Chicken Pot Pie With Egg Noodles
Chicken Pot Pie With Egg Noodles is comfort food at its finest—creamy, hearty, and full of familiar flavors. This twist ditches the crust and adds slurpable noodles, making it weeknight-friendly and irresistibly cozy.
Equipment
- Large Pot
- Wooden Spoon
Ingredients
- 2 tbsp butter
- 1 small onion diced
- 2 garlic cloves minced
- 1 tsp dried thyme
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 3 cups cooked chicken shredded
- 2 cups frozen mixed vegetables
- 8 oz egg noodles
- salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and garlic; sauté until translucent.
- Stir in thyme and flour, cooking for 1 minute until flour is absorbed.
- Slowly whisk in chicken broth and milk. Bring to a simmer and cook until thickened, about 5–6 minutes.
- Stir in shredded chicken and frozen vegetables. Simmer for 5 minutes.
- Meanwhile, cook egg noodles according to package instructions. Drain.
- Combine the noodles with the sauce. Season with salt and pepper to taste. Serve warm.
Notes
To make it vegetarian, substitute chicken with white beans and use vegetable broth. Avoid freezing as the noodles may become mushy. For extra flavor, add hot sauce or shredded cheddar cheese.
Nutrition
Calories: 490kcalCarbohydrates: 38gProtein: 32gFat: 23gSaturated Fat: 10gCholesterol: 105mgSodium: 620mgPotassium: 510mgFiber: 4gSugar: 6gVitamin A: 3200IUVitamin C: 10mgCalcium: 120mgIron: 3.5mg
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