Chicken Pot Pie Noodles
A comforting and creamy blend of chicken, vegetables, and egg noodles that combines the essence of classic chicken pot pie in a quick and easy noodle dish.
Ingrédients
Main Ingredients
- 8 oz egg noodles
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 cups chicken broth
- 1 cup heavy cream Can substitute with half-and-half or plant-based cream.
- 1/4 cup all-purpose flour For gluten-free, substitute with gluten-free flour.
- 2 tablespoons butter
- to taste salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
Preparation
- Begin by cooking the egg noodles according to the package instructions. Once cooked, drain the noodles and set them aside while you prepare the rest of your dish.
- In a large pot, melt the butter over medium heat. Add the mixed vegetables and sauté them for about 5–7 minutes or until they’re tender, stirring occasionally.
- Stir in the all-purpose flour and cook for another 1–2 minutes to form a roux with the vegetables and butter.
- Gradually whisk in the chicken broth and heavy cream, stirring constantly to avoid lumps. Increase the heat until the mixture starts to simmer.
- Once the mixture has thickened, add the cooked chicken, garlic powder, onion powder, salt, and pepper to taste. Stir until everything is evenly mixed.
- Remove the pot from the heat and gently mix the cooked noodles into the creamy chicken and vegetable mixture until well coated.
- Taste and adjust seasonings as needed. Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3–4 days. This dish can be frozen for 2–3 months. To reheat, add a splash of broth or cream if the sauce has thickened.