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.
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 pie crust onto parchment-lined baking sheet and bake at 350F for 10-12 minutes until golden.
- Melt butter in large pot over medium heat. Add onion, celery, and carrots. Cook 8 minutes until tender.
- Add garlic and cook 1 minute until fragrant.
- Pour in chicken broth and half and half. Bring to boil.
- Add shredded chicken and all seasonings. Return to boil.
- Add egg noodles. Reduce heat and cook 7-9 minutes until al dente.
- Stir in corn and peas. Cook 4-5 minutes until heated through.
- Taste and adjust seasoning.
- Garnish with parsley and top with pie crust crumbles.
Notes
Pie crust crumbles are optional but recommended for extra texture.