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Chicken Pot Pie Noodles

One-Pot Chicken Pot Pie Noodles Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 cups shredded cooked chicken
  • 8 oz wide egg noodles
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • Salt and black pepper, to taste

Method
 

  1. Melt butter in a large deep skillet over medium heat. Add onion, carrots, celery, salt, and pepper. Cook until softened, about 5-6 minutes. Stir in garlic and thyme; cook 30 seconds.
  2. Sprinkle flour over the vegetables and stir constantly for 1 minute. Gradually whisk in chicken broth, then stir in milk. Bring to a gentle simmer.
  3. Add egg noodles and chicken; stir to submerge. Simmer, stirring occasionally, until noodles are tender and sauce thickens, 8-10 minutes.
  4. Remove from heat. Fold in peas and let sit 2 minutes. Adjust seasoning and serve hot.

Notes

Leftovers thicken in the fridge as the noodles absorb the sauce, so add a splash of broth or milk when reheating to bring back the creamy consistency.