Description
A comforting Chicken Pot Pie Noodles dish featuring tender egg noodles combined with a creamy chicken and vegetable filling, offering the rich flavors of a classic pot pie in a quick and easy skillet meal.
Ingredients
Scale
Noodles
- 8 ounces (225g) egg noodles
- 1 tablespoon olive oil
Filling
- 1 tablespoon unsalted butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups (300g) cooked chicken, shredded
- 3 cups (720ml) chicken broth
- 1 cup (240ml) heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- Salt and pepper, to taste
- 1 cup (150g) frozen peas
- 1/4 cup (40g) all-purpose flour
Topping
- Chopped fresh parsley, for garnish
Instructions
- Cook the noodles: In a large pot, bring salted water to a boil. Add egg noodles and cook according to package instructions until tender. Drain and toss with olive oil to prevent sticking. Set aside.
- Make the filling: In a large skillet over medium heat, melt the unsalted butter. Add diced onion, carrots, and celery. Sauté until the vegetables are tender and fragrant, about 5-7 minutes.
- Add chicken and spices: Stir in the shredded cooked chicken, garlic powder, onion powder, and thyme. Cook the mixture for another 2 minutes to blend the flavors.
- Add broth and cream: Pour in the chicken broth and heavy cream. Bring the mixture to a simmer, stirring occasionally to combine.
- Thicken the sauce: Sprinkle the all-purpose flour evenly over the mixture while stirring continuously to prevent lumps. Continue simmering until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Combine noodles and peas: Add the cooked egg noodles and frozen peas to the skillet. Stir until everything is well combined and heated thoroughly.
- Finish and serve: Season the dish with salt and pepper to taste. Garnish with chopped fresh parsley before serving to add a fresh, colorful touch.
Notes
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth to restore creaminess.
- Chicken: Rotisserie chicken or leftover cooked chicken can be used for convenience.
- Vegetables: Substitute or add other vegetables such as corn or green beans to vary the flavor and texture.
- Spices: Adjust the seasoning or add additional herbs like rosemary or sage to enhance flavor.
- Noodles: Any noodle variety like rotini or penne can substitute egg noodles if preferred.
- Gluten-Free Option: Use gluten-free noodles and a gluten-free flour alternative to make the dish gluten-free.
- Make Ahead: Prepare the filling in advance and refrigerate. Combine with freshly cooked noodles when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Chicken pot pie, creamy chicken noodles, comfort food, easy chicken recipes, skillet meals, egg noodles, dinner recipe
