Chicken Pot Pie Noodles

By charlotteh371

Ingredients

• 2 2 2 tbsp. butter
• 2 2 2 tbsp. butter
• 2 2 2 tbsp. butter
• 2 2 2 carrots, peeled and diced
• 2 2 2 carrots, peeled and diced
• 2 2 2 carrots, peeled and diced
• 2 2 2 celery stalks, diced
• 2 2 2 celery stalks, diced
• 2 2 2 celery stalks, diced
• 1 1 1 large onion, chopped
• 1 1 1 large onion, chopped
• 1 1 1 large onion, chopped
• 2 2 2 garlic cloves, minced
• 2 2 2 garlic cloves, minced
• 2 2 2 garlic cloves, minced
• kosher salt
• kosher salt
• kosher salt
• Freshly ground black pepper
• Freshly ground black pepper
• Freshly ground black pepper
• 2 2 2 tbsp. all-purpose flour
• 2 2 2 tbsp. all-purpose flour
• 2 2 2 tbsp. all-purpose flour
• 1 1 1 c. chicken broth
• 1 1 1 c. chicken broth
• 1 1 1 c. chicken broth
• 1 1 1 c. heavy cream
• 1 1 1 c. heavy cream
• 1 1 1 c. heavy cream
• 10 10 to oz. egg noodles, cooked according to package instructions
• 10 10 to oz. egg noodles, cooked according to package instructions
• 10 10 to oz. egg noodles, cooked according to package instructions
• 1 1/2 1 1/2 1/2 c. cooked shredded chicken
• 1 1/2 1 1/2 1/2 c. cooked shredded chicken
• 1 1/2 1 1/2 1/2 c. cooked shredded chicken
• 1/2 1/2 1/2 c. frozen corn
• 1/2 1/2 1/2 c. frozen corn
• 1/2 1/2 1/2 c. frozen corn
• 1/2 1/2 1/2 c. frozen peas
• 1/2 1/2 1/2 c. frozen peas
• 1/2 1/2 1/2 c. frozen peas

Preparation

Step 1

DIRECTIONS
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 5 minutes. Stir in pasta, chicken, corn, and peas and simmer until warmed through. Season with salt and pepper. Serve.