Chicken Pot Pie Noodles
Chicken Pot Pie Noodles is a delicious twist on chicken pot pie using noodles instead of pie crust.
Servings: 5
Ingredients
- 9 ounces egg noodles
- 2 tablespoons butter
- 1 medium onion diced
- 1 celery rib diced
- 2 carrots peeled and diced
- 2 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 2/3 cup frozen peas
- 2/3 cup frozen corn
- 2 1/2 to 3 cups shredded cooked chicken
- 1/3 cup shredded Parmesan cheese
Instructions
- Cook noodles in salted water according to package directions. Drain.
- Melt butter over medium heat in a large skillet or a Dutch oven. Add onion, celery, and carrots and cook 3 to 4 minutes.
- Add garlic powder, poultry seasoning, salt, pepper and flour. Stir the flour in and cook for 1 minute.
- Gradually whisk in the chicken broth and then the cream. Bring to a simmer. Add peas and corn and simmer for 4 to 5 minutes to thicken.
- Stir in chicken and Parmesan cheese.Stir in noodles. Check for seasoning and add more salt if needed.
Video
Notes
Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days and can be reheated in the microwave.
Nutrition
Calories: 780kcal | Carbohydrates: 55g | Protein: 33g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 223mg | Sodium: 844mg | Potassium: 641mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5895IU | Vitamin C: 13mg | Calcium: 176mg | Iron: 3mg