Chicken Pot Pie Noodles Recipe
Introduction
Chicken Pot Pie Noodles is a comforting twist on the classic pot pie, featuring tender chicken, vegetables, and creamy sauce tossed with egg noodles. This easy one-pan dish is perfect for a cozy weeknight dinner.
Ingredients
- 10 oz bag egg noodles
- 2 Tablespoons butter
- 1/2 cup finely chopped onion
- 4 cloves garlic, minced
- 10 oz bag frozen peas and carrots
- 2 Tablespoons all-purpose flour
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 1 Tablespoon ranch dressing mix
- 2 cups cooked chicken
- Salt and pepper to taste
Instructions
- Step 1: Bring a large pot of water to a boil. Cook the egg noodles according to the package directions, then drain and set aside.
- Step 2: In a large skillet, melt the butter over medium-high heat. Add the chopped onion, minced garlic, and frozen peas and carrots. Sauté for 4-5 minutes until the onions become translucent.
- Step 3: Stir in the all-purpose flour and cook, mixing well, until the flour loses its raw color and is no longer white.
- Step 4: Gradually stir in the chicken broth, heavy cream, and ranch dressing mix. Bring the mixture to a simmer and cook for 3-4 minutes until the sauce starts to thicken.
- Step 5: Add the cooked chicken and cooked noodles to the skillet. Stir well and cook until everything is heated through. Season with salt and pepper to taste before serving.
Tips & Variations
- Use rotisserie chicken for a quick shortcut.
- Swap frozen peas and carrots with fresh vegetables when in season for added freshness.
- For a lighter version, replace heavy cream with half-and-half or milk, but the sauce will be less rich.
- Adding a sprinkle of shredded cheddar or parmesan cheese on top before serving adds extra flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of chicken broth or cream if the sauce thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of noodles?
Yes, you can substitute egg noodles with pasta shapes like penne, rotini, or even macaroni, but cooking times may vary.
Is it possible to make this recipe vegetarian?
To make a vegetarian version, replace chicken with cooked mushrooms or chickpeas and use vegetable broth instead of chicken broth.
Print
Chicken Pot Pie Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Chicken Pot Pie Noodles recipe offers a comforting and creamy twist on classic chicken pot pie, combining tender egg noodles with a savory sauce full of chicken, peas, carrots, and rich cream. It’s a simple, one-skillet meal perfect for a quick weeknight dinner that brings all the comforting flavors in a hearty noodle dish.
Ingredients
Main Ingredients
- 10 oz bag egg noodles
- 2 Tablespoons butter
- 1/2 cup finely chopped onion
- 4 cloves garlic, minced
- 10 oz bag frozen peas and carrots
- 2 Tablespoons all-purpose flour
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 1 Tablespoon ranch dressing mix
- 2 cups cooked chicken, shredded or diced
- Salt and pepper to taste
Instructions
- Cook Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet, melt the butter over medium-high heat. Add chopped onion, minced garlic, and frozen peas and carrots. Sauté for 4-5 minutes until the onions become translucent and vegetables are tender.
- Add Flour: Sprinkle the all-purpose flour over the vegetables in the skillet. Stir continuously for about 1-2 minutes until the flour is fully incorporated and no longer has a raw white appearance, helping to thicken the sauce later.
- Make Sauce: Gradually stir in the low sodium chicken broth, heavy cream, and ranch dressing mix. Bring the mixture to a simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
- Combine and Heat Through: Stir in the cooked chicken and cooked egg noodles into the sauce. Continue to cook over low heat until everything is warmed through. Season with salt and pepper to taste before serving.
Notes
- Use low sodium chicken broth to better control the saltiness of the dish.
- For a shortcut, rotisserie chicken works great for the cooked chicken.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich and creamy.
- Ensure to cook noodles al dente to avoid them turning mushy when mixed with the sauce.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Chicken pot pie, egg noodles, creamy chicken dish, comfort food, quick dinner, one skillet meal
