Why You’ll Love This Instant Pot Chicken Pot Pie Casserole Recipe
When you crave comfort food but don’t want to spend all day in the kitchen, this Instant Pot Chicken Pot Pie Casserole is a game changer.
It’s not just quick; it’s packed with flavor and warmth, making it perfect for busy weeknights or cozy weekends.
I love how the Instant Pot locks in all the deliciousness while saving me time. Plus, the creamy texture paired with tender chicken and veggies feels like a warm hug.
You’ll appreciate the ease of preparation and the delightful aroma that fills your home.
Trust me, this dish will become a family favorite in no time!
Ingredients of Instant Pot Chicken Pot Pie Casserole
Making an Instant Pot Chicken Pot Pie Casserole is a delightful way to enjoy a classic comfort dish without spending hours in the kitchen. The best part? You probably have most of the ingredients already sitting in your pantry or freezer, waiting for their moment to shine.
This dish is all about bringing together tender chicken, hearty vegetables, and creamy goodness, creating a meal that feels like a warm hug on a plate. So, let’s gather our ingredients and get ready to whip up something delicious together.
Here’s what you’ll need to make this comforting casserole:
- 1 lb cubed chicken
- 16 ounces frozen mixed vegetables
- 16 ounces egg noodles
- 1 cup heavy cream
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
Now, before you rush off to the kitchen, let’s think about a few things. You can easily swap out the chicken for turkey if that’s what you have on hand or even use leftover rotisserie chicken—talk about a time saver.
Not a fan of frozen mixed veggies? Go ahead and customize! Fresh veggies like peas, carrots, or corn could add a nice touch. The heavy cream gives it that luxurious, creamy texture, but if you’re looking to lighten it up a bit, you can use half-and-half or even a non-dairy milk (just be sure to check the flavor).
How to Make Instant Pot Chicken Pot Pie Casserole
Alright, let’s plunge into making this comforting Instant Pot Chicken Pot Pie Casserole. You’ve got your 1 lb cubed chicken ready to go, right? Perfect. Start by placing your Instant Pot on the sauté setting.
Now, add a splash of olive oil and toss in the chicken pieces along with 1 teaspoon each of garlic powder, onion powder, salt, and pepper. As the chicken cooks for about 2-3 minutes, you’ll notice it starting to turn white on the outside. Just a heads-up here: don’t worry if it’s not fully cooked. We’ll get there soon enough.
Once the chicken is looking good, it’s time to add in the fun stuff. Grab that 16 ounces of egg noodles and toss them in, followed by the 4 cups of chicken broth and the 16 ounces of frozen mixed vegetables. You might think, “Wow, that’s a lot!” but trust me, it’s going to turn into something magical.
Close the lid and set your Instant Pot to cook on manual high pressure for 5 minutes. While you’re waiting, maybe reflect on how you’ve just saved yourself a million hours in the kitchen. Quick release the pressure when it’s done, and don’t forget to step back as the steam escapes.
Now, stir in 1 cup of heavy cream for that dreamy, creamy texture.
Now we’re almost there. Switch the pot back to sauté mode again. This is where the magic really happens. Let the mixture bubble away for another 2-3 minutes, stirring occasionally until it thickens up nicely. You’ll be amazed at how creamy and inviting it looks.
And just like that, you’ve got yourself a hearty casserole that’s ready to be served. It’s like a warm hug in a bowl, and just think of all the time you saved. So go ahead, dish it out, and enjoy every soothing bite.
Instant Pot Chicken Pot Pie Casserole Substitutions & Variations
If you’re looking to mix things up with your Instant Pot Chicken Pot Pie Casserole, there are plenty of substitutions and variations to contemplate.
For a healthier twist, I often swap heavy cream for Greek yogurt or coconut milk. You can also use different proteins like turkey, beef, or even tofu for a vegetarian option.
Instead of egg noodles, consider quinoa or brown rice for a nutritious change. For veggies, feel free to experiment with broccoli, peas, or bell peppers.
Finally, a sprinkle of thyme or rosemary can elevate the flavor profile, making it uniquely yours! Enjoy the creativity!
What to Serve with Instant Pot Chicken Pot Pie Casserole
Serving a delicious Instant Pot Chicken Pot Pie Casserole can be enhanced by pairing it with complementary sides.
I love serving a crisp garden salad drizzled with a light vinaigrette; it adds freshness to the meal. Garlic bread or buttery biscuits are perfect for soaking up the creamy sauce, too.
For a heartier option, consider roasted vegetables like carrots or Brussels sprouts, which bring out the casserole’s flavors. If you want something lighter, steamed green beans or broccoli can balance the richness.
These sides not only complete the meal but also elevate your dining experience!
Additional Tips & Notes
While preparing your Instant Pot Chicken Pot Pie Casserole, it’s helpful to keep a few tips in mind to guarantee the best results.
First, make sure your chicken is evenly cubed for consistent cooking. If you prefer a thicker sauce, you can add a cornstarch slurry during the final sauté.
Feel free to customize the vegetables based on what you have on hand. For added flavor, consider using homemade chicken broth.
Finally, let the casserole sit for a few minutes after cooking; it’ll help the flavors meld beautifully.
Enjoy your comforting dish with friends and family!