CHICKEN POT PIE WITH NOODLES RECIPES RECIPES

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BEST POT PIE CHICKEN NOODLES RECIPE - HOW TO MAKE POT PIE ...



Best Pot Pie Chicken Noodles Recipe - How to Make Pot Pie ... image

Pot Pie Chicken Noodles from Delish.com is the absolute best thing you can make for dinner this week.

Provided by Lena Abraham

Categories     low sugar    nut-free    weeknight meals    winter    baking    dinner    poultry

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 18

12 oz.

egg noodles

2 tbsp.

butter

2

carrots, peeled and diced

2

celery stalks, diced

1

large onion, chopped

2

garlic cloves, minced

Kosher salt

Freshly ground black pepper

2 tbsp.

all-purpose flour

2 c.

low-sodium chicken broth

2 c.

heavy cream

2 c.

cooked shredded chicken

1/2 c.

frozen corn

1/2 c.

frozen peas

1/2 c.

panko breadcrumbs

2 tbsp.

freshly grated Parmesan

1 tbsp.

extra-virgin olive oil

Freshly chopped parsley, for garnish

Steps:

  • Preheat oven to 375°. In a large pot of boiling salted water, cook noodles for 5 minutes. Drain immediately and set aside.  Meanwhile, in a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute.  Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes.  Remove from heat and stir in noodles, chicken, corn, and peas, then transfer mixture into a 9”-x-13” baking dish. Combine Panko, Parmesan, and oil and season with salt and pepper. Sprinkle on top. Bake until golden, 25 to 28 minutes.  Sprinkle with parsley before serving.

CROCKPOT CHICKEN AND NOODLES | JUST A PINCH RECIPES



Crockpot Chicken and Noodles | Just A Pinch Recipes image

This is an incredible Crock Pot meal. Not only is it hearty, rich and delicious, but it's also so easy to prepare. Cooking the chicken low and slow for several hours makes it tender and flavorful. The noodles take on the flavor of the chicken and the creamy soup to make the whole pot irresistible. Even your pickiest eater will clean their plate. This is soon to become a new family favorite! Be sure to check out more of our delicious chicken and crock pot recipes!

Provided by Cassie * @1lovetocook1x

Categories     Chicken

Prep Time 10 minutes

Cook Time 8 hours

Yield 4

Number Of Ingredients 8

1 package(s) frozen egg noodles, 24 ounce
2 can(s) cream of chicken soup, 10.5 oz each; sometimes I use 1 can chicken and 1 can cream of celery
1 stick(s) (1/2) cup butter - cut into pieces
1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.
mixed - vegetables, optional; I didn't use this time
1 teaspoon(s) Better Than Bullion, optional; I add for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
- salt & pepper, to taste; can add some parsley too if desired

Steps:

  • Salt & pepper chicken breasts.
  • Place in the bottom of Crock Pot.
  • Spoon soup over the chicken.
  • Cut butter into several pats and place pieces evenly over soup.
  • Whisk the bouillon with the broth.
  • Pour over soup.
  • Place lid on the Crock Pot and turn to low. Cook for 6 hours.
  • Remove chicken and tear into pieces.
  • Add back to pot.
  • Now add noodles; if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. (You may want to add more broth to thin out at the end of cooking, as the homemade noodles thicken the broth, which we like. )
  • Sprinkle with parsley and mix in if using at the end of cooking.
  • Salt & pepper, if needed, and serve. Yum!

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BEST POT PIE CHICKEN NOODLES RECIPE - HOW TO MAKE ... - DELISH
Pot Pie Chicken Noodles from Delish.com is the absolute best thing you can make for dinner this week.
From delish.com
Reviews 4.1
Total Time 1 hours 10 minutes
Category low sugar, nut-free, weeknight meals, winter, baking, dinner, poultry
Cuisine American
  • Preheat oven to 375°. In a large pot of boiling salted water, cook noodles for 5 minutes. Drain immediately and set aside.  Meanwhile, in a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute.  Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes.  Remove from heat and stir in noodles, chicken, corn, and peas, then transfer mixture into a 9”-x-13” baking dish. Combine Panko, Parmesan, and oil and season with salt and pepper. Sprinkle on top. Bake until golden, 25 to 28 minutes.  Sprinkle with parsley before serving.
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