Creamy Chicken Pot Pie Noodles Recipe
Missing the comfort of a chicken pot pie but don't have the time? Try my one-pot Creamy Chicken Pot Pie Noodles—creamy, delicious, and ready in just 40 minutes!
Ingredients
- 2 tbspunsalted butter
- 1 lbchicken breasts (filleted and seasoned with salt and pepper*)
- 4 ozcrimini mushrooms (sliced, optional)
- ½ smallyellow onion (diced)
- 2stalks celery (diced)
- 2carrots (diced)
- 4 clovesgarlic (minced)
- 4 cuplow-sodium chicken broth
- 2 cuphalf and half
- 2 tspkosher sea salt
- 1 teaspoonground black pepper
- ½ tspgarlic powder
- ½ tspdried thyme
- ½ tspground sage
- ¼ tspcayenne pepper
- ¼ tsppaprika
- 8 ozegg noodles (or other pasta)
- 1 cupfrozen corn (thawed)
- 1 cupfrozen peas (thawed)
- 2 tablespoonsfresh parsley (roughly chopped)
- pie crust crumbles (optional**)
Directions
- 1
In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).
- 2
Remove the chicken from the pot and transfer it to a cutting board. Allow to rest for 5 minutes.
- 3
Meanwhile, add the mushrooms, onion, celery, and carrots to the pot, and sauté until tender, about 5-7 minutes. Add the garlic and cook until fragrant.
- 4
Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.
- 5
Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne, and paprika.
- 6
When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas, and parsley.
- 7
Cook until the pasta is tender and the sauce has thickened, about 6-8 minutes (Note: the sauce will thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.