Description
Enjoy a comforting and quick One-Pot Chicken Pot Pie Noodles. This recipe brings the classic flavors of chicken pot pie into an easy noodle dish you can make in one pot.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup chopped yellow onion (about 1 medium)
- 2 cups chopped mixed vegetables (carrots, celery, peas, corn)
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces egg noodles
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion and mixed vegetables to the pot. Cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth. Add thyme, rosemary, salt, and pepper. Bring to a boil.
- Stir in egg noodles. Return chicken to the pot. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until noodles are tender, stirring occasionally.
- Stir in heavy cream. Cook for 2-3 minutes more until sauce has thickened slightly.
- Garnish with fresh parsley before serving.
Notes
- Feel free to use any mixed vegetables you have on hand.
- For a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the pot during the last few minutes of cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: Per serving (about 1/6 of recipe)
- Calories: Approximately 450-500
- Sugar: Approximately 5-8g
- Sodium: Approximately 900-1100mg
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 12-15g
- Trans Fat: Approximately 0g
- Carbohydrates: Approximately 35-45g
- Fiber: Approximately 3-5g
- Protein: Approximately 30-35g
- Cholesterol: Approximately 100-120mg