One-Pot Chicken Pot Pie Noodles
This recipe for chicken pie noodles in a pot combines all the great creamy and tasty flavor of chicken pie with delicious egg noodles! And all cooked in a pot, even the pasta, in about 30 minutes, which makes it the perfect and easy meal during the week!
I’m just going to be honest. For me, the crust on a traditional chicken pie is probably my favorite part. And although you can certainly make a shortcut version of the family favorite, like my Alfredo chicken pot, it takes a little time.
It is during supper one night, when I ate this same version of Alfredo, that I thought … “I wonder what it would be to combine the creamy filling of a chicken pie recipe with egg noodles.”
The result was this recipe for chicken pie noodles in a super creamy pot.
Certainly, I am not the first to have the idea. In the typical way of Stacey, I’m a little late for the game. But it’s okay. And it didn’t make it less delicious.
What I can say for my version is that everything cooked in a pot – even noodles – by making a super fast and easy supper during these loaded week.
What is the difference between egg noodles and pasta?
The biggest difference is as its name suggests … eggs. Egg noodles must contain eggs. Some traditional pasta recipes include eggs, but most dried pasta in your local grocery store do not.
There are other differences such as form, but the inclusion of eggs is the big one.
Ingredients FAQ
- Butter – Uncommon butter is the best so that you can control the sodium content, but salty will work. You can also exchange it for vegetables or olive oil, if you wish.
- Onion – Any yellow or white onion is good. Do not hesitate to choose everything that is on sale. I would simply avoid red onion so that your dish has no pinkish color.
- Mushrooms – Mushrooms are optional, but they add a large salty flavor here.
- Garlic – As always, I recommend using fresh garlic for the best flavor. A chopped garlic or garlic or garlic powder will work in the pinch.
- Chicken broth – As for most of my recipes, I recommend using a low -sodium or salt -free broth so that you can control how salty your dish is. However, the regular broth works very well.
- Chicken cream – This adds a large flavor and creamy flat. You are invited to make a house version and to use it if you wish. You can also opt for low -sodium or low versions in chicken cream.
- Poultry seasoning – A good versatile versatile seasoning works well in this recipe. If you don’t have that, a hint of sage, thyme, marjoram or even an Italian seasoning or Provence herbs will work.
- Large egg noodles -Make sure you consult the post above on the difference between pasta and egg noodles. In the store, you will probably find egg noodles of different widths – medium, wide and extra wide. Opt for large egg noodles so that noodle / liquid ratios are correct.
- Roast chicken – The grated roasted chicken is a huge saving time for this recipe. A roast chicken should produce more than enough chicken for the recipe. You can also do yours!
- Frozen vegetables – Most mixtures of frozen mixed vegetables should work. I used one that had corn, carrots, peas, green beans and Lima beans. You can also use canned, if that’s all you have on your hand.
- Thick cream – The thick cream adds a very delicious creamy to this dish. You can also use half and half or evaporation of milk.
Recipe card
Chicken pie noodles at a pot
Instructions
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Heat the butter over medium heat in a large pan or a Dutch oven with a lid. Add the onions and cook, stirring from time to time, for 3 to 5 minutes or until it is just translucent. Add the mushrooms and cook for about 3 minutes or until it is slightly golden. Add the garlic and cook for about 1 minute or until it is fragrant.
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Add the chicken broth, chicken soup cream, poultry seasoning, salt and pepper and whisk to combine. Add the noodles and bring to a boil. Cover and cook 7 to 8 minutes, stirring once or twice, or until the pasta is almost al dente.
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Add the chicken, thick cream and vegetables. Cook uncovered for 3 to 5 or until the sauce has thickened slightly and the vegetables are tender to your taste. The sauce will thicken more as it cools. Add additional salt and pepper to taste. Let cool slightly before serving.
Nutrition
Calories: 484kcal
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If the number of calories and other nutritional values are important to you, I recommend entering your favorite brands and plug these ingredients into an online nutritional calculator.
(Tagstotranslate) chicken pot pie
