Ingredients
-
8 oz egg noodles or your favorite pasta
-
2 cups cooked chicken, diced or shredded
-
2 tbsp butter
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
2 cups mixed vegetables (peas, carrots, corn)
-
1/4 cup all-purpose flour
-
2 cups chicken broth
-
1 cup milk or cream
-
1 tsp dried thyme
-
1/2 tsp dried rosemary
-
Salt and pepper, to taste
-
Optional: 1/2 cup shredded cheddar or Parmesan cheese
Instructions
1. Cook the noodles:
-
Boil egg noodles according to package instructions until al dente.
-
Drain and set aside.
2. Make the creamy sauce:
-
In a large skillet, melt butter over medium heat.
-
Sauté onion until translucent (3–4 minutes).
-
Add garlic and cook 30 seconds.
-
Sprinkle flour over the onions and garlic, stirring constantly for 1–2 minutes to form a roux.
-
Gradually whisk in chicken broth and milk until smooth.
-
Add thyme, rosemary, salt, and pepper. Simmer 3–5 minutes until slightly thickened.
3. Add chicken and vegetables:
-
Stir in cooked chicken and mixed vegetables.
-
Cook until heated through and the sauce is creamy.
4. Combine with noodles:
-
Toss the cooked noodles in the creamy mixture.
-
Optional: Sprinkle with cheese and stir until melted.
5. Serve:
-
Serve hot as a comforting main dish.
-
Optional garnish: chopped parsley or a sprinkle of paprika.
Tips
-
Use rotisserie chicken for a quick shortcut.
-
Frozen mixed vegetables work perfectly and save prep time.
-
For extra flavor, add a splash of white wine or a teaspoon of Dijon mustard to the sauce.
If you want, I can also give a baked version where you top the creamy noodles with puff pastry or breadcrumbs for a “true pot pie” feel—it’s crispy, golden, and extra comforting.
Do you want me to do that?
