Chicken Pot Pie Noodles

Chicken Pot Pie Noodles make an easy skillet recipe that's ready in less than 30 minutes. By using noodles instead of a traditional crust, you get all of the flavors of the classic dish, without all of the prep work!

Course Main Course

Cuisine American

Keyword chicken pot pie, chicken pot pie noodles

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 527

Author Gayle

Equipment

Ingredients

10 ounces egg noodles
2 tablespoons unsalted butter
1¾ cup frozen peas and carrots
3 teaspoons dried minced onion
2 teaspoons minced garlic
2 teaspoons Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
2½ tablespoons all-purpose flour
1 cup low-sodium chicken broth
1¼ cup heavy whipping cream
2 cups shredded, cooked chicken (I used the pre-cooked, shredded rotisserie chicken that you can find near the deli section of your grocery store)

Instructions

In a medium pot, cook noodles until al dente according to package directions. Drain and set aside.
While noodles are cooking, in a large skillet, melt butter over medium heat. Add frozen peas and carrots, minced onion, minced garlic, Italian seasoning, salt and pepper. Sauté for 2-3 minutes, or until peas and carrots are softened. Add flour and stir to combine.
Add chicken broth and heavy cream and stir to combine. Bring mixture to a boil, then reduce heat to low and simmer, uncovered, until sauce is thickened, about 6-8 minutes.
Add chicken and noodles to skillet and toss to combine. Adjust seasonings, if necessary. Serve immediately.

Notes

See my tips and tricks for making Chicken Pot Pie Noodles above the recipe box.
Noodles will keep in an airtight container in the refrigerator for up to three days. Tip: If the noodles are gloppy or not creamy, add a touch of milk or cream when warmed through and then mix.

Nutrition