. ONE-POT CREAMY CHICKEN POT PIE NOODLES | foodie
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ONE-POT CREAMY CHICKEN POT PIE NOODLES

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The comfort of chicken pot pie without all of the work! My one-pot creamy chicken pot pie noodles are creamy, flavorful and best of all, filling



It FINALLY feels like fall! This cozy one-pot meal is exactly what I want to eat for the next two four months or until spring is here. Tell me I’m not alone. There’s something about a warm hearty meal that screams autumn (and winter) to me. We’re on the same page, right? Good, because this dish will quickly become a favorite, it already has over her

I’m slowly becoming more confident in my one-pot 30 minute meal abilities. I guess what I’m trying to say is, this type of dish is kind of my jam. With two perpetually hungry toddlers, dinner has to be easy to prep, relatively mess-free/healthy, fast (although I do love a good oven roasted meal), flavorful, & family-friendly (duh

One-Pot Creamy Chicken Pot Pie Noodles
 
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 The comfort of chicken pot pie without all of the work! My one-pot creamy chicken pot pie noodles are creamy, flavorful and best of all, filling!
Author: Natalie
Yield: 6-8 servings

Ingredients

2 tbsp. unsalted butter
1 lb. chicken breasts, filleted and seasoned with salt and pepper*
4 oz. crimini mushrooms, sliced (optional)
½ small yellow onion, diced
2 stalks celery, diced
2 carrots, diced
4 cloves garlic, minced
4 c. low-sodium chicken broth
2 c. half and half
2 tsp. kosher sea salt
1 tsp. freshly ground pepper
½ tsp. garlic powder
½ tsp. dried thyme
½ tsp. ground sage
¼ tsp. cayenne pepper
¼ tsp. paprika
8 oz. egg noodles or other pasta
1 c. frozen corn, thawed
1 c. frozen peas, thawed
2 tbsp. fresh parsley, roughly chopped
Pie crust crumbles (optional)**

Directions

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. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.
Meanwhile, add the mushrooms, onion, celery and carrots, saute 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.
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