Chicken Pot Pie Noodles 

Chicken Pot Pie Noodles 

Servings
SERVINGS

4

Prep Time
PREP TIME

5 Min

Cook Time
COOK TIME

12 Min

These chicken pot pie noodles hit the savory spot – in under 20 minutes! By swapping the traditional chicken pot pie crust with egg noodles, you get a quick, cozy spinoff that’s sure to satisfy the entire family. Loaded with tender chicken and Green Giant® Peas & Diced Carrots in a homemade cream sauce, our chicken pot pie noodle skillet is a great go-to dish that’s a complete meal all on its own.

FEATURED PRODUCTS

Green Giant® Peas & Diced Carrots

Green Giant® Peas & Diced Carrots
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Chicken Pot Pie Noodles 
Full Recipe

FULL RECIPE

Serving Size: 4

Prep Time: 5 minutes

Cook Time: 12 minutes

Green Giant product(s) used: Green Giant® Peas & Diced Carrots

Lists of ingredients:

  • 8 ounces wide egg noodles
    2 tablespoons unsalted butter
    1 small yellow onion, diced
    2 tablespoons all-purpose flour
    1½ cups chicken broth
    1 cup heavy cream
    ½ teaspoon salt
    ¼ teaspoon black pepper
    ¼ teaspoon dried thyme
    2 cups cooked chicken, shredded or diced
    1 can (15 ounces) Green Giant® Peas & Diced Carrots, drained
    1 Tablespoon chopped parsley for garnishing

Steps

STEPS

1 Cook noodles according to package directions.
2 While noodles cook, melt butter over medium heat in a large, deep skillet. Add onion and cook 4 minutes, until soft.
3 Sprinkle flour over the onion. Stir continuously for 2 minutes until well blended.
4 Slowly whisk in chicken broth and heavy cream. Add salt, black pepper and thyme. Stir well. Bring the sauce to a simmer and cook 3-4 minutes, until slightly thickened.
5 Add cooked chicken, peas and carrots. Stir to combine.
6 Once egg noodles are done cooking, drain and add to the skillet. Stir to coat in the sauce. Cook 2 minutes to heat through.
7 Garnish servings with chopped fresh parsley.

TIPS & TRICKS

This recipe for homemade chicken pot pie noodles is a spin on the classic pot pie dish. Also try it with changing the chicken for turkey or serving over types of pasta such as linguine or shells.

Serving Size: 4

Prep Time: 5 minutes

Cook Time: 12 minutes

Green Giant product(s) used: Green Giant® Peas & Diced Carrots

  • 8 ounces wide egg noodles
    2 tablespoons unsalted butter
    1 small yellow onion, diced
    2 tablespoons all-purpose flour
    1½ cups chicken broth
    1 cup heavy cream
    ½ teaspoon salt
    ¼ teaspoon black pepper
    ¼ teaspoon dried thyme
    2 cups cooked chicken, shredded or diced
    1 can (15 ounces) Green Giant® Peas & Diced Carrots, drained
    1 Tablespoon chopped parsley for garnishing

1 Cook noodles according to package directions.
2 While noodles cook, melt butter over medium heat in a large, deep skillet. Add onion and cook 4 minutes, until soft.
3 Sprinkle flour over the onion. Stir continuously for 2 minutes until well blended.
4 Slowly whisk in chicken broth and heavy cream. Add salt, black pepper and thyme. Stir well. Bring the sauce to a simmer and cook 3-4 minutes, until slightly thickened.
5 Add cooked chicken, peas and carrots. Stir to combine.
6 Once egg noodles are done cooking, drain and add to the skillet. Stir to coat in the sauce. Cook 2 minutes to heat through.
7 Garnish servings with chopped fresh parsley.

Tips & Tricks

This recipe for homemade chicken pot pie noodles is a spin on the classic pot pie dish. Also try it with changing the chicken for turkey or serving over types of pasta such as linguine or shells.

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