Description
A comforting and easy twist on the classic pot pie, featuring tender egg noodles in a creamy sauce with chicken and vegetables.
Ingredients
Scale
- 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