Chicken Pot Pie Noodles Recipe

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.

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 Fahrenheit (71 degrees Celsius).

Remove the chicken from the pot and transfer it to a cutting board. Allow to rest for 5 minutes.

Meanwhile, add the mushrooms, onion, celery, and carrots to the pot, and sauté 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.

Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne, and paprika.

When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas, and parsley.

Cook until the pasta is tender and the sauce has thickened, about 6-8 minutes (Note: the sauce will thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens