Creamy Chicken Pot Pie Noodles
A one-pot solution to the classic comfort of chicken pot pie, this creamy noodle dish is hearty, rich, and on the table in just 40 minutes.
Ingredients
- 2 tablespoons fresh parsley roughly chopped
- 1/2 teaspoon dried thyme
- 4 cloves garlic minced
- 2 teaspoons kosher sea salt
- 4 cups low-sodium chicken broth
- 8 ounces egg noodles or your choice of pasta
- 1/2 small yellow onion diced
- 1/4 teaspoon cayenne pepper
- 1 pound chicken breasts filleted and seasoned with salt and pepper
- 1/2 teaspoon garlic powder
- 2 stalks celery diced
- 1/2 teaspoon ground sage
- 2 carrots diced
- 1/4 teaspoon paprika
- 1 cup frozen corn thawed
- 1 teaspoon ground black pepper
- 1 cup frozen peas thawed
- 2 tablespoons unsalted butter
- 2 cups half and half
- 4 ounces crimini mushrooms sliced (optional)
- Pie crust crumbles optional**
Instructions
- Melt the butter in a large pot set over medium heat. Once melted, place the seasoned chicken in the pot and cook until it develops a golden crust on each side and reaches an internal temperature of 160°F (71°C).
- Transfer the chicken to a cutting board and allow it to rest for five minutes.
- To the same pot, add the mushrooms, onion, celery, and carrots. Sauté for approximately 5 to 7 minutes until softened, then stir in the garlic and cook until aromatic.
- Pour in the chicken broth and half and half, whisking to incorporate and deglaze the pan by scraping up any browned bits. Increase the heat to medium-high to bring the mixture to a boil.
- Chop the rested chicken into bite-sized pieces and return it to the pot. Stir in the salt, black pepper, garlic powder, thyme, sage, cayenne, and paprika.
- Once the mixture is boiling, add the egg noodles. Reduce the heat to medium and simmer for 10 to 15 minutes.
- Stir in the corn, peas, and parsley. Continue cooking until the pasta is tender and the sauce has thickened, about 6 to 8 minutes.
- Remove from the heat and, if desired, top with pie crust crumbles before serving.
Notes
Rotisserie chicken may be substituted—use approximately 2 cups, shredded, and incorporate during Step 3.
Optional topping: Bake crumbled frozen pie crust (about ⅓ cup) at 350°F (177°C) until golden. Alternatively, toasted panko makes a tasty finish. To store, refrigerate in an airtight container for up to 3–4 days. For freezing, cool the dish completely before placing it in freezer-safe containers or bags; best enjoyed within 1–2 months. Thaw overnight in the refrigerator and reheat gently on the stove, in a crockpot, or in the microwave for 2–3 minutes.
Optional topping: Bake crumbled frozen pie crust (about ⅓ cup) at 350°F (177°C) until golden. Alternatively, toasted panko makes a tasty finish. To store, refrigerate in an airtight container for up to 3–4 days. For freezing, cool the dish completely before placing it in freezer-safe containers or bags; best enjoyed within 1–2 months. Thaw overnight in the refrigerator and reheat gently on the stove, in a crockpot, or in the microwave for 2–3 minutes.