Description
A creamy, one-pan dinner that captures the comforting flavors of chicken pot pie, made easy with noodles and a vegetable-packed sauce.
Ingredients
Units
Scale
Main Ingredients
- 2 cups cooked shredded chicken (You can use diced cooked chicken or rotisserie chicken as well.)
- 8 ounces wide egg noodles (Small pasta like rotini or shells can be substituted.)
- 1 cup frozen peas and carrots (A mixed veggie blend can also be used.)
Aromatics and Seasoning
- 1 medium onion, chopped (Can substitute with onion powder in a pinch.)
- 2 cloves garlic, minced (Or use garlic powder instead.)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (To make a creamy base.)
- 2 cups chicken broth (Use low sodium if possible.)
- 1 cup milk or half and half (For a creamier finish.)
- to taste salt
- to taste black pepper
- 1 teaspoon dried thyme (Optional, for classic pot pie flavor.)
Instructions
Cooking
- Start by melting butter in a deep skillet over medium heat. Add chopped onion and cook until soft, then add garlic and cook for about 30 seconds.
- Sprinkle flour over the onion mixture and stir it in. Let it cook for about a minute to avoid a raw flavor.
- Slowly pour in chicken broth while stirring. Let it thicken, looking for a smooth sauce.
- Add milk or half and half. Stir in and season with salt, pepper, and thyme if using.
- Add the noodles, ensuring they are submerged in the liquid. Cover and let cook, stirring occasionally.
- When the noodles are almost tender, stir in the cooked chicken and frozen veggies. Cover again until everything is heated through and the noodles are cooked perfectly.
- Taste and adjust seasoning if necessary. If it thickens too much, add a splash of broth or milk.
Notes
For a cheesy twist, add shredded cheddar at the end. You can also include mushrooms or spinach for added flavor. This dish is great for meal prep, storing well in the fridge for 3 to 4 days and can be reheated with a splash of broth or milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 30
