Description
A creamy and comforting Chicken Pot Pie Noodle dish that combines tender egg noodles, sautéed vegetables, and chunks of cooked chicken breast in a rich, flavorful sauce. Ready in just 25 minutes, this easy stovetop recipe delivers the classic flavors of chicken pot pie without the crust, perfect for a quick and satisfying meal.
Ingredients
Scale
Pasta
- 10 ounces egg noodles
Sauce and Vegetables
- 2 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 1/2 cups frozen peas and carrots, thawed
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
Protein
- 1 1/2 cups cooked chicken breast, cut into small cubes
Instructions
- Cook Noodles: Cook the egg noodles al dente following the package instructions, ensuring they are tender but still firm. Drain the noodles thoroughly and set them aside while you prepare the sauce and vegetables.
- Sauté Vegetables: Heat a large skillet over medium-high heat and melt the butter. Add diced sweet onion, minced garlic, and Italian seasoning along with the thawed peas and carrots. Season with salt and pepper to taste. Cook the mixture for about 3 minutes until the onions soften and become translucent, stirring occasionally to prevent burning.
- Make Sauce: Sprinkle the flour evenly over the sautéed vegetables and stir well to coat everything. Gradually pour in the chicken broth and heavy cream while stirring constantly to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer, stirring occasionally, until the sauce thickens, which should take about 5 minutes.
- Combine and Serve: Add the cooked noodles and cubed chicken breast to the skillet with the creamy sauce and vegetables. Gently mix everything together until fully combined and heated through. Taste and adjust the seasoning with additional salt and pepper if needed. Serve the dish hot for a comforting and hearty meal.
Notes
- For best flavor, use freshly cooked chicken breast or leftover roasted chicken.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Feel free to add other vegetables like mushrooms or corn to customize the dish.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Leftovers can be stored refrigerated for up to 3 days and reheated on the stovetop or microwave.
