Chicken Pot Pie Noodles (Printable Format)
A quick and comforting twist on classic chicken pot pie, made with egg noodles instead of pastry. Ready in just 25 minutes!
# What You'll Gather:
01 -
10 ounces fresh egg noodles.
02 -
2 tablespoons plain unsalted butter.
03 -
1 sweet onion, chopped into small pieces.
04 -
3 fresh garlic cloves, finely chopped.
05 -
2 teaspoons dried Italian herb mix.
06 -
1 1/2 cups mixed frozen peas and carrots, thawed.
07 -
2 tablespoons plain white flour.
08 -
1 cup chicken stock.
09 -
1 cup fresh heavy cream.
10 -
1 1/2 cups cooked chicken breast, diced small.
11 -
Salt and black pepper to taste.
# Step-by-Step Instructions:
01 -
Boil the egg noodles in salted water until just tender. Follow the time on your package for best results.
02 -
Heat your pan and melt the butter. Add the chopped onion, garlic, herbs, peas and carrots. Sprinkle with salt and pepper and cook until the onions turn clear.
03 -
Mix the flour into your cooked vegetables. Pour in the stock and cream, and let it bubble. Turn down the heat and stir now and then until it gets thick.
04 -
Drain your cooked noodles well. Mix them into your pan with the diced chicken. Add more salt and pepper if needed, and serve while hot.
# Important Tips:
01 -
Works great with any pasta shape you like.
02 -
Try adding different vegetables for variety.
03 -
Rotisserie chicken works well for convenience.
04 -
The sauce can be made ahead of time.
05 -
Keeps well in the fridge for 3 days.