Description
This Chicken Pot Pie Noodle Recipe is a creamy, comforting dish that combines tender egg noodles with shredded chicken and vegetables in a rich, savory sauce. Easy to prepare on the stovetop and perfect for using up leftover chicken, it’s a hearty one-pot meal ideal for family dinners.
Ingredients
Scale
Egg Noodles
- 12 oz egg noodles
Vegetables & Aromatics
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
Proteins
- 2 cups cooked shredded chicken
Dairy & Fats
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup whole milk or half-and-half
Liquids & Thickeners
- 1/4 cup all-purpose flour
- 2 cups chicken broth
Seasonings
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook Noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet or Dutch oven, melt the butter together with olive oil over medium heat. Add the diced onion, carrots, and celery and sauté for 5 to 6 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant but not browned.
- Create Roux: Sprinkle the flour evenly over the vegetables and cook, stirring constantly, for 1 minute to form a roux that will thicken the sauce.
- Make Sauce: Slowly pour in the chicken broth while stirring to avoid lumps, then add the milk. Bring the mixture to a gentle simmer and cook for 4 to 5 minutes until the sauce thickens.
- Add Chicken and Peas: Stir in the shredded chicken, frozen peas, and dried thyme. Season with salt and black pepper to your liking.
- Combine with Noodles: Add the cooked noodles to the skillet and gently toss everything together to coat all ingredients in the creamy sauce.
- Heat Through: Cook for an additional 2 to 3 minutes until everything is heated through and the sauce is creamy and well combined.
- Serve: Plate the dish hot and garnish with chopped parsley if desired for a fresh finish.
Notes
- Use leftover rotisserie chicken for a quick, flavorful protein addition.
- For deeper flavor, add a dash of poultry seasoning during the vegetable sauté.
- A splash of dry white wine during the sautéing stage can enhance aroma and complexity.
- Substitute milk with half-and-half for a richer sauce or use lactose-free dairy to accommodate dietary restrictions.
- This dish can be customized with other vegetables such as mushrooms or green beans.
