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charlotteh371

Chicken Pot Pie Noodles

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Chicken Pot Pie Noodles 0 Picture

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

Details

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.


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