Description
This super comforting Chicken Pot Pie Noodles comes together in about 30 minutes all in one pot, making it a quick and easy weeknight meal that your family will love!
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 oz wide egg noodles, cooked
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas and carrots
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the diced onion and minced garlic; sauté until they’re translucent and fragrant, about 3-4 minutes.
- Sprinkle in the flour and stir constantly for 1-2 minutes to create a roux.
- Slowly whisk in the chicken broth and heavy cream until smooth. Let simmer for 3-4 minutes until the sauce thickens.
- Season with salt, pepper, and thyme. Stir well.
- Add in the frozen peas and carrots and the shredded chicken. Cook until heated through, about 5 minutes.
- Gently fold in the cooked egg noodles. Simmer another 2-3 minutes.
- Garnish with chopped parsley before serving, if desired.
Notes
This dish can be customized with whatever ingredients you have on hand. It is also freezer-friendly for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg