Creamy Chicken Pie Noodles

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When I saw this post from Spicy Southern Kitchen I knew this was something I had to make right away! Who cant resist noodles with chicken and vegetables in a creamy sauce? Comforting any time of the year. 
I couldn’t wait to make the next night. I went to the store for a rotisserie chicken. The rest of the ingredients I had.



I did improvise slightly which is something I try not to do when making a recipe for the first time. I added some Herb-Ox No Sodium Chicken Granules which I use in “everything”. I use this in soups, stews, rice pilaf and everything chicken to amp up the chicken flavor. I didn’t measure and just sprinkled some in, but I would estimate a tablespoon or so. The good part of it is, its no salt, so no worries of over salting the recipe.

I also used a little less garlic powder and poultry seasoning. I changed the heavy cream to half and half and used a cornstarch slutty to thicken. Although I love heavy cream it doesn’t like me in the waistline.



Using a rotisserie chicken is the perfect solution. Quick and easy. You could also use leftover chicken.


No matter how you make it….make it. You will not believe how delicious this dish is!

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Creamy Chicken Pie Noodles


  • Author: Afoodieaffair
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 minutes
  • Yield: 5 1x

Description

A comforting dish perfect any time of the year.


Ingredients

Scale

9 ounces egg noodles
2 Tbsp butter
1 medium onion, diced
1 celery rib, diced
2 carrots, peeled and diced
2 cups chicken broth
1 Tbsp no sodium granulated chicken bouillon
1/4 teaspoon garlic powder
1/4 teaspoon poultry seasoning
1 Tbsp dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons all-purpose flour
2 cups half and half
1 Tbsp cornstarch in a little water to form a slurry
2/3 cup frozen peas
2/3 cup frozen corn
2 1/2 to 3 cups shredded cooked chicken
1/3 cup shredded Parmesan cheese


Instructions

Cook noodles in salted water according to package directions. Drain.

Melt butter over medium heat in a large skillet or a Dutch oven.Add onion, celery, and carrots and cook 3 minutes.Add garlic powder, poultry seasoning, parsley salt, pepper and flour. Stir the flour in and cook for 1 minute.

Gradually whisk in the chicken broth, bouillon and then the cream. Bring to a simmer.

Add peas and corn and simmer for 4 to 5 minutes to thicken. If mixture is not thick enough, use the cornstarch slurry to thicken as desired.

Stir in chicken and Parmesan cheese.

Stir in noodles. Check for seasoning and add more salt if needed.

 

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