Ingredients
8 ounces egg noodles
2 cups cooked chicken, shredded or diced
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon dried thyme
½ teaspoon dried sage
Salt and pepper to taste
2 cups chicken broth
1 cup frozen peas
1 cup milk or heavy cream
2 tablespoons all purpose flour
¼ cup grated Parmesan cheese (optional)
Chopped fresh parsley for garnish (optional)
Directions
Step 1
Cook the pasta according to package instructions until al dente. Drain and set aside.
8 ounces egg noodles
Step 2
In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
Step 3
Add the cooked chicken, dried thyme, dried sage, salt, and pepper to the skillet. Stir to combine.
2 cups cooked chicken, shredded or diced
1 teaspoon dried thyme
½ teaspoon dried sage
Salt and pepper to taste
Step 4
Sprinkle the flour over the chicken and vegetable mixture. Stir well to coat everything evenly.
2 tablespoons all purpose flour
Step 5
Slowly pour in the chicken broth and milk or heavy cream, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until it thickens slightly, about 5 minutes.
2 cups chicken broth
1 cup milk or heavy cream
Step 6
Stir in the frozen peas and cooked noodles. Cook for an additional 2-3 minutes, until everything is heated through.
1 cup frozen peas
egg noodles
Step 7
Taste and adjust seasoning if necessary. If desired, stir in grated Parmesan cheese for extra flavor.
grated Parmesan cheese (optional)
Step 8
Serve hot, garnished with chopped fresh parsley if desired. Enjoy your chicken pot pie pasta!
Chopped fresh parsley for garnish (optional)
