Dad's Chicken Noodle Pot Pie

Cozy up with the ultimate comfort food, "Dad's Chicken Noodle Pot Pie," a heartwarming twist on two family favorites. This recipe blends tender, shredded chicken, hearty egg noodles, and a medley of vegetables like carrots, celery, and peas in a rich, creamy sauce seasoned with fresh thyme. Topped with a golden, flaky pie crust, it's baked to perfection for a dish that’s equal parts hearty and nostalgic. Perfect for busy weeknights or Sunday dinners, this one-pot wonder comes together in just over an hour and serves up to six. Impress your family with this savory pot pie that’s as comforting as it is satisfying! Keywords: chicken noodle pot pie, comfort food, family dinner, hearty recipes, homemade pot pie.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic, minced
• 0.25 cup all-purpose flour
• 3 cups chicken broth
• 1 cup whole milk
• 2 cups egg noodles
• 1 cup frozen peas
• 1 teaspoon fresh thyme leaves
• 1 sheet pie crust
• 1 large egg, beaten

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 7-8 minutes on each side, or until fully cooked. Remove from the skillet, let rest for 5 minutes, and shred with two forks.

Step 4

In the same skillet, heat the remaining 1 tablespoon of olive oil and 3 tablespoons of butter. Add the chopped onion, carrots, and celery, and cook for 5-7 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for 1 additional minute.

Step 5

Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 1-2 minutes to eliminate its raw flavor.

Step 6

Gradually pour in the chicken broth, stirring constantly to create a smooth sauce. Add the milk, stir, and let the mixture simmer for 5 minutes, or until thickened.

Step 7

Stir the shredded chicken, egg noodles, frozen peas, and thyme leaves into the sauce. Cook for 6-8 minutes, or until the noodles are tender. Season with the remaining salt and black pepper to taste.

Step 8

Transfer the chicken noodle filling to a 9-inch pie dish.

Step 9

Roll out the pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut small slits in the crust to allow steam to escape.

Step 10

Brush the crust with the beaten egg for a golden finish.

Step 11

Bake the pot pie in the preheated oven for 25-30 minutes, or until the crust is golden brown.

Step 12

Allow the pie to cool for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2418.7g)

Amount per serving	% Daily Value*
Calories	2749.3

Total Fat 128.6g	0%
Saturated Fat 49.9g	0%
Polyunsaturated Fat 7.4g
Cholesterol 718.7mg	0%
Sodium 5247.8mg	0%
Total Carbohydrate 225.8g	0%
Dietary Fiber 20.7g	0%
Total Sugars 41.2g
Protein 166.6g	0%

Vitamin D 151.2IU	0%
Calcium 645.5mg	0%
Iron 17.6mg	0%
Potassium 3392.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 24.4%

Carbs: 33.1%