Description

Although this quick and easy dish doesn't have a crust like a pot pie, it does have all of the rich, wonderful flavors of one. It's an easy weeknight dinner to make especially if you are using rotisserie or leftover chicken.

Ingredients

• 10 oz. dry egg noodles
• 2 T. unsalted butter
• 1 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 1/2 c. frozen peas and carrots, thawed
• 1/2 t. kosher salt
• 1/4 t. black pepper
• 2 T. all-purpose flour
• 1 c. low-sodium chicken broth/stock
• 1 c. heavy cream
• 1 1/2 c. cooked chicken breast, cut into cubes (rotisserie chicken or left over chicken work great)

Steps

1. Cook egg noodles in well salted boiling water until al dente, according to package directions.
2. In a large skillet, melt butter over medium-high heat; stir in onion, garlic, peas and carrots; season with salt and pepper; cook for about 3 minutes or until onions are soft and translucent. Stir in flour until combined.
3. Pour in chicken broth/stock and heavy cream; bring to a boil; reduce to a simmer, stirring occasionally until thickened, about 5 minutes.