Chicken Pot Pie Noodles
This is comfort food in a bowl – all the flavors of chicken pot pie but way easier since you don’t have to mess with making an actual pie. The pie crust crumbles on top give you that pastry element without any of the work.
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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.
Notes
Pie crust crumbles are optional but highly recommended for texture and flavor.
Tried this recipe?Leave a comment below & let me know!