Description
Enjoy the comforting flavors of a chicken pot pie in noodle form with this easy and delicious recipe. Creamy, hearty, and satisfying, it’s the perfect dish for a cozy family dinner.
Ingredients
Scale
Chicken Pot Pie Noodle Recipe:
- 2 cups cooked shredded chicken
- 2 tbsp unsalted butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or half-and-half
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- Salt and pepper to taste
- 1 cup frozen peas
- 8 oz egg noodles (cooked and drained)
- Fresh parsley for garnish (optional)
Instructions
- In a large skillet or Dutch oven over medium heat, melt the butter. Add the onion, carrots, and celery and sauté for 5–6 minutes, until vegetables are soft.
- Stir in the garlic and cook for 1 more minute.
- Sprinkle in the flour and cook, stirring constantly, for 1–2 minutes to form a roux. Gradually whisk in the chicken broth, followed by the milk.
- Add thyme, parsley, salt, and pepper. Simmer the mixture for 4–5 minutes, stirring often, until it thickens.
- Stir in the shredded chicken and frozen peas, and cook until heated through, about 2 minutes.
- Add the cooked egg noodles and toss to combine. Heat for another minute, then remove from heat.
- Garnish with fresh parsley if desired and serve warm.
Notes
- For a creamier version, add a splash of heavy cream at the end.
- Leftovers reheat well and make a great next-day lunch.
- You can also use rotisserie chicken for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 5g
- Sodium: 510mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
