Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 400
- Protein: 28 grams
- Carbohydrates: 42 grams
- Fat: 14 grams
- Fiber: 3 grams
- Sugar: 3 grams
- Sodium: 650 mg
Great comfort food doesn’t have to be complicated! Chicken Pot Pie Noodles bring all the rich flavors of a classic pot pie into a delightful, noodle-based meal. It features tender egg noodles coated in a creamy sauce packed with vegetables and succulent chicken. Not only does this dish offer a warm, hearty meal perfect for chilly evenings, but it also combines ease and speed—making it a winner in any busy household.
Why Make This Chicken Pot Pie Noodles
Chicken Pot Pie Noodles are a fantastic twist on the beloved classic. This dish is perfect for busy weeknights, providing the same comforting flavors without the fuss of a traditional pie crust. The combination of chicken, vegetables, and egg noodles creates a wholesome meal that can satisfy even the pickiest eaters. Plus, the creamy sauce coats everything in luscious goodness, making every bite burst with flavor. This dish is enjoyable to cook and makes an inviting centerpiece for family dinners.
How to Make Chicken Pot Pie Noodles
Follow these simple steps to create a delicious pot pie-inspired noodle dish that your whole family will love!
Ingredients:
- 8 ounces egg noodles
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 3 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional for thickening)
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Cook the egg noodles according to package instructions; drain and set aside.
Step 2: Sautéing the Vegetables
In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery; cook until softened, about 5-7 minutes.
Step 3: Mixing the Ingredients
Stir in the cooked chicken, frozen peas, chicken broth, milk, dried thyme, salt, and pepper. Bring the mixture to a simmer, allowing the flavors to meld together.
Step 4: Thicken the Sauce
If you want a thicker sauce, mix cornstarch with a bit of water to create a slurry. Stir this into the broth mixture until well combined and cook until it reaches your desired thickness.
Step 5: Combining the Noodles
Add the cooked egg noodles to the pot and gently stir to combine all the ingredients.
Step 6: Finishing Touches
Cook for an additional 2-3 minutes until heated through. Serve hot, garnished with fresh parsley for a pop of color and freshness.
How to Serve Chicken Pot Pie Noodles
Serve the Chicken Pot Pie Noodles warm in bowls, garnished with freshly chopped parsley for bright flavor. This dish pairs well with warm bread rolls or a simple side salad for a complete meal. It’s an ideal choice for family dinners, gatherings, or even meal prep for the week.
How to Store Chicken Pot Pie Noodles
To store leftover Chicken Pot Pie Noodles, let them cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days. You can also freeze the leftovers for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove or in the microwave, adding a splash of milk or broth if needed to bring back its creamy texture.
Expert Tips for Perfect Chicken Pot Pie Noodles
- For added flavor, consider using homemade chicken broth if available.
- Feel free to substitute vegetables based on your preference or what you have on hand—corn, green beans, or bell peppers work well.
- To make this dish even more hearty, add a splash of white wine while sautéing the vegetables.
- Adjust the thickness of the sauce to your liking; the cornstarch is optional.
- Use rotisserie chicken to save even more time on preparation.
Delicious Variations
- Vegetarian Option: Substitute the chicken with chickpeas or additional vegetables and use vegetable broth.
- Creamy Mushroom Chicken Pot Pie Noodles: Add sliced mushrooms along with the other veggies for an earthy flavor.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce for those who enjoy a bit of heat.
Frequently Asked Questions
-
Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey works wonderfully in this recipe and adds a tasty twist. -
Can I make this recipe gluten-free?
Yes, you can use gluten-free egg noodles and ensure that the chicken broth is gluten-free as well. -
How can I make this dish dairy-free?
Substitute the milk with a plant-based alternative, such as almond milk or coconut milk, and ensure that your chicken broth contains no dairy. -
How do I reheat the leftovers?
Reheat gently in a saucepan over medium heat, adding a splash of chicken broth or milk to keep it creamy. -
Can I prepare this in advance?
Yes, you can prepare the mixture ahead of time and refrigerate it. Just cook the noodles freshly before serving.
Conclusion
Chicken Pot Pie Noodles are a delightful and easy dish that captures the essence of the classic pot pie while being quicker and simpler to make. This comforting meal is perfect for busy weeknights or cozy family gatherings. With a creamy, rich sauce and satisfying textures, it’s sure to become a favorite in your household. So gather your ingredients, and enjoy making this heartwarming recipe that promises to fill not just your stomach, but also your home with warmth and love. Happy cooking!
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Chicken Pot Pie Noodles
- Total Time: 35
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and easy twist on the classic pot pie, featuring tender egg noodles in a creamy sauce with chicken and vegetables.
Ingredients
- 8 ounces egg noodles
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 3 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional for thickening)
- Fresh parsley for garnish
Instructions
- Cook the egg noodles according to package instructions; drain and set aside.
- In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery; cook until softened, about 5-7 minutes.
- Stir in the cooked chicken, frozen peas, chicken broth, milk, dried thyme, salt, and pepper. Bring the mixture to a simmer.
- If you want a thicker sauce, mix cornstarch with a bit of water to create a slurry. Stir this into the broth mixture until well combined and cook until it reaches your desired thickness.
- Add the cooked egg noodles to the pot and gently stir to combine all the ingredients.
- Cook for an additional 2-3 minutes until heated through. Serve hot, garnished with fresh parsley.
Notes
This dish pairs well with warm bread rolls or a simple side salad.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
