Description
This creamy Chicken Pot Pie Noodles dish transforms a classic comfort food into an easy, one-skillet meal. With tender egg noodles, hearty vegetables, and a rich, savory sauce, it’s the perfect cozy dinner for busy weeknights or relaxing weekends.
Ingredients
12 oz wide egg noodles
2 tablespoons butter
1 medium yellow onion, diced
2 garlic cloves, minced
2 cups cooked shredded chicken
1 cup frozen peas and carrots mix
1/2 cup frozen corn
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1 teaspoon dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped
Instructions
1. Cook egg noodles according to package directions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add diced onion and cook until softened, about 4-5 minutes. Stir in minced garlic and cook for 30 seconds.
3. Sprinkle flour over the onion mixture and stir constantly for about 1 minute. Slowly pour in chicken broth, whisking to prevent lumps.
4. Add milk, dried thyme, salt, and pepper. Simmer 3-4 minutes until the sauce thickens slightly.
5. Stir in shredded chicken, peas and carrots, and corn. Cook until heated through, about 3 minutes.
6. Fold in the cooked noodles, stirring well to coat in the sauce. Adjust seasoning as needed.
7. Garnish with chopped parsley and serve hot.
Notes
For extra richness, use half-and-half instead of whole milk.
Rotisserie chicken saves time and adds flavor.
Add a splash of broth or milk when reheating to refresh the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Chicken, comfort food, easy dinner, creamy pasta