Description
This Chicken Pot Pie Noodle dish is a comforting and flavorful meal that’s perfect for a quick weeknight dinner. It combines tender chicken, egg noodles, and vegetables in a creamy sauce, all cooked in one pan.
Ingredients
Units
Scale
- 10 ounces egg noodles
- 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
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cups cooked chicken breast, cut into small cubes
- Salt and pepper to taste
Instructions
- Cook Noodles: Cook noodles al dente according to package directions.
- Sauté Vegetables: In a large skillet, melt butter over medium-high heat. Stir in onion, garlic, Italian seasoning, peas, and carrots. Season with salt and pepper. Cook for about 3 minutes until onions are soft and translucent.
- Make Sauce: Stir in flour until combined. Pour in chicken broth and heavy cream and bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.
- Combine and Serve: Drain pasta and add to the skillet, along with the chicken. Add more salt and pepper to taste and serve hot. Enjoy!
Notes
- Noodles: You can use any type of noodle you like for this recipe.
- Vegetables: Feel free to add other vegetables to this dish, such as broccoli, mushrooms, or zucchini.
- Chicken: You can use leftover cooked chicken or rotisserie chicken.
- Make Ahead: You can make the sauce ahead of time and reheat it when you’re ready to serve.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 300kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
