Description
Missing the comfort of a chicken pot pie but don’t have the time? Try my one-pot Creamy Chicken Pot Pie Noodles—creamy, delicious, and ready in just 40 minutes!
Ingredients
Scale
- 2 tbsp unsalted butter
- 1 lb chicken breasts – filleted and seasoned with salt and pepper*
- 4 oz crimini mushrooms – sliced, optional
- 1/2 small yellow onion – diced
- 2 stalks celery – diced
- 2 carrots – diced
- 4 cloves garlic – minced
- 4 cup low-sodium chicken broth
- 2 cup half and half
- 2 tsp kosher sea salt
- 1 teaspoon ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp ground sage
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 8 oz egg noodles – OR other pasta
- 1 cup frozen corn – thawed
- 1 cup frozen peas – thawed
- 2 tablespoons fresh parsley – roughly chopped
- pie crust crumbles – optional**
Instructions
- In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).
- Remove the chicken from the pot and transfer it to a cutting board. Allow to rest for 5 minutes.
- Meanwhile, add the mushrooms, onion, celery, and carrots to the pot, and sauté until tender, about 5-7 minutes. Add the garlic and cook until fragrant.
- Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.
- Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne, and paprika.
- When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas, and parsley.
- Cook until the pasta is tender and the sauce has thickened, about 6-8 minutes (Note: the sauce will thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.
Notes
- *You can also use rotisserie chicken, shred about 2 cups, and add it in Step 3.
- **I used frozen pie crust, crumbled about ⅓ cup of it, and baked it at 350 degrees Fahrenheit until golden brown. Toasted panko breadcrumbs would be delicious too.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 469
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0