This chicken pot pie noodle dish is so good, we eat it every week in my family

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.
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