Chicken Pot Pie Noodles
A classic chicken pot pie filling transformed into a creamy dish with egg noodles instead of a crust. It's easy, super fast and delicious making it the perfect crowd pleasing dinner!
Ingredients
- 10 ounces egg noodles
- 2 tbsp unsalted butter
- 1 yellow onion finely chopped
- 4 garlic cloves minced
- 3 carrots peeled and finely diced
- 1.1 pounds chicken thighs cut into small pieces
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- ½ tsp ground cumin
- 2 tbsp all-purpose flour
- 1 cup frozen green peas
- 1 cup low sodium chicken broth
- 1 cup half-and-half
- freshly ground black pepper for serving
- chili flakes for serving
Instructions
- Get your prep done before you start cooking. Peel and finely dice the carrots. Finely chop the onion and mince the garlic. Cut the chicken thighs into small pieces.
- Bring a pot with salted water to a boil.
- Heat butter over medium low in a large pan. Add onion, garlic and carrots. Cook for 3 minutes. Add chicken, cook for 3 minutes more. Add salt, pepper, thyme and cumin. Next stir in flour. Add green peas and pour in broth.
- Bring to a boil, cover and simmer for 10 minutes.
- In the meantime, add egg noodles to the pot with boiling water. Cook until al dente according the package directions. Drain when ready.
- To the pan, add cream and simmer for 5 more minutes. Taste and adjust salt. Toss in noodles and finish off with freshly ground black pepper and chili flakes. Enjoy!
Nutrition
Calories: 734kcalCarbohydrates: 65gProtein: 35gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 218mgSodium: 781mgPotassium: 772mgFiber: 4gSugar: 7gVitamin A: 8186IUVitamin C: 6mgCalcium: 138mgIron: 3mg
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