Description
Skip the pie crust but keep all the cozy flavors with these Creamy Chicken Pot Pie Noodles. Ready in 30 minutes for the ultimate comfort food hack!
Ingredients
Scale
- 8 oz (225g) wide egg noodles
- 2 tablespoons (30g) unsalted butter
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ½ cup)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ cup (30g) all-purpose flour
- 2½ cups (590ml) chicken broth
- 1 cup (240ml) whole milk
- ¾ cup (115g) frozen peas
- ½ cup (120ml) heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Instructions
- Heat butter in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden brown (about 4-5 minutes). Remove chicken to a plate.
- In the same pan, sauté onion, carrots, and celery for 4-5 minutes until softened. Add garlic, thyme, and rosemary and cook for 30 seconds until fragrant.
- Sprinkle flour over vegetables and cook for 1-2 minutes, stirring constantly. Gradually whisk in chicken broth and milk until smooth, then bring to a simmer.
- Add egg noodles and return chicken to the pan. Cover, reduce heat to medium-low, and simmer for 7-9 minutes until noodles are tender and chicken is cooked through.
- Stir in frozen peas and heavy cream. Simmer uncovered for 2-3 minutes until sauce thickens. Remove from heat, stir in parsley, and adjust seasonings to taste.