One-Pot Creamy Chicken Pot Pie Noodles

The comfort of chicken pot pie without all of the work! My one-pot creamy chicken pot pie noodles are creamy, flavorful and best of all, filling!

One-Pot Creamy Chicken Pot Pie Noodles

Ingredients
  1. 2 tbsp. unsalted butter
  2. 1 lb. chicken breasts, filleted and seasoned with salt and pepper*
  3. 4 oz. crimini mushrooms, sliced (optional)
  4. ½ small yellow onion, diced
  5. 2 stalks celery, diced
  6. 2 carrots, diced
  7. 4 cloves garlic, minced
  8. 4 c. low-sodium chicken broth
  9. 2 c. half and half
  10. 2 tsp. kosher sea salt
  11. 1 tsp. freshly ground pepper
  12. ½ tsp. garlic powder
  13. ½ tsp. dried thyme
  14. ½ tsp. ground sage
  15. ¼ tsp. cayenne pepper
  16. ¼ tsp. paprika
  17. 8 oz. egg noodles or other pasta
  18. 1 c. frozen corn, thawed
  19. 1 c. frozen peas, thawed
  20. 2 tbsp. fresh parsley, roughly chopped
  21. Pie crust crumbles (optional)**

Directions
  • In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.
  • Meanwhile, add the mushrooms, onion, celery and carrots, saute until tender, about 5-7 minutes. Add the garlic and cook until fragrant. Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.