Description
Experience the nostalgic, soul-warming flavors of a classic chicken pot pie in an effortless, one-bowl meal. This dish replaces traditional labor-intensive crusts with tender egg noodles, bathing them in a luxurious, herb-infused creamy sauce. Featuring a harmonious blend of sautéed aromatics, vibrant vegetables, and savory chicken, it is the ultimate comfort food for busy weeknights. Perfectly balanced, deeply nourishing, and quick to prepare, this deconstructed pot pie provides a wholesome dining experience that celebrates high-quality ingredients and simple, mindful cooking.
Ingredients
2 tablespoons unsalted butter
1 pound chicken breasts, filleted and seasoned with salt and pepper
4 ounces crimini mushrooms, thinly sliced
1/2 small yellow onion, finely diced
2 stalks celery, diced
2 carrots, peeled and diced
4 cloves garlic, minced
4 cups low-sodium chicken broth
8 ounces egg noodles
1 cup half and half
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
In a large pot or deep skillet, melt the butter over medium-high heat.
Add the seasoned chicken breasts and cook until golden brown and cooked through, then remove and set aside to rest before slicing.
In the same pot, add the mushrooms, onion, celery, and carrots, sautéing until the vegetables are tender.
Add the minced garlic, thyme, and sage, cooking for 1 minute until fragrant.
Pour in the chicken broth and bring to a gentle boil.
Add the egg noodles and cook according to package instructions until tender.
Reduce the heat to low and stir in the half and half, simmering until slightly thickened.
Return the sliced chicken to the pot, toss to combine, and season with salt and pepper.
Garnish with fresh parsley before serving.
Notes
Use leftover rotisserie chicken to save even more time. You can swap half and half for whole milk or heavy cream depending on your desired consistency. Store leftovers in an airtight container for up to 3 days; the sauce may thicken, so add a splash of broth when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg