ONE POT CREAMY CHICKEN POT PIE NOODLES RECIPE

The comfort of Pie pot chicken while not all the work! My one-pot cream Pie noodle Creamy, sapid and better of all, filling!

I'm slowly changing into additional assured in an exceedingly one-pot thirty minute feeding ability. i assume what i am making an attempt to mention is, this sort of dish is my kind of jam. 

ONE POT CREAMY CHICKEN POT PIE NOODLES RECIPE
ONE POT CREAMY CHICKEN POT PIE NOODLES RECIPE

With 2 perpetually hungry toddlers, dinner ought to be simple to homework, comparatively messy-free/healthy, quick though i favor sensible kitchen appliance baked food, flavorful, & Family-friendly. therewith same, I keep engaged on new, inventive ways that to form a really sensible dinner with all that in mind. this can be truly quite fun!

This food could be a simplified family favorite. we have a tendency to blue-eyed the Chicken pot pie, however created it and waited for it had been robust. therefore instead we have a tendency to threw eachthing into a Dutch kitchen appliance and let it do all the work! It clad Creamy and Buckeye State therefore delicious! My children enjoyed every bite of it! I hope you may additionally am passionate about it.

ONE POT CREAMY CHICKEN POT PIE NOODLES RECIPE

INGREDIENTS:

  • 2 tbsp. unsalted butter
  • 1 lb. chicken breasts, filleted and seasoned with salt and pepper*
  • 4 oz. crimini mushrooms, sliced (optional)
  • ½ small yellow onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 4 cloves garlic, minced
  • 4 c. low-sodium chicken broth
  • 2 c. half and half
  • 2 tsp. kosher sea salt
  • 1 tsp. freshly ground pepper
  • ½ tsp. garlic powder
  • ½ tsp. dried thyme
  • ½ tsp. ground sage
  • ¼ tsp. cayenne pepper
  • ¼ tsp. paprika
  • 8 oz. egg noodles or other pasta
  • 1 c. frozen corn, thawed
  • 1 c. frozen peas, thawed
  • 2 tbsp. fresh parsley, roughly chopped
  • Pie crust crumbles (optional)

INSTRUCTIONS:

  1. 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. Remove from the pot and transfer to a cutting board. Allow to rest for 5 minutes.
  2. Meanwhile, add the mushrooms, onion, celery and carrots, saute 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.
  3. 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 is thick, about 6-8 minutes (note: the sauce with thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.

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