Description
This Best Chicken Pot Pie Noodles recipe is a creamy, one-pot comfort meal perfect for busy nights. Packed with tender chicken, egg noodles, vegetables, and a savory sauce, it’s a cozy dinner idea that’s family-friendly and freezer-friendly too. Great for leftovers and easy to customize with pantry staples.
Ingredients
2 cups cooked shredded chicken
8 oz wide egg noodles, cooked
2 cups chicken broth
1 cup heavy cream
1 cup frozen peas and carrots
1 small yellow onion, diced
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
1. Melt the butter in a large skillet over medium heat. Add diced onion and minced garlic; sauté until translucent and fragrant.
2. Sprinkle in the flour and stir constantly for 1–2 minutes to create a roux.
3. Slowly whisk in chicken broth and heavy cream until smooth. Let simmer for 3–4 minutes until the sauce thickens.
4. Season with salt, pepper, and thyme. Stir well.
5. Add frozen peas and carrots and shredded chicken. Cook until heated through, about 5 minutes.
6. Gently fold in the cooked egg noodles. Let everything simmer together for 2–3 more minutes.
7. Garnish with chopped parsley before serving, if desired.
Notes
Use rotisserie chicken to save time and add extra flavor.
Make sure to stir constantly when adding flour to avoid lumps in the sauce.
For a richer dish, swap heavy cream with half-and-half, but adjust cooking time to thicken properly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 4g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg