Chicken Pot Pie Casserole

• servings: 6 servings
• active time: 2 minutes
• total time: 7 minutes

Ingredients

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

Directions

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!

Nutrition

• Serving Size: 1 cup
• Calories: 503
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Cholesterol: 151 mg
• Sodium: 1094 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 5 g
• Total Sugars: 5 g
• Protein: 26 g