Description
Chicken Pot Pie Noodles transforms the classic comfort of a pot pie into a one-skillet, creamy noodle dish. With tender chicken, soft egg noodles, and vegetables in a rich, seasoned sauce, it’s a quick and hearty meal that satisfies every time.
Ingredients
2 cups cooked shredded chicken
3 cups egg noodles
1 cup frozen peas and carrots
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups chicken broth
1 cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
Salt to taste
Instructions
1. Bring a pot of salted water to a boil and cook egg noodles until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat.
3. Whisk in flour and cook for 1 minute.
4. Slowly add chicken broth, whisking constantly until smooth.
5. Add milk and stir until sauce thickens slightly.
6. Stir in frozen peas and carrots. Cook for 2–3 minutes.
7. Fold in cooked chicken and simmer for another 2 minutes.
8. Add cooked noodles and gently combine everything.
9. Season with garlic powder, onion powder, pepper, and salt.
10. Serve warm, optionally garnished with fresh parsley.
Notes
For extra creaminess, use whole milk or half-and-half in the sauce.
You can swap in turkey or even leftover ham instead of chicken.
To save time, use pre-cooked rotisserie chicken and bagged frozen mixed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
Keywords: chicken noodles, comfort food, skillet dinner