Description
Chicken Pot Pie Noodles is a creamy, comforting pasta dish inspired by classic pot pie flavors, combining tender chicken, vegetables, and rich sauce over egg noodles.
Ingredients
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups frozen peas and carrots, thawed
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups cooked chicken breast, cubed
Instructions
- Cook egg noodles according to package instructions; drain and set aside.
- In a large skillet, melt butter over medium heat and sauté onion and garlic until fragrant.
- Add peas and carrots, salt, and pepper; cook 2–3 minutes.
- Sprinkle flour over the vegetables and stir for 1 minute.
- Gradually add chicken broth and heavy cream, stirring constantly until sauce thickens.
- Stir in cooked chicken and cooked noodles, mixing until well combined and heated through.
- Serve warm, optionally garnished with fresh parsley.
Notes
- Use leftover chicken or rotisserie chicken for convenience.
- Optional: sprinkle with shredded cheese for extra richness.
- Leftovers reheat well for next-day meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American