Creamy Chicken Pot Pie Noodles Recipe: Like a Hug From Grandma by Donna John
Creamy and filling, this easy chicken pot pie noodles recipe is the perfect comfort food. Tastes like grandma made it! If you have leftover Thanksgiving turkey, this is the perfect recipe, too.
Spoon this easy chicken recipe into a bowl and grab a fork. Done. Then, if you can, hug your grandma.
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes
Servings: 4 to 6
- 2 - 3 cups chopped cooked chicken (I cooked four chicken breasts in a skillet then shredded)
- 1 bag (10 ounces) egg noodles
- 2 tablespoons butter
- 1 small onion, chopped fine
- 5 cloves garlic, minced
- 1 bag (10 to 12 ounces) frozen mixed vegetables or frozen peas and carrots (I used a mixed variety with peas, carrots, corn, lima beans and green beans)
- 2 tablespoons flour
- 1 cup chicken broth
- 1 - 1 1/2 cups heavy cream (I used more noodles than called for so used 1 1/2 cups)
- 1 tablespoon dry ranch salad dressing mix or 1 tablespoon chicken bouillon granules
Here's how to make it:
- Cook the egg noodles to al dente according to package directions.
- If you don't have leftover chicken, season 3 to 4 chicken breasts with salt and pepper. Cook in olive oil until cooked through. Cool and shred.
- Melt the butter in a large skillet. Add the onion, frozen vegetables and garlic. Cook about 5 minutes. Add the flour and cook 1 minute more.
- Pour in the chicken broth, heavy cream and dry ranch dressing or bouillon granules. Bring to a low simmer and cook about 4 to 5 minutes. Season with salt and pepper.
- Combine the sauce, egg noodles and chicken.
- Mix well and season with more salt and pepper, if needed.
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