Chicken Pot Pie Casserole
Author: 
Recipe type: Main dish - Instant Pot
Cuisine: American comfort food
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
When you have a hankering for a chicken pot pie, but don't have time or inclination to add a crust.
Ingredients
  • 1 Tbsp oil
  • 1 lb cubed chicken (cooked or raw – dark, white, or mixed—I’ve also used cooked turkey leftovers)
  • 1 tsp garlic
  • 1 tsp minced onion
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sage or thyme
  • 16 oz wide noodles (dry)
  • several cups veggies (frozen mixed, or fresh/frozen corn + sliced carrots + green beans, etc)
  • 1 large potato, peeled and diced
  • 4-5 cups chicken broth (I use chicken broth powder and water--so I omit the salt above)
  • 1 cup cream (add AFTER pressure cooking)
Instructions
  1. Saute chicken (if raw), onion, and spices in oil till chicken is white outside.
  2. Add noodles to chicken mixture, top with veggies and broth.
  3. Seal pressure cooker and cook on HI for 5 minutes, then QR.
  4. Stir in cream. Switch to saute if needed to slightly thicken.
  5. It will thicken slightly as it sits (since it's way too hot to eat right away), but if you want it a bit thicker, add 1-2Tbsp cornstarch to ¼ cup cold water or milk and stir thoroughly, then stir into boiling mixture. Cook 1 minute to cook cornstarch and thicken gravy.
Recipe by Everyday Homemaking at https://everydayhomemaking.com/chicken-pot-pie-casserole-2/