Indulge in the comforting blend of Creamy Chicken Pot Pie Noodles, featuring tender chicken, creamy gravy, carrots, peas, and al dente egg noodles. This heartwarming dish is perfect for a cozy dinner at home.
Whenever fall rolls around, it brings with it a craving for something warm, hearty, and reminiscent of home. My family’s go-to is this Creamy Chicken Pot Pie Noodles recipe, a dish that began as my grandmother’s clever way to use leftover chicken and veggies. Over the years, it evolved into this rich, noodle-filled comfort meal that we could not wait to dive into after a chilly day. It’s more than just food; it’s a bowl of nostalgia, perfect for gathering around the table, sharing stories, and creating memories that stick to your ribs as much as to your heart.
Why You’ll Love This Creamy Chicken Pot Pie Noodles Recipe
Introducing the Creamy Chicken Pot Pie Noodles, where comfort food meets convenience without compromising taste. Here’s why this recipe should be your next dinner choice:
- Quick and Easy: Ready in just 35 minutes, this dish is perfect for busy weeknights.
- Flavorful Comfort: Combines the hearty essence of a traditional chicken pot pie with the satisfying texture of noodles.
- Versatile: Easily adaptable with various veggies or proteins depending on what’s in your fridge.
- Family Friendly: Guaranteed to please crowds from the littlest diners to the pickiest eaters.
Ingredients Notes
Diving into the Creamy Chicken Pot Pie Noodles, each ingredient plays a pivotal role:
- Egg Noodles: Opt for wide egg noodles to best mimic the hearty feel of a traditional pot pie.
- Unsalted Butter & All-Purpose Flour: These form the roux that thickens the creamy sauce, crucial for getting that velvety texture.
- Low-Sodium Chicken Broth and Heavy Cream: These liquids provide the base for the rich, creamy sauce. Using low-sodium broth helps control the saltiness, allowing you to adjust seasoning to your taste.
- Frozen Peas and Carrots: A convenient choice that reduces prep time and adds color and nutrients.
- Cooked Chicken Breast: Using pre-cooked chicken (like leftovers or rotisserie) makes this recipe a quick, satisfying fix.
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How To Make Creamy Chicken Pot Pie Noodles
Let’s make Creamy Chicken Pot Pie Noodles!
- Start by cooking the egg noodles al dente according to the package instructions; this usually takes about 7 minutes.
- Meanwhile, heat a large skillet and melt the butter over medium-high heat. Add diced sweet onion and minced garlic along with the thawed peas and carrots, seasoning them with salt and pepper. The key here is to cook until the onions are soft but not browned, which should take about 3 minutes.
- Next, sprinkle the flour over the veggies and stir until it’s fully integrated with the butter and veggie mix, forming a roux which will help thicken our sauce.
- Gradually pour in the chicken broth followed by the heavy cream, and bring the mixture to a light boil before reducing to a simmer. Stirring occasionally, let it thicken for about 5 minutes.
- Finally, drain your noodles and toss them into the skillet along with the cooked chicken cubes. Give it a final seasoning check, adjust if necessary, and serve your creamy, dreamy pot pie noodles hot from the stove!
Storage Options
Creamy Chicken Pot Pie Noodles can be stored in an airtight container in the refrigerator for up to three days, making it a fantastic make-ahead meal. For longer storage, freeze it in a sealed container for up to a month. Thaw in the refrigerator overnight and reheat on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.
Variations and Substitutions
This Creamy Chicken Pot Pie Noodles recipe is wonderfully versatile:
- Vegetarian Version: Skip the chicken and double the veggies or add mushrooms for a meaty texture without the meat.
- Gluten-Free: Use your favorite gluten-free flour and noodles.
- Dairy Alternatives: Coconut milk can replace heavy cream for a dairy-free version, adding a slight, sweet twist to the dish.
- Protein Swaps: Feel free to use leftover turkey, especially after Thanksgiving, or even chunks of ham for a different take on this comfort classic.
Creamy Chicken Pot Pie Noodles
Ingredients
- 10 ounces of egg noodles
- 2 tablespoons of unsalted butter
- 1 medium sweet onion finely diced
- 2 cloves of garlic minced
- 1 and 1/2 cups of frozen peas and carrots previously thawed
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of all-purpose flour
- 1 cup of low-sodium chicken broth
- 1 cup of heavy cream
- 1 and 1/2 cups of cooked chicken breast cut into small cubes
Instructions
- Begin by preparing the egg noodles to an al dente texture, adhering strictly to the directions provided on the packaging.
- While the noodles are cooking, place a large skillet over medium-high heat and melt the butter. Once melted, add the diced onion and minced garlic to the skillet, along with the thawed peas and carrots. Season the mixture with kosher salt and black pepper. Sauté the vegetables until the onions have become soft and translucent, which should take approximately three minutes.
- Sprinkle the flour evenly over the vegetables, stirring well to ensure it fully integrates with the butter and vegetables. This will create a roux that will help thicken the sauce in subsequent steps.
- Gradually pour in the chicken broth, followed by the heavy cream, stirring continuously. Increase the heat to bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Continue to stir the sauce periodically as it simmers and thickens, approximately five minutes.
- Drain the cooked noodles thoroughly and add them to the skillet, along with the diced chicken. Stir the contents of the skillet well to ensure the noodles and chicken are fully coated with the sauce. Taste the dish and, if necessary, adjust the seasoning with additional salt and pepper.
- Serve the dish promptly while hot, ensuring a rich and creamy dining experience.
