Description
Indulge in the creamy comfort of Chicken Pot Pie Noodles, where tender chicken and vibrant vegetables unite in a rich, savory sauce, all enveloped by perfectly cooked egg noodles. This heartwarming dish evokes memories of family gatherings and cozy dinners, making it an ideal choice for any occasion. With its delightful blend of flavors and textures, every bite promises satisfaction and nostalgia.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs), diced
- 8 oz wide egg noodles
- 2 medium carrots, sliced
- 1 cup frozen peas
- 1 medium onion, chopped
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large skillet over medium heat, add olive oil. Sauté diced chicken for about 5-7 minutes until golden brown; season with salt and pepper.
- Add chopped onions and sliced carrots to the skillet. Cook for an additional 4-5 minutes until softened, then stir in frozen peas for the last minute.
- Meanwhile, boil salted water in a large pot and cook egg noodles according to package instructions until al dente. Drain and set aside.
- In a separate bowl, whisk together chicken broth, heavy cream, dried thyme, salt, and pepper. Pour into the skillet with chicken and vegetables; simmer for about 5 minutes until slightly thickened.
- Incorporate drained egg noodles into the skillet, gently folding until well combined. Let simmer for another minute before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 4g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg