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Chicken Pot Pie Noodles Recipe

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★★★★★

4.7 from 109 reviews

This Chicken Pot Pie Noodles recipe captures the comforting flavors of a classic chicken pot pie in a quick and easy noodle dish. Featuring tender egg noodles tossed with sautéed onions, garlic, peas, carrots, and a creamy ranch-infused sauce, this dish is completed with hearty cooked chicken for a satisfying meal perfect for any day of the week.

Ingredients

Scale

Dry Ingredients

  • 10 oz bag egg noodles
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon ranch dressing mix
  • Salt and pepper to taste

Dairy Ingredients

  • 2 Tablespoons butter
  • 1 cup heavy cream

Produce

  • 1/2 cup finely chopped onion
  • 4 cloves garlic, minced
  • 10 oz bag frozen peas and carrots

Protein

  • 2 cups cooked chicken

Liquids

  • 1 cup low sodium chicken broth

Instructions

  1. Cook Noodles: Bring a large pot of water to a rolling boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
  2. Sauté Vegetables: In a large skillet, melt butter over medium-high heat. Add the finely chopped onion, minced garlic, and frozen peas and carrots. Sauté for 4-5 minutes until onions are translucent and vegetables are slightly tender.
  3. Add Flour: Sprinkle the all-purpose flour into the skillet with the vegetables, stirring constantly until the flour is fully incorporated and loses its raw white appearance, forming a roux.
  4. Make Sauce: Gradually stir in the chicken broth, heavy cream, and ranch dressing mix. Bring the mixture to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Combine Chicken and Noodles: Add the cooked chicken and drained noodles into the skillet. Stir well to combine and heat through, ensuring everything is evenly warmed.
  6. Season and Serve: Taste and adjust seasoning with salt and pepper as desired. Serve hot for a cozy, comforting meal.

Notes

  • Fresh cooked chicken can be replaced with rotisserie chicken for convenience.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, though sauce may be less thick.
  • Add additional herbs like thyme or parsley for extra flavor.
  • Ensure the sauce is thick enough to coat the noodles but not too thick to make the dish dry.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: chicken pot pie noodles, creamy chicken noodles, comfort food, easy chicken recipe, creamy noodles with chicken, chicken and vegetable noodles

Find it online: https://kitchenbyclara.com/chicken-pot-pie-noodles-recipe/