Description
Craving the flavors of classic chicken pot pie without the hassle of rolling dough or baking? This *Chicken Pot Pie Noodles* recipe is the answer! Creamy, cozy, and loaded with tender chicken, hearty egg noodles, and colorful vegetables, this dish is the ultimate one-skillet comfort food. It’s a perfect quick dinner for busy weeknights, yet satisfying enough for a weekend meal. Whether you’re looking for easy dinner ideas, hearty food ideas, or a kid-friendly recipe, this one is a guaranteed winner. It's ready in just 30 minutes, making it ideal for quick meals, family dinners, or cozy food cravings.
Ingredients
1 tablespoon butter
1 cup chopped yellow onion
1/2 cup chopped celery
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
2 cups cooked shredded chicken
1 cup frozen peas
1 cup chopped carrots (fresh or frozen)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning or thyme
12 ounces wide egg noodles
Instructions
1. Melt butter in a large skillet over medium heat. Add chopped onion, celery, and garlic. Sauté until soft, about 5 minutes.
2. Sprinkle flour over the vegetables and stir until fully combined. Cook for 1–2 minutes to remove the raw flour taste.
3. Slowly pour in the chicken broth while whisking to prevent lumps. Add the heavy cream and bring to a gentle simmer. Let cook until the sauce thickens, about 5–7 minutes.
4. Stir in the shredded chicken, peas, and carrots. Season with salt, pepper, and Italian seasoning or thyme. Let everything warm through.
5. Meanwhile, cook the egg noodles in a separate pot according to package directions. Drain just before they are fully cooked (al dente).
6. Add the noodles to the creamy sauce mixture. Stir gently to coat all the noodles. Let sit on low heat for a few minutes so the flavors meld.
7. Serve hot, optionally garnished with fresh parsley or grated Parmesan. Enjoy!
Notes
For extra flavor, toast the flour a bit before adding the liquids to deepen the sauce.
Slightly undercook the noodles before mixing into the sauce to keep them from getting mushy.
You can lighten up the recipe by using milk instead of cream—just thicken with a bit of cornstarch.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 105mg
Keywords: chicken pot pie noodles, creamy chicken pasta, quick dinner, comfort food, easy recipe