Description
A comforting and creamy Chicken Pot Pie Noodle recipe that combines the flavors of a classic pot pie with the convenience of a noodle dish. This one-pot meal is perfect for a cozy family dinner or to warm up on a chilly evening.
Ingredients
Scale
For the Chicken:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast or thighs, diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
For the Filling:
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
Additional Ingredients:
- 8 ounces egg noodles
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese (optional)
- Chopped parsley for garnish
Instructions
- Cook the Chicken: In a large skillet or Dutch oven, heat the butter and olive oil. Season the chicken and cook until browned. Set aside.
- Prepare the Filling: Cook onion, carrots, celery, and garlic. Add flour, then pour in chicken broth and milk. Simmer.
- Add Noodles and Finish: Add egg noodles and cook until tender. Return chicken to the pan, stir in peas and Parmesan. Adjust seasoning.
- Serve: Garnish with parsley before serving.
Notes
- You can use rotisserie chicken for convenience.
- Enhance with mushrooms or swap peas for green beans.
- This dish reheats well and is ideal for leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg
