I am a huge fan of chicken pot pie, but frankly, I don’t make it that often because it is such a process. I pulled out my Instant Pot and got to work on creating this Instant Pot chicken pot pie casserole that gives you the same flavor as a traditional pot pie, but without all the work, and less time cooking it.
Having an instant pot casserole recipe like this one, that can be whipped up in minutes versus hours to the traditional pot pie is a huge win for our household. I love having home cooked meals for my family, but I don’t always have the time.
I use frozen veggies so there is no prep work of cutting them up, and they cook to the perfect consistency. Then pair with chunks of chicken, egg noodles, and a creamy sauce that brings the dish to a finish.
Yes, Making Chicken Pot Pie in the middle of the summer without heating up your house sounds insane.
Instant Pot Chicken Potpie tastes creamy and delicious filled with veggies and bonus
I do not use any canned soups for this recipe. Using the Instant Pot there are so many Easy Chicken Dishes you can make like Instant Pot Beer Can Chicken or Instant Pot chicken Carbonara. Instant Pot Chicken Dishes can be made with frozen chicken or thawed with no time change.
The Perfect Instant Pot Casserole To Serve Up
This dish has become one of my favorite chicken recipes. I like to buy larger packages of chicken or frozen when on sale, and then if it is a package I break them down so they are in portions we generally use. Then when I have an instant pot chicken recipe I am wanting, I am ready to go. Depending on the recipe I thaw it, or some I use frozen chicken which is even more of a time saver for me.
You can make this instant pot chicken pot pie recipe any time of year, and never have to worry about it heating up your home. It is super fast to make, and the egg noodles give a perfect spin on a traditional dish. I highly recommend it, we love to have it year round because it is that good. Plus, it is super filling and heats up beautifully for next day leftovers.
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.
Place pot on saute, Add chicken breast, spices, and olive oil. Saute about 2-3 minutes until the outside of the chicken is white.
Add Egg noodles, broth, and veggies.
Cook on manual high pressure for 5 minutes. Do a quick release. Stir in heavy cream. Placepot back on saute. Cook for another 2-3 minutes or until thickens. Serve.
- 1 pound cubed chicken
- 16 oz bag frozen mixed veggies
- 16 oz egg noodles
- 1 cup heavy cream
- 4 cups chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- Place your pot on saute, Add chicken, spices, and olive oil.
- Saute about 2-3 minutes until the outside of the chicken is white.
- Add Egg noodles, broth, and veggies.
- Cook on manual high pressure for 5 minutes.
- Do a quick release. Stir in heavy cream.
- Place pot back on saute.
- Cook for another 2-3 minutes or until thickens. Serve.
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving:Calories: 469 Total Fat: 26g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 141mg Sodium: 1099mg Carbohydrates: 32g Fiber: 4g Sugar: 5g Protein: 26g