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

Scale

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