Description
Indulge in the warmth and comfort of this Chicken Pot Pie Noodle Recipe, a delightful twist on a classic favorite. This dish combines tender egg noodles with juicy chicken, vibrant vegetables, and a rich creamy sauce, creating a satisfying meal that’s perfect for any occasion. Quick to prepare and packed with flavor, it’s an ideal choice for weeknight dinners or gatherings with family and friends. Each bite delivers nostalgia and satisfaction, making it a standout at your dining table.
Ingredients
- 2 cups cooked chicken (shredded or diced)
- 12 ounces egg noodles
- 1 cup frozen peas
- 1 cup diced carrots
- 2 cans (10.5 ounces each) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
1. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. In a large pot over medium heat, combine the cream of chicken soup, peas, carrots, cooked chicken, garlic powder, thyme, salt, and pepper. Simmer for about 5 minutes.
3. Gently fold the cooked noodles into the sauce mixture until well combined.
4. Transfer everything to a greased baking dish and bake at 350°F (175°C) for 25-30 minutes until bubbly and golden brown.
Notes
– For extra flavor, consider adding herbs like rosemary or sage.
– Feel free to incorporate other vegetables such as corn or green beans for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350
- Fat: 10g
- Carbohydrates: 40g
- Protein: 25g