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Creamy Chicken Pot Pie Noodles Recipe

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3.8 from 59 reviews

This Creamy Chicken Pot Pie Noodles recipe is a comforting and hearty dish that combines tender chicken, vegetables, and egg noodles in a luscious, creamy sauce. Inspired by traditional chicken pot pie flavors, this one-pot meal is perfect for cozy dinners and easy to prepare in just 40 minutes. The inclusion of aromatic herbs and spices adds depth to the rich broth and half-and-half base, while the optional pie crust crumbles provide a nostalgic finish.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Protein and Dairy

  • 2 tbsp unsalted butter
  • 1 lb chicken breasts, filleted and seasoned with salt and pepper
  • 2 cup half and half

Vegetables

  • 4 oz crimini mushrooms, sliced (optional)
  • 1/2 small yellow onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 4 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 1 cup frozen peas, thawed
  • 2 tablespoons fresh parsley, roughly chopped

Liquids and Broth

  • 4 cup low-sodium chicken broth

Spices and Seasonings

  • 2 tsp kosher sea salt
  • 1 teaspoon ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp ground sage
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika

Pasta and Extras

  • 8 oz egg noodles (or other pasta)
  • pie crust crumbles (optional)

Instructions

  1. Cook the Chicken: In a large pot over medium heat, melt the butter. Add the seasoned chicken breasts and cook until golden brown on each side and the internal temperature reaches 160°F (71°C).
  2. Rest the Chicken: Remove the chicken from the pot and place on a cutting board. Let it rest for 5 minutes to allow juices to redistribute.
  3. Sauté the Vegetables: In the same pot, add the mushrooms, onion, celery, and carrots. Sauté until tender, about 5 to 7 minutes. Then add the minced garlic and cook until fragrant, approximately 1 minute.
  4. Add Liquids and Bring to Boil: Pour in the low-sodium chicken broth and half and half, whisking to combine and scraping up any browned bits from the pot’s bottom. Increase heat to medium-high and bring the mixture to a boil.
  5. Prepare the Chicken and Season: Cut the rested chicken into small, bite-size chunks and return them to the pot. Add kosher salt, ground black pepper, garlic powder, dried thyme, ground sage, cayenne pepper, and paprika. Stir well to incorporate the flavors.
  6. Cook the Pasta: Once the mixture is boiling, add the egg noodles and reduce the heat to medium. Cook for 10 to 15 minutes, stirring occasionally to prevent sticking.
  7. Add Vegetables and Finish Cooking: Stir in the thawed corn, peas, and fresh parsley. Continue cooking until the pasta is tender and the sauce thickens, about 6 to 8 minutes. Keep in mind the sauce will thicken further as it cools.
  8. Serve: Remove the pot from heat and serve hot, optionally garnished with pie crust crumbles for extra texture and flavor.

Notes

  • Ensure the chicken reaches an internal temperature of 160°F (71°C) for safe consumption.
  • The sauce thickens as it cools, so don’t worry if it seems slightly thin while cooking.
  • You can substitute egg noodles with any pasta shape of your choice.
  • Pie crust crumbles are optional but add a lovely textural contrast reminiscent of traditional chicken pot pie.
  • Adjust spices like cayenne pepper to taste if you prefer a milder or spicier flavor.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/creamy-chicken-pot-pie-noodles-recipe/