Grandma's Chicken Pot Pie Noodles Recipe Is What You Need (25 Minutes) High Protein Recipes Chicken Recipes Pasta Dinner Budget Recipes Low Sugar Recipes

Creamy and filling, this easy chicken pot pie noodles recipe is the perfect comfort food. The creamy chicken and noodles tastes like grandma made it! If you have leftover chicken or turkey, this is the perfect high-protein dinner recipe.

For this chicken pot pie noodles recipe you will need cooked chopped chicken, egg noodles, butter, an onion (read about the health benefits of onion), garlic, frozen mixed vegetables, flour, chicken broth, heavy cream and dry ranch seasoning. If you don't have leftover cooked chicken, season three to four chicken breasts with salt and pepper. Cook in olive oil until cooked through. So easy!

This easy chicken and egg noodles recipe is pure comfort food for lunch or dinner. Spoon this easy chicken recipe into a bowl and grab a fork. Done. Then, if you can, hug your grandma.

Read about the health benefits of protein!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

• 2 - 3 cups chopped cooked chicken (I cooked four chicken breasts in a skillet then shredded)
• 10 ounces egg noodles
• 2 tablespoons butter
• 1 small onion, chopped fine
• 5 cloves garlic, minced
• 10 - 12 ounces (1 bag) 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: 

1. Cook the egg noodles to al dente according to package directions.
2. 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.
3. 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.
4. 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.
5. Combine the sauce, egg noodles and chicken.
6. Mix well and season with more salt and pepper, if needed.
7. Serve. Store the chicken and noodles in an airtight container in the fridge and reheat in the microwave.

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