Creamy Chicken Pot Pie Noodles
Creamy Chicken Pot Pie Noodles bring all the cozy, nostalgic comfort of the classic dish into a one-pot, crust-free meal that's easy and satisfying.
Ingredients
- 2 tbsp unsalted butter
- 1 lb chicken breasts, filleted and seasoned
- 4 oz crimini mushrooms, sliced (optional)
- 1/2 small yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups half and half
- 2 tsp kosher sea salt
- 1 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp ground sage
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 8 oz egg noodles
- 1 cup frozen corn, thawed
- 1 cup frozen peas, thawed
- 2 tbsp fresh parsley, chopped
- Pie crust crumbles (optional)
Instructions
- Melt butter in a large pot over medium heat. Add chicken and cook until golden and fully cooked (160°F). Remove and rest 5 minutes.
- Add mushrooms, onion, celery, and carrots. Sauté 5–7 minutes until tender. Stir in garlic and cook until fragrant.
- "Pour in broth and half and half. Scrape browned bits and bring to boil over medium-high heat.
- Chop chicken into bite-sized pieces and return to pot. Stir in seasonings: salt, pepper, garlic powder, thyme, sage, cayenne, and paprika.
- Once boiling, stir in noodles. Reduce heat to medium and cook 10–15 minutes, stirring occasionally.
- Add corn, peas, and parsley. Simmer 6–8 more minutes until noodles are tender and sauce is thickened. Serve warm with pie crust crumbles if desired.
