making this a freezer meal, you do not list adding the heavy cream to the bag. Is this a mistake, or should I not add it when I add the broth? Thanks!

  81. I have made this numerous times and am making it again tonight. I usually use left over chicken so I add it after everything is cooked. Sometimes I will add some cream cheese or Parmesan if it needs more thickening. This is one of my go-to recipes. Thank you so much!

  82. This was very tasty and kid approved, but I had to add an extra cup of broth and an extra cup of cream as I had a lot of hard noodles. This made a TON of food. I will definitely make it again, but will half the noodles.

    Thanks for a tasty recipe!

    1. That always happens to me when cooking noodles in the IP. I now let it natural release for five minutes after cooking and all noodles are always cooked throughout

  83. Super Yummy but we all felt it was too bland so next time I’m gonna add some different spices. Made homemade yeast rolls with it and it was great!

  84. I made this for dinner tonight. I had to use rotini because I didn’t have enough egg noodles. We served it over mashed potatoes. Everyone loved it!

  85. Made this tonight in my 8 quart instant pot and it came out very liquidy so we tried adding some cornstarch and water to thicken but it cooks so hot on the saute mode that the liquid was drying out rather than thickening.

  86. I found this dish to be more flavorful if you mix in cream of chicken soup. You can substitute it for the cream for a lower calorie option or you can add it with the cream. Add it at the end of cooking and use it like the heavy cream. You can use the non fat cream of chicken soup if you want to reduce calories further.

  87. Made this tonight and the noodles on top were not cooked… Added another cup of chicken broth and pressure cooked got another 5 minutes and it was fine. I think next time I’ll start with 5 cups broth and 12 oz noodles. It was a hit though!

  88. I’m dairy & gluten free. If I used gluten free noddles would that affect the cook time?
    Also what dairy free alternative could I use in place of the cream?

  89. Love this! Turned out great and I added some shredded Swiss cheese at the end and it was amazing!

  90. This casserole is delicious! I made it as written and it turned out wonderful! This is definitely a keeper! Thank you for sharing this recipe, I will be making it again!

  91. This is an awesome recipe, I’ve made it several times. I would like to know how I would modify it to make it meatless for a friend who just had surgery and has this dietary restriction. Would I just reduce the amount of liquid I use?

  92. This is an excellent and easy recipe. It’s a great blueprint to modifier to suit yourself. I used a rotisserie chicken, which made it really easy. Put 1 tablespoon of oil and 1 tablespoon of butter in the instant pot, then toasted the spices in it to amp up flavor. Added the chicken, then everything else. Stirred in about a quarter cup of half-and-half and about 3/4 of a cup of shredded cheddar at the end. I didn’t have egg noodles so used Gemelli pasta instead, and added an extra cup of liquid, taking it to 5 cups. It was delicious.

  93. Our little store is out of heavy cream…..thoughts on good substitutes? This is my son’s favorite dish, so I don’t want to mess it up, lol!!

  94. There is butter on the ingredients list but I’m the recipe it didn’t say when to put it in. Help!

    1. @Courtney, Same question I have. Did she mean olive oil instead of butter, and is it just for sauteing the chicken?

  95. This recipe does not call for olive oil in the ingredients but the directions say to “Add chicken, spices, and olive oil.” The recipe does call for “2 tbsp butter” but nowhere in the directions does it mention butter.

  96. I am thinking of making this dish and bringing it to my 96 year old mom who lives by herself. I am proud of how good she is doing. My only concern is the heavy cream I think that she has a milk sensitivity so do you have any recommendations of what to switch it with?

  97. This is a good recipe. I subbed gf noodles and decreased the cooking time by 1 min to account for the noodles being more fragile. The liquid amount was fine and the dish turned out super creamy and well balanced. However we thought the Italian seasoning tasted odd. My husband and I have never had a pot pie with Italian seasoning. Parsley maybe but not a blend like this recipe calls for. But that’s prob just a personal preference thing.

  98. With canned chicken, this is literally the easiest recipe I have saved. I wouldn’t eat it every week, but for weeks where I don’t have time to do any chopping, it’s indispensable. And pretty dang tasty! You can’t beat 0 minutes prep time haha

  99. This recipe has become a regular at our house! Simple and delicious with just the right seasonings! This casserole is a keeper! Thanks for sharing it with us!

  100. Excellent dish!! We’ve enjoyed several of your recipes. This was quick and easy. I did substitute the broth for cream of mushroom soup and added enough water to make the 4 cups and it worked great. I too used light evaporated milk instead of cream. (Trying to cut back on fats) still came out creamy.
    Thanks, the next recipe will be ‘fiesta chicken’

  101. This came out so good! Second recipe of yours in a row that’s been a home run. I changed up my seasonings but everything else I followed exactly and it was awesome. I was worried the noodles wouldn’t cook but they’re the perfect consistent after sautéing in the heavy cream. Thanks!

  102. I have made this recipe many times, and everyone loves it. I also add some cream of chicken soup, and it I delicious!

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