Chicken Pot Pie Noodles
Ingredients:
12 oz egg noodles
2 cups cooked chicken, shredded or cubed
2 cups frozen mixed vegetables (peas, carrots, corn)
1 small onion, chopped
2 cloves garlic, minced
3 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 1/2 cups milk
1/2 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried parsley
1/2 cup shredded cheddar cheese (optional)
Directions:
Cook the Noodles:
In a large pot, cook the egg noodles according to package instructions. Drain and set aside.
Sauté the Veggies:
In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until soft and fragrant.
Make the Sauce:
Sprinkle the flour over the sautéed onions and garlic, stirring to combine. Cook for 1-2 minutes until the flour is slightly golden.
Gradually add the chicken broth, stirring constantly to prevent lumps. Add the milk, heavy cream, salt, pepper, thyme, and parsley. Continue cooking for about 5-7 minutes, or until the sauce thickens.
Combine Everything:
Add the cooked chicken and frozen vegetables to the sauce, stirring to coat. Simmer for about 5 minutes until the vegetables are tender.
Stir in the cooked egg noodles until everything is well combined. Add shredded cheddar cheese for extra creaminess, if desired.
Serve:
Serve hot, garnished with extra parsley or a sprinkle of cheese on top.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: 400 per serving | Servings: 6