Description
This comforting Chicken Pot Pie Noodle Recipe combines tender chicken, flavorful vegetables, and creamy sauce tossed with egg noodles for a hearty and satisfying meal that’s quicker and easier than traditional pot pie.
Ingredients
Units
Scale
Noodles
- 10 ounces egg noodles
Sautéed Vegetables
- 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 & Chicken
- 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 following the package instructions. Drain and set aside.
- Sauté Vegetables: In a large skillet, melt the unsalted butter over medium-high heat. Add the diced onion, minced garlic, Italian seasoning, thawed peas, and carrots. Season with salt and pepper, and cook for about 3 minutes until the onions turn soft and translucent.
- Make Sauce: Stir the all-purpose flour into the vegetable mixture until fully combined. Gradually pour in the chicken broth and heavy cream while stirring to prevent lumps. Bring the mixture to a boil, then reduce heat to a simmer. Continue stirring occasionally until the sauce thickens, about 5 minutes.
- Combine and Serve: Add the cooked noodles and cubed cooked chicken to the skillet. Stir well to combine all ingredients evenly. Adjust the seasoning with additional salt and pepper to taste. Serve hot and enjoy your delicious chicken pot pie noodles!
Notes
- You can use any type of noodles you prefer instead of egg noodles for this recipe.
- Feel free to add other vegetables such as broccoli, mushrooms, or zucchini to customize the dish.
- Leftover cooked chicken or rotisserie chicken works perfectly for this recipe.
- The sauce can be prepared ahead of time and reheated when ready to serve for convenience.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
