Craving comfort food but short on time? Look no further! Creamy Chicken Pot Pie Noodles delivers all the cozy, savory flavors of classic chicken pot pie in a fraction of the time, with a healthier twist. This recipe is packed with fresh vegetables, tender chicken, and delicious noodles all enveloped in a creamy, flavorful sauce. As a busy parent, finding quick and healthy meals that my kids actually enjoy is a never-ending quest. This has become a weeknight staple!
Why You Will Love This Recipe
My grandmother, bless her heart, was the queen of pot pie. But her recipe was a project. This Creamy Chicken Pot Pie Noodles recipe reminds me of her love and warmth, but without the hours of prep time. It’s the taste of nostalgia, reimagined for a modern, busy life. It’s truly a comforting dish that quickly fills the house with warmth and happy memories.
Ingredients
- Chicken:
-
- 5 lbs boneless, skinless chicken breasts, cooked and shredded
-
- Noodles:
- 1 lb egg noodles
- Vegetables:
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup frozen peas
- 1/2 cup chopped onion
- Sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream (optional, for extra richness)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
**Step-by-Step Instructions for Making the Recipe**
Cook the Noodles: Cook egg noodles according to package directions. Drain and set aside.
Sauté Vegetables: In a large pot or Dutch oven, melt butter over medium heat. Add carrots, celery, and onion. Sauté until softened, about 5-7 minutes.
Make the Roux: Stir in flour and cook for 1 minute, stirring constantly.
Add Liquid: Gradually whisk in chicken broth until smooth. Add milk and heavy cream (if using).
Simmer Sauce: Bring to a simmer, stirring occasionally, until thickened, about 5-7 minutes.
Season: Stir in thyme, salt, and pepper.
Combine: Add shredded chicken, cooked noodles, and frozen peas to the pot. Stir until heated through.
Serve: Serve hot and enjoy your Creamy Chicken Pot Pie Noodles!
Creamy Chicken Pot Pie Noodles
Ingredients
Equipment
Method
- Cook egg noodles according to package directions. Drain and set aside.1 lb egg noodles
- In a large pot or Dutch oven, melt butter over medium heat. Add carrots, celery, and onion. Saute until softened, about 5-7 minutes.1/4 cup butter, 1 cup chopped carrots, 1 cup chopped celery, 1/2 cup chopped onion
- Stir in flour and cook for 1 minute, stirring constantly.1/4 cup all-purpose flour
- Gradually whisk in chicken broth until smooth. Add milk and heavy cream (if using).3 cups chicken broth, 1 cup milk, 1/2 cup heavy cream
- Bring to a simmer, stirring occasionally, until thickened, about 5-7 minutes.
- Stir in thyme, salt, and pepper.1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add shredded chicken, cooked noodles, and frozen peas to the pot. Stir until heated through.1.5 lbs boneless, skinless chicken breasts, 1 lb egg noodles, 1 cup frozen peas
- Serve hot and enjoy your Creamy Chicken Pot Pie Noodles!
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