Description
A warm, hearty Chicken Pot Pie with Noodles that combines the comfort of creamy filling with tender chicken and mixed vegetables, perfect for chilly evenings.
Ingredients
- 2 cups leftover cooked chicken, shredded
- 1 cup egg noodles
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Melt butter in a large skillet over medium heat.
- Add mixed vegetables and cook until heated through.
- Stir in shredded chicken, cream of chicken soup, chicken broth, onion powder, garlic powder, salt, and pepper; let simmer for 5 minutes.
- Cook egg noodles according to package instructions, then drain.
- Add drained egg noodles to the skillet and mix well; cook for another 2-3 minutes.
- Serve in generous portions and enjoy!
Notes
Store leftovers in an airtight container for 3-4 days, or freeze for up to 2 months.