Chicken Pot Pie Noodles

By: Jessica Secrest

Chicken Pot Pie Noodles
cuisine icon Cuisine
American
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
25 Minutes
cuisine icon Cooking Technique
Sauté, Pressure Cook
cuisine icon Keywords
30 minutes or less, Chicken, Chicken Breasts, Chicken Pot Pie, Comfort Food, Dinner, Egg Noodles, Noodles, Pot Pie

prep icon Prep Time
5 Minutes
cook icon Cook Time
20 Minutes

serving icon Servings
5-6 Dinner Portions / Servings: 6
Ingredients
  • 1.5 lbs chicken breasts
  • 8 oz. – 12 oz. homestyle egg noodles
  • 2 celery stalks, chopped
  • 2 carrots, sliced
  • 1 yellow onion, diced
  • 4-6 garlic cloves, minced
  • ½ stick butter
  • Heavy cream, to taste
  • 32 oz. chicken broth
  • Poultry seasoning
  • Salt and pepper, to taste
  • Cream of onion soup (optional)
Instructions
  • Set the Instant Pot® to the Sauté function on Normal/Medium. Melt the butter and sauté the garlic, onion, celery, and carrots until the onion and celery are translucent. 
  • Add the chicken breasts, poultry seasoning, salt, and pepper. Pour in the chicken broth. 
  • Lock the lid in place and set the Instant Pot to Pressure Cook on High for 10 minutes. When the time is up, allow for a 5-minute natural release, then carefully quick-release any remaining pressure. 
  • Remove the chicken breasts from the pot and add the egg noodles. Return the lid and set the Instant Pot® to Pressure Cook on High for 2 minutes. Perform a quick release once the cooking time is up. 
  • While the noodles are cooking, shred the chicken. Once the noodles are done, return the shredded chicken to the pot. 
  • Stir in the heavy cream and, if using, the cream of onion soup. Set the Instant Pot® to the Sauté function on Normal/Medium and cook until the mixture is thickened and creamy. Serve warm. Enjoy!
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