EASY, Creamy Chicken Pot Pie Noodles!! The Ultimate Comfort Food Recipe!! 30-Minute Meal

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken breast

🥗Healthier: turkey breast

💰Cheaper: canned chicken

Canned chicken is convenient and cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers heart-healthy fats.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

Cook egg noodles according to package instructions and set aside.

Heat a large saute pan over medium heat and drizzle in olive oil.

Add 1 pound of chicken breast tenders to the pan, season with salt, and cook for 7-8 minutes until browned and cooked through.

Transfer the chicken to a clean bowl.

In the same pan, add more oil if necessary and add 8 large sliced mushrooms and 1 cup of diced Canadian bacon, sauté until mushrooms are golden and bacon is rendered.

Remove the mushrooms and bacon and set aside with the chicken.

Add 1/2 cup of unsalted butter to the pan and let it melt.

Add 2 diced celery sticks, 2 large diced carrots, 1 extra-large diced onion, and 4 minced garlic cloves to the melted butter, cooking until the onion is translucent.

Stir in 1/2 cup of all-purpose flour and cook for about 1 minute.

Season with salt and black pepper, then add 1/2 cup of whole milk and 3 cups of chicken broth, returning the chicken, mushrooms, and bacon to the pan.

Cook over medium heat, stirring occasionally, until the mixture thickens, about 4-5 minutes.

Add 1 cup of corn and 1 cup of sweet peas to the mixture.

Transfer the sauce over the cooked noodles in a large bowl and mix together.

Sprinkle freshly chopped Italian parsley on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens