Instant Pot Chicken Pot Pie Casserole



-Rotisserie chicken or 4 boneless skinless chicken breads {shredded}

-2.5 cups of whole wheat egg noodles

-2.5 cups of frozen mixed vegetables

-6 cups of low-sodium chicken broth

-1 tsp. of garlic powder

-1 tsp. of onion powder

-1 tsp. of fine sea salt

-1 tsp. of ground black pepper

-2 cups of 2% Lactaid

-6 tbsp. of cornstarch


-Take the skin off of your rotisserie chicken and then tear the chicken into bite sized pieces. Mix your spices together. Add the chicken, noodles, vegetables, spices, and chicken broth to your instant pot.

-Cook on manual for 5 minutes and then do a quick release.

-Mix your milk and your cornstarch together. Put your instant pot on saute and add the milk mixture to it. Stir and continue to cook until the sauce thickens up.

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