Description
Creamy Chicken Pot Pie Noodles brings all the comforting flavors of a traditional chicken pot pie into a quick one-pot pasta dish. Made with tender egg noodles, vegetables, shredded chicken, and a rich creamy sauce, this easy dinner is a family favorite. Perfect for weeknights, cozy meals, and satisfying comfort food cravings.
Ingredients
2 cups cooked chicken
8 oz egg noodles
2 tablespoons butter
2 carrots, sliced
2 celery stalks, sliced
1 small onion, diced
2 cloves garlic, minced
1 cup frozen peas
3 tablespoons all-purpose flour
3 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 7 minutes until softened.
2. Stir in garlic and cook for another minute.
3. Sprinkle in flour and stir to coat vegetables evenly. Cook for 1 to 2 minutes.
4. Gradually pour in chicken broth while stirring to avoid lumps. Simmer until thickened.
5. Stir in heavy cream, thyme, salt, and pepper. Let it simmer for a few minutes.
6. Add egg noodles and cook uncovered, stirring often, for about 8 to 10 minutes until noodles are tender.
7. Stir in cooked chicken and frozen peas. Simmer for 2 to 3 minutes until heated through.
8. Taste and adjust seasoning if needed. Serve hot and enjoy.
Notes
Use rotisserie chicken to save time.
If sauce thickens too much, add a splash of broth when reheating.
Avoid freezing as noodles and cream don’t hold texture well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 105mg