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A Delicious Homemade Pot Pie Noodle Recipe

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OnePot Creamy Chicken Pot Pie Noodles Life Made Simple
OnePot Creamy Chicken Pot Pie Noodles Life Made Simple from lifemadesimplebakes.com

Description

Nothing says comfort food like a hot and hearty pot pie. If you want to make your own homemade pot pie noodle recipe, you’ve come to the right place. This delicious recipe is sure to be a hit for any occasion. It starts with a flaky and light crust that holds in all of the savory ingredients. The filling is a scrumptious mixture of tender chicken, carrots, celery, onions, and peas, all simmered in a creamy sauce. Topped with a layer of noodles, this dish is sure to be a crowd pleaser.

Prep Time

This recipe takes about 20 minutes of prep time. This includes gathering your ingredients, cutting up vegetables, and cooking the chicken and vegetables. Once the filling is cooked, you will need to roll out and cut the crust, and mix together the creamy sauce.

Cook Time

The cook time for this recipe is about 45 minutes. This includes baking the crust, baking the pot pie noodle, and baking the noodle topping. It’s important to note that you will need to keep an eye on the pot pie noodle while it’s baking, as the noodles can become overcooked and dry if left in the oven too long.

Ingredients

For this recipe, you will need:

  • 1 package of ready-made pie crust
  • 1 pound chicken breasts, cut into cubes
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onions, diced
  • 1 cup frozen peas
  • 1 package egg noodles
  • 1/2 cup butter
  • 1/2 cup flour
  • 2 cups chicken broth
  • 1 cup half and half
  • Salt and pepper, to taste

Instructions

To get started, preheat your oven to 350 degrees Fahrenheit. Grease a 9x13 baking dish with butter or oil. Roll out one of the pie crusts and place it in the bottom of the baking dish.

In a large skillet, cook the chicken, carrots, celery, and onions over medium heat until the chicken is cooked through. Add the peas and cook for an additional five minutes.

Meanwhile, cook the egg noodles according to the package directions. Once done, drain the noodles and set aside.

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk together until the mixture is smooth. Slowly add the chicken broth and half and half, whisking constantly. Cook the sauce until it thickens, about 10 minutes. Season with salt and pepper, to taste.

Add the cooked chicken and vegetables to the sauce, stirring to combine. Pour the mixture into the prepared baking dish and spread the noodles over the top. Place the remaining pie crust over the top of the noodles and crimp the edges to seal. Cut a few vents in the top crust.

Bake the pot pie for 35 minutes, until the crust is golden brown and the filling is bubbling. Allow the pot pie to cool for 10 minutes before serving. Enjoy!

Equipment

For this recipe, you will need the following equipment:

  • Large skillet
  • Medium saucepan
  • 9x13 baking dish
  • Whisk
  • Rolling pin

Notes

If you don’t have a ready-made pie crust on hand, you can make your own. Simply combine 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 cup cold butter in a food processor and pulse until the mixture is crumbly. Slowly add 1/4 cup cold water, 1 tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes before using.

Nutrition: Per Serving

This recipe makes 8 servings. Each serving contains:

  • Calories: 510
  • Total Fat: 25 g
  • Saturated Fat: 14 g
  • Cholesterol: 97 mg
  • Sodium: 645 mg
  • Total Carbohydrates: 51 g
  • Dietary Fiber: 4 g
  • Sugars: 6 g
  • Protein: 21 g

Recipe Tips

This pot pie noodle recipe is a great way to use up any leftover cooked chicken or vegetables. Simply substitute them for the raw ingredients and skip the cooking step. You can also add other ingredients such as potatoes, mushrooms, or corn to the filling. Feel free to use any type of noodles you have on hand, such as egg noodles, elbow macaroni, or even spaghetti.

If you want to make the pot pie vegetarian, omit the chicken and replace it with extra vegetables. For a vegan version, use vegan butter and plant-based milk in place of the butter and half and half.

This pot pie noodle recipe can be made ahead of time and stored in the refrigerator. Reheat in the oven or microwave when ready to serve. Enjoy!


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