Ingredients (~6 servings)
- 2 Tbsp unsalted butter
- 1/2 small yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 3 cups low sodium chicken broth
- 1 1/2 cups half and half
- 1 cup rotisserie chicken, shredded
- 1 1/2 tsp kosher salt
- 3/4 tsp ground pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp ground sage
- 1/4 tsp paprika
- 8 oz egg noodles
- 3/4 cup frozen corn, thawed
- 3/4 cup frozen peas, thawed
- fresh parsley, chopped for topping
- pie crust crumbles (optional but totally worth it)
Make the Pie Crust Crumbles First
Crumble about 1/2 cup of pie crust onto a parchment-lined baking sheet.
Bake at 350F until golden brown, ~10-12 minutes.
Set aside – these go on top at the end and honestly make the whole dish.
Cook the Vegetables
In a large pot over medium heat, add the butter.
Once melted, add the onion, celery, and carrots. Cook until the veggies are tender, ~8 minutes.
The onions should be translucent and the carrots should have some give when you press them with a spoon.
Add the garlic and cook 1 more minute until fragrant.
Add the Liquids and Seasonings
Pour in the chicken broth and half and half. Bring the mixture to a boil.
Once boiling, add the shredded chicken, salt, pepper, garlic powder, thyme, sage, and paprika.
When the mixture begins to boil again, add the egg noodles.
Reduce the heat to medium and cook for 7-9 minutes or until the noodles are al dente – they’ll finish cooking as everything simmers together.
Finish with the Frozen Vegetables
Stir in the corn and peas and cook for another 4-5 minutes until heated through.
The corn and peas don’t need much time since they’re already cooked – you’re just warming them up.
Taste and adjust seasoning if needed.
Garnish with chopped parsley and serve with those pie crust crumbles on top.
Chicken Pot Pie Noodles
Ingredients
Ingredients (~6 servings)
- 2 Tbsp unsalted butter
- 1/2 small yellow onion diced
- 2 celery stalks diced
- 2 carrots diced
- 3 garlic cloves minced
- 3 cups low sodium chicken broth
- 1 1/2 cups half and half
- 1 cup rotisserie chicken shredded
- 1 1/2 tsp kosher salt
- 3/4 tsp ground pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp ground sage
- 1/4 tsp paprika
- 8 oz egg noodles
- 3/4 cup frozen corn thawed
- 3/4 cup frozen peas thawed
- fresh parsley chopped for topping
- pie crust crumbles optional but totally worth it
Instructions
- Crumble 1/2 cup pie crust onto a parchment-lined baking sheet and bake at 350F for 10-12 minutes until golden brown. Set aside.
- Melt butter in a large pot over medium heat.
- Add onion, celery, and carrots. Cook 8 minutes until tender.
- Add garlic and cook 1 more minute until fragrant.
- Pour in chicken broth and half and half. Bring to a boil.
- Add shredded chicken, salt, pepper, garlic powder, thyme, sage, and paprika.
- Once boiling again, add egg noodles and reduce heat to medium.
- Cook 7-9 minutes until noodles are al dente.
- Stir in corn and peas. Cook 4-5 minutes until heated through.
- Taste and adjust seasoning if needed.
- Garnish with fresh parsley and top with pie crust crumbles.
