Craving comfort food but short on time? Ditch the dishes and embrace the simplicity of Creamy Chicken Pot Pie Noodles! This isn’t your grandma’s pot pie – it’s a faster, healthier, and incredibly flavorful take on a classic, ready in minutes but packed with all the satisfying goodness. I know those weeknights when you’re staring into the fridge wondering what to whip up– Creamy Chicken Pot Pie Noodles are always my saving grace. Let me tell you, it’s a total game-changer for busy families (and hungry individuals!).
Why You Will Love This Recipe
My family gatherings always revolved around my grandmother’s famous chicken pot pie. The aroma, that flaky crust… pure heaven! But, honestly, who has the time for that every week? Creamy Chicken Pot Pie Noodles capture that same heartwarming flavor in a fraction of the time, making it perfect for a quick weekday dinner that doesn’t skimp on nostalgia. It’s like a warm hug in a bowl, reminding me of those cherished family moments, now just minutes away.
Ingredients
- 1 pound egg noodles
- 2 tablespoons olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 3 cups cooked chicken, shredded
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup chicken broth
- 1/2 cup frozen peas
- 1/4 cup milk or cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Sprinkle of fresh parsley for garnish
Step-by-Step Instructions for Making the Recipe
- Cook the noodles according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add carrots, celery, and onion to the skillet. Cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more.
- Add shredded chicken, cream of chicken soup, and chicken broth to the skillet.
- Bring to a simmer, then stir in frozen peas, milk or cream, thyme, salt, and pepper.
- Combine the cooked noodles with the chicken and vegetable mixture.
- Heat through, stirring occasionally.
- Serve Creamy Chicken Pot Pie Noodles immediately. Garnish with fresh parsley, if desired.
Creamy Chicken Pot Pie Noodles
Ingredients
Equipment
Method
- Cook the noodles according to package directions. Drain and set aside.1 pound egg noodles
- Heat olive oil in a large skillet over medium heat.2 tablespoons olive oil
- Add carrots, celery, and onion to the skillet. Cook until softened, about 5-7 minutes.1 cup diced carrots, 1 cup diced celery, 1/2 cup diced onion
- Stir in garlic and cook for 1 minute more.2 cloves garlic, minced
- Add shredded chicken, cream of chicken soup, and chicken broth to the skillet.3 cups cooked chicken, shredded, 10.75 ounce can condensed cream of chicken soup, 1 cup chicken broth
- Bring to a simmer, then stir in frozen peas, milk or cream, thyme, salt, and pepper.1/2 cup frozen peas, 1/4 cup milk or cream, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Combine the cooked noodles with the chicken and vegetable mixture.1 pound egg noodles
- Heat through, stirring occasionally.
- Serve Creamy Chicken Pot Pie Noodles immediately. Garnish with fresh parsley, if desired.fresh parsley
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