Description
This Chicken Pot Pie Noodle Recipe offers a comforting twist on the classic pot pie flavors by combining tender chicken, vegetables, and creamy sauce with perfectly cooked egg noodles. It’s a hearty, creamy, and delicious meal that’s easy to make on the stovetop, perfect for family dinners or weeknight meals.
Ingredients
Units
Scale
Pasta
- 10 ounces egg noodles
Vegetables & Seasoning
- 2 tablespoons unsalted butter
- 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
Sauce
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
Protein
- 1 1/2 cups cooked chicken breast, cut into small cubes
Instructions
- Cook Noodles: Cook the egg noodles al dente according to package directions. Once cooked, drain and set aside.
- Sauté Vegetables: In a large skillet, melt the butter over medium-high heat. Add diced onion, minced garlic, Italian seasoning, and thawed peas and carrots. Season with salt and pepper, and sauté for about 3 minutes until the onions become soft and translucent.
- Make Sauce: Stir the flour into the vegetable mixture until well combined. Slowly pour in the chicken broth and heavy cream while stirring, then bring the sauce to a boil. Reduce the heat to a simmer and cook for about 5 minutes, stirring occasionally, until the sauce thickens.
- Combine and Serve: Add the drained noodles and cooked chicken cubes into the skillet with the sauce. Stir to combine well. Taste and adjust seasoning with more salt and pepper if needed. Serve hot and enjoy your creamy chicken pot pie noodles.
Notes
- You can use any type of noodle you like for this recipe, such as rotini, penne, or wide egg noodles.
- Feel free to add other vegetables, like broccoli, mushrooms, or zucchini, to customize your dish.
- Use leftover cooked chicken or rotisserie chicken for convenience and added flavor.
- The sauce can be made ahead of time and reheated when ready to serve for easy meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
