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Chicken Pot Pie Meets Pasta

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Ingredients
  

  • Ingredients:
  • 1 lb cooked shredded chicken
  • 8 oz egg noodles
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 cup frozen peas and carrots
  • 4 cups chicken stock
  • 1/4 cup flour
  • 1 cup heavy cream
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste
  • 2 tbsp butter
  • Optional: breadcrumbs for topping

Instructions
 

  • Cooking Instructions:
  • Cook the egg noodles according to package instructions, but reduce the cooking time by 2-3 minutes to prevent overcooking. Drain and set aside.
  • In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables are tender, about 5-7 minutes.
  • Stir in the flour, cooking for an additional 1-2 minutes until it forms a roux with the vegetables. Gradually add the chicken stock, stirring continuously to avoid lumps.
  • Once the mixture is smooth, bring it to a simmer and add the heavy cream, bay leaves, thyme, garlic powder, cayenne pepper, salt, and pepper. Allow it to thicken slightly for about 5 minutes.
  • Remove the bay leaves, then stir in the cooked chicken, frozen peas, and carrots. Finally, add the cooked egg noodles and mix well.
  • If desired, top with breadcrumbs and place the pot under the broiler for a few minutes until the top is golden brown.
  • For successful cooking, remember to adjust the thickness of your sauce as needed. If it becomes too thick, simply add more chicken stock to achieve your desired consistency.
  • This dish can be easily modified to suit your tastes, so feel free to experiment with different vegetables or seasonings. Enjoy your Chicken Pot Pie and Pasta as a delightful, comforting meal!