Description
Enjoy the comforting flavors of a chicken pot pie in noodle form with this creamy and satisfying recipe. Tender egg noodles are tossed in a rich sauce with vegetables, shredded chicken, and savory seasonings.
Ingredients
Egg Noodles:
12 ounces
Unsalted Butter:
2 tablespoons
Onion:
1 small, diced
Garlic:
2 cloves, minced
Carrots:
2 medium, peeled and diced
Celery:
2 stalks, diced
Cooked Chicken:
2 cups, shredded
All-Purpose Flour:
1/4 cup
Chicken Broth:
2 cups
Whole Milk:
1 cup
Frozen Peas:
1/2 cup
Dried Thyme:
1 teaspoon
Dried Parsley:
1/2 teaspoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Instructions
- Cook the Egg Noodles: Prepare the noodles according to package instructions, then drain and set aside.
- Sauté Vegetables: In a skillet, sauté onion, garlic, carrots, and celery in butter until tender.
- Add Flour and Liquids: Sprinkle flour over vegetables, then slowly add chicken broth and milk, stirring until thickened.
- Combine Ingredients: Stir in chicken, peas, thyme, parsley, salt, and pepper. Simmer until heated through.
- Finish Dish: Toss in cooked noodles until coated in sauce. Serve hot.
Notes
- Use rotisserie chicken for a quick shortcut.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
