One-Pot Creamy Chicken Pot Pie Noodles
A comforting dish that combines the classic flavors of chicken pot pie in a convenient noodle form, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: American
- Diet: Gluten-Free Option
Ingredients
- 2 cups cooked chicken, shredded
- 8 ounces egg noodles
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen mixed vegetables
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Sauté the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-5 minutes.
- Stir in the shredded chicken, chicken broth, heavy cream, frozen mixed vegetables, and paprika. Mix everything until well combined.
- Add the egg noodles. Stir gently to integrate the noodles into the sauce.
- Reduce the heat to low, cover the pot, and let it simmer for about 10-12 minutes until the noodles are fully cooked and tender, stirring occasionally.
- Season with salt and pepper to taste. If desired, garnish with fresh parsley before serving hot.
Notes
Using shredded rotisserie chicken can save time, and you can substitute the heavy cream with half-and-half for a lighter version.