Description
This comforting Chicken Pot Pie Noodle recipe offers all the classic flavors of a traditional chicken pot pie transformed into a creamy, hearty noodle dish. Tender egg noodles are combined with sautéed onions, garlic, peas, carrots, and cubed chicken breast in a rich, creamy sauce made from chicken broth and heavy cream. Ready in just 25 minutes, this one-pan meal is perfect for a quick and satisfying weeknight dinner that serves 8.
Ingredients
Scale
Pasta
- 10 ounces egg noodles
Vegetables and Seasonings
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 1/2 cups frozen peas and carrots, thawed
- Salt and pepper to taste
Cooking and Sauce Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cups cooked chicken breast, cut into small cubes
Instructions
- Cook Noodles: Cook the egg noodles al dente according to the package instructions, making sure they are tender but still firm to the bite. Drain and set aside.
- Sauté Vegetables: In a large skillet over medium-high heat, melt the butter. Add the diced sweet onion, minced garlic, Italian seasoning, and thawed peas and carrots. Season with salt and pepper to taste. Cook for about 3 minutes, stirring occasionally, until the onions are soft and translucent.
- Make Sauce: Sprinkle the flour evenly over the sautéed vegetables and stir well to combine. Slowly pour in the chicken broth and heavy cream while stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat and let it simmer. Stir occasionally until the sauce thickens, about 5 minutes.
- Combine and Serve: Add the cooked egg noodles and cubed chicken breast to the skillet with the thickened sauce and vegetables. Gently mix everything until fully combined and heated through. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy your comforting chicken pot pie noodles.
Notes
- Ensure noodles are cooked al dente to avoid becoming mushy when combined with the sauce.
- You can substitute frozen mixed vegetables if peas and carrots are unavailable.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- For a lighter version, use half-and-half instead of heavy cream.
- Add fresh herbs like parsley or thyme as a garnish for extra flavor and color.
