Chicken Pie Noodles (Printable Version)
An easier take on pot pie that swaps pastry for noodles, bringing comfort to your table in 25 minutes.
# What You'll Need:
01 -
10 oz fresh egg noodles.
02 -
2 tbsp unsalted plain butter.
03 -
1 small sweet onion, finely chopped.
04 -
3 garlic cloves, minced well.
05 -
2 tsp Italian seasoning (dried herbs).
06 -
1 1/2 cups thawed peas and carrots from the freezer.
07 -
2 tbsp all-purpose white flour.
08 -
1 cup chicken broth.
09 -
1 cup heavy whipping cream.
10 -
1 1/2 cups chicken breast, cooked and diced.
11 -
Black pepper and salt, as you like.
# Steps to Follow:
01 -
Cook the noodles in salted boiling water until they’re just soft. Check the package instructions for timing.
02 -
Warm a large skillet and melt your butter in it. Toss in the onions, garlic, Italian herbs, carrots, and peas. Sprinkle on some salt and pepper, and cook everything until the onions look translucent.
03 -
Stir the flour into the cooked vegetables. Slowly pour in the broth and cream. Let it simmer while stirring until it becomes thick, then lower the heat.
04 -
Drain the noodles really well. Toss them into the skillet with the chicken pieces. Give it a taste, and add more salt or pepper if needed. Serve it up while it’s nice and warm.
# Additional Notes:
01 -
Switch up the pasta shape to suit your preference.
02 -
Try throwing in different veggies to mix things up.
03 -
Rotisserie chicken saves time and works perfectly.
04 -
You can make the sauce ahead to save time later.
05 -
It keeps great in the fridge for up to 3 days.