Creamy Pot Pie Chicken and Noodles
These Creamy Pot Pie Chicken and Noodles are a simple and delicious dinner recipe that my family loves. This one only takes a few ingredients and it can be on the table in less than 30 minutes.
After a long day of work the last thing anyone wants to do is chase down a bunch of special ingredients at the grocery store! This recipe is affordable and can be made from things we typically keep in the cabinet at all times.
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Ingredients
- 1 lb chicken breasts
- Salt, pepper, garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1/2 tsp each of salt, pepper, oregano, and thyme
- 1 tsp each of paprika, onion powder, garlic powder
- 12 oz bag frozen mixed vegetables
- 8-10 ounces of Egg Noodles
- 1/2 cup heavy cream
Make Creamy Pot Pie Chicken and Noodles
To start making this recipe, cut chicken breasts in half lengthwise to make them thinner. Season the chicken with some salt, pepper, and garlic powder (I don’t use exact measurements for this part).
Cutting the chicken breasts in half lengthwise will help them cook through faster than it would take for full chicken breasts.
Next, get your skillet over medium heat and add in 3 tbsp of butter and 3 tbsp of flour. Stir well until roux is made.
Add 2 cups of chicken broth and stir well. Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder.
Stir well and when it starts bubbling add the bag of frozen vegetables and the chicken to the skillet. Boil egg noodles according to the directions on the package.
Make sure the chicken is covered in the gravy, cover with a lid, and turn the heat down to medium low. Let this cook for 12-15 minutes or until the chicken reaches an internal temp of 165 degrees.
My chicken was ready in 12 minutes, but they were pretty thin.
To finish up just shred the chicken with a couple of forks or chop it into cubes, stir in the heavy cream, and the cooked egg noodles!
Serve Creamy Pot Pie Chicken and Noodles
Once all of the pasta and chicken is well combined, it’s time to eat! I usually serve this meal with some kind of biscuit or bread, but you could add some extra veggies as an easy side.
If you have any leftovers they will reheat well for lunch or dinner the next day!
Tips and Frequently Asked Questions
- I used 1 lb of chicken breasts for this recipe, but you could use boneless chicken thighs if you prefer. Chicken thighs will probably take a little bit longer to cook through. Be sure to check the internal temperature of the chicken with a meat thermometer.
- Chicken should always temp to at least 165 degrees F once fully cooked.
- I used 8-10 oz of egg noodles, but you could really use any pasta you like in this recipe.
- The heavy cream adds just a little bit of creaminess to the recipe, but feel free to leave it out if you prefer.
Similar Recipes
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- Crockpot Creamy Chicken and Noodles
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- Crockpot Chicken Spaghetti
- Steak and Cheese Tacos
- Sloppy Joe Potato Skillet
- Lazy Lasagna Skillet Meal
- Easy Alfredo Chicken Tortellini
- Crockpot Chicken and Gnocchi
Ingredients
- 1 lb chicken breasts
- Salt, pepper, garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1/2 tsp each of salt, pepper, oregano, and thyme
- 1 tsp each of paprika, onion powder, garlic powder
- 12 oz bag frozen mixed vegetables
- 8-10 ounces of Egg Noodles
- 1/2 cup heavy cream
Instructions
- Cut chicken breasts in half lengthwise to make them thinner. Season the chicken with some salt, pepper, and garlic powder (I don’t use exact measurements for this part).
- Next, get your skillet over medium heat and add in 3 tbsp of butter and 3 tbsp of flour. Stir well until roux is made.
- Add 2 cups of chicken broth and stir well. Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder. Stir well and when it starts bubbling add the bag of frozen vegetables and the chicken to the skillet. Boil egg noodles according to the directions on the package.
- Make sure the chicken is covered in the gravy, cover with a lid, and turn the heat down to medium low. Let this cook for 12-15 minutes or until the chicken reaches an internal temp of 165 degrees. My chicken was ready in 12 minutes, but they were pretty thin.
- To finish up just shred the chicken with a couple of forks or chop it into cubes, stir in the heavy cream, and the cooked egg noodles! Enjoy! Let me know if you try it out.