Introduction:
This Chicken Pot Pie Noodle dish combines the comforting flavors of a classic chicken pot pie with the simplicity of a pasta dinner. Creamy, hearty, and loaded with vegetables, it’s a meal your family will request every week. Ready in under 30 minutes, it’s perfect for busy weeknights or cozy weekends. 🍗🍝✨
Ingredients (Serves 4):
- 2 cups cooked chicken (shredded or diced; rotisserie works great!)
- 8 oz egg noodles (or your favorite pasta)
- 2 tbsp butter
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 tbsp all-purpose flour
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional, for extra creaminess)
Instructions:
1. Cook the noodles:
- Bring a large pot of salted water to a boil.
- Cook the egg noodles according to package instructions until al dente.
- Drain and set aside.
2. Sauté the aromatics:
- In a large skillet or Dutch oven, melt butter over medium heat.
- Add the diced onion and sauté until soft and translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
3. Cook the vegetables:
- Add the frozen mixed vegetables to the skillet and sauté for 2-3 minutes until slightly softened.
4. Make the creamy sauce:
- Sprinkle the flour over the vegetables and stir well to coat.
- Gradually pour in the chicken broth, whisking to combine and prevent lumps.
- Stir in the heavy cream, thyme, parsley, salt, and pepper.
- Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring frequently, until thickened.
5. Add the chicken and noodles:
- Stir the cooked chicken into the creamy vegetable mixture and heat through.
- Add the drained noodles and gently toss to combine, ensuring the noodles are fully coated in the sauce.zobacz więcej na następnej stronie Reklama
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