Chicken pot pie noodles are a delicious twist on the classic comfort food, chicken pot pie. Instead of a traditional pie crust, this recipe uses noodles as the base, creating a hearty and satisfying dish. Here’s a basic recipe to get you started:
Ingredients:
- 8 ounces wide egg noodles
- 2 cups cooked chicken, diced or shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried sage
Instructions:
- Cook the egg noodles according to the package instructions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until softened, about 3-4 minutes.
- Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
- Gradually whisk in the chicken broth and milk, making sure there are no lumps. Cook, stirring constantly, until the mixture thickens, about 5-7 minutes.
- Add the cooked chicken, frozen mixed vegetables, dried thyme, dried parsley, dried sage, salt, and pepper to the skillet. Stir to combine.
- Add the cooked egg noodles to the skillet and toss everything together until well coated and combined.
- Cook for an additional 2-3 minutes, until heated through.
- Serve hot and enjoy your chicken pot pie noodles!
Feel free to customize this recipe by adding your favorite herbs and spices, or by using different vegetables or types of noodles. You can also top it with shredded cheese or breadcrumbs before serving for an extra layer of flavor and texture.
