Chicken Pot Pie Noodles

This is a fast and tasty dinner that is sure to please all of the Chicken Pot Pie lovers out there. My Chicken Pot Pie Noodles recipe reminds me a lot of the Chicken Voila freezer meals that I often cooked up on busy weeknight’s after work and before the kids’ soccer practice or piano lessons.

This convenient meal can be made even faster if the noodles are prepped ahead of time and stored in the freezer. I often make an entire box or bag of pasta, serve half and freeze the rest for recipes just like this. If your family is a fan of rotisserie chicken this is a meal that is perfect for using the leftover chicken.

From start to finish this meal is ready in 20 minutes (and even less time if the noodles are already cooked). There’s no chopping required and most of the ingredients are probably already on hand at any given time in my refrigerator, pantry, and freezer.

This recipe for Chicken Pot Pie Noodles calls for two to three cups of shredded chicken, which I made ahead of time in my pressure cooker, but it could also be left out for a vegetarian pasta dish. If you decide to omit the meat, then substitute the chicken broth for a vegetable broth. Likewise, this can also be a dairy free meal by substituting the milk for extra broth or a dairy alternative.

If your family requires gluten free meals, this is definitely adaptable to a gluten free pasta. I used a cork screw type of pasta but any shape and brand will work.

I hope that you’ll try this recipe today and leave a comment below. Also, for daily updates follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.

Ingredients:

• 1/2 bag or box of spiral noodles (or 4 servings)
• 2 – 3 cups of shredded or diced chicken
• 1 small bag of frozen mixed vegetables
• 2 Tablespoons of butter
• 2 Tablespoons of flour
• 2 cups of chicken broth
• 1/2 – 1 cup of milk (optional)
• salt and pepper to taste (about 1/4 – 1/2 tsp.)
• 1 Tablespoon of dried parsley flakes
• 1/2 – 1 Tablespoon of dried onion flakes
• 1/2 tsp. of garlic powder

Directions:

Boil the noodles in salted water, according to the directions on the package for al dente noodles.  The noodles will continue to cook in the sauce after they are drained.  While the noodles cook, make the sauce.

In a large nonstick skillet, over medium high heat, melt the butter and whisk in the flour.  Cook the butter-flour mixture for about 2 minutes, whisking constantly.  The roux should be a light golden brown and smell nutty.  Slowly add in half of the chicken broth, whisking constantly.  Allow the mixture to thicken and slowly add in the remaining broth.  Continue stirring as the sauce thickens and sprinkle in a little salt and pepper, the garlic powder, parsley, and dried onions.  If preferred substitute the milk from the recipe for extra broth, for a dairy free meal.  If using the milk whisk it in and once again allow the mixture to thicken to a gravy like consistency.  Reduce the heat if the mixture thickens too much.

Add the frozen mixed vegetables and allow them to warm and then add in the shredded chicken.  Once the noodles are finished cooking, drain them (reserving a little of the pasta water if desired for thinning the sauce) and add the noodles to the vegetable-chicken mixture.  The noodles will soak up a lot of the sauce so don’t start with a sauce that’s too thick. Reduce the heat to medium or medium low and continue to cook everything for about 2 more minutes, stirring often .  If the sauce thickens too much, add more chicken broth, milk, or a little of the pasta water to thin it slightly.

Taste and adjust the seasonings as needed and serve immediately.  If desired top with a little shredded cheese or French’s French Fried Onions.

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