Description
A comforting dish that combines the classic flavors of chicken pot pie with noodles, featuring tender chicken, savory vegetables, and a creamy sauce.
Ingredients
Scale
- 12 oz egg noodles
- 2 cups cooked shredded chicken
- 1 cup frozen peas and carrots
- 1 stalk celery, diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk or cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Boil the egg noodles according to package instructions. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the diced celery and sauté for 3 minutes.
- Add the frozen peas and carrots to the skillet. Cook for 2-3 minutes until warmed through.
- Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth and then the milk or cream. Stir continuously until the sauce thickens, about 5 minutes.
- Add cooked chicken, garlic powder, onion powder, salt, and black pepper. Simmer for a few minutes.
- Add the cooked egg noodles to the skillet and toss until well coated and heated through.
- Serve warm, optionally garnished with fresh herbs.
Notes
For a lighter option, substitute half-and-half for milk or use zucchini noodles instead of egg noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 60mg