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Easy Chicken Pot Pie Noodles

Creamy chicken pot pie noodles made with tender chicken, egg noodles, vegetables, and a rich comforting sauce. A quick and cozy family-friendly dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 340 g Egg noodles
  • 2 cups Cooked chicken (shredded or cubed)
  • 2 tbsp Butter
  • 1 small Onion (chopped)
  • 2 cloves Garlic (minced)
  • 2 medium Carrots (diced)
  • 2 stalks Celery stalks (diced)
  • 1 cup Frozen peas
Creamy Sauce
  • 2 tbsp All-purpose flour
  • 2 cups Chicken broth
  • 1 cup Milk or light cream
  • 1 tsp Dried thyme or poultry seasoning
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large Skillet or Deep Pan
  • Large Pot

Method
 

Instructions
  1. Cook the egg noodles in salted water according to package instructions. Drain and set aside.
  2. Melt the butter in a large skillet over medium heat. Add onion, carrots, and celery, and cook until softened.
  3. Add garlic and cook for 30 seconds until fragrant. Stir in flour and cook for 1 minute.
  4. Slowly whisk in chicken broth and milk. Cook until the sauce thickens.
  5. Season with thyme, salt, and black pepper. Add chicken and peas, then simmer for 3–5 minutes.
  6. Add the cooked noodles and gently toss until evenly coated. Serve warm.

Notes

For a lighter version, use low-fat milk. Rotisserie chicken works great for quick preparation.