Chicken Pot Pie Noodles Recipe
Ingredients:
2 cups cooked chicken, shredded or cubed (rotisserie chicken works well)
2 tbsp butter
1 small onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup celery, diced
3 cups chicken broth
1 cup milk
1 cup frozen peas
12 oz egg noodles
1/2 cup heavy cream (optional, for extra creaminess)
Salt and pepper, to taste
1/2 tsp thyme (optional)
1/2 tsp dried parsley (optional)
1/4 cup grated Parmesan (optional, for topping)
Instructions:
Sauté the Vegetables:
In a large pot or deep skillet, melt the butter over medium heat.
Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, until vegetables are softened.
Add the Broth and Milk:
Pour in the chicken broth and milk.
Add the thyme and parsley if using. Stir well to combine and bring the mixture to a gentle boil.
Cook the Noodles:
Add the egg noodles to the pot and cook according to the package instructions (usually about 7-8 minutes), stirring occasionally to prevent sticking.
The noodles should absorb some of the liquid as they cook. If needed, add a bit more broth.
Add Chicken and Peas:
When the noodles are nearly done, stir in the cooked chicken and peas.
Reduce the heat to low and add the heavy cream if using. Stir to combine, letting the sauce thicken for a few minutes.
Season and Serve:
Taste and adjust seasoning with salt and pepper as needed.
Sprinkle with grated Parmesan if desired, and serve warm.
