One-Pot Creamy Chicken Pot Pie Noodles
The comfort of chicken pot pie without all of the work! My one-pot creamy chicken pot pie noodles are creamy, flavorful and best of all, filling!
It FINALLY feels like fall! This cozy one-pot meal is exactly what I want to eat for the next
two four months or until spring is here. Tell me I’m not alone. There’s something about a warm hearty meal that screams autumn (and winter) to me. We’re on the same page, right? Good, because this dish will quickly become a favorite, it already has over here.
I’m slowly becoming more confident in my one-pot 30 minute meal abilities. I guess what I’m trying to say is, this type of dish is kind of my jam. With two perpetually hungry toddlers, dinner has to be easy to prep, relatively mess-free/healthy, fast (although I do love a good oven roasted meal), flavorful, & family-friendly (duh). With that said, I’m constantly working on new, creative ways to make really good dinner with all of that in mind. It has actually been pretty fun!
This meal is a family favorite simplified. We love chicken pot pie, but making (and waiting) for it is tough. So instead we threw everything into the Dutch-oven and let it do all of the work! It turned out creamy and oh so delicious! My kids savored every bite of it! I hope you will too 😉
Creamy Chicken Pot Pie Noodles Recipe
- 2 tbsp unsalted butter
- 1 lb chicken breasts - filleted and seasoned with salt and pepper*
- 4 oz crimini mushrooms - sliced, optional
- 1/2 small yellow onion - diced
- 2 stalks celery - diced
- 2 carrots - diced
- 4 cloves garlic - minced
- 4 cup low-sodium chicken broth
- 2 cup half and half
- 2 tsp kosher sea salt
- 1 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp ground sage
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 8 oz egg noodles - OR other pasta
- 1 cup frozen peas - thawed
- 2 tbsp fresh parsley - roughly chopped
- pie crust crumbles - optional**
- In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.
- Meanwhile, add the mushrooms, onion, celery and carrots, saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant. Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.
- Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne and paprika. When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas and parsley. Cook until the pasta is tender and the sauce is thick, about 6-8 minutes (note: the sauce with thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.
**I used frozen pie crust, crumbled about 1/3 cup of it and baked it at 350 degrees until it was golden brown. This is totally OPTIONAL! Toasted panko breadcrumbs would be delicious too 🙂