Recipe: Tasty Chicken Pot Pie Noodles

Chicken Pot Pie Noodles. Yep, traditional pot pie has a crust. In this recipe, the noodles replace that. It's just a different take on pot pie, but just as yummy!

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! Pot Pie Chicken Noodles from Delish.com is the absolute best thing you can make for dinner this week. You can cook Chicken Pot Pie Noodles using 17 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chicken Pot Pie Noodles

1. You need 4 tbsp. of unsalted butter, divided.
2. You need 2 of carrots, peeled and diced.
3. It's 1 stalk of celery, diced.
4. You need 1/2 of yellow onion, diced.
5. You need 2 cloves of garlic, minced.
6. You need 3 tbsp. of all purpose flour.
7. Prepare 1 1/2 cup of unsalted chicken broth.
8. You need 1/2 cup of heavy cream.
9. Prepare 1/2 tsp. of each salt, poultry seasoning.
10. Prepare 1/4 tsp. of pepper.
11. You need 2 cups of cooked, shredded chicken.
12. You need 3/4 cup of frozen peas.
13. Prepare 3 cups of wide, whole wheat egg noodles.
14. You need 1/2 cup of panko breadcrumbs.
15. You need 1/4 cup of freshly grated parmesan cheese.
16. Prepare 1 tbsp. of dried parsley.
17. Prepare 1/8 tsp. of garlic powder.

Combine Panko, Parmesan, and oil and season with salt and pepper. So making chicken pot pie using egg noodles and not turning it into a pie is exactly what comfort food is to me. Slow Cooker Pennsylvania Dutch Chicken Pot PieFood and Wine. celery stalk, freshly ground black pepper, chicken stock, noodles. Cook the ramen noodles according to package directions.

Chicken Pot Pie Noodles step by step

1. Start by getting 3 tbsp. of butter melting in a large, deep skillet over medium heat. Once the butter has melted, add the carrots, celery and onion to the skillet with a big pinch of salt. Cook and stir that around often until they've softened up, about 6-8 minutes. Then stir in the garlic and cook another couple of minutes. Sprinkle the flour over the veggies and stir to incorporate it. Cook and stir another 2-3 minutes. Turn up the heat to med-high..
2. Heat a seperate pot of salted water over high heat and wair for it to come to a boil. Going back to the skillet, slowly add in the broth and cream to the skillet, a bit at a time while stirring until all the liquid has been added. Then stir in the seasonings and let it come up to a simmer. About this time, the water should be starting to boil, so go ahead and stir in the egg noodles to that and cook according to package directions. Drain them in a colander when done and set them aside..
3. Once the sauce has started to simmer in the skillet, reduce the heat back down to medium and let it gently simmer until it's thickened, about 5 or so minutes. Then stir in the peas and chicken and cook another couple of minutes. Then remove it from the heat, pour in the cooked noodles and stir to combine..
4. Preheat the oven to 375°F. Grease a 9x9" baking dish and pour the pasta out into it. In a small bowl, melt the remaining tbsp of butter, then stir in the panko, parmesan, parsley and garlic powder. Sprinkle it evenly over the top of the pasta. Bake for 15 or so minutes, or until the top is golden. Then serve it up..

From making the pie crust, to waiting for the pie to bake, it's a time consuming process. My chicken pot pie noodles will warm you (and a large crowd!) right up! I love that this recipe yields a good amount of pasta, perfect for reheating the next day. Jamison's chicken soup base on hand and add a spoonful to chicken & noodles, chicken soup, this recipe and others. It's cozy comfort food that's wonderful in the winter!