Description
This Best Chicken Pot Pie Noodles recipe is a comforting and hearty one-pot meal that combines tender egg noodles with shredded chicken and classic pot pie vegetables in a creamy sauce. It’s an easy-to-make skillet dish perfect for a quick family dinner, delivering all the cozy flavors of a traditional chicken pot pie without the crust.
Ingredients
Scale
Primary Ingredients
- 12 oz wide egg noodles
- 2 tablespoons butter
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen green peas
- 1 small yellow onion, diced
- 2 cups cooked shredded chicken
- 2 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 0.5 cup milk or heavy cream
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
- Salt to taste
- Fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the diced onions, carrots, and celery. Cook for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Spices and Chicken: Sprinkle in garlic powder, onion powder, black pepper, and a pinch of salt. Stir in the shredded chicken and cook for another 2 minutes to combine the flavors.
- Add Liquids: Pour in the chicken broth, cream of chicken soup, and milk or heavy cream. Stir continuously until the sauce is fully combined and smooth.
- Incorporate Noodles: Stir in the uncooked egg noodles, making sure they are coated with the sauce and mostly submerged in the liquid. Reduce heat to medium-low and cover the skillet.
- Simmer Noodles: Let the mixture simmer for 10 to 12 minutes, stirring every few minutes to prevent sticking. Add more milk or broth if the sauce becomes too thick.
- Add Peas and Finish Cooking: In the last 2 to 3 minutes of cooking, stir in the frozen green peas. Continue cooking until the noodles are tender and the peas are heated through.
- Season and Serve: Remove the skillet from heat, taste, and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley if desired and serve hot for a comforting meal.
Notes
- Use wide egg noodles for best texture and authentic pot pie noodle experience.
- If you prefer a thinner sauce, add additional chicken broth or milk during simmering.
- Cooked shredded chicken can be substituted with leftover roasted or rotisserie chicken.
- For a dairy-free option, substitute cream of chicken soup and milk with dairy-free alternatives.
- Stir frequently during simmering to prevent noodles from sticking to the pan.
- Fresh parsley adds a pop of color and flavor but is optional.
