Instant Pot Chicken Pot Pie Casserole Recipes

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INSTANT POT® CHICKEN POT PIE STEW



Instant Pot® Chicken Pot Pie Stew image

A classic chicken pot pie recipe is transformed into a hearty, delicious stew that is well-suited for your Instant Pot®.

Provided by Chris Book

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

2 pounds skinless, boneless chicken breasts, or more to taste
6 cups chicken broth, divided
2 tablespoons butter
1 large onion, chopped
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon salt and ground black pepper to taste
1 (16 ounce) package uncooked wide egg noodles
1 cup water as needed
1 (16 ounce) package frozen mixed vegetables
1 (10.5 ounce) can cream of chicken soup
1 cup sour cream

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and add chicken and 2 cups broth. Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken, shred, and set aside. Pour broth into a bowl and reserve.
  • Turn the empty Instant Pot® to Saute and melt butter. Add onion to melted butter and saute 2 to 3 minutes. Add shredded chicken, reserved broth, and remaining broth. Stir in garlic powder, Italian seasoning, salt, and pepper. Place egg noodles on top and press down to submerge; if necessary, add more water just to cover the noodles.
  • Close and lock the lid and seal the vent. Choose manual high pressure and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Add frozen vegetables, cream of chicken soup, and sour cream to the pot. Stir to combine and replace the lid. Wait 5 minutes for vegetables to warm through.

Nutrition Facts : Calories 476.6 calories, Carbohydrate 49.6 g, Cholesterol 111.6 mg, Fat 19.5 g, Fiber 4 g, Protein 25.5 g, SaturatedFat 7.7 g, Sodium 1354.1 mg, Sugar 2.6 g

CHICKEN POT PIE CASSEROLE



Chicken Pot Pie Casserole image

This is an extremely easy way to make chicken pot pie when you want comfort food. Creamy, it's an easy meal you'll make again and again. It has all the flavors of a chicken pot pie but in an easy to make casserole. The Bisquick topping has a little bit of crunch on the outside and pillowy soft inside. We could eat multiple plates...

Provided by Tina Leffelman

Categories     Casseroles

Time 50m

Number Of Ingredients 7

1 lb boneless, skinless chicken breasts
1 can(s) cream of chicken soup (10.5 oz)
1/2 can(s) (soup can) milk
2 can(s) mixed vegetables, drained (14.5 oz each)
salt and pepper, to taste
2 1/4 c Bisquick
2/3 - 1 c milk

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Grill or bake chicken (season as desired)
  • 3. Cut into chunks and place them in the bottom of a 9x13 pan.
  • 4. Add soup, 1/2 can of milk, vegetables, salt, and pepper. Mix well. (If desired, you can mix these in a separate bowl and pour it into the pan, but this method makes fewer dishes to wash later.)
  • 5. Combine Bisquick and milk as directed on the package. Add a little more milk as needed until you get a soft, sticky dough.
  • 6. Drop biscuit mixture by teaspoonfuls on top of filling mixture.
  • 7. To keep biscuits from browning too quickly, spray tops with non-stick cooking spray
  • 8. Cover pan with foil. Bake in a 350-degree oven for a total of 30-35 minutes.
  • 9. Uncover for the last 10 minutes so that biscuits can brown.

INSTANT POT® CHICKEN POT PIE (CRUSTLESS AND GLUTEN FREE)



Instant Pot® Chicken Pot Pie (Crustless and Gluten Free) image

Make this delicious, flavorful, chicken pot (no pie) pie in your Instant Pot® pressure cooker. Not necessary to pre-saute the chicken or onions. No crust, wheat free, gluten free. Serve in bowls.

Provided by Jane Cooks It Up

Categories     Meat and Poultry Recipes     Chicken

Time 55m

Yield 6

Number Of Ingredients 14

1 ½ pounds chicken tenders, cubed
1 ½ cups chicken broth
1 ½ cups diced carrots
1 ½ cups diced celery
1 cup corn kernels
1 large onion, diced
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
½ teaspoon dried thyme
1 cup heavy cream
½ cup frozen peas

Steps:

  • Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.
  • Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 16.3 g, Cholesterol 120.5 mg, Fat 18 g, Fiber 3.2 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 814.2 mg, Sugar 5.3 g

INSTANT POT CHICKEN POT PIE



Instant Pot Chicken Pot Pie image

Number Of Ingredients 12

Puff pastry
3 frozen chicken breasts
1 cup chicken broth (split)
1 onion
3 large potatoes
1 bag frozen vegetables (carrots, peas, beans)
1 package of biscuits
1 2/3 cup of Red Lobster Biscuit mix
1/3 cup milk
1/3 cup cheddar cheese
1 teaspoon of Italian Seasoning
Salt and pepper to taste

Steps:

  • Take the Puff Pastry Sheets out of the freezer to thaw.
  • Add frozen chicken into the bottom of the Instant Pot and add 1/2 cup of broth. Cook on MANUAL or PRESSURE COOK on HIGH for 20 minutes.
  • Shred the chicken in the Instant Pot. Add another 1/2 cup of broth, onion, potatoes and frozen vegetables to the Instant Pot and stir.
  • While your vegetables are cooking it is time to make the biscuits. Mix the biscuit flour, water and cheese together. Shape into small balls.
  • When the vegetables are done cooking, turn the knob to VENTING and remove the lid when you can. Push CANCEL and then the SAUTE button. Add your small biscuit balls into your chicken and vegetables.
  • Let the biscuits cook for 4 minutes then flip them over and cook for another 4 minutes. Then they are done cooking it is time to mix them really well into the sauce. This will make a very thick consistency for your chicken pot pie.
  • Take your thawed Puff Pastry Sheets and measure them a little over the size of the pan. Put 1/2 of the filling into a cake or pie pan and cover with one of the pastry sheets. Do the same to the other pie/cake pan.
  • Cook at 350 degrees for 15 minutes. Continue to check on it so it doesn't burn.
  • When it is done, let it cool for a few minutes, cut and serve!

Nutrition Facts : Servingsize 1 serving, Calories 212 kcal, Fat 4 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 2883 mg, Carbohydrate 32 g, Sugar 20 g, Protein 8 mg

INSTANT POT CHICKEN POT PIE CASSEROLE



Instant Pot Chicken Pot Pie Casserole image

Make and share this Instant Pot Chicken Pot Pie Casserole recipe from Food.com.

Provided by marjo1964

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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 Facts : Calories 1011.9, Fat 46.2, SaturatedFat 20.5, Cholesterol 262.3, Sodium 1513.7, Carbohydrate 102.1, Fiber 9.1, Sugar 3, Protein 47.8

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Top Asked Questions

How do you make a chicken pot pie in an Instant Pot?
In medium bowl, toss chicken pieces with salt and poultry seasoning. Select SAUTE; adjust to normal. Melt butter in insert. Add chicken; cook 3 to 4 minutes without moving, until browned on first side, then turn and cook 2 to 4 minutes or until chicken is browned on second side. Select CANCEL. Stir in broth, potatoes and frozen mixed vegetables.
How do you make chicken pot pie casserole?
Spray a 2-quart casserole dish with non-stick cooking spray. Heat butter and oil over medium-high heat until it shimmers. Add diced carrots and celery and cook for 3 minutes. Add minced onions and cook until onion is translucent. Add minced garlic and cook 30 seconds. Add cubed, cooked chicken and diced mushrooms and cook 1 minute.
How long does it take to cook chicken in Instant Pot?
An Instant Pot makes this step happen much more quickly, while also infusing the broth with so much savory flavor. Once the multicooker heats up to the pressure cook setting, the chicken and vegetables are done in about 15 minutes. While the Instant Pot takes care of that step, you can preheat the oven and make a simple stovetop béchamel sauce.
What can you make in Instant Pot with frozen chicken?
Using the Instant Pot Chicken PotPie Casserole 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. Absolutely!

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