Instant Pot Chicken Pot Pie Casserole
Instant Pot Chicken Potpie tastes creamy and delicious filled with veggies and bonus I do not use any canned soups for this recipe.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 tsp garlic powder
- 1 tsp salt
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp onion powder
- 1 tsp pepper
- 16 oz bag frozen mixed veggies
- 1 pound cubed chicken
- 16 oz egg noodles
- Carbohydrate 54.8931752442644 g
- Cholesterol 767.510863578622 mg
- Fat 139.743291366202 g
- Fiber 2.58885003555789 g
- Protein 185.845125613847 g
- Saturated Fat 42.3643120702732 g
- Serving Size 1 1 Serving (1065g)
- Sodium 649.735576857142 mg
- Sugar 52.3043252087065 g
- Trans Fat 12.039508842215 g
- Calories 2268 calories
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.
