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Creamy Chicken Pot Pie Noodles

Creamy Chicken Pot Pie Noodles

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Chicken
  • 1.5 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

Equipment

  • Large Pot or Dutch Oven

Method
 

  1. Cook egg noodles according to package directions. Drain and set aside.
    1 lb egg noodles
  2. 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
  3. Stir in flour and cook for 1 minute, stirring constantly.
    1/4 cup all-purpose flour
  4. 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
  5. Bring to a simmer, stirring occasionally, until thickened, about 5-7 minutes.
  6. Stir in thyme, salt, and pepper.
    1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  7. 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
  8. Serve hot and enjoy your Creamy Chicken Pot Pie Noodles!