Chicken Pot Pie Noodles

These comforting Chicken Pot Pie Noodles are a hearty and satisfying meal that's quick to prepare in your Instant Pot. Tender chicken breasts and egg noodles are combined with vegetables, rich chicken broth, and a touch of heavy cream for a deliciously creamy dish that the whole family will love.

Cuisine

American

Course

Main Course

Difficulty

Easy

Duration

25 Minutes

Cooking Technique

Sauté, Pressure Cook

Keywords

30 minutes or less, Chicken, Chicken Breasts, Chicken Pot Pie, Comfort Food, Dinner, Egg Noodles, Jessica Secrest, Noodles, Pot Pie

Prep Time

5 Minutes

Cook Time

20 Minutes

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!